get your slurp on: a foray into other vietnamese noodle soups

“Brrr…it’s cold outside.” That was the outgoing message my college roommate and I had recorded on our answering machine. Don’t ask why. I think it had something to do with our adoration of Chilly Willy. But today, it is cold outside. It was a freezing 25°F last night in Houston. But who am I to complain? The northern states saw an insane −44°F (according to the hubster). I didn’t even think that was possible outside of the Antarctic.

I am so not a cold weather person. So when it gets down to the 20s, 30s, even 40s outside, my ideal evening is one spent indoors in fuzzy socks in front of the television with a good book. (I like to multi-task, often reading a book in Braille while listening to a sitcom.) And then I like to sidle up to the kitchen counter and slurp down a bowl of noodle soup. That’s the ultimate comfort food on a cold day.
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dress up your stuffing mix

Stuffing is one of those dishes with the most liberal of interpretations, depending on who makes it and what ingredients are used. Technically, what I make is not stuffing, but rather dressing. It’s not stuffing because it’s not stuffed in anything. (I never roast my bird, and frying a stuffed turkey would just be bad news.) But I like calling it “stuffing” anyway, because that word is just more fun to say than “dressing.” (Plus I always think of salad vinaigrettes when I hear “dressing.”)

One of my earliest memories of stuffing was when I was in college and had a box of StoveTop for whatever reason. Maybe I was looking for an easy side to accompany some chicken I’d made. But I quickly became addicted to StoveTop and would eat it by itself as a full meal. There was so much flavor, and there was something about the pillowy texture that exuded comfort.

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sweet creole corn

I love corn and have to have it every Thanksgiving. It adds a nice crispy texture next to the creamy potatoes and casseroles. Back when I was an amateur cook, I used to serve them straight out of a can with some butter, salt, and pepper. Now I’ve graduated to cutting them off the cob and increasing the number of ingredients used.
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whipped potatoes

When I think of American comfort food, I think of potatoes. I love potatoes in all forms: fried, baked, mashed, smashed, or whipped.

What, you might ask, is the difference between mashed potatoes, smashed potatoes, and whipped potatoes? After digging around online, I’ve come up with this answer.
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in the polyscience: sous vide turkey

This was the first Thanksgiving in 12 years that I did not serve a fried turkey for our family Thanksgiving meal. Since my mama-in-law shrinks away from fried foods, we decided to put the new PolyScience immersion circulator to good use and sous vide our turkey instead.
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the vision thing: an essay in houstonia magazine

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 for which I was a former contributor, is now at Houstonia, and she approached me about writing for the “H-town Diary” column, which she’d mentioned also boasts the likes of such writers as Chitra Divakaruni and Mat Johnson, both of whom were my instructors at the University of Houston’s Creative Writing Program. Of course I agreed I would write a piece for the December issue—it was my chance to switch gears and float back towards my writer persona. Plus I figured it would give me new material for my memoir (which I plan to finish a draft of in 2014—more on this later).

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instagram update


Happy #thanksgiving to all! Our family meal made by @j5uh & me: turkey sous vide with duck fat, garlic, sage, thyme, lemon zest & finished off in the skillet in more duck fat; broccoli rice casserole, whipped potatoes w/ sour cream & chives; sausage, sage & apple stuffing; sweet Creole corn; gravy, cranberry sauce; my mama-in-law’s kim bap. #cheflife #yum #cha #twt #fan #blog via Instagram http://instagram.com/p/hRls2gCXmy/

peanut oil: the key to fried turkey

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.
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