Dear Nestlé Corporation, I am writing to you on behalf of my husband, Rand, even though he has disavowed any knowledge of this letter, and refuses to be held accountable for ‘the shit that I do when I am bored.’ But I am certain that he would agree with everything I am about to say. Rand is…
Recently, I went pseudo Paleo. I say pseudo, because, like most things in my life, I’ve jumped in headfirst without putting any thought or research into it (this is also how I ended up taking a workout class called “Insanity.” Afterwards, I was drooling and delirious. So I guess it delivered). So, despite being totally…
When people learn of my vast and all-consuming love of sweets, they are often surprised to learn that dessert was largely absent from my childhood. My mother is not a baker, nor a lover of sweet things. There was, on occasion, a box or two of Pepperidge Farm Milano Cookies in the cabinet, but these…
I’ve never been one to have much restraint when it comes to sweets, especially when I can eat them in the name of “research.” “It burns more calories this way,” I will say to Rand, my mouth full of fried dough. He has learned, over the years, not to challenge this assertion. The Spanish,…
Paco Roig Bakery, Mercat Central, Valencia: “I love you.” “Awww, well, I lo– wait … are you talking to the croissant?” “… Yes.”
My muscles hurt. This is only slightly unexpected. I have been known, on occasion, to go for a run, even if it might be in pursuit of an ice cream truck. But lately, I’ve been running, doing the occasional push-up, and, perhaps most shockingly of all, I’ve been eating with a more discerning eye. This…
We went to Salzburg for the afternoon, again at Jeff’s suggestion (for a guy who hates bedazzlers, he knows what’s up). It was the weekend and everything was closed, so we went for a walk, which mostly consisted of me following my husband as he climbed up hills. It’s as though he has still failed…
Many, many months ago, before life and travel got in the way, I had started to tell you all about our favorite restaurant in Amalfi: Taverna Buonvicino. I wrote about our first visit there, and how we loved it so much we went back again. But I never finished that story. Part of me wondered…
“I wonder why some croissants are straight and others are curved.” “It has to do with butter content.” “Wait, what?” “The ones that are straight are made from butter. If they’re curved, they’re made from other fats, like margarine or whatever.”
