Poor Britney.

http://www.1800muffins.com/

Now, my head isn’t *quite* big enough to think that Frank Bruni was writing about me SPECIFICALLY…

…but he *does* make reference to my kind in his most recent review…and I did have my friend (the one who invited me to the party at Bruni’s house) e-mail Bruni a link to my website afterward. (You know, just in case he was so charmed he wanted to immediately offer me a job.)

Coincidence??

“IN an age of countless food bloggers and tireless restaurant scouts, I’m not sure how a worthy restaurant winds up flying under the radar anymore. But that’s where the new Korean restaurant Moim finds itself, no doubt against its wishes, certainly against its interests.”

While I can’t say I’m a fan of Tex-Mex…

(…or that I’ve really ever been to Texas aside from the airport…)

I really like this line in the NYT story today, A Celebration of Tex-Mex, Without Apology:

“They also shrug off the notion that their life’s work sometimes is treated like the Rodney Dangerfield of cuisines. “

Just as a side note, I am ashamed to admit I saw that movie with Rodney as the coach of the girls’ soccer team…and I was a little bit in love with Jonathan Brandis.

But…I just Googled JB and discovered he committed suicide in 2003! Which is so sad! I had no idea!

Surely this will be the GREATEST VIDEO GAME EVER

Strawberry Shortcake — The Four Seasons of Cake

I still don’t get "frickles…"

Frickles

In ‘Sippi, we just called them “fried pickles…”

Fun Fact

The two teams playing in the World Series this year are the last two teams to employ Javier Lopez.

Suspiciously Close to "Tasty Lacy’s," I’d Say…

Tasty Baking Company (TSTY) President and Chief Executive Officer to Ring the NASDAQ Stock Market Opening Bell

Happy Birthday, Andy!

Cheesecake all ’round tomorrow!

What exactly *is* flan?

I was eating at a Mexican restaurant on the Lower East Side (holla?) recently and a friend and I asked ourselves this question after they gave us free flan.

http://www.gourmetsleuth.com/flan.htm

Granted, I just Googled it…but I like this GourmetSleuth site so far…

I mean, c’mon — “Custard’s last flan”??

I pity the fool…

So…there were a bunch of recipes in Gourmet a couple of months ago that I really wanted to try…and tonight was the night.

Recipe #1? Pierogies with Tomatoes, Browned Onions, and Dill

It’s in the “Ten-Minute Mains” section, so it’s supposed to be super-easy…and as a means to that end, it calls for 24 Mrs. T’s frozen potato-cheddar pierogies…and when I took the boxes out of the freezer, I had a little laugh to myself because I realized she could be Mr. T‘s wife.

It usually takes me a lot longer to make stuff than the recipe says it will…but this one was pretty true to form — quick and painless. (Although I ordered “farm fresh yellow onions” from FreshDirect and they are the puniest onions I have ever seen…it was seriously like “Honey, I Shrunk the Onions.”)

I’ve also never used caraway seeds before…and I liked the smell. Kind of made my apartment smell like rye bread!

And it calls for 1/3 cup of chopped dill, but I was just going to use the dill weed I had on hand…and I never know how it works with fresh/dried herbs…I obviously couldn’t add 1/3 cup of dried dill weed…but I think I ended up using way too much anyway.

Recipe #2 is actually “Sophisto Joes.” I confess I have always been a little fascinated by the concept of sloppy joes…but it was kinda late and I think the pierogies will do me for awhile anyway. But…next weekend!