Author Archives: soc

A Cookie Post

ScookiesFor the first time in my life, I didn’t go home for Christmas, so a certain young gentleman brought me home with him.  It was a novel but very nice experience, to be welcomed in someone else’s home after years of doing the welcoming (my parents’ house tends to attract orphans and strays of the human persuasion).  Ordinarily I would bring a gift of the single-malt persuasion, but S’s parents don’t drink.  Once I brought them a gift box of Asian pears (S’s parents don’t eat meat) but learned from the puzzled looks that only Korean people do this.  So I decided to make cookies.  Since it was a holiday, I decided to make a variety of them.

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Pureed Carrots/Carrot Soup

Having a fridge full of carrots and an open container of chicken stock, I decided to make carrot soup.  Midway through the soup-making, I realized that I own none of the following: a blender, a food processor, a Magic Bullet ™, or a potato masher.  I was also getting hungry, and my arms were tired from all the push-ups/pull-ups/ballet I’ve been doing since I quit my job.  The result: pureed carrots.  They were delicious.

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Potrero Progressives: Mulled Cider

Mulled cider is the easiest thing in the world for such great returns.  Minimal effort, high impact.  Since our Potrero Progressives all went with the whisky sour, S and I will be enjoying the rest of the cider this evening.
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Potrero Progressives: Shrimp-Stuffed Deviled Eggs and Mushroom “Caviar” on Toast Points


I think all of us suffer from our own form of haji, i.e. the inability to have people over at your house without stuffing them full of food, notwithstanding the 3 courses that will follow.

So I made deviled eggs, a relatively new discovery for me.  Until I became friends with Eric and Stacy, I’m not sure I ever ate a deviled egg in my life.  The shrimp-stuffed ones in New Orleans were simply ridiculous.  I also considered my recent obsession with mushrooms and made a little minced bite on toast.

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Mozzarella Pizza Time (w/ Bacon)

Got back from my dad’s 60th-to-be in Aptos, and was wondering what to eat for lunch and dinner.  As I wandered through the aisles at TJ, I decided on making a quick and delicious pro/mozz sandwich for lunch and on using many of the same ingredients for a pizza later that night.

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Bouillabaisse

“What’s that?” said Ron, pointing at a large dish of some sort of shellfish stew that stood beside a large steak-and-kidney pudding.

“Bouillabaisse,” said Hermione.

“Bless you,” said Ron.

— J.K. Rowling, Harry Potter and the Goblet of Fire.

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Risotto, redux.

Is it odd to plan an entire meal around lemon zest?

This blog has paid off in spades, can I just say.  Its premise is sound.  Today I had a new lease on life, as it was a Saturday I thought I’d have to spend working.  Instead, I spent it sitting in a cafe in Maiden Lane and writing in my journal.  I’d planned to pick up materials for dinner on the way home and didn’t want to carry too much up the hill (S is camping with Healing Waters this weekend).  Considering my empty cupboards, I identified one ingredient I had at home that I wanted to use — a lemon.  Specifically, lemon zest.

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