she craves

Cooking For Longer Than We Thought ...

 
According to this article in the Guardian, our predecessors probably took to the fire with their catch and kill far earlier than we previously thought. Though the piece cites the nutrient value of cooked food leading to evolutionary traits like smaller teeth and bigger brains, the glutton in me probably thinks these early beings pursued cooking not for the sake of genetic superiority, but rather, it simply made the rabbit taste better.

So does this mean my tiny teeth is indicative of my big brain?

FYI: Elmo's Favorite Food ...

Watch the full episode. See more Independent Lens.

This answer will surprise you. But it makes total sense.

My Current Kitchen Soundtrack: Beirut, "Forks and Knives"

Usually, I like to post what I'm listening to while I'm in the kitchen - cooking, eating, alone, en masse, laughing, being pissed off, etc. In the right column of the page is something called KITCHEN SOUNDTRACK. With all due respect to Mr. Reinhardt, I've always had room on my playlist for Zach Condon and his work in Beirut. And this is one of my favorites, not least of which is because of the song's title.

It's the soundtrack for a slapdash cooking session or a casual meal when the sun is out and you are in the midst of a happy spell. I'm still waiting for someone to create a wonderful song entitled "Three-Pronged Fork," because it's one of my favorite things on earth.

Until then, this will suffice.

WTF? - Bucklin's Old Hill Ranch Errantly Sprayed with Neighbor's Herbicides, Loses Organic Status

 

If you thought organic farming was doable, this should make you worry. If you always root for the little guy, you should be downright pissed. If love Will Bucklin, (as I do) this should make you mad. If you love his wine, (I really really do) this should infuriate you.

How does this happen to one of the few wine producers in this country who actually does it right from soil to wine? I could call the state a bunch of inept morons. But really, "ass-hat" is the only appropriate term. They don't even deserve "-hole" in this case.

FLASHBACK: Cherry Almond Cake

[NOTE:  Another oldie, but goodie. When I first typed in the title, "cherry" was "cheery" and for once I believe my careless fingers meant this typo for this cake summons up the warmth, sunshine, and pleasant feeling of summer. Which, quite frankly, we could all use considering the wonky state of climactic things around the country. So whether you're shriveling from merciless heat or wondering if fall came early, this cake in its simplicity and straightforward flavor will at least give you the taste of a true summer. Try it with some homemade creme fraiche.]

Yes, I suck at baking. Yes, I've been trying my hand at a few recipes requiring flour, some sort of leavening agent, all manner of seasoning and the suffocating heat of the oven. Call me a masochist, but the last few dishes I've made had me peeking over the oven door to see if things had gotten golden brown.
 

Sometimes, you have to do things that will hurt. In my case, it involves baking. First, biscuits. Now a cake. The inspiration came from a phenomenal woman I know, Susan Massey. This all-around gorgeous human being and food stylist extraordinaire arrived at a dinner party with this cake. Not just any cake. But a Cherry Almond Cake.