Check out my sweet perk following a late night in Palo Alto.
I helped out Decant Events with its wine tasting event at the Modernbook Gallery.
The next morning, the founder of Decant Events, Amrita, made french toast for breakfast. Yum!
She also introduced me to the sugary joys of REAL Canadian Maple Syrup. In comparison to its American counterpart, this syrup has a lighter color. It also doesn’t smack me in the face with sweetness. This is totally ideal for me since I don’t have much of a sweet tooth.
Overall, the syrup paired nicely with the toast and fruit.
Behold – my last piece of bacon before Lent.
I made a fried egg sandwich with bacon and blue cheese over sourdough. It tasted like heaven.
Bacon. Fried-up, meaty, fatty and makes me hungry for more….Bacon.
My bacon buddy Susan introduced me to this funny clip that touches on bed, breakfast in bed and bacon. In fact, I think this is the most time any comedian spends on the fatty gift from pigs.
On the tube, one of my guilty pleasures is Gordon Ramsay’s Kitchen Nightmares. (The BBC version) He has a terrible temper and he crosses the line of decency in every episode. However, the chef knows food and the restaurant business. The food spots who invite Ramsay into their establishments should totally know that in spite of his bad attitude, he knows what it takes to make their kitchens serve great meals and have their restaurants making money.
Now this segment from Ramsay’s “F-Word” is bloody inspiring. These quick meals look so tasty. Another bonus, I won’t have to spend a fortune on ingredients. I think I’m tackling the goat cheese omelet and the linguini puttanesca.
I’m still in awe of the fact that we made these pasta noodles inside our Cow Town kitchen. They tasted firm, delectable and paired nicely with the pesto sauce from the Nugget.
Before this night, the idea of making pasta intimidated me. I enjoy scarfing down a yummy plate of pasta with savory sauce, vegetables, cheese and meat. So – I didn’t want to screw-up a good Italian dish with my crappy noodles.
A few months ago, our Bay Area friends showed us that it’s possible to do handmade pasta without killing your guests. So, while we shopped for semolina flour for our pizza dough, we found a recipe for pasta dough. That was enough to convince us to take on the idea of making noodles from scratch.
My life of leisure has led me to some amazing culinary adventures at home. I poured a lot of my energy into tackling intimidating recipes. All the creative juices I used for crafting succinct ledes and teases inside the newsroom are now being used to build up tempting flavors and aromas inside my Cow Town kitchen.
So now – I’d like to introduce you to my first pizza.
My freelance video shoot for James David Cellars inspired me to tackle this NY/Chicago/Italian foodie icon. David Cole showed me how easy it was to pile on the toppings and bake it on a pizza stone.
