What We’re Reading – Dec 15, 2013


We met on Twitter, interest piqued by each other’s profiles, and conversed about our shared passions and interests in 140 characters or less. We eventually did brunch to determine if virtual admiration would lead to in-person friendship. It did, and we continue to meet regularly over coffee and something sweet.

Jodi is a professional editor; Deborah is a chef. We both like to write for public consumption, and we both read — a lot. We find the term “blogger” ill fitting (the search is on for a bespoke identifier) and agree that there is an abundance of good food storytelling online — via narrative, recipes, and images — crafted by passionate amateurs like us. We’re publishing our favourite finds on the 1st and 15th of each month. Subscribe to either of our feeds to get our updates, and join in the hunt — leave a comment to tell us about your food-writing discoveries.


“While growing international attention swirled around the more glamorous three-star restaurants, and parades of gastronomic pilgrims clamored after the fanciest, cleverest, and most elusive truffle, lobster, and foie gras dishes incorporating exotic fruits and Japanese garnishes, I was taking thorough notes on how Michel made hachis Parmentier (shepherd’s pie à la française) for the staff meal.” The Art of Eating pays respect to Judy Rodgers.

“You may or may not be a buckwheat-griddlecake sort of person, but you’ll almost certainly relate to the feeling of losing a cherished recipe and wondering how you’ll ever taste the beloved dish again. So, if you haven’t done it already, I urge you to race right out today, get a little notebook, and start recording all your family recipes before they fly off, irretrievably, into the winds of time.”

“Continuing holiday shopping week, here are my recommendations for modestly priced kitchen tools that are essentials in my kitchen.” Recommendations from Michael Ruhlman—please consider purchasing locally.

What does “authentic” really mean, in food and in life? Kelsey of Happyolks concludes, “Be a nice human. Listen well. Be intentional. Speak your truth. Say thank you. Like what you like. Love what you love. Do what you do.” (She also makes persimmon crepes.)

“‘No one ever has to know.’ And with that one simple request we went from being the victims to the perpetrators of the Great Thanksgiving Lie.” A cautionary (and hilarious) tale for all holiday entertaining.


“In the UK a cordial is a non-alcoholic sparkling beverage. This winter cordial will bring bright cheer, to your holiday spread. It also makes for a unique homemade gift. The tangerine can be substituted for any variety of winter citrus you fancy; orange, clementine, kumquat, grapefruit or lemon.”

“We’ve had a very warm autumn and by the time I handed over the persimmons to my parents last Thursday, they were so soft that you’d dent them with a gentle poke. I apologized and also sheepishly handed over some firm persimmons I’d bought from a local farm.”

“What’s more decadent than traditional fudge? How about handcrafted fudge made with fresh goat’s milk? Michael Amen, founder of Ugly Goat Milk Company in Parker, Colorado, shares his recipe— passed down from his great-aunt—which has earned a cult-like following in the four years he’s been making it on his farm.”

Cranberry Clementine Coconut Bars – Yum!

Deborah had World Peace Cookies at Dorie Greenspan’s Beurre & Sel in the Essex Market in NYC this year. They are the best! Thanks to Food52 for publishing the recipe.

Judy Rogers’ rosemary-roasted potatoes.

A savoury cookie, with gruyere and black pepper.

The most elegant ricotta-pear cake sandwich you ever did see.

Carbonara, illustrated.


Extraordinary art photos of food.


Survival is the second law of life. The first is that we are all one.” Joseph Campbell


Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

Author: Deborah Reid

Pro-chef living a delicious life. Twenty five years working within striking distance of a gas range. My appetite is as large as my enthusiasm.

Comments are closed.