Happy New Year!!
King Crab Legs and Butter. We're off to a good start.
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What you"ve missed.
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2008
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January
(14)
- Lost Returns!In honor of the return of Lost, we ma...
- Okay Padma, We Tried a RecipeI know, I know, I ki...
- Girls Weekend Salad RecipeFinally, Lori sent the r...
- Lunch and ArtI met a couple friends for lunch the ...
- The Paper Has Never Made Me So Hungry!!Yesterday, ...
- Writing About Food.Almost as much fun as cooking a...
- More Food at Girls Weekend, Part 2And then there w...
- (meet Tom, he spent the weekend on the refrigerato...
- Mashed Potatoes vs. Smashed PotatoesI grew up eati...
- Tangy, Tart, Hot & Sweet and Full of Ego.I've hea...
- I Love Tivo (and Jamie at Home!)Obviously, I watch...
- Something To Think About: Take-out ContainersWe al...
- A Couple Easy, Tasty Weeknight DinnersWhat could b...
- Happy New Year!!King Crab Legs and Butter. We're o...
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January
(14)
What I"m reading, or wish I had time to read
- American Masala
- Animal, Vegetable, Miracle
- Coming Home To Eat
- The $64 Tomato, by William Alexander
- The Omnivore's Dilemma by Michael Pollan
- Almost French, by Sarah Turnbull
- Color: A Natural History of the Palette, by Victoria Finlay
- Best Food Writing 2003, edited by Holly Hughes
- Don't Try This at Home, edited by Kimberly Witherspoon and Andrew Friedman
- My Life in France by Julia Child
Where to Eat
More about food in the blogging world
About Me
- Jenn
- Minneapolis, Minnesota, United States
- I'm an artist and writer who loves to explore the farmer's market, play in the kitchen, plant vegetables in the garden, wander the aisles of the grocery store, and, of course, eat. My "professional" food training was limited to what I learned while a short order and prep cook at a family restaurant the summer after I graduated from high school. I learned how to crack an egg with one hand, how to make 12 gallons of hollandaise sauce, and how to pull chicken. It wasn't until years later that I realized I love working with food. Now days I spend my spare time planning meals, reading cookbooks and trying out new recipes.
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