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Hedonia
San Francisco, CA
Recent Activity
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 3 days ago 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 6 days ago 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
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Oh I didn't -- that's the barista's handiwork.
Toggle Commented Dec 31, 2013 on Wordless Wednesday: Sightglass Coffee at Hedonia
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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
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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
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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
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Let's do this. Surely someone out there is turning out decent onion rings. Right? Anyone?
Toggle Commented Nov 24, 2013 on Stalking a better burger at Hedonia
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They haven't confirmed a locale yet, but I've heard rumors of Uptown. Of course.
Toggle Commented Nov 24, 2013 on Stalking a better burger at Hedonia
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Hang your heads, San Franciscans, for we have suffered a terrible blow. Perhaps the best burger in town, KronnerBurger, has terminated its yearlong tenure at the swank digs in the overflow space of the venerable Bruno's. To make matters worse, Chris Kronner is turning his attention toward going full-time brick and mortar in Oakland, because, well, let's face it, that's where all the cool and interesting food is happening these days anyway. Because something something gentrification something something rich techy kids something something Google bus something whatever. Look, I'm not even a big burger eater (unlike dpaul, who could subsist solely on burgers and fries and live very happily), but this was different. Kronner's signature salty and rare style of... Continue reading
Posted Nov 24, 2013 at Hedonia
A year ago today, we lost my brother to non-Hodgkins lymphoma. Since that time, we have also lost my great aunt, a cousin back east, a cousin overseas, and a colleague and mentor of dpaul's, who died very suddenly in a freak skiing accident. In previous years, we've lost many others: My father, five years back; Lee, a dear friend in Atlanta; countless other relations and acquaintances. Loss is hard. It's painful, and confusing. Our minds, ever creatures of habit, cannot easily adapt to the idea that someone who has been a living, breathing part of our lives all at once simply is not, that they've been plucked from existence. I suppose that's why they linger with us. My paternal... Continue reading
Posted Nov 23, 2013 at Hedonia
You too, Nicole -- see my follow up post. :)
Toggle Commented Nov 23, 2013 on Which 'wich is which? at Hedonia
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Leena, I hope you saw the follow up post yesterday.
Toggle Commented Nov 23, 2013 on Which 'wich is which? at Hedonia
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