If fat indeed equates flavor, this small town breakfast sandwich is exploding with both. It’s called “The Big Boy.” Layered with sausage, Taylor ham, eggs and bacon, I call it “a heart attack on a bun” and to this my husband always replies, “sometimes we just need to eat food that shortens our lives but makes us happy.”
Read MoreDisconnected, Reconnected: The Death of an iPhone
I plugged in my iPhone in for a routine overnight charge when it began to reject its cord. "Bleep bleep," the display flashed, "bleep bleep." I removed the white lifeline, and plugged it back in. "Bleep bleep," it repeated – flash – "bleep bleep." Puzzlement.
The phone displayed twenty percent remaining battery life. I raced against time to get a charge into the fading phone – swapping cords, changing power sources, even trying the magical two-button-reboot. No luck; Siri died a slow death; fifteen percent, ten, five, zero, and the display went black.
A food blogger needs her phone. More than a medium of communication, my iPhone served dutifully as a camera, a radio, a social media check-in device (I’ve lost two mayorships since I’ve been without my phone). It’s a log of where I’ve been, what I’ve eaten, and offers insulation in awkward social settings and a diversion in boring ones. It wasn’t just a phone, it was an extension of my palm, a part of me. I dressed it in a purple Speck case, that had a slot for my drivers license, a credit card, and bit of cash. It was all I needed to move efficiently about society.
Read MoreExecutive Chef Anthony Bucco & The Temple of Gastronomy
Armed with a zillion interview questions and my camera, I arrived at a local dining mecca, The Ryland Inn in Whitehouse Station, NJ to meet with Executive Chef, Anthony Bucco.
Read MoreOut of the Bento Box: Dai Kichi, Montclair
Mr. Make Haste walked into the dining room and made eye contact with the server, "Sushi sashimi lunch, with a diet Pepsi." Remembering his manners, "Please," he added, but the server was already off to the kitchen. He sat down at a table along the wall, whipped out his smart phone, and moved on to the next urgent matter.
Read MoreRecipe: Orange-Scented Olive Oil Cake
I love the smell of citrus during the holiday’s: oranges, grapefruits and lemons are all at their peek of perfection and ready to be used in an array of dishes.
Read MoreHoly Night of Pescatarian Horrors (a.k.a., The Feast of the Seven Fishes) & Tuscan Chowder Recipe
This year, I'm hosting Christmas Eve. That's right - the Feast of Seven Fishes is finally all mine. Mmmwwhhhaaaa! After thirty-three years of eating fried smelts and re-stuffed clam shells (please don't ask, it's too horrid to write about), I'm taking the shark by the tail and giving a gastronomic facelift to the holy night of pescatarian horrors.
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