Posted by Anita on 05.07.07 5:41 PM
I’m slightly obsessed with my tattered copy of Big Bowl Noodles and Rice by Asian food guru Bruce Cost. It’s my first choice when I need a comforting stir-fry or noodle dish, especially when I’m in the mood for Eastern flavors without a lot of fuss. But last week, while staring down a bunch of asparagus and looking for a suitable stir-fry side-dish, I came across one recipe that, shockingly, I’d never tried.
Like so many Big Bowl recipes, this salad manages to achieve a completely authentic flavor without any oddball ingredients. (Don’t get me wrong: I love the bottom shelf of my pantry, stocked with goodies from Uwajimaya and 99 Ranch, but sometimes even adventurous cooks don’t want another sticky bottle of imported exotica.) The simple dressing allows the natural beauty of perfectly fresh asparagus — one of my true springtime delights — to shine through, complementing and highlighting the fresh crispness without muddying flavors with overwhelming ingredients.
Asparagus Salad with Sesame Seeds
1 T sesame seeds
1 bunch (approximately 1 pound) fresh asparagus
2 tsp. rice-wine vinegar
3/4 tsp. red-wine vinegar
3/4 tsp. soy sauce or fish sauce
3/4 tsp. sugar
3/4 tsp. Dijon mustard
1 T fine peanut oil
2 tsp. sesame oil
In a small skillet, toast the sesame seeds until golden, shaking the pan so they don’t burn.
Remove any woody ends of the asparagus, cut the stalks into 2-inch lengths. Parboil them in 6 cups of heavily salted water for 2 to 3 minutes, depending on their thickness. Drain and run under cold water to stop cooking. Dry thoroughly. (Once perfectly dry, the asparagus may be chilled, overnight, in a loosely covered container. If you leave any moisture, it will make the spears mushy.)
Mix together the vinegars, soy or fish sauce, sugar, and mustard. Whisk in the oils, as you would for a vinaigrette. Toss the dressing with the asparagus, and sprinkle with the toasted sesame seeds.
cookbooks, cooking, other blogs, recipes
3 Comments »
Posted by Anita on 05.06.07 11:00 PM
If you’ve spent any time on food blogs, I’m sure you know Barbara of Winos & Foodies — the creator of one of my favorite blog events, Hay Hay, It’s Donna Day. Barbara asked her food-blogging friends to participate in a new blog event called A Taste of Yellow by preparing a dish containing some type of yellow food. On May 16 — in honor of the Lance Armstrong Foundation’s LIVESTRONG Day — Barbara will post a roundup of the Taste of Yellow posts. She’s collected almost 30 so far!
Our entry for A Taste of Yellow has languished in my “to try” file for a while, and I wish we’d made it sooner. It turned out to be so easy and tasty, it’s sure to become a standby in our house. In honor of Barbara’s New Zealand locale, we served the yellow potatoes alongside grilled lamb chops (in a yellow curry sauce, just to be double-sure we had the theme covered). Both the curry and the potato recipe came from the Vij’s cookbook, which you may remember from the gorgeous paneer dish we mentioned last month.
Turmeric offers many health-giving effects. The ginger-like rhizome has been used medicinally in traditional Asian and Indian practice for centuries. It acts as an anti-inflammatory and antibacterial agent, and its antioxidant properties have been shown to prevent free-radical damage that’s been linked to cancer. In laboratory tests, turmeric’s active ingredient has decreased symptoms of skin cancers, and reduced the incidence of chemically caused breast cancer in laboratory animals. Three current clinical trials at the US National Institutes of Health are targeting pancreatic cancer, multiple myeloma, and colorectal cancer using turmeric’s main compounds.
And, of course, it’s a gorgeous shade of yellow.
Vij’s Turmeric Potatoes
1 pound yellow new potatoes
2 T canola oil
3/4 cup chopped onion (1/2 large onion)
1/2 tsp turmeric
1-1/2 tsp salt
1/4 tsp cayenne pepper
2 T water
3 oz baby spinach
Wash and scrub the potatoes, but do not peel them. Cut each potato in 1/4-inch rounds using a food processor or mandoline.
Heat oil in a heavy frying pan on medium heat for 1 minute. Add onions and saute for 5 minutes, or until golden. Add turmeric, salt, and cayenne; stir well and cook for 1 minute.
Add potatoes and water, and bring to a light boil. Gently stir the potatoes. Reduce heat to low, cover, and cook for about 10 minutes. If the potatoes stick or begin to burn, add another 2 T water. Gently stir the potatoes again. Cover and cook another 4 minutes, or until potatoes are almost done, but not too soft. Add the spinach, cover, and cook for 1 minute longer.
cookbooks, cooking, other blogs, recipes
6 Comments »
Posted by Anita on 05.04.07 7:07 AM
When we visit Seattle, we always head straight from the airport to the bar at the Zig Zag Cafe. Our drinking patterns are possibly the worst-kept secret in the modern world, and so try as we might to keep first-Seattle-nights to ourselves, our friends often have other plans for us.
And so it came to pass that last Friday, while you all were sipping Cosmimosas with Sean, we were sampling a number (and a rather large number, I must confess) of flawless Murray Stenson cocktails with a rolling roster of the Seattle crew. We bumped into Wendy and Dayne on our way into the bar, and soon their friend Della and her fiance found two stools at the bar. Then, just as Wendy and Dayne headed home for the night, none other than Rocky showed up, followed closely by Jason. As you might expect with a group this cocktail-obsessed, we ended up sampling a serious portion of the drinks on the seasonal menu, plus a number of specials that Murray concocted, and a few old standbys.
We’ll get to all of the drinks in due time, I assure you, but — in case it’s escaped your notice on dozens of other blogs today — Saturday is Cinco de Mayo, so I couldn’t resist sharing a tequila cocktail. The Prado, which graces the current drinks list at the Zig Zag, shares many traits with that most famous of all Mexican cocktails, but the maraschino lends a Continental flair.
Prado
1-1/2 oz. tequila
3/4 oz. fresh lime juice
1/2 egg white
1/2 oz. maraschino liqueur
Shake with ice, and strain into a chilled cocktail glass.
The Prado is our first entry into this month’s Mixology Monday. (Cameron’s planning to post another, closer to the actual day.) Over at My Bar, Your Bar, our host Matt is gathering tequila-based cocktails from far and wide. Be sure to head over to his place on the 15th, where he’ll be posting a roundup of all the entries.
Drink of the Week, drinks, Mixology Monday, recipes
8 Comments »
Posted by a Special Guest on 04.27.07 7:04 AM
Editor’s note: We’re off to Seattle, so our pal Sean has agreed to man the bar in our absence. He illustrates the maxim that you can’t judge a book by its cover, or a tasty cocktail by its (dreadful) name. And, look! — it even features a locally made vodka. Hmm… Drink Local Challenge, anyone?
What’s in a name? that which we call a rose
By any other name would smell as sweet;
So Romeo would, were he not Romeo call’d,
Retain that dear perfection which he owes
Without that title.
— Juliet, “Romeo and Juliet”
Romantic notions aside, I’m afraid there’s more to a name than fair Juliet would have you believe. Especially when we’re talking about cocktails.
Case in point: Amy and I recently attended an event at McCormick & Kuleto’s designed to showcase their program of classic American cocktails. In a function room with sweeping views over the Bay and Fisherman’s Wharf, a pair of bartenders talked about the place of the cocktail in American history extending back some 300 years; for example, they spoke of the Mint Julep’s origins in Virginia as opposed to Kentucky, and how a classic cocktail should have four elements: Liquor, water, sour and sweet. To complement all this boozy banter, they were of course shaking, stirring and pouring up cockatils — eight in all. But why, then, when talking about classic American cocktails, did they choose to kick the evening off with what they called a Raspberry Cosmimosa?
If I saw this drink on a menu, it would be absolutely the first thing I would not order. The name alone sends up a series of red flags, starting with the portmanteau portion of the moniker: Cosmimosa = Cosmopolitan + Mimosa. You’ll never find me ordering a Cosmopolitan in part because I think of them as grown-up Kool-Aid but mostly because I have yet to have one in a bar that didn’t royally suck. Mimosas are somewhat less offensive … except of course for that whole orange thing. To top matters off, the dangling “Raspberry” at the beginning smacks of some kind of superimposed flavoring, an unwelcome artifice in what was already becoming an overcomplicated concept.
But here’s the thing: It was good. It was balanced, bright, refreshing, and all-around tasty. It certainly had the four major elements: Vodka and champagne made up the alcoholic components; lime juice gave it tartness; orange and simple syrup pumped up the sweetness; and the shaking over ice gave it just enough dilution to open up the flavors.
They were generous enough to share the recipe, and I can attest it’s as good in the home as it was in the restaurant. In fact, this makes a wonderful party drink, as you can make the body of it in bulk, shake it up in batches and just float the champagne on a per-serving basis.
So what’s in a name? Plenty. But if, like Juliet, you are willing to look past that barrier, you may find much to love on the other side.
Raspberry Cosmimosa
2 fresh orange wedges
1 1/2 oz. raspberry-infused vodka
(the original recipe called for Stoli Raspberri, but I used Hangar One)
3/4 oz. simple syrup
3/4 oz. fresh lime juice
1/2 oz. cranberry juice
1 oz. Champagne or, if you prefer, prosecco
In a cocktail shaker, add the orange wedges and crush with a muddler. Add the remaining ingredients except champagne. Fill with ice. Shake vigorously for 5 seconds. Strain into a cocktail glass and top with champagne. Garnish with a twist of orange peel and a raspberry.
To make in bulk, change all measurements from ounces to cups, and mix everything but the bubbly in a pitcher. Follow the same instructions, shaking in batches. Serves 8.
Drink of the Week, drinks, locavore, recipes
1 Comment »
Posted by Anita on 04.26.07 12:15 PM
Here I was, feeling all smug about having cooked and eaten six days worth of local, affordable, and (dare I brag?) delicious food for the Penny-Wise Eat Local Challenge. And then I read CookieCrumb’s post about eating wheatberries to keep your carbs up… and instantly felt terribly guilty about all the bread we’ve eaten this week. But damn, this challenge was hard enough, even with all of the exemptions we claimed.
Every time I reached for a bottle of soy sauce or a pinch of chile, I repeated to myself a favorite quote from the Chronicle article profiling Cookie and her husband Cranky’s early take on the challenge: “One of the things you learn when you do this is that [eating] local is not a cult,” says [Cranky]. “You learn about things and you make exceptions.”
Keeping what I now call “The Cranky Principle” in mind, I’m proud of our results. We certainly did well in the budget department: Our 6-day food expenditures came to $123.73 — equivalent to $144.35 for a 7-day week, or just 35 cents over budget. (If you’re curious about all the gory details, feel free to peek at the spreadsheet, which also details the distance the food travelled to our plates. Oh, and there are some pictures — obviously not everything we ate is here, but it’s a good assortment.)
A few observations on our week:
We ate about the same quantity of food as usual, and about the same protein-to-carbs ratio. We ate more ground meat than we do in a typical week, although in truth I think that if I had had more time to plan my menu, and more time to shop around, could have done better in this regard.
I bought more food at the grocery store than I usually do, and less from the farmers market. Sad to say, the ‘Big Organic’ producers like Earthbound Farms make it hard to walk by that $3 bag of (four!) romaine hearts when the budget’s tight. When it came down to it, I suspected the premium for farm-fresh produce would eat into the budget. I’ll be glad to leave the shrinkwrapped lettuce behind next week, though, and go back to my delicate Little Gems.
We didn’t do as good a job of eating seasonally as we could have. I’ll chalk some of this up to my not planning ahead sufficiently — we jumped into the challenge with less than 24 hours’ notice — but a lot of it did come down to the fact that the things we like to eat at this time of year aren’t terribly cheap, yet. So I fell back on a lot of the foods I used to make when money was tighter: Roast chicken, meatloaf, sandwiches, stir-fries… and lots of leftovers for lunch.
Speaking of lunch: Forgetting your brown bag can be disastrous. I left my chicken-salad sandwich in the fridge at home on Tuesday! Luckily, a short streetcar ride put me at the Ferry Building, where the Tuesday lunchtime market meant I had my choice of Donna’s tamales (too long a line), Prather or Taylor’s burgers (too pricey), Acme ‘sandwiches’ (too skimpy!), and Mijita’s chilaquiles. Guess which one this Mexican-breakfast addict chose? At $7 a plate, they’re not a bargain, but compared to Mijita’s other choices, they’re a steal. My forgetfulness did bust the budget, but only by the teensiest bit.
Our revised alcohol budget of $9.75 per week for two people still seems incredibly low. We went to 150% of budget and spent $14, which bought us a six-pack of Speakeasy Untouchable Pale Ale and a 375 ml half-bottle of Bonny Doon Big House Red. And yes, we found ourselves standing in front of the fridge pondering the empty booze shelf by the middle of the week. Next time, maybe we’ll buy a big bottle of Anchor’s Old Potrero Rye and drink a fifth of it — very slowly — mixed with good ol’ Hetch-Hetchy branch water. (Doesn’t sound very food-friendly, does it?)
I definitely enjoyed taking part in the challenge. Even though most of our food already came from local or semi-local sources, participating here opened my eyes to both the variety of items in our foodshed, and the distances that even our ‘local’ farmers market food travels to get to our kitchen. I have to admit that I’m looking forward to being able to just shop and cook from the hip, without taking notes or making calculations. And I know that despite all of the ways we stretched the rules, we learned a lot.
Most of the participants are just past the halfway mark of their challenge — we started early and shortened our week to 6 days due to a previous dinner commitment tonight and a weekend full of travel. For an amazing peek into the nuts and bolts of eating locally, check out all 20 of the participating bloggers over on the PELC roundup page. I’m utterly in awe of folks who are giving this a go in places like Maine and Syracuse, where spring has just barely sprung.
cooking, farmers markets, locavore, other blogs, shopping
Comments Off on Our Penny-Wise week
Posted by Anita on 04.23.07 9:14 PM
I have to brag: I spent a lovely Sunday afternoon learning the tricks of seasonal fruit desserts at the elbow of Shuna Fish Lydon, the Edible San Francisco regular who sings songs in the key of sweet (and sometimes bittersweet) over at the award-winning eggbeater. But don’t be jealous: You can play, too.
Shuna’s enthusiasm for this subject matter is infectious, and the class style is so intimate and inclusive that — even if you choose a topic that’s all demonstration, as I did — Shuna shows you all the tricks and gives everyone enough hands-on time with the ingredients along the way that you’re ready to fly solo in your own kitchen. The classes are liberally peppered with tales from Shuna’s restaurant career at The French Laundry, Citizen Cake, and Gramercy Tavern, among other places you’ve certainly also heard of.
Even if you think you know it all, you’re sure to find some hidden gems. One example: I make fruit crumbles almost weekly once summer strikes, but I learned a great trick for keeping the oven clean from bubble-over messes and discovered a new secret ingredient to add to my topping.
And as someone who thought she hated rhubarb, I’m here to tell you that if you learn to make it Shuna’s way, you may become a convert, too. (No stringy nursery sludge here, nope.) And, talk about eating locally: The flavorings for the Meyer lemon and lemon verbena ice cream — which we ate with our vanilla-bean roasted strawberries — were sourced right in Shuna’s neighborhood!
The new Eggbeater class schedule‘s just been posted. Check it out:
Sunday May 6, 2007: Pie & Galette Dough
Sunday May 20, 2007: Ice Cream & Sorbet
Sunday June 3, 2007: TBA
Sunday June 10, 2007: TBA
End of June: A Knife Skills Class and a Baking Class in NYC!
Mid July: A Knife Skills Class and possibly a Baking Class in Portland, Oregon!
Yep, you East Coast and Pac Northwest kids can get in on the fun, too.
Still on the fence? Take a peek at the sort of gorgeous desserts you’ll learn to make (and get to eat!) and see if your willpower holds out.
baking, classes, dessert, other blogs
6 Comments »
Posted by Anita on 04.20.07 10:47 PM
After much hemming and hawing, I decided there aren’t enough good reasons not join in next week’s Penny-Wise Eat Local Challenge. So, we’ve committed to spend a week — or, in our case, six days — eating as much as we can from within our foodshed.
As if consuming foods grown or produced exclusively within a short radius of our home wasn’t hard enough, we’re also doing it on less than $144 a week, plus a mere $8 (!) for alcohol, in an effort to prove that it’s possible to be a locavore without spending any more than the average American two-person, two-earner family.
Coming from our house, where we have been known to spend $144 on a single dinner and $8 on one cocktail, this is going to be …interesting. But luckily, we have a gorgeous new kitchen where we love to cook these days. As for dining out, that’s one reason for our loose interpretation of the challenge week (the official start of the event isn’t until Monday the 23rd): We’re attending a benefit for a very worthy cause on Thursday night, and it doesn’t feel right to pinch pennies under the circumstances.
I’ve also done my best to plan meals for this week that are within the grasp of the average American home cook, both in terms of technique and ingredients. I’ve got a serious edge, living in the Bay Area, where we have so many great local artisans and farmers within close reach, so I didn’t want to stack the deck any further by choosing esoteric items or high-falutin’ preparations.
As far as exemptions go, I am allowing myself the so-called “Marco Polo rule”: I’m not tying myself to local spices, nor small quantities of condiments. Cameron’s going to continue to drink his coffee (it’s from Peet’s, a local establishment) and I feel no need to abandon my nasty Fresca habit. We’ll add the cost of these items to our budget, as well as any other non-local items we consume. We’re also buying bread that I have to assume is baked with non-local flour, but at least we’ll be supporting local artisans.
And because some of our favorite items come from slightly further afield, we’re going to extend our challenge radius to 200 miles, from the standard 100. But mostly, when we have a choice, we’ll opt for a product grown or made as close to us as possible. We’ll also be using fruits and herbs from our own garden, so perhaps that will keep our average distance down.
Tonight’s dinner was an old favorite, a taco-salad-like dish known in my family as “Walking Tostadas.” I sauteed some ground beef in a skillet, added some taco seasonings and a pureed tomato, and simmered. On the plate, the dish is simply a handful of broken tortilla chips, topped with the taco meat, then some shredded cheese, lettuce, salsa, tomatoes, avocado, and sour cream.
Here’s how it breaks down…
chips: 1/6 of a bag from Rancho Gordo (Napa / 50 mi) — $1
ground beef: 1 pound Prather Ranch (Shasta / 200 mi)– $6
tomato for puree: Whole Foods “locally grown” (Dinuba / 200 mi) — $0.66
lettuce: 1/2 of a romaine heart: Earthbound Farms (SJ Bautista / 88 mi) — $0.50
cheese: 1/2 wedge raw-milk chipotle cheddar Bravo Farms (Traver / 225 mi) — $1.50
crema: 2oz creme fraiche Bellwether Farms (Tomales / 50 mi) — $1.33
salsa: 2oz prepared Primavera (Sonoma / 50 mi) — $1
avocado: 1/2 a small one, part of a $3 grab bag from Will’s (Soledad / 130 mi) — $0.50
grape tomatoes: 1/6 of a large bunch from Balakian Farms (Reedly / 200 mi) — $0.50
(edit: The grape tomatoes were from Bruin Farms in Winters, 65 miles away)
Total this meal: $12.49 with plenty of leftover meat
I’m not going to go into this level of detail all week, I promise. But so far, I’ve estimated we’ll spend a good bit under our budget. Tomorrow’s trip to the farmers market will be the real test, but the most expensive items — meat and cheeses — are very predictable.
cooking, farmers markets, garden, locavore, other blogs, shopping
4 Comments »
Posted by Cameron on 04.20.07 7:05 AM
![cabaret [c] AEC 2007 ** all rights reserved](/wp-content/uploads/2007/04/cabaretc2007aecallrightsreserved.jpg)
“What a party.”
I figured that we were in for a good time when we hosted Mixology Monday: how can you go wrong with champagne and fun-loving crew of cocktailian bloggers? But there’s no way that I could have prepared for this bash.
The place was the kind of mess that only a spectacular party leaves behind. Bottles of champagne stacked three deep on the kitchen counter. The compost bin overflowed with squeezed fruit and zested lemons and limes.
I shambled through the house, stumbling across glassware, napkins, and hazy flashes from the night before. I remembered a woman musing on the best cocktail for an Aquarian. An intricate lesson in granita manufacture. A heated debate over the qualities of rye. A dessicated pile of yellow strips reminds me of the impromptu peel-carving contest.
“Oh hell. It’s Thursday. ” Anita wandered into the kitchen. “That party lasted all week. I don’t know what I’m going to tell the office. And what are we going to post for Drink of the Week?”
“There has to be something here we can use,” I said, pawing through the regiment of half-empty liquor bottles standing guard on the counter: bourbon, brandy, gin, vanilla Cognac, homemade infusions, syrups. “What about this?” I waggled the bottle of Benedictine that we’d purchased to make the Pegu Club version of the Prince of Wales.
“Hang on.” Anita dove into the Web and came up with a recipe: gin, vermouth, Benedictine, and bitters. We mixed it up and clinked glasses. “L’Chaim,” I said, “Funny thing, isn’t it?”
A smile touched her lips. “Yes,” she said. “It’s a Cabaret.”
Cabaret
1 oz. gin
3/4 oz. dry vermouth
1/4 oz. Benedictine
2 dashes Angostura bitters
Stir with ice. Strain into a cocktail glass. Garnish with a brandied cherry.
Drink of the Week, entertaining, recipes
5 Comments »
Posted by Anita on 04.19.07 6:53 AM
Um, right here? In the BART station??
(seen on the concourse level at Glen Park…)
Edited to add: The Paramount Farms “Everybody’s Nuts” site is pretty amusing, too. Not as funny as the billboard, but obviously their ad agency is …nuts. In a good way. The little nut mascot is named Stach, and he even has a fanclub. (Could I make this stuff up? I think not.)
levity
1 Comment »
Posted by Cameron on 04.18.07 9:47 PM
“I got nasty habits, I take tea at three
Yes and the meat I eat for dinner
Must be hung up for a week”
–“Live With Me,” The Rolling Stones
Quick flashback to five years ago, just before we became legally married with dinner. We relate our honeymoon plans to friends and acquaintances and are met with raised eyebrows and a single repeated question:
“You’re going to England for two weeks? What are you going to eat?”
Everything that we could fit in, thank you very much, and the list was longer than we’d have time or money for. Every Real Ale pub within reach of the Underground. Boxwood Cafe. Pork and stilton breakfast sandwiches from the Borough Market, washed down with Monmouth Coffee. Cheese from Neals Yard Dairy. English breakfast, bangers please. Eton Mess. Branston Pickle. Chip shops. Eccles cakes. Pret a Manger. McVitties. Packaged meals from London groceries as good or better than you could make with fresh ingredients.
But the meal that I was not-so-secretly looking forward to the most was dinner at St. John Bar and Restaurant. It was food that (at the time) I could only find in England. Every possible part of some ridiculously tasty animal prepared and served practically unadorned. Anita still wakes with a start from dreams of Middlewhite pork. Here I found what I adore about English cuisine: naked love for animal fat, roasted flesh, organ meats, connective tissue, and wild things from the hunt. Pig tails, venison, game birds, sliced roast beef, Yorkshire pudding.
And beef marrow. Have mercy, the beef marrow.
Roast Bone Marrow and Parsley Salad
from The Whole Beast: Nose to Tail Eating, by Fergus Henderson
(note: this recipe captures just a bit of Chef Henderson’s calm, dry voice and humor. The actual cookbook is as entertaining to read as it is to use. Plus, who else is going to tell you how to deep-fry lamb’s brains?)
– serves four
twelve 3-inch pieces of veal marrowbone
a healthy bunch of flat-leaf parsely, leaves picked from the stems
2 shallots, peeled and very thinly sliced
1 modest handful of capers (extra-fine if possible)
Dressing:
juice of 1 lemon
extra-virgin olive oil
a pinch of sea salt and freshly ground pepper
a good supply of toast
coarse salt
Put the marrowbone pieces in an ovenproof frying pan and place in a hot 450 degree (F) oven. The roasting process should take about 20 minutes depending on the thickness of the bone. You are looking for the marrow to be loose and giving, but not melted away, which it will do if left too long (traditionally the ends would be covered to prevent any seepage, but I like the coloring and crispness at the ends).
Lightly chop your parsley, just enough to discipline it, mix it with the shallots and capers, and at the last moment, dress the salad.
Here is a dish that should not be completely seasoned before leaving the kitchen, rendering a last-minute seasoning unnecessary by the actual eater; this, especially in the case of coarse sea salt, gives texture and uplift at the moment of eating. My approach is to scrape the marrow from the bone onto the toast and season with coarse sea salt. Then a pinch of parsley salad on top of this and eat. Of course once you have your pile of bones, salad, toast, and salt it is diner’s choice.
English food is not a joke because nose to tail eating is serious business.
This post is part of the Fish & Quips event hosted by Becks & Posh, in honor of St. George’s Day.
cookbooks, cooking, holidays & occasions, meat, other blogs, recipes, travel
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