road trip

going to morocco. keep posted for the home cooking of morocco.

(photo via concierge.com)

... inspirations

cookbook i love to read or cook with. cooking inspiration... heavily stained and soiled, part of permanent collection in my library ...

Pork and Sons by Stephane Reynaud

Falling Cloudberries: A World of Famil Recipes by Tessa Kiros

Simple to Spectacular by Jean George Vongerichten and Mark Bittman

The Balthazar Cookbook by Keith McNally and Riad Nasr

How to Cook Everything by Mark Bittman

Beyond Nose to Tail by Fergus Henderson

Les Halles Cookbook by Anthony Bourdain

The Union Square Cafe Cookbook by Michael Romano

The Cuisines of Spain: Exploring Regional Home Cooking by Teresa Barrenechea

Living & Eating by John Pawson and Annie Bell

Chinese Food by Wei Chuen Food and Company

Fu Pei Mai's CookBook by Fu Pei Mai

Culinaria Spain by Marion Trutter

Culinaria Italy by Claudia Piras

in the order from left to right

time has come!!!!

it's cold today. have a hot chocolate this afternoon to enjoy the crisp cold day.

--------------------------

MEXICANA HOT CHOCOLATE

serves 6 (8oz) servings

6 cups milk

1/2 cup white sugar

3oz/ 85g unsweetened good quality chocolate, coarsely chopped

1 tsp ground cinnamon

2 eggs

2 tsp vanilla

1/4 tsp sea salt

sticks of cinnamon for garnish

in a large saucepan, combine milk, sugar, chocolate, cinnamon and salt. heat, stirring constantly until the chocolate has melted and the milk is hot, but do not boil.

beat 2 eggs in a mixing bowl, stir in one cup of the hot chocolate milk to the eggs, then return this mixture to the saucepan. cook over low heat for 2 - 3 mins, stirring.

remove from heat, add vanilla, and beat a little until foamy.

pour in mugs and garnish with cinnamon sticks.

enjoy.....

(sweet image via fine little day.)

good idea

so this is what you do with the emptied tabasco bottle.

MARK BITTMAN: what's wrong with what we eat

mark bittman is one of my personal hero,

'what is wrong with what we eat' is a fiery and funny talk on a very serious issue.

too much meat, too few plants, too much fast food, too little home cooking is putting the entire planet at risk.

mark bittman has a weekly column in The New York Times, the minimalist, masses accessible and inexpensive ingredients with "anyone-can" cooking techniques to produce delicious dishes. bittman's funny, friendly attitde and trademark informal approach to food extend to his TV programs, his blog, and cookbooks like how to cook everything and simple to spectacular. bittman is currently at work on a new book, food maters.