So what are the odds that I walk up to a bookshelf of travel books and in less than ten seconds find a food memoir of Kyoto that just happens to catch my eye? In less than ten seconds.

:)

It's like the bookshelf read my mind!

Gawd, I love Kramerbooks.

ETA: Wow. Just wow. alexandral has made the most gorgeous Infernal Affairs and In the Mood for Love ( Read more... )

I love this recipe for Clementine Cake from Nigella Lawson, and I recently mentioned it in a fic. I thought I would share the recipe, in case anyone would like to try it out!

The following is from here, and published in her cookbook How To Eat: Pleasures and Principles of Good Food.

( 'Clementine Cake' by Nigella Lawson )

When I wrote about figs in this post I knew I wanted to do a fig picspam!

( Behold the bright jewels of summer's end )

I always like it when local restaurants get written up in non-DC publications. Tom Sietsema of the The Washington Post, my favorite restaurant critic, always recommends The Inn at Easton. (Note: I've never been there. I'd love to, though.)

( 'Chef Settles by the Chesapeake but Keeps an Aussie Accent'- NYT article )

Let's see how fast I can write this since I need to rush out of here...

1) I just finished Doctor Who 2x06 "The Age of Steel" and all I can say is that the end left me in tears. I like this episode better than "Rise of the Cybermen" but one thing that really jumped out at me is that the supporting characters were all fairly charismatic and I ( Read more... )

I saw this article today, and I immediately thought of Ogawa and Shinkai stuffing themselves on sushi in the jdorama Good Luck! They are soooo cute! Yes, my brain works in tangential ways like this.

( 'In Japan, Food as the Ultimate Show' )

It's always nice to begin my day with a long chat with N. :) But my day actually began before that when I inexplicably woke up at 4 a.m to the gentle patter of rain and couldn't go back to sleep....and then I discovered that my cable modem was dead. Resignation set in, so I left it disconnected and a couple hours later - oh, looky - it's working ( Read more... )

The following recipe is for Craig, but as it is my ragu recipe of choice, and it has been complimented by Italy-born Italians as authentic-tasting, I recommend it for anyone who would like to make a hearty and delicious ragu for a cold winter night. Below is Kasper's recipe "as is" and below it will follow my comments. I suggest reading the entire ( Read more... )

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