My life for the past 20 months has revolved around cooking and food. But before that, my life had revolved around writing. I hope that soon enough, I will be able to strike a fine balance between the two loves of my life, as I like to call them. So it was with great pleasure that I was recently asked to write a personal essay for the new kid on the Houston journalism block, Houstonia Magazine. My former editor at Eating Our Words, the Houston Press food and dining blog
IT’S THANKSGIVING WEEK! I’m that excited that I have to type it in all caps. I’ve said it many times before: Thanksgiving is my favorite holiday of the year. Most get four days off, the weather is lovely, there is no pressure and stress of gift-giving, and all you do is watch/play football and stuff your faces with comfort foods.
I’m bringing food back! It’s been quite a long while since I posted a recipe. But I recently got a brand new PolyScience immersion circulator, something I’ve been eyeing for quite some time, and now our kitchen has become a 24-hour sous vide factory. I’m still learning the ins and outs of this beautiful machine, but I thought I’d write about the first food item we cooked in the immersion circulator: New York strip steaks. Now, the strip is not my favorite cut because it’s rather lean when compared to
In the midst of my NMO journey, I found the Guthy Jackson Foundation and attended my first NMO Patient Day in 2010. That was where I met Erin and Jenna, my two NMO partners in crime, and we started NMO Diaries shortly thereafter, an empowering resource for those living with NMO.
It’s the beginning of November, and that means the holidays are right around the corner. And that means draining your bank account to buy unappreciated gifts for your significant other, your children, your great uncle, your neighbor, your coworker, your boss, your pets…Then there’s the long hours (days?) of holiday cooking only to result in a dry turkey that nobody touches. And then there’s the stress of feeling your gut oozing out over your waistline and then the dilemma of trying to finish that dry turkey yourself since you hate
As many of you may have heard, my friend and co-finalist for “MasterChef” season 3, Josh Marks, recently passed away from an apparent suicide. Josh was one of my closest friends from the show, and it greatly bereaves me to have learned of this news. As if this wasn’t enough, I see that someone who doesn’t know either one of us personally has been making judgments online. Today someone posted on my Facebook page (and I paraphrase) that “nobody cares about Josh, that none of us helped him before it
Here it is, as promised: the “pilot” of my grassroots “Blind Life” YouTube series. A while back, I mentioned on my Facebook fan page that, per the request of fans, I would be starting a YouTube series called “Blind Life” to showcase what my daily life is like as a visually impaired individual. Since the show, much interest has been brewing about the Christine beyond the MC3Christine: what do I cook at home regularly, how do I get around my house, how do I navigate Facebook/Twitter/my blog? Well, ask no
Ever on top of the tech news, the hubster sent me a link to this article about the 3D printer from Yahoo! Japan that helps the blind navigate the web. I’ve only recently learned of the 3D printer concept (thanks to the geeky hubs), and because I can’t see to watch a video demo of it online, I’m still unclear on the concept of a 3D printer. For some reason, I keep picturing paper scrolling out of a regular-looking printer but then suddenly popping into 3D shapes much like a
Whew. Talk about a long-winded headline. But lately, I’ve had lots of energy. Not only did Pop-up Episode 1 at MKT BAR go off without a hitch (more on that soon—I’ll have a surprise for you in that regard), I’ve been [sort of] relaxing lately with some down time before the culinary adventures begin again. I’ve been sleeping better than I have in years, trying to eat a little healthier, and working out a little more than usual (which, sadly enough, isn’t much). But I’m feeling good. I have a
For the past twelve months, one of the questions I get most frequently is, “Christine, when will you be opening your own restaurant?” Or, “Christine, how can we try some of your food?” But for the past eighteen months, my life has been a whirlwind, as you can imagine. First, it was filming the show. Then it was doing press for the show. Then it was speaking at this conference and cooking on that TV show and attending this benefit and that event. Oh, and let’s not forget I had