Whitney Houston’s death made us speechless and a cold left me without taste, scent and a slight hearing loss. Being void of most of my senses, developing recipes was put on hold until full recovery. Unfortunately, I missed out on publishing these Quinoa Pancakes with Meyer Lemon Syrup scheduled for Mardi Gras and Pancake Day held this past Tuesday, February 21st. Then, as my body partially recovered, I accepted a last minute freelance design job. Between trying to sleep off a cold, remembering all of Whitney Houston’s songs and working long hours, time has slip away. Read more →
My Pre-Kindergarten days have a dark side. It starts with a single file line walk towards the cafeteria. We were place in pre-assigned small chairs at low-rising tables to anxiously wait for lunch to arrive. I prayed for my favorite lunch, for there was a rule: No recess until plates are clean. My prayers were answered on some days. On other days, my classmates and I were served a baloney and mustard sandwich, and I wasn’t blessed with recess. It was also the moment, where my teacher and I lock eyes. Read more →
This Saturday on July 30th from 12:30 p.m. to 2:30 p.m., I want to meet you. Let’s talk about your life on food. I’m serving sweet and savory crostini outside of Common Grounds Coffee Shop at 376 Tompkins Avenue (between Putnam & Jefferson Avenues), Brooklyn, New York. It’s my first personal event, and I’m super excited to introduce new and old fans to MyLifeRunsOnFood.com. Read more →
This year’s commercial love weekend is a lonely feast. My love package of Chocolate Chip Yogurt Cookies, Cornmeal Lime Butter Cookies, and Roast Lemon-Thyme Almonds was shipped last week for the West coast. In the spirit of maintaining a busy mind, this declared romantic weekend is full of freelance work.
However, I’m treating myself to Orange French Toast topped with fresh Pears and Cherries. This version uses stale Honey Wheat Bread made from scratch in my kitchen. French toast is not a popular breakfast dish, because it’s made with soft, commercial bread that has a longer shelf life because of the preservatives. The result is a French toast with a soggy center. It’s actually a recipe at its best with thick slices of French or Italian loaves (since moving to New York, I’ve discovered Challah is a buttery option, too). Such bread is fresh for one day. It’s a great bread to include in a romantically planned menu. I recommend serving half a loaf as garlic bread to accompany a meal of lasagna and salad. By the next morning, the loaf is hard and stale (slice it the night before if making French Bread). Using the mantra, “no food goes to waste,” day-old bread slices are temporarily soaked in a milk and egg mixture, before it’s lightly fried in a skillet. Read more →
In the past few months, there were three “Celebration of Life” ceremonies balanced by two baby showers, and most plans or ideas didn’t come into fruition. From December to the present, my personal life is emotionally chaotic. However, my faith remains strong for recognizing such erratic energy is temporary. Along with life’s mandatory priorities, the time spent working on My Life Runs On Food is a simple pleasure.
One of my personal goals this year is to learn the process of making bread from scratch. There’s a picture in Dad’s kitchen with his first loaves of homemade bread. I remember that day as a child, because the picture was taken by me. We all know the difference in taste of homemade versus commercial store bread. That’s a known fact. In New York, like other major cities, there are plenty of beautiful artisan bakeries of intense passion. It does seem contrite and unnecessary to spend a whole day baking bread. Read more →