MISC.: Pause for Station Identification

Okay, this whole "Christmas" thing has really been kicking my butt. This year my family appears to be scattered across the globe for Christmas and so not only do I have to procure various gift items for them, and in the case of certain husbands, gift and birthday items, but I have to try to get them all to the correct location at the correct time.

And then there are the obligatory holiday parties and the obligatory "full time job." So I am going to guess that I'm not going to get the posts up this week that I had planned. However, I am taking the entire week off next week and one of the activities on my schedule is many blog posts. So please stay tuned.

Comments

Acme Instant Food said…

I feel your pain (and am also taking next week off). I bet that I don't get a single entry posted!

5:35 PM

Acme Instant Food said…

P.S. Oh yeah, I forgot:

MERRY CHRISTMAS!

5:35 PM

Unknown said…

That Santa has a serial killer look in his eye.
O.o

8:24 AM

KT said…

I know! I picked it because it was the perfect representation of how I feel about Christmas this year.

10:59 AM

Chubbypanda said…

Merry Christmas!

- Chubbypanda

4:01 PM

NEWS: Angeleno Magazine's Chef's Night Out

Brad A. Johnson of Angeleno magazine, and The Tasting Panel 's Anthony Dias Blue are co-hosting the annual Chef's Night Out and Restaurant Awards to honor local chefs and resterauteurs and to celebrate the release of Angeleno 's food issue. The dinner benefits the Children's Institute, an organization that works with children and families affected by violence, abuse, and trauma. Tickets are $150 for the event (food from the featured chefs with wine and spirits pairings), and $250 for VIP tickets which includes access to a special reception and the awards ceremony. The event will be held at the Fairmont Miramar Hotel and Bungalows this Sunday, July 26. The chefs at the event include: David Myers from Sona, Comme Ça and Pizza Ortica Lee Hefter and Thomas Boyce from Spago Lee Hefter and Ari Rosenson from Cut Susan Feniger from Street Anthony Zappola from Craft Brian Moyers from BLT Steak Ray Garcia from FIG Restaurant Santa Monica Warren Schwartz from Westside Tavern Evan

ABOUT THIS BLOG

I've been evaluating my blog and have realized that, while I have lots of nifty posts, I don't really have a good overall explanation of what exactly this blog is all about, and what one can expect to find here. So I'm creating this post and will link to it in the sidebar for anyone who's interested. I am not a professional chef. I have not been cooking for years. I am not an expert who is going to make beautiful and amazing and complicated dishes to "wow" you. I am, in fact, quite the opposite. I am a total beginner. I've always lived in places with miniscule kitchens and concerned myself with schoolwork and studying and working and not paid the least bit of attention to what I was eating every day. And that's what this blog is all about. It's about me learning where my food comes from, how to make it properly, and how to enjoy it to the utmost. It's no fun to learn by myself, so I started the blog to keep track of what I learn, kind of like a

RESTAURANT: Ristorante Belvedere, Monterosso al Mare, Italy

We started off our second-to-last day in the Cinque Terre by taking the train to Vernazza for breakfast: There was supposed to be a market that day, but since the weather was threatening, there were only a few meager stalls, mostly selling non-food items. We had our breakfast and walked around the village a bit. Vernazza used to have a river flowing all the way through it, but now the river has been shunted underground at a certain point. If you walk to the top of town you can see it, along with some ducks and geese that hang out there to get fed by whoever comes along. J. and I then went to sit and have an espresso and wait for the train to Corniglia, the only town we hadn't yet visited. Corniglia is home to the local nude beach (which we skipped) and is the highest of the towns, elevation-wise. We had to walk up a buttload of steps to get there. Look at me go: That's actually me going down (a lot faster than I came up), but I did come up them as well. There is a bus that ta

Gastronomy 101

Search This Blog