The 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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Faking it – Low carb pumpkin pudding

The only thing about autumn eating that I love more than pumpkin is pumpkin spice. I find it fascinating that this particular blend of spices really does only work in the presence of pumpkin. You could put cinnamon and cloves together; you could put cinnamon and nutmeg together; you could even put cinnamon and ginger…

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Bite me

I’ve been performing a lot of kitchen experiments recently. It’s partially because I’m enjoying the access to a variety of ingredients that comes with moving back to the States, but mostly because I love the whole process of mixing and testing and eating. It’s like alchemy – part art, part science, and part wishful thinking.…

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How to feed a niche

I have a not-so-secret love for products with only one, very specific use. It takes a fantastic amount of chutzpah to get someone to spend money on something like a piece of plastic to fold shirts just a little bit more neatly. The gold standard of tunnel vision innovation is, without question, Williams-Sonoma. They have…

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Snow day projects

If you live in the northeast US, you’re likely bracing yourself for the impending wall of snow and ice that’s crawling up the coast in dramatic slow motion. In addition to playing snow coverage bingo while you watch local weather teams try to contain their excitement, I put together a few fun DIY projects you…

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Making mustard with a Ninja

This brilliant idea began where many brilliant ideas begin – the liquor store. Unlike some of those other ideas, this one was actually brilliant. We were on a family beer shopping trip (that’s totally a thing), and I was helping my mom browse the rather expansive selection in the cooler. Going over the types of beer…

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When Beijing hands you lemons

By now it’s basically made the news everywhere that Beijing is in the midst of an “airpocalypse” of epic proportions. This past Saturday night the US Embassy air quality monitoring station spat out a terrifying AQI reading of 755. Considering the “acceptable” level is less than 100, and the advisory scale maxes out its severest…

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