Potato Soup for Sick Days

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Posted on April 7th, 2013

My fiancé and I got the flu on Wednesday night. By Thursday afternoon, I was feeling hungry enough to gather up a few basic ingredients and hazily make this soup. It’s a variation on what my mom used to make when I was a little girl, minus all her flair and all the dairy.

If we had had bacon in the fridge, I would have put some on top, but it really doesn’t need it. You could also use leeks or spring onions. I’ve definitely made this in the past with cheese and broccoli. As it is, it’s a delicious vegan potato soup that’s slurp-worthy, unfussy, and warms up easily when you’re under the weather.

Ordinary Cooking Takes Courage

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Posted on December 11th, 2012

Friends are the people you feed and that feed you. – Corey Caitlin

I realized recently that when it comes to cooking, I have a privileged background—at least, compared to most of my friends.

When a Twitter buddy mentioned that he’d never cooked a meal in his apartment, making do with restaurant food or microwaved supermarket meals, I was shocked. People live like that?

Mom’s Gluten-free Focaccia

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Posted on September 27th, 2012

Food has a funny history in my family, or families, I should say. My dad is a steak and potatoes kind of guy. He can and will eat anything. But I grew up with my mom. Our eating likes, dislikes, and allergies make for a more interesting endeavor at a meal. Lucky for me, my mom has always been a good, adventurous cook.

On Feeding and Being Fed

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Posted on August 23rd, 2012

Earlier this month, my friend Corey and I met up for tea. It was a nice night for a walk in San Francisco; I only needed a coat.

We ate a bit. We sipped our drinks. And we talked about all the things worth loving like cities, books, men… and food. She gave me good advice and I left brimming with hope.

The Sweet in the Sour

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Posted on July 23rd, 2012

Sliced Rhubarb

Although I’d like to say I fell madly and deeply in love with rhubarb right around the time I fell for friendlier fruits like blueberries and strawberries, I didn’t.

I fell in love with rhubarb about a year ago as my palate matured, when I started enjoying swiss chard and brussel sprouts. But unlike swiss chard and brussel sprouts, this tough, celery-like stalk does not improve with a little fresh garlic and olive oil.

Aio e Oio: Food for Friendship

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Posted on June 21st, 2012

I came around to her apartment, laden with a bottle of wine. It was late spring, and the air was heavy with the scent of flowers. Dust swirled on the road, left behind by passing traffic, but the weather was warm, pleasant, and dry.

Having just moved in, she had only one plant in the whole apartment: a large rosemary, sitting on her kitchen bench, leaves raking the sky.