One of my doctors recently told me to reduce the amount of meat in my diet. At least, I think that’s what she said. I was too busy laughing and speed-dialing Morton’s. (Table for one, Porterhouse for two) I wonder if I have a hearing problem instead. I may not listen to people with medical degrees or the impending, irregular beat of my heart, but if there’s anything I pay heed to, it’s good packaging, which explains why, at 12:35 in the afternoon, clad in nary but a windbreaker and a pair of Lycra shorts, I intentionally sought out and purchased an entire package of Upton’s Naturals Chorizo Seitan.Pause for a moment. Breathe. Continue reading “Upton’s Naturals Chorizo Seitan”
(Editor’s note: Cousin Plate-O is filling in for me today, reporting from his post in Jordan, where he’s working as a teaching fellow! Plate-O can be found at In His Majesty’s Scholarly Service.)
According to Wikipedia, nearly ten million tourists each year pay a visit to Jordan, the country I’ve called home for the past six months. Whether to soak up the sun in Aqaba or to sweat their way through rocky ravines to glimpse the monastery at Petra, they come in droves: picture-snapping, shoulder-satchel-slinging, zip-off-pants-sporting adventurers from around the globe. And as a resident, however recent, I can’t help but feel touched. Other locals, though, take advantage of their homeland’s particular attributes, and one in particular capitalizes on visitors’ hunger for more than just exotic sights. Beit Sitti, located in the pleasantly hilly Jabal al Weibdeh neighborhood of Amman, the capital city, aims to give its patrons a holistic experience of Jordanian food, and it was here that I found myself on a recent, sunny weekend. Continue reading “Guest Post: Beit Sitti, Amman, Jordan”
Last week, I got back from a business trip in the city and met up with The Bedfellow to check out brunch at a relatively new restaurant, Oak + Almond, in Norwalk, Connecticut.
Continue reading “Oak + Almond, Norwalk, CT”
As luck would have it, in the middle of my miniature kitchen renovation, my landlord decided to start doing work on the rest of our apartments. Add the stress of moot court and the ensuing deep-set depression of first semester grades, and you’ve got a recipe for no recipes. Specifically, a lack of desire to cook so deep that it makes Lean Cuisine meals look like a suicide hotline. Thankfully, Blue Apron, a food delivery and cooking service, stepped in to soothe the soul-crushing workload of ten hours and a brief before my first round of job interviews.
I’ve adjusted my workout and have started going to the gym more frequently. I swear this isn’t just a vapid stealth-bragging campaign. The weight circuit must do something, because when I come home, I’m starving. My schedule is somewhat polarized- either I’ll want to sit in front of an episode of Weeds with a mixing bowl full of cereal, or I’ll be compelled to make an elaborate, four course meal for myself that I’ll eat in a mixing bowl in front of an episode of Weeds. You see the trend.
Continue reading “Ribeye and habanero-lager risotto tacos”