The Biochemist and The Chemist came to visit over the holidays, which was lovely. I always appreciate the opportunity to cling and be ridiculous. While we were plotting out what we wanted to do on different days, we wound up arranging things entirely by which restaurants we wanted to try to revisit (important info: Petit Louis is *always* on the itinerary). Which, uh, we don’t really do that, do we?
Except I was planning a weekend roadtrip for March and realized that I was doing exactly the same thing. This event is at this hour in this location, which restaurants are nearby that my colleague from that town recommended.
So apparently *I* do that. And I’m all about the food when traveling.
Unrelated, I had begun to tentatively plan a trip to Istanbul for this year. A friend went last year and came back with wonderful tales and then handed me his guidebook. Well, twist my arm. It was on my bucket list, after all. I’d read a bunch of security/travel blogs and checked out the State Dept warnings site but was feeling generally okay about visiting. Today’s news of a suicide bomber in one of Istanbul’s tourist areas is making me hesitate. It feels wimpy to say that but…I’m not sure what to do right now. Maybe sleep on it and do more research.
After admiring the prize-winning produce at the state fair, like these peppers
I knew I would likely go overboard at the farmers’ market. And I did. But aren’t the tomatoes pretty? Yum.
A while back I tweeted that I love Cook’s Illustrated magazine. I don’t cook a great deal, especially in the summer, nor am I a foodie, but their magazine is worth cover price and is a bargain via subscription IMO. There are a few recipes that I use semi-regularly, like the perfect chocolate chip cookie, which is included in their new best recipes magazine. And the simplified cassoulet. Someday I may even feel tempted to make the full-on traditional version. Maybe? Probably not. But I *could* do it, using CI as a handy-dandy guide.
More than the straight-forward cooking instructions, I love the narratives included with each recipe, talking about their experimentation and development of the recipe they’ve published or diversion from the standard recipes. And the tests of different brands of various pieces of cooking/kitchen accessories are helpful and informative, too. Someday I’ll need to have one of those thingamabobs in my kitchen, and I’ll know exactly which brand to buy and why it’s either a bargain or worth every penny of the seemingly exorbitant price.
Thinking about food writing reminds me of how much I enjoyed Anthony Capella’s The Wedding Officer and its food. If I could find my copy, I might re-read it…
Had dinner at Zaytinya last night. Review at my regular LJ. Cool thing? On the regular menu, the items are listed in English and in Arabic script. Enjoyed sounding the words out.
I’ve driven by Koko Market on Eastern Avenue a hundred times at least, but never paid attention. Stopped at the light today, I realized that the Arabic spelling is a direct transliteration of the words “Koko Market” rather than a translation. I was on the wrong side of the light, so I couldn’t read any of the products that were written in Arabic, but when the light changed and I accelerated, I caught the first word, which I believe was “lehem” meaning meat. Beef or lamb, not chicken.
Must check the hours of operation next time I go by. I’m not sure if it is a market that specializes in Middle Eastern products or what, although I assume that’s likely. I’m kind of surprised by its location, though, because I hadn’t realized there was a significant Arabic population in Dundalk. If asked, I would assume that neighborhood was mostly native Baltimoron (mix of race and ethnicity) with some Latino immigrants.
I have such mixed feelings about Whole Foods. On one hand, it is the closest upscale grocery near my home; on the other, passages from Michael Pollan’s The Omnivore’s Dilemma echo in my mind as I shop there — how healthy and organic is what I’m buying? Would I be better off finding a local farm that is committed to sustainable agriculture? Probably, but when I searched online, the closest one was 20+ miles away and limited hours for the public to peruse and purchase their produce.
This morning I decided I wanted an avocado and one of the Belgian waffles from the bakery department, and a Brown Cow cream top yoghurt. Yep, lots of fat in that breakfast. And I forgot the cardinal rule: don’t grocery shop when hungry. I returned home with an odd mix of purchases, including a minicake that I didn’t need; cherries; fruit salad; sweet potato chips; and more. But the tastiest purchase: chocolate tortilla chips. The ingredients are natural — no chemical names I can’t pronounce. And they have a dark chocolate taste. Went well with the avo and banana for breakfast.
On the avo note, I ate a sandwich last week that was average but transformed to excellent by the combination of avo and bacon. Not a combo I’ve tried before. The salt and crisp of the bacon plus the buttery fruit-vegetable along with crisp romaine and sliced turkey breast? Delicious.