Did you know that as the weather cools, our bodies start craving comfort foods? I think there are two reasons for this. First of all, cooler weather reminds us of the holiday season (Thanksgiving and Christmas) where comfort foods are served. Secondly, our bodies experience a physiological change in external temperature, and hearty foods help our bodies warm back up. (Okay, so I pulled this last reason out of my butt, but I’m willing to bet there’s something to it.) So here is the first of many comfort recipes to

I first encountered kosher salt some years ago when I bought my first Barefoot Contessa cookbook and noticed most of her recipes specifically called for kosher salt. At the store, I picked up a box of Morton kosher salt, and I never went back to regular table salt again. Personally, the only reason I liked kosher salt better was because it’s not as salty as the iodized version I used to buy in cardboard canisters. But in writing this post, I dug around online and discovered why cooks like to

That is the motto of the inaugural Houston Beer Week to take place from October 11 through 17. During the week, dinners, tastings, classes, and other activities centering around beer will be held at venues all over the Houston metropolis. The week will culminate in a Monsters of Beer Charity Festival hosted by Live It Big, Inc., a Houston-based 501(c)3 non-profit that helps small and start-up charities grow by raising money year-round and providing administrative assistance. After perusing the website, the most promising events include the HBW Kick-Off Party (October

**This post is for Danny (even though your fiancee will loathe this dish).** One of the best spinach artichoke dips I’ve ever had was at Houston’s Restaurant. Then one day, I came across this recipe on my favorite recipe website, and I had to try it. I hadn’t been to Houston’s in so long that I can’t really compare the two, but this dip was delicious nonetheless. Even better, it’s simple to make. Definitely file this away in your box–it’ll make for something good and easy to serve at a

When I first lost my vision several years ago, I received a package in the mail containing a radio that looked like it came from the ’80s. I plugged it in and turned it on to find that it only tuned in to one station. (I know, doesn’t this sound like some thriller movie where I start communicating with ghosts or aliens through this radio sent randomly to me?) But instead of an inaudible “booooOOOooo,” I heard a man and a woman talking about their kitchen endeavors on a show

Olivette 111 N. Post Oak Ln. Houston, TX 77024 713-685-6713 3/5 sea bass filets Our second venture during Houston Restaurant Week was to the Mediterranean restaurant at the Houstonian hotel in the heart of Houston’s Memorial and Galleria neighborhoods. The hotel is nesteled within wooded acres, making for a lovely surrounding and view from the restaurant. There is complimentary valet for restaurant dining, and we were greeted by every Houstonian employee we crossed paths with on the way to the restaurant from the valet, doorman, and even random staff bustling

**This entry is for Teresa.** Kim chi chigae is a Korean stew that uses kim chi, a spicy pickled cabbage, as its main ingredient. There are dozens of variations to this stew depending on what other ingredients are used: seafood, tofu, beef, pork, etc. It’s the thing to cook when your kim chi has fermented way past its peak to eat as a condiment. We throw just about anything we find left over in the fridgte into the pot. That’s what so great and versatile about chigae–it’s like the Chinese’s

I just returned from my little Braille graduation ceremony at the DARS office in the Heights where there is a Division for Blind Services. Thank you to Joanna for coming and being my one-woman fanfare as I ambled up to the front and received my certificate. Both my Braille teacher, Benigno, and my former counselor, Lori–two people whom I adore–were both there to congratulate me. After the little pomp and circumstance, the three of us took a picture together, and then I unfortunately had to leave before we got to

Arcodoro 5000 Westheimer Rd., Ste. 100 Houston, TX 77056 713-621-6888 2/5 maggot-looking Sardinian teardrop pasta pieces In our defense, John and I did not choose to go to this restaurant. It was not on my original list of restaurants to try during HRW 2010. It was a friend’s farewell dinner, and so we ended up at a stately table in a private room with 13 other people. I ordered: Carpaccio di Manzo al Pesto di olive – Cured Carpaccio of Angus Beef Tenderloin with Black Pepper and Sea Salt, Served

In my previous post about Braille, I had just learned the letters X, Y, and Z, which marked the end of the alphabet and consequently, the first grade. As a follow-up, my teacher assigned me two reading passages accompanied by comprehension questions. My first reading assignment was about Al Capone (did you know he died of syphilis?), and the second was about Michelle Obama (did you know her father had MS?). That’s right, and I learned all that in Braille. At first, it took me over an hour to read

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