Wanna-be grad student and avid home cook.
I don’t know how the French survive without a good breakfast. It’s all breads and carbs and nothing that keeps you going until lunch! I was always starving by mid-morning. I did manage an ok meal schedule when I lived there: light breakfast, huge lunch, light dinner. But I wasn’t eating out at restaurants all the time, and my French host mother refused to have bread in the house!
My favorite most recent not eating out moment was last weekend, when I insisted on cooking for us even though we were tearing out the countertops, backsplash, sink, and faucet in the kitchen. That Malaysian curry was delicious, though, and it’s not so bad doing dishes in the bathtub.
I’ll take extra fennel seed on mine! :-) Fine Cooking also has a great cracker recipe that I’ve been using, from the December ‘07 issue. It’s a mix of whole wheat and AP flour with a little olive oil that makes the dough nice and supple. People are so surprised when you tell them you’ve actually made crackers!
sj.breeze has not yet posted.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better