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Blog: Hedonia
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You've thought about it for a long time. You've been perfecting your iPhone shots of quotidian meals. You're just about ready to take the leap and birth food blog #6,558,931 into the world. Good for you. Before you buy the domain and commit to the Facebook-Twitter-Pinterest-Instagram-Google+-Foodspotting-Gojee handles, you need to know that the following words cannot be used in a new food blog name. Why? Because I said so, that's why. And because everyone else has already used them already. Food. C'mon. It displays a poverty of imagination to invoke the very core concept into the name. Think outside the CSA box, already. Cooking. Especially if followed by "with" and then your name or "in" and your location. Or worse,... Continue »
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With the other shad roe sac, I'm attempting a multi-stage curing process. Here it is so far: First, it was brined for 2 days in a 3% salt solution. Then it was embedded in a thick layer of sea salt... Continue »
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If I were a guy, I'd feel like summer kicked me in the nuts. Just a few weeks ago, I was bundled in a winter coat and scarf while rummaging through root vegetables at the farmers' market. This past Saturday, sweat dripped from my brow as I strolled through the market, sizing up the first batch of spring peas and sniffing these ruby red strawberries, it made me feel like someone pressed the fast forward button. Don't get me wrong, I'm excited enough to do cart-wheels at the thought of strawberries. Well, actually, I don't know how to do a... Continue »
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This is an easy recipe to make during the summertime when rhubarb and strawberries are fresh and in season. Continue »
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On my way home from the market today I realized I've been an adult most of my life. Sure, there was a fleeting few minutes when I felt like a kid, but as you've likely guessed most of my childhood was not spent carefree. What makes today's moment significant is that as the thought occurred to me, somewhere between pondering making mussels or fried rice for dinner, I finally felt a sense of relief. It was as though someone had opened the window to my soul and let the hurt and heartache fly away with a burst of wind. The... Continue »
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Soothing waters. Seagulls trying to steal our potato chips off the beach blanket. Sand scratching between my toes. Tomorrow is the big day. The one we wait for every year. The countdown really starts the moment our car rolls down the driveway onto Shore Road, and we wait another 365 days to return to North Truro. Before I could think about packing, though, I wanted to make sure you had this recipe for pickled watermelon rind. After tasting it—my first venture into this very unique and intriguing Southern side, I decided it was worthy of bumping the other 20 or... Continue »