Food and Drink
12.1.24 Veteran Italian gem Bottino hits all the right notes, and all the right flavors
Note: My friend and I were given free dinners at Bottino in exchange for (me) writing a post about the experience, but my opinions are my own and not influenced by anyone else. My husband likes to say that growing up for him, Italian food was just “food.” (Neither of us are of Italian extraction.)…
Read More12.03.23 Solid new Italian restaurant Bread & Stone loves its pistachios and pasta
Note: My friend and I were given free dinners at Bread & Stone in exchange for (me) writing a post about the experience, but my opinions are my own and not influenced by anyone else. Bread & Stone 308 E. 6th Street New York Open Wednesday-Sunday, 4-10pm In my opinion, it’s hard to screw up…
Read More6.01.17 On being a foodaholic, and forever 0 days sober
My name is Randee and I am a foodaholic. That sounds funny at first because: food! We all love food! Food is delicious and we have to eat it at least once a day and we focus our social experiences around it and it nourishes us and makes us grow and besides which, did I…
Read More4.08.16 20 Years in NYC, Pt. 5: ‘Keep your eyes on the spinning top’
What I think I’ve discovered in the last 20-odd years (some rather odd years, at that) is that planning is a good thing, but not the only thing. Sometimes you just have to get the top spinning — and watch where it goes all on its own.
Read More12.19.15 ‘Put a sprinkle on your nose, on your nose’
I met Julia when I was in 6th grade, and we’re still being goofy together some (mumble mumble) years later. Today she had me (and some fellow amazing friends) over to tackle the singularly difficult building of the Taj Mahal … in shortbread. And sprinkles. And frosting. I was unable to stay for the completion…
Read MoreServing up lamb in a rare, delightfully nasty way
One of these days I'll write a longer post about the joys of discovering the fiction Roald Dahl wrote for adults, rather than children (most of us only know him by his "Matilda" and "Charlie and the Chocolate Factory" books). It's twisty, detailed, tightly-written and often delightfully nasty. But for now, I'll send you to…
Read MoreDune, the dessert planet
I have fallen off the posting wagon, not for lack of things to say, but time to say them in. So in honor of my recent "Dune" posting, I'll just leave you with this. "Dune," in gummi worms. It is, as one wag in the comments notes, a dessert planet. Be back anon.
Read MoreBlackouts and slippery slopes
Blackout day! Today, several sites around the Internet will be blacking themselves out for 24 hours to bring awareness to SOPA/PIPA, legislation that wants to start the process of muzzling the internet on behalf of corporations. That's a huge generalization, but I've only got a few minutes here. It is funny to think how quickly…
Read MoreOn a B road heading for the sea
Heading out of town this weekend, going up to Boston. Nice thing about the train is you can pack extra food and not worry about whether anything's going to be considered "liquid" or a "gel." I've made some more of the awesome Caveman Crunch (civilizedcavemancooking.com/grain-free-goodies/caveman-crunch/) and have dried fruit and real fruit and am taking…
Read MoreMaking an ass out of you and me (mostly me) plus, pork recipes
Eh, so there you go: One week into the blog and I skip a day. It happens. Still continuing Paleo, best as I can: We went to dinner on Sunday (discussed) and I had lunch with a colleague yesterday. Did pretty good there: No bread from the table, ordered more sea bass. It came with…
Read More