needs more salt

B prepared the world’s most luxurious New Year’s Eve picnic to cap off our visit to Sonoma! After packing up the cooler and getting in the car, we snacked on our wine and chips and cheeses and meats and and nuts and oranges (and and and and) in a park somewhere off Highway 1 — I say “a park” but it was really a beautiful wilderness set over a cliff in front of the ocean — before heading into San Francisco for the evening.December 31, 2013

B prepared the world’s most luxurious New Year’s Eve picnic to cap off our visit to Sonoma! After packing up the cooler and getting in the car, we snacked on our wine and chips and cheeses and meats and and nuts and oranges (and and and and) in a park somewhere off Highway 1 — I say “a park” but it was really a beautiful wilderness set over a cliff in front of the ocean — before heading into San Francisco for the evening.

December 31, 2013

A quick, weird meal before leaving for the airport: toast smothered in the last of the cheese T brought to B’s and J’s and my Christmas eve orphan party and topped with…tons of frozen peas; lots of soy nog (turns out  B and I are both BIG fans); and coffee for one in the Vietnamese coffee maker. (Oh yeah, also it’s Christmas day.)December 25, 2013

A quick, weird meal before leaving for the airport: toast smothered in the last of the cheese T brought to B’s and J’s and my Christmas eve orphan party and topped with…tons of frozen peas; lots of soy nog (turns out  B and I are both BIG fans); and coffee for one in the Vietnamese coffee maker. (Oh yeah, also it’s Christmas day.)

December 25, 2013

Okay, so I had a five-pound bag of carrots in the crisper, a hankering for glazed carrots, and the knowledge that I had to clear the fridge before leaving town for a week. At the time it made sense to just make five pounds of glazed carrots, right? Wrong. This bowl of them was delicious, but by the time I finished them all three days later I never wanted to look at a carrot again. Lesson learned. December 22, 2013

Okay, so I had a five-pound bag of carrots in the crisper, a hankering for glazed carrots, and the knowledge that I had to clear the fridge before leaving town for a week. At the time it made sense to just make five pounds of glazed carrots, right? Wrong. This bowl of them was delicious, but by the time I finished them all three days later I never wanted to look at a carrot again. Lesson learned.

December 22, 2013

A straight-up bologna, lettuce, and mayo sandwich with string cheese on the side (or rather, on top).December 21, 2013

A straight-up bologna, lettuce, and mayo sandwich with string cheese on the side (or rather, on top).

December 21, 2013

Celebrating the Winter solstice, a holiday for Iranians, by eating a pomegranate ab-lamboo style: without breaking the pomegranate’s skin, you gently, gently crush the seeds with the thumb of one hand and the heel of the palm of the other. When it’s totally loosened, you bite a tiny hole in the skin, ideally avoid its juices spurting everywhere like I did here, and suck all the juice out until the pomegranate looks like a deflated beach ball.

(I also had anchovy-and-butter toast with the gorgeous salted anchovies from the tin of them E gave me for Christmas.)

December 21, 2013

Solo dinner: a shredded lettuce salad I ate with my hands, instead of that fork, plus a sandwich that I had no idea would be so fantastic: toasted wheat bread, mayo on both sides, piles of shredded carrot sprinkled with salt, and big slices of cheddar. What! December 17, 2013

Solo dinner: a shredded lettuce salad I ate with my hands, instead of that fork, plus a sandwich that I had no idea would be so fantastic: toasted wheat bread, mayo on both sides, piles of shredded carrot sprinkled with salt, and big slices of cheddar. What!

December 17, 2013

A light lunch of a Made by Lukas veggie burger each — carrot and parsnip for me, beet-hazelnut for JMM — over a pile of red quinoa and steamed green beans.
December 15, 2013

A light lunch of a Made by Lukas veggie burger each — carrot and parsnip for me, beet-hazelnut for JMM — over a pile of red quinoa and steamed green beans.

December 15, 2013

The insides are hiding, but these are the homemade version of the breakfast burritos at Sonic, a drive-in chain that started in my hometown: breakfast sausage, tomato, onion, pickled jalapeno, cheddar, scrambled eggs, and tater tots all wrapped up in a tortilla. The mind boggles.December 15, 2013

The insides are hiding, but these are the homemade version of the breakfast burritos at Sonic, a drive-in chain that started in my hometown: breakfast sausage, tomato, onion, pickled jalapeno, cheddar, scrambled eggs, and tater tots all wrapped up in a tortilla. The mind boggles.

December 15, 2013

Cider, tiny jars of Miya’s firefracker sake, and wacky but very good burritos filled with sriracha mayo, big romaine lettuce leaves, and a saute of zucchini and the phenomenally crispy and fatty leftover nubs from the porchetta.December 14, 2013

Cider, tiny jars of Miya’s firefracker sake, and wacky but very good burritos filled with sriracha mayo, big romaine lettuce leaves, and a saute of zucchini and the phenomenally crispy and fatty leftover nubs from the porchetta.

December 14, 2013

Iranian currant cookies from my mom, part of a care package that included pomegranates and a tiny Meyer lemon from our backyard. Soon after we had the excellent cider-glazed brussels sprouts from the excellent food quarterly Feast by Lukas, topped with poached eggs.

December 14, 2013