I’ve steered clear of homemade falafel my entire adult life, an aversion related to a botched boxed falafel mix, my parents tried when I was a kid. That’s not to say I haven’t eaten my fair share over the years. At McGill, there was this strange little basement café in the Architecture building that sold a weirdly delicious falafel pita (cold, even) I use to eat all the time. Then there’s Rami’s in Brookline, MA, with its bar-setting buttery, crisp, oh so delicious falafel all wrapped up in pillowy hot pita bread and smothered in tahini sauce and pickles. One of many little places I miss in Boston. Continue reading
Dia de los Muertos is November 2nd and, provided I can kick this cold’s butt by then, we’re planning to head over to the Mission’s famous Day of the Dead parade and alter festival to light a few candles and take it all in. Continue reading
This next comment may make you wonder how I managed to own a business without going bankrupt: it took me almost a year in California to conclude that I need to reduce the amount of money I spend month to month. This funny thing happens when you double your living expenses (hello, Bay Area folks!) – you have less money left at the end of the month. Or none. Or you dip into your savings. Continue reading
I spent my 30th birthday this month at my childhood best friend’s apartment in Western Amsterdam. It was complete with balloons, dutch pancakes, dinner on a canal, and even celebratory toilet paper. Continue reading
I think we can all agree, there are some really bad apricots. Dense and woody, apricots generally remind me of a peaches’ juiceless cousins, requiring roasting with a good pour of honey or simmering in a bottle of wine to render them palatable. If this description rings a bell and you’re lucky enough to live in Northern California or Europe, then you need to meet the Blenheim Apricot. Deep orange, with a green hue and speckles, Blenheims are much smaller than conventional apricots. They’re also infinitely more flavorful – sweet-tart and floral – and juicy, no not quite like a peach, but oozing honey sweetness nonetheless.