This is Hedonia's Typepad Profile.
Join Typepad and start following Hedonia's activity
Join Now!
Already a member? Sign In
Hedonia
San Francisco, CA
Recent Activity
Perish the thought! Tarragon is the queen of herbs.
Toggle Commented 3 days ago on Green Goddess dressing at Hedonia
1 reply
My friend Tabitha, proprietor of Friend in Cheeses Jam Co., lives on a charming property up in the Santa Cruz mountains, about an hour south of us. Surrounded by redwoods, she lives in a quaint cottage on a one-acre clearing on a winding road in a hollar, filled with grapevines and a decrepit barn dating from 1860. It also has several massive black walnut trees, from which I've harvested the nuts in green state to make nocino and pickled walnuts. It's a charming spot, and begs to be entertained on. In years past, she's hosted a big shindig, roasting a whole pig, to share with her fellow cadre of chefs, winemakers, artists and other misfit toys like myself. With the... Continue reading
Posted 4 days ago at Hedonia
Yes, friends, it's the triumphant return of the Eastdropper, wherein I will be collecting delicious morsels of overheard conversation about food or in a food setting. I'm just beginning to collect these again, so this installation is a mere amuse-bouche, though it does have the added luster (or is that Sheen?) of a celebrity sighting, er, hearing. Got a tidbit for me? Shoot it over to eatsdropper at seantimberlake dot com. Bon appétit! Woman 1: "Are you dairy free?" Woman 2: "I try to avoid it, yeah. It has so much ... everything in it." - Eatsdropped by yours truly at Whole Foods Noe Valley Diner: "My mom wore a wig her entire life. It was like a beehive. But... Continue reading
Posted Jul 4, 2014 at Hedonia
What a coincidence! Reese has continued to bring us great joy for more than 7 years now. Best of luck to you!
Toggle Commented Jun 22, 2014 on Reese has two daddies at Hedonia
1 reply
One of the funny and marvelous things about blogging is the way you develop relationships with people well before you meet them in the flesh. Case in point is Gabi Moskowitz of BrokeAss Gourmet, who was a line item in my blogroll for years before we actually attended the same event a few years ago. We became fast friends. Gabi is affable, with a bubbly personality and an endless stream of fun stories. (It's worth noting that there is no relation to the other Broke-Ass, Stuart, though they are friends.) Aside from her blog and other writing avenues, Gabi has turned out a couple cookbooks, one stemming from the blog (The BrokeAss Gourmet Cookbook) and another all about clever uses... Continue reading
Posted Jun 12, 2014 at Hedonia
Image
I have a theory about cilantro. Though it is well known that a distaste for the stuff has genetic foundations, I find it's not quite as cut and dried as that. Take dpaul (please! har.). The tiniest corner of a leaf in a huge bowl of pico de gallo will revolt him. Yet, one time we dined at a friend's house, and she served cilantro pesto as a dip for crudite. And he liked it. So my theory goes: When cilantro is in something, it overpowers the palates of the haters. When cilantro is the thing, it simply stands on its own and paradoxically tastes less overwhelming. I came to this deep, philosophical conclusion after going to Tequila last year.... Continue reading
Posted May 3, 2014 at Hedonia
How marvelous, Melissa! I've gotten more comments (in person) from friends who are from Ventura and environs. And isn't Ojai more a destination these days?
Toggle Commented Apr 16, 2014 on Notes from Ventura at Hedonia
1 reply
I've lived in California for 24 years this year, and despite no small amount of traveling throughout the state, there remain countless corners and crannies which I have not explored. In fact, despite having driven to and from San Diego dozens of times, there are entire communities which I've seen only through the windshield, having never taken the time to stop and pay a visit. Ventura was one of those towns, until last week. I'd been tapped by one of the organizers of Craftcation to present*, and it seemed not only like a good opportunity to meet and mingle with crafty types, but to experience a coastal California community that was new to me. I carpooled down with my friend... Continue reading
Posted Apr 13, 2014 at Hedonia
OMGWTFBBW??!
1 reply
Sande and Josh -- just at ambient temperature. No need to refrigerate.
Toggle Commented Jan 31, 2014 on Baby Jesus pee (milk liqueur) at Hedonia
1 reply
Oh I didn't -- that's the barista's handiwork.
Toggle Commented Dec 31, 2013 on Wordless Wednesday: Sightglass Coffee at Hedonia
1 reply
Give it a go, Alicia. I can't wait to hear what you think! And why wait until next year? Make it whenever, and it'll keep until the holiday.
Toggle Commented Dec 20, 2013 on Baby Jesus pee (milk liqueur) at Hedonia
1 reply
Remember when I told you about the awesome Azorean cookbook we got from our neighbors? Well, I've dabbled in a thing or two beyond the molha. One of the recipes that intrigued me from the beginning was one for a milk liqueur. The name alone is enough to pique one's interest. But lest you think this is a creamy drink like Irish cream, let me disabuse you of that notion. Rather, the idea here is that milk is combined with liquor and other ingredients, most importantly citrus. The acid from the citrus causes the milk solids to coagulate, and the milk liquids that are left behind give the liqueur a viscosity and weight that you cannot get from alcohol and... Continue reading
Posted Dec 19, 2013 at Hedonia
I can't think of the last time I bought commercial egg nog. The very thought of it was sort of gag-inducing for a long time. As a child I loved the stuff, but at some point my tastes changed, and the last grocery store nog I remember drinking was sickly sweet with a thick, gloopy texture that evoked a mixture of molasses and Elmer's glue. In the intervening years, we've made our own nogs, including a recipe that involves separating the eggs and beating the whites to soft peaks, which are then integrated back into the custard. The resulting egg nog is light and fluffy, and somehow tricks you into believing that you're not drinking a dozen eggs and a... Continue reading
Posted Dec 11, 2013 at Hedonia
We are fortunate to live in an area that, despite an exorbitant cost of living, still manages to support a vibrant scene of artists, artisans, craftsmen and craft food purveyors. So this season I encourage, nay implore you to shop micro-local and support the folks who put their heart and soul into their handiwork. Here's a list of upcoming events where you can find the best and brightest. Hit up the Bayview Underground Food Scene Community Pop-Up Market tomorrow and each Thursday to get your hands on some serious indie eats. Pick up some organic beauty products from Beautiful You organic beauty products, grab sweet stuff from Earl’s Bread & Brittle, SF Honey & Pollen Co. and Yvonne’s Southern Sweets... Continue reading
Posted Dec 3, 2013 at Hedonia
We get a lot of food-related books, in large part because I know many of the authors. This has been a rather spectacular year for them, and here's a few of the ones that we allow to occupy precious space in our pantry shelf. If you're here in San Francisco, please trek down to Omnivore Books and pick a few up, won't you? Cookbooks: Melt: The Art of Macaroni and Cheese When I heard Stephanie and Garrett were working on a mac and cheese cookbook, I did not imagine that they would literally redefine the concept. Forget elbow macaroni and day-glow orange cheese sauce. With erudite information on artisan cheese and pasta, this book will make you think about the... Continue reading
Posted Dec 1, 2013 at Hedonia
Can someone explain salad forks to me? It boggles the mind how something so fraught with design flaws can have survived in our society for so long, unchallenged. Let's start with the tines. Foreshortened and squatter than a regular fork, they seem to actually repel foods rather than grab them, most especially lettuce. Often one of the tines on the side sports a jaunty flair, as if made to actively kick food off of it. And in the center, a widened gap between the tines that appears to be designed to grab and hold more food, but in fact does not, since food never, ever makes it that far down the fork. I'm calling for the abolition of these pointless,... Continue reading
Posted Nov 30, 2013 at Hedonia
A friend and colleague recently accused me of being very organized. While I'm thrilled that those are the appearances I keep up, it's a bald-faced lie. I have always thrived in chaos. My desk habitually resembles the scene of a natural disaster. Over the years, any tendencies I had toward ADD have only been exacerbated by the fast-paced, information-rich world we live in. But somewhere, deep inside, there is a methodical, organized person screaming to get out. His domain is in the wardrobe. I have a strange compulsion to order my clothes by color and pattern. In what ways are you organized versus not? Continue reading
Posted Nov 29, 2013 at Hedonia
The above picture was taken on our 20th anniversary by our friend Scott, who has recently been dabbling in wet plate colloidal photography. Scott and I went to day care center together; we've known each other for 40 years. Thanks in part to Facebook, I remain in contact with a handful of folks I was friends with back in Niskayuna, NY. For example, my friend Glenn, was my best friend going back to the fourth grade. I've known him 35 years. When I first arrived at Stony Brook University, the very first person I met became one of my dearest friends for life. I have known Christine 27 years. I arrived in San Francisco in 1991, and I rented a... Continue reading
Posted Nov 28, 2013 at Hedonia
So as I mentioned in yesterday's post, we supported Civil Eats' Kickstarter, to the tune of $250. For our prize, I picked 24 lbs of ground beef from Mindful Meats. I mean, this was a no-brainer, right? Sure, at slightly more than $10 a pound, it's more than I would normally pay for ground beef, but I was supporting a cause I believed in, and anyway, this is no normal beef. You know those ads for California cheese featuring happy cows? Well, turns out happy cows also make for good beef. These cows graze on the lush pastures of Western Marin and Sonoma counties -- the same land that is shared by the cows that produce the finest dairy in... Continue reading
Posted Nov 26, 2013 at Hedonia
Oh cool -- can't wait to hear more about your winery!
Toggle Commented Nov 26, 2013 on A visit to Straus Family Creamery at Hedonia
1 reply
I suppose like most Americans, I was raised on supermarket ingredients, commoditized to the point that I was more aware of the diversity in packaged foods than to the foods that came from nature. Milk was just milk, and that's all. It didn't matter when you bought it, or where it came from. It was white, and fluid, and as long as it wasn't sour, it got the job done. But ask me the various flavors of Doritos? I was on it. But when you become more mindful about food, you come to understand and realize how very diverse food is, even basic things. Today, and certainly here in the Bay Area, there is a great awareness of heirloom vegetables,... Continue reading
Posted Nov 25, 2013 at Hedonia
Aw, but that's in the Marina. That's even WORSE. I've been to Europe more often than I've been to the Marina.
Toggle Commented Nov 25, 2013 on Stalking a better burger at Hedonia
1 reply