Monthly Archives: August 2010

Hot and Sour Okra with Chickpeas

Here it is. The results of yesterday’s experimentation, starring ginormous okra (eight inches!) and The Hottest Pepper in the World Don’t worry, it’s not necessary that you should use this hottest of peppers, or any spicy ingredient, if you don’t … Continue reading

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Preview of Deliciousness to Come

Yesterday, we went to a strange, tiny and wonderful indoor market at Southpaw, a bar and and music venue in Park Slope. There we bought fresh okra, which I am even now transforming into a delicious (let’s hope) stew, or … Continue reading

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A Punctual Defense

This morning, I was met with a wonderful surprise in my inbox: an email from a friend regarding semicolon usage, one of my favorite topics! (Yep, this post is headed down a path of punctuation. Click away if you must.) … Continue reading

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Summer Salad

In one of my favorite exchanges in that masterpiece of contemporary cinema, I Love You, Man, Sydney Fife says to Peter Klaven, “Your best night in five years is watching Chocolate [sic] with Johnny Depp? You should be ashamed of … Continue reading

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A little stirring, not too much frying

Stir frying or sautéing is the go-to cooking method at my place. Whenever we don’t know what to cook, we combine whatever it is we have in a pan or a wok and add some sauce we’ve whisked together on … Continue reading

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Wherein Yanni, INXS and Leonard Cohen Hang Out

A few years ago, I stopped trying to keep up with new music. This is because it was making me crazy. I was not listening to albums I loved in favor of albums I hadn’t heard but wouldn’t like as … Continue reading

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The devil is in the details

I don’t know why I never thought of this before, but the fact that I prefer taking pictures of details rather than the whole is probably closely tied to my editing sensibilities.

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British Read-a-Thon 2010

Here is my reading list for the rest of the year: I am still reading The Way We Live Now, which is super long. But I’m on a tight schedule and should finish by Sunday. I think these twelve books … Continue reading

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Why I Work From Home

The working conditions are pretty relaxed.

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Saucy, and Israeli, Couscous

I got burned out on couscous a few years ago. It’s so squishy. And bland. But then I discovered Israeli, or pearl, couscous. I think the key here is to cook them like regular pasta and not follow the directions … Continue reading

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