Posts Tagged: culture

豆腐じゃが: “Meat” & Potatoes, The Tofu Version

The hubby and I had very different childhoods but for some reason we have very similar tastes in food and my comfort food has become his comfort food. While it’s true that I do make ~80% of the food that

豆腐じゃが: “Meat” & Potatoes, The Tofu Version

The hubby and I had very different childhoods but for some reason we have very similar tastes in food and my comfort food has become his comfort food. While it’s true that I do make ~80% of the food that

Blistered Eggplant, Chickpea & Artichoke Tagine With Spicy Harissa-Tomato Sauce

In a brilliant display of versatility, Climate Change has flexed its muscles to say, “Just because 2012 was the hottest year on record doesn’t mean that I’m a one note diva.” Yup, apparently radical mood temperature swings can go both

Blistered Eggplant, Chickpea & Artichoke Tagine With Spicy Harissa-Tomato Sauce

In a brilliant display of versatility, Climate Change has flexed its muscles to say, “Just because 2012 was the hottest year on record doesn’t mean that I’m a one note diva.” Yup, apparently radical mood temperature swings can go both

Cassoulet (Or Exotic Comfort Food With Maximum Fanfare & Minimal Fuss)

Christmas dinner at Chez Gekiuma is usually a quiet affair with the hubby (whenever he can pry himself away from work) and me plus or minus the occasional orphaned guest(s). But even if it wasn’t a cozy, mellow affair, cassoulet

Cassoulet (Or Exotic Comfort Food With Maximum Fanfare & Minimal Fuss)

Christmas dinner at Chez Gekiuma is usually a quiet affair with the hubby (whenever he can pry himself away from work) and me plus or minus the occasional orphaned guest(s). But even if it wasn’t a cozy, mellow affair, cassoulet

Hearty Spicy Red Beans & Rice

I’m about as Southern as a polar bear but I’ve always had a weak spot of Creole and Cajun cuisine. I suspect that the hearty, melded stewed flavors with a healthy dose of spicy heat as well as aromatic spice

Hearty Spicy Red Beans & Rice

I’m about as Southern as a polar bear but I’ve always had a weak spot of Creole and Cajun cuisine. I suspect that the hearty, melded stewed flavors with a healthy dose of spicy heat as well as aromatic spice