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that’s amore.

September 27, 2013
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let me begin by saying that my boy made oh-so-very happy sounds while eating this pizza.  it is a lovely beginning to a very good morning, the perfect antidote to a hard afternoon at the office & just right for lunch in between.  it is decadent, to be sure & with all of the amazing ingredients – bacon!  brie!  eggs!  fresh mozzarella! – is comforting but surprisingly not heavy.  let me also say that scrambling eggs is a pursuit with which i am fairly obsessed.  i like them cooked slowly, over low-heat, soft & creamy (though made without cream).  the eggs for this recipe should be very soft as they will cook for a few additional minutes in the oven.  when prepared this way, the eggs are custardy & will melt into the pizza topping in the most delicious way.   


pizza with bacon & egg (makes one 12-inch pie)
(adapted from food & wine magazine)
6 oz. thick-sliced bacon, cut crosswise into 1/2-inch pieces
4 large eggs
kosher salt
2 T unsalted butter
all-purpose flour for dusting
1 pizza dough (purchased from a pizzeria or trader joe’s), i like whole wheat
1/3 C. crème fraîche
3 oz. brie, with rind, thinly sliced
2 oz. fresh mozzarella, thinly sliced
chili flakes, to taste
a fistful of rocket (wild arugula)

preheat the oven to 500°.  spread the bacon in a pie plate and bake for 15 minutes, stirring once, until nearly crisp.  using tongs, transfer the bacon to paper towels to drain.

whisk the eggs in a bowl.  in a medium nonstick skillet, cook the eggs & 1 T of the butter over low heat using a rubber spatula, until curds form & the eggs are creamy, about 12 minutes.  remove the eggs from the heat & stir in the remaining 1 T of butter (this will stop the eggs from continuing to cook) & season with salt.

on a lightly floured work surface, stretch out the pizza dough to a 12-inch roundish rectangle and transfer to a cookie sheet.  spread the crème fraîche evenly over the dough, leaving a 1-inch border all around.  top with the crispy bacon.  tear the brie and mozzarella into smaller pieces & evenly distribute across the dough.  sprinkle with red chili flakes.

slide into the oven & bake for about 7 minutes, until lightly golden and bubbling.  remove the pizza from the oven and spoon the scrambled eggs on top.  return the pizza to the oven bake for 2 minutes longer, until the eggs are hot.  top pizza with the rocket, cut into wedges and serve.

the golden rule.

September 13, 2013
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gold metallic dress, killingmoonvintage on etsy / boots, pour la victoire

what a long, long trip it’s been.

September 4, 2013

the boy & i were in vermont for an extra-long trip this summer & it was grand – sweet days with family & friends, rumbling summer thunderstorms, dirt roads & cool swimming holes.  one foggy morning, eight of us slaughtered twenty-six chickens & that afternoon i made this pâté .  the livers, with a few other ingredients, come together into a rich, velvety spread that is the perfect compliment to a strong cocktail.  i decided to lead with this chicken liver pâté  because it embodies much of what i love about my vermont-eating life – cooking & eating food that is raised or grown outside of the kitchen door.  it is simple, satisfying & perfect for a gathering of friends.


chicken liver pâté  (makes 3 medium / 6 small ramekins)
adapted from food & wine 
1 lb chicken livers, well-trimmed
1 small onion, thinly sliced
2 garlic cloves, smashed & peeled
1 bay leaf
1/2 tsp. thyme leaves
3/4 tsp. kosher salt
3/4 C water
1 1/2 sticks unsalted butter, room temperature
2 1/2 tsp. cognac or scotch whisky
ground pepper to taste

combine the chicken livers, onion, garlic, bay leaf, thyme & salt in a medium sauce pan; add the water and bring to a simmer.  cover, reduce heat to low & cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes.  remove from the heat & let stand, covered, for 5 minutes.

discard the bay leaf.  using a slotted spoon, transfer the livers, onion & garlic to a food processor; process until coarsely pureed.  with the machine on, add the butter, 2 T at a time, until incorporated.  add the cognac, season with salt and pepper & process until completely smooth.  scrape the pâté into ramekins. press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.  serve chilled.

make ahead – the pâté can be covered with a thin layer of melted butter, then wrapped in plastic and refrigerated for up to 1 week or frozen for up to 2 months.

smoke ’em up.

July 5, 2013
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cooking & socializing, entertaining & having a good time have always made me feel connected to my dad – he was the life of the party.  my father was not a perfect man, his barbecue on the other hand…  he had one of those sawed-in-half oil drums with a chimney & would stand there beside it – a marlboro dangling from his mouth & a can of beer in hand.  some of my favorite memories are of those parties we had on sunny days in our backyard with plates of smoky meat, jugs of cold almaden & lots of my dad’s husky laughter.  i think he would like my ribs.


barbecued ribs (serves 6 – 8)
4 T extra-virgin olive oil
3 garlic cloves, peeled
2 C ketchup
1 ¾ C chicken broth, divided
6 T soy sauce, divided
6 tablespoons (packed) dark brown sugar
4 T molasses
3 T red wine vinegar
4 T chili paste (i like sambal oleck)
3 large racks baby back pork ribs (each about 2 1/2 pounds)
8 tablespoons chili powder, divided

barbecue sauce:
heat oil in medium saucepan over medium heat. press garlic through garlic press into pan. add ketchup, 3/4 cup broth, 3 tablespoons soy sauce, brown sugar, molasses, vinegar & chili paste. bring sauce to a simmer. reduce heat to medium-low & simmer until reduced to 3 cups, stirring occasionally, about 15 minutes. transfer to bowl. set aside.

sprinkle each side of each rib rack with salt, pepper, and 1 T chili powder. arrange racks on 2 large rimmed baking sheets.

position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450 degrees.

pour remaining broth and remaining soy sauce around ribs on each sheet; cover each with foil. bake ribs 30 minutes; reverse sheets. bake ribs until tender, about 45 minutes longer. cut each rib rack between bones into individual ribs. brush ribs generously with sauce.

prepare barbecue (medium-high heat) & grill ribs until heated through and slightly charred, turning occasionally and brushing with more sauce, about 10 minutes. transfer ribs to a platter.

shout out.

June 24, 2013


in my internets-travels i came across “portraits of grandmas & their cuisine from around the world“.  i love not only seeing the food, but also glimpsing into the kitchens.  lovely.

sunday best.

June 4, 2013



leather crochet top, bohoM on etsy / denim cut-offs, firegypsy vintage on etsy / shoes, jessica simpson

cut it out.

May 26, 2013




dress, old & no label / sweater coat, tin roof vintage on etsy / shoes, jessica simpson

second time around.

May 23, 2013

a couple of nights ago, at a friend’s house, i made fish tacos.  meh.  the batter was bland, the batter stuck to the pan, the batter came off.  no one else seemed overly disappointed – the free-flowing tequila & prosecco may have had something to do with that – but i wanted a do-over.  last night i made fish tacos.  and yay!!  they were so so good with a pimentón-seasoned batter that puffed when it hit the oil & was shatteringly-crisp.  now that deserves a shot of tequila.  ¡órale!


fish tacos (serves 4 – 6)
1 C flour
1 tsp. salt
½ tsp. black pepper
1 tsp. pimentón picante
1 tsp. pimentón ahumado
1 bottle mexican beer (i like pacifico)
high-heat oil, for frying (i use grapeseed)
2 lbs skinless, firm, white fish, such as cod or halibut

for serving:
warm corn tortillas
mexican crèma or sour cream
tomatillo salsa, store-bought
shaved cabbage*
lime wedges

for the beer batter:
mix the dry ingredients together in a medium bowl.  gradually add the beer while whisking.  set aside & let the batter rest while you prepare the fish.

cut fish into 4”- by 1 ½“- pieces.  place fish in batter while oil comes to temperature.

in a large cast iron skillet, add oil until it is about 1”-deep.  heat the oil until it reaches about 400 degrees or until a pea-sized drop of the batter sizzles when dropped in.

working in batches, allow excess batter to drip from fish before placing the filets in the oil.  allow to fry undisturbed until puffed & golden brown (flip if necessary to brown the other side), about 4 minutes.  remove with tongs to a paper towel-lined plate to drain.  repeat with remaining fish.

to assemble tacos place some crèma on a tortilla & top with fish, cabbage, salsa & a squeeze of lime.

*i make a simple slaw of shaved cabbage, shredded carrot, nuoc cham (fish sauce), seasoned rice wine vinegar, jalapenos & cilantro which i use in place of cabbage & salsa.

off to the palace (of fine arts).

May 23, 2013

someday i will get out of the backyard with these photos, but not today.



the ubiquitous brown tank / suede gauchos, thrifted & very, very old / shoes, jessica simpson

necklaces, lion – thrifted, arrowhead, tooth-n-nail on etsy, heart, lost apostle on etsy

shout out.

May 22, 2013

and speaking of daring…  today i introduce a new addition to what i cooked what i wore – the shout out.  i am brand-new-baby new to this whole blogging thing.  as i try to catch-up on the past decade, i now spend time looking at blogs for inspiration & education & i am going to share some of the ones that i especially like, and think you will, here.  and while i am shouting out, i want to say thank you to mamma, a working, single parent throughout my childhood, who got a home-cooked dinner on the table every night without the fanfare of photographs, prose or a blogosphere following.  dank je wel.


my friend recently commented that she mainly hearts recipes that consist of protein & vegetables as she is gluten-intolerant.  coincidentally, i am sitting here eating my gluten-free, paleo-esque lunch of from-scratch meat sauce over not-spaghetti spaghetti squash – perfect timing for sharing a blog with you which i recently came across called yummy supper – a blog full of gluten-free recipes & lovely photography by erin scott.  i have not yet made any of her recipes but she has a book coming out so i imagine there is something to them – they certainly sound delicious & her blog is visually pleasing (she is also a photographer).  let me know if you end up trying any of the recipes – i am thinking the cherry almond tart would look good cooling on my kitchen counter.

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