Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!
All in Vegetables
It’s early September but NYC is holding on to the heat. If I had my way, winter would be a place you visit, summer would drag on forever and salads for dinner would never go out of season
As I near the end of my pregnancy, I’m starting to hit all the positive pregnant boxes. For example, I clean for fun. Every day.
I’ve heard that some pregnant women have specific cravings throughout their pregnancies. In the beginning I had a thing for bananas, but since then it’s been pretty straightforward.
After getting kicked out of our previous, dog-unfriendly accommodation, we moved in with one of our neighbors and have decided to stay forever.
These mushrooms never, ever make it into the fridge for tomorrow’s lunch. No matter how many you make, no matter how vehemently your companions tell you they don’t like mushrooms, these mushrooms are always the first thing to disappear.
Here at The Shortlists’ mother den, things can get a little out of control. Annual homeward migrations mean nonstop runs of long, boozy dinners in and out.
Until last night, I had never made a roast.
You may think that just because I attempted to make short ribs out of long ribs that I’m unafraid in the kitchen, a pioneer.
One of my favorite things about living in Australia is knowing that as Thanksgiving and the holidays roll around, so will summer. Though I miss autumn in New England for a million reasons – apple picking, foliage, carving pumpkins, Indian summer
I really don’t know what to call this. It’s not really caponata, which is an amazing Sicilian dish, kind of a cold, fried eggplant-heavy salad with celery, capers, tomatoes and olives. But it’s not too far off, either.
New discoveries abound when you’re in university. We learn useful skills like how to use a washing machine, how to share close quarters with near strangers, how to concoct extremely potent alcoholic beverages
The pumpkin is a versatile thing. Whether it’s in the classic pie, my killer cake, a nontraditional bread pudding, the amazing Afghan kaddo bourani, or the simplest pumpkin soup (see below), it’s always a comfort and super easy to prepare.
One of the tricky things about moving across the world is finding the right ingredients.
In the throes of mourning after house guest’s 3 AM departure, we have decided to console ourselves the only way we know how: with meat.
Though I really shouldn’t complain about Sydney’s weather, which is, more often than not, mind-blowingly perfect, today is chilly (which means around 60°F or 15°C) and wet.
Beets have a bad reputation. Lots of people associate them with their poor, canned brothers or painful childhood dinners involving Polish grandmothers and ultimatums.