I’m always at a bit of a loss when it comes to figuring out what to do with leftovers. Sure, you can pop them in the microwave and eat them again, but then you’re really just eating a sub-par version of the thing you ate the day before. (Unless you had soup. That reheats like…
Read MoreHow to feed (another) niche: Brunch edition
It has apparently been over a year since I last explored the bizarre treasure trove that is Williams-Sonoma. This must be remedied immediately. Since we all know that the only thing I could possibly love more than a collection of completely frivolous items is a thematic collection of completely frivolous items, this time I entered their…
Read MoreRecipe – Chinese tea eggs
A lot of the food I miss from living in Beijing is difficult to near impossible for me to cook now that I’m back in the states. Some of it is lack of ingredients, some just lack of specialized skills, and some of it is (in my opinion) a hearty dose of wizardry. I have…
Read MoreThe Return of the Cereal Killer
Last summer I wrote about replacing my morning cereal with a tasty mix of raw nuts and seeds. While it’s filling (and easy to mix up a different batch day to day), I’ll admit that the base of coconut flakes exponentially increased the amount of time I spent chewing in the morning. Like, an insane amount…
Read MoreThe hibernation of the mind
I have two basic states of being – creating and consuming – and I’ve found that they tend to be mutually exclusive. The interpretation of either state is relatively broad, but the main constant is that they remain separate. When I was younger, the transition was seamless. I would write feverishly for fifteen minutes, then…
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Positively Natalie 