Everyday Indulgences: Cucumbers
Oh, crunchy cucumber, how I love thee. And I love thee naked, pickled, puréed, sliced or diced. You give me reprieve from the disgusting heat of summer, and sometimes you just offer a little pick-me-up. It’s time for SummerFest 2010, darlings.
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Recent Posts
Food. Sensuality. Sass.
Those three items are my reasons for living. And yes, that is me with the strawberry (people ask).I am a dedicated sensualist, committed to exploring as much of the planet as possible in my lifetime, with plenty of food, drink and revelry to spark the creativity of my mental mouth™ (yeah, that one's mine). Food Philosophy is my expression of those pleasures, and I'm delighted to share them with you.
My inspiration for the subject can be found in my thesis statement of sorts, On Food and Sensuality. Its implementation is in my various musings here, especially the Sex on a Plate category. Bottoms up.
Jennifer
Recent Posts
Picarones in Peru 
Podcast Video: DownloadWhilst I was running amok at Peru’s La Mistura culinary festival, I grabbed Chef Maricel Presilla to help me learn the secrets of picarones, a fried dough dessert that had me addicted from the first bite.
Zenfully Delicious There’s a new kid in town — and it’s mine. Let me give you a sneak peek at what’s coming next for me. And you.
Tears for Toast Though each day seems to get a bit easier, there are times when my new lifestyle catches me off guard, and if I’m not 100% on my game, a wave of misery can knock me right on my ass.
Fancy Food Show Recap: Allergy & Gluten-Free Goodies Much to my surprise, there were lots of options at this year’s show. Most were mediocre, but a few rocked my world.
My New Mission Yes, I’ve got a new one. And it involves you, darlings. Come on in and take a look at what I’ve got up my sleeve.
An Open Letter to Chefs and Restaurants Dear Chef/Restaurant Owner: We have had a long and loving relationship, you and I. As of late, however, we have hit a road bump, and I’d like to see if we can work things out.
Food as Foe Yes, I’ve been pretty quiet. As my body has adjusted the past few weeks to living gluten-free, my mind and emotions have been on a pretty steep roller coaster. I’ve also been traveling, which involves a lot of dining out, so by Day 2 of my latest trip, the most familiar words out of my mouth were “I can’t have that.”
Cue meltdown.
Spicy Beef Salad In my quest for deliciousness via gluten-free goodness, I’ve been experimenting with a lot of international flavors. One of my favorite dishes is laab, a spicy beef dish (a salad, really), so this is my riff on the idea.
FP60: Sicily and the Mediterranean Diet 
FP60: Sicily and the Mediterranean Diet: DownloadI’m bringing this show out from the archives in memory of K. Dun Gifford, who passed away very suddenly on Sunday. I have many happy memories of working for him, and know he will be missed.
My New, Gluten-Free World It’s a whole new one for me, and not an easy one, but each day is a new little adventure.
Touring Ireland! Greetings from the Emerald Isle! Chef Mark and I are once again running amok throughout the countryside to bring you our favorite flavors, colors and delights from the other side of the pond.
With Gratitude I have a new machine, a renewed spirit, and a new way of seeing the world. Thanks to you.
The Power of People In what has been one of the most trying weeks of my life, I’ve learned more about the goodness of people than I had ever hoped to find.
Feeding Your Soul What makes your soul smile? What makes you jump out of bed in the morning ready to kick ass and take names?
Gluten-Free
Fancy Food Show Recap: Allergy & Gluten-Free Goodies Much to my surprise, there were lots of options at this year’s show. Most were mediocre, but a few rocked my world.
Everyday Indulgences
Everyday Indulgences: Cucumbers Oh, crunchy cucumber, how I love thee. And I love thee naked, pickled, puréed, sliced or diced. You give me reprieve from the disgusting heat of summer, and sometimes you just offer a little pick-me-up. It’s time for SummerFest 2010, darlings.
Food
Pass the Salt? First they came for the foie gras.
Now, the self-appointed police of all things have decided to attack…salt. Yes, salt. That mainstay of cooking, that critical ingredient to every baker on the planet, and flavor enhancer to every dish that comes out of a kitchen, professional or otherwise.
Chefs & Restaurants
An Open Letter to Chefs and Restaurants Dear Chef/Restaurant Owner: We have had a long and loving relationship, you and I. As of late, however, we have hit a road bump, and I’d like to see if we can work things out.
Sensuality
The Sensuous Woman After perusing the contents of this book from 1969, I knew I had discovered a soul-mate in “J.”
Audio Podcast
FP60: Sicily and the Mediterranean Diet FP60: Sicily and the Mediterranean Diet: DownloadI’m bringing this show out from the archives in memory of K. Dun Gifford, who passed away very suddenly on Sunday. I have many happy memories of working for him, and know he will be missed.
Travel & Places
Picarones in Peru Podcast Video: DownloadWhilst I was running amok at Peru’s La Mistura culinary festival, I grabbed Chef Maricel Presilla to help me learn the secrets of picarones, a fried dough dessert that had me addicted from the first bite.
Entertaining
Kitchen Design Trends for 2010 Kitchens excite me. Really well-designed ones titillate me. There is something luscious in the feel of a smooth counter, and a stove with 17,000 BTU burners elicits that *rowr* inside.
Recipes
Spicy Beef Salad In my quest for deliciousness via gluten-free goodness, I’ve been experimenting with a lot of international flavors. One of my favorite dishes is laab, a spicy beef dish (a salad, really), so this is my riff on the idea.
Cocktails & Spirits
Herb-Infused Simple Syrups Simple syrups are one of my favorite ways to perk up a cocktail, a glass of iced tea, or even a fruit salad. They are easy to craft (note the name “simple”), so this is a quickie even for the novice cook.
Farm
Everyday Indulgences: Cucumbers Oh, crunchy cucumber, how I love thee. And I love thee naked, pickled, puréed, sliced or diced. You give me reprieve from the disgusting heat of summer, and sometimes you just offer a little pick-me-up. It’s time for SummerFest 2010, darlings.
Wine
More of My Calabrian Roots A source of comfort and nostalgia, the flavors of our ancestral roots can take us on an extraordinary journey.
Sex on a Plate
If You Build It, You Must Build Well. How does a perfect storm of fail come together? I just found out.
Wellness
Zenfully Delicious There’s a new kid in town — and it’s mine. Let me give you a sneak peek at what’s coming next for me. And you.
Events
Basilicata Dinner at Felidia Feast your eyes on some of the flavors we sampled at a recent Felidia dinner showcasing the region of Basilicata, hosted by Lou DiPalo and Lidia Bastianich.
Inspiration
With Gratitude I have a new machine, a renewed spirit, and a new way of seeing the world. Thanks to you.
Fibromyalgia
Zenfully Delicious There’s a new kid in town — and it’s mine. Let me give you a sneak peek at what’s coming next for me. And you.
