Double Duty | White Vinegar

I do not use white vinegar. I absolutely love all sorts of vinegar: balsamic, apple cider, rice wine, red wine, sherry, blood orange, etc. But, for some reason I can't handle the smell of white vinegar. It really makes me gag, especially now that cleaning companies are trying to be environmentally friendly, and use it in industrial cleaning. Since I've left California for cold-weather climes, I've been struggling with keeping leather boots for more than one winter season because of total salt destruction. The first pair of boots to go, were lovely pair of black leather boots that had the entire sole eaten away because of salt. I loved the boots, and paid $60 to have the soles replaced, but eventually realized the leather was cracking as well. I semi-retired them, and got a super cute pair of leather wedge booties this winter. On a stormy trip to NYC, they suffered from the same fate - puckered with white stains from salty slush. I wasn't giving up so easily on these boots, so I looked into trying to save them. Basically, all recommendations involved white vinegar (or lemon juice). I gave it a go by cleaning the salted areas with a mix of one part vinegar and three parts water. It absolutely did the trick! I cleaned them with the mixture, wiped them with a wet towel, and polished them -- now, they're almost like new. Joy.

Restaurant Replica | Korean Fried Chicken

Dish | Yangnyeom Tongdak
Restaurant | Kyochon, Bonchon, etc.
Location | Anywhere, USA

Home Economics | Organics

I think the most asked question, when people find out what we do, is “Are organics worth it?” I always answer that if you think they’re worth then they’re worth it. (Full disclosure: The majority of our income is (directly and indirectly) from organic agriculture.) I never take much time to go into detail to avoid boring people to death, and I never want to start an argument with someone who is passionate one way or another. However, I have some time here to get a few of my ideas and opinions out in the open.

Must Have | Black Truffle Salt

A nice little indulgent savory salt to have! I tasted it for the first time at the farmer's market and was so amazed by the earthy flavor and aroma. It's considered a "finishing salt" rather than a "cooking salt". Add a sprinkle onto eggs, top off some pasta or a baked potato.

I plan on adding this to steamed veggies for lunches and snacks during the work week in hopes to get me to eat more!

I purchased a 3oz jar for $10 (shelf life 5-6 months), but another brand can also be purchased from Williams-Sonoma.

Recipe | Chicken Croquettes

I would like to have some recipes in my repertoire that can be made on a Sunday, and keep for the rest of the week as leftovers, but aren't beans or pasta. So, I thought I'd give croquettes a try. (I became a believer in Guatemala that anything fried can keep unrefrigerated almost indefinitely.) These are basically fried chicken meatballs, or non-vegetarian falafel. Yum.

Home Economics | Cookbooks

I love cookbooks! I used to spend hours at Border's flipping through cookbooks. (In hindsight, I should have probably bought more of them. Poor Borders.) I am a big proponent of meal planning to save money and waste less food, and I feel good cookbooks help in the process. On occasion, you get tired of eating the same ol' thing. On occasion, you have lots of random ingredients and no idea what to do with them. For me, that's where a good cookbook comes in. (I do, of course, use food blogs and online recipe sites as well.) Nothing beats a good cookbook when you need to know something more substantial than how to just microwave bacon. 

The Silver Spoon is an Italian classic full of old Nonna recipes, that is my go-to for Italian cooking. I also love the Picayune's Creole Cook Book, when I'm too embarrassed to call my mother and ask. I do very much enjoy old American cookbooks, but it's difficult to find some of the old-timey ingredients, like forcemeats and mushroom liquor.

Booze | Fox Barrel Double Fermented

I usually love any pear cider, but not this Fox Barrel double fermented! I thought I'd take a break of dissertating and enjoy a big bottle of cider. Nope. I had to pour it down the kitchen sink. I should have read the label before I bought it, but it's super yeasty. It gave me what Joan Rivers would call a 'yif' (yeast infection face). I momentarily stole Kristen Dunst's signature look. No good.