Thomas Pynchon on Pizza

...on. Blog reader BLDinMT left a kind comment responding to my silly post on cooking out of the Café Gratitude cookbook which triggered a memory of a passage in Thomas Pynchon’s novel Vineland. I don’t remember much about the novel but I do remember Pynchon’s spot-on description of 1970s era California health food cooking, Prairie worked at the Bodhi Dharma Pizza Temple, which a little smugly offered the most wholesome, not to mention the slowest, f...

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Notes on Mark Bittman’s “Behind the Scenes of What We Eat”

...lready doing– just like us. You’re trying to support local farmers. You’re cooking from scratch and eating whole foods. You’re trying to source ethically raised dairy products and meats. You’re growing some of your own food. All of this is important. Michael Pollan’s advice–Eat food. Not too much. Mostly plants— is pretty much the same as Bittman’s recommendations. (I wonder if Pollan and Bittman hang out? Maybe Bittman crashed on Pollan’s sofa du...

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Quarantine Meals From Jennie Cook

...ed back to what she used to do: cook home meals for pickup and delivery. Her food is delicious and the portions are generous. If you live in the Los Angeles area consider ordering some food from her. It will support Jennie and her employees and you’ll get a break from cooking. On Saturday Jennie sent over a package with an Easter ham dinner. While I’ve enjoyed cooking from scratch for the past four weeks it was nice to have a special meal for a ch...

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Saturday Linkages: Poison, Pee and Plagiarism

...p://www.nwedible.com/2013/03/how-to-use-pee-in-your-garden.html … Plagiarism Jane Goodall’s Troubling, Plagiarized, Error-Filled New Book, ‘Seeds of Hope’ http://thebea.st/X9k58O ??? Hard times for Marshmallow farmers!: http://youtu.be/h9RfuD1Im4U Vegan Black Metal Chef, A Vegan Cooking Show Like No Other http://laughingsquid.com/vegan-black-metal-chef-a-vegan-cooking-show-like-no-other/ … The Archdruid Report: The Illusion of Invincibility http:/...

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Delicious Cauliflower

...It’s a good, reliable book. Lately I’ve been on a deep Middle Eastern jag, cooking out of this book every day. Erik is in hog heaven, because he hasn’t had to cook in weeks. I’m in heaven because I’m eating exactly what I’m craving. Anyway, back to the cauliflower. It’s an easy recipe that comes from north-west Syria, where, according to the author, it is considered a regional specialty. It has a lovely, rich flavor. I never knew tomatoes and caul...

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