Category: food (of all types)
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Saint Jean de Luz: ‘Silence of the Ducks’
I now know where ducks go to die and give up their livers.* Well, ostensibly die. You (or a duck, for that matter) can’t live without a liver. BUT you (or a duck, presumably) can get by with as little as 25 percent of a liver. Oh, and? It regenerates, growing back to its full…
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Back to the Basque
Hola, mis gentes. And Happy New Year! (Where did 2015 go? Seriously. I can’t believe it’s a new year. I’m woefully unprepared.) My travel-compadre-for-life and I have had a sort of travel rule for the last 10 years, which is: “Let’s go to new places. Places that neither of us have ever been.” After all,…
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Six Most Memorable (for Better and Worse) Things We Ingested in Hong Kong
I’d love to tell you that on our three-day stop in Hong Kong, we hit all the major tourist attractions and checked them off one-by-one. Alas, that would be a lie. We did not go to Victoria’s Peak, or Lantau Island. We did not gaze in wonder at the mid-level escalators, or pose for photos…
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Eight Incredible Things We Ate in Singapore and Cambodia (and New York)
The last two weeks have involved super fun, almost vacation-like visits to a new dentist for my third round of scaling and root planing procedures. If you don’t know what this is, you are extremely fortunate. I’ve actually had it done twice before, but my new dentist (and my x-rays) suggested that I had not…
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Friday Links: Snow Art and Snatched Crowns Edition
Airline workers kill time by drawing a giant dick next to one of their planes. This actually sums up perfectly how I feel about winter. Plus it reminds me of the infamous “Below Deck” episode where the chief steward made blanket art in the shape of a penis but insisted it was a misinterpreted rocket…
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Friday Links: Sassy Cats See Buildings Shaped Like Food and/or Brains Edition
I’m frolicking in Naples, Italy right now, eating all of the thin crust pizza, and pasta, and creamy pastries, and just fried everything I can get my sticky little fingers on while my travel-buddy-for-life XFE actually works. Maybe the guys who make the expandable suitcase below could branch out into some expandable pants in time…
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Poe Cooks Reality: Eggplant Parmigiana from Food Network’s “Best Thing…”
While it’s generally well known that I have a very handsome in-house personal-chef-for-life, I too, can combine raw ingredients into something passably edible. Or, at least not poisonous. (I just scoured this website for a picture of me cooking and found nothing. NOTHING. I was sure there was a picture of me stirring a pot…
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Friday Links: Shutdown Protest Edition
So let’s just have a little quick recap of this week, shall we? My sweet love petal XFE is out of town and my insomnia is in full force. I showed up a week early for a dental cleaning (they declined my offer to go ahead and just do it. They also didn’t appreciate it…
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Lobster-Palooza Weekend
When I was a wee little trailer rat growing up amidst the tumbleweeds of West Texas, there was not a lot of lobster on the menu. Nor should there have been. After all, I had a palate more acquainted with government-issued cheese and vegetables out of a can (I didn’t even know asparagus was not…