It’s time this post saw the light of day. I’ve been avoiding the publish button until I lost the 15lbs that inevitably comes with Christmas. Damn you Santa. And, now yes that has taken me an entire year. The cookie table certainly doesn’t help. Instead of the recap we...
Another post from our Paris adventures. I know, Paris seems like so long ago with India and London now in the bag. Those posts are coming soon. They are already in the que we promise. This was a quick, impulsive (well…stalkerish), quick stop. Christopher Adam, the luxury pastry chef, opened...
Cookies and cream donut. End of post, what more do I need to say… Of course there’s a little more. Chocolate and cream just work together. Quick history lesson.In 1908 Sunshine introduced the Hydrox cookie. In 1912 Nabisco introduced the OREO cookie, which dominated the market and...
This past Sunday was NYC’s annual Puerto Rican day parade. Arguably the biggest and best parade of the summer in my opinion. Interestingly, all the flags and Boriquan pride reminded me it was a good time to eat some cupcakes. There has been a fantastic new comer to the overexposed, uber trendy...
On day two in Rome I visited Trastevere, a cool but still touristy neighborhood across the Tiber. To my surprise our visit coincided with the Chocolate Fair. Lines of tents filled the piazza with chocolate in all forms. From bars, bon bon and bites to crafted shapes like stiletto heels, wrenches and...
It was our second visit in two days to an out of the way industrial park on the outskirts of Cambria, California. We meandered our rental car down side streets and through alleys following a well marked trail to the Red Moose Cookie Company where we poked our heads through a screened door to meet...
On one of my all too frequent cross country commutes I was bit by the sugar fairy. I know what you are thinking, sugar fairy’s don’t bite. Well mine does and she leaves a mark. I had a little extra time in LA one afternoon and decided to make a Candyland like journey to a small shop with a...
As the name implies, somehow, the vision is off. Maybe it’s Americanized. Maybe it’s just not right. Either way the idea of an ice cream sandwich usual includes a top and bottom made of chocolate or, at the very least, two cookies. In a very intriguing twist we have started to see a...
Memories of visiting the Hostess store as a little kid rushed back tonight when I popped into a 7-Eleven in downtown San Francisco. Think Twinkie + Yodel shell + Crocodile = Chocodile. ...
This morning was wonderful. One of those morning that unfolds with effortless decision making, timeless scheduling and non-strenuous motion only a lazy Sunday can produce. I have been living in Greenpoint for the better part of 5 years now and the restaurant scene is just now hitting it’s...
Hell it’s the holiday season so I don’t think we should be ashamed one bit to have some fun with our food. Actually, come to think of it….I have this policy in effect all year round. Getting back on track. I was honored to be part of the 5th annual gingerbread house making party at...
I had this plum on a recent hike into the Marin headlands. When I get a plum like this I freak out. I absolutely love it. To be honest, I usually wind up sucking on the pit for over an hour. Weird, dangerous and maybe a little gross but I can’t help myself. Why can’t they all be like that? ...
In preparation for my weekend in Memphis, and to satiate Bennett’s craving for USA BBQ, we had some supper at R.U.B. I jumped on the meat plate (above pic). I augmented a delicious plate of pastrami, brisket and pulled pork with a quarter rack of St. Louis style ribs. Slaw and greens for good...
Yesterday I flew to Boston for the fourth Jelly Talk. It’s a developer focused speaker series I started with Amit Gupta, founder of Jelly, Photojojo and commandshift3 (a personal favorite of mine). The talk went great. Seth and Ryan talked geo-location for about an hour making me jealous I...
After Thanksbringing, I had 8 poached pears left over. I tried to eat one a day but that got a little rich. The simple syrup that had been created with the viogner during poaching was delicious but I feared would send me into sugar shock. I was headed out on a trip for the next 2 weeks and could not...
Originally I made this without fruit for my Dad’s birthday. This time I added frozen strawberries, raspberries and blueberries. Killer. ...
