Paco Roig Bakery, Mercat Central, Valencia: “I love you.” “Awww, well, I lo– wait … are you talking to the croissant?” “… Yes.”
My muscles hurt. This is only slightly unexpected. I have been known, on occasion, to go for a run, even if it might be in pursuit of an ice cream truck. But lately, I’ve been running, doing the occasional push-up, and, perhaps most shockingly of all, I’ve been eating with a more discerning eye. This…
We went to Salzburg for the afternoon, again at Jeff’s suggestion (for a guy who hates bedazzlers, he knows what’s up). It was the weekend and everything was closed, so we went for a walk, which mostly consisted of me following my husband as he climbed up hills. It’s as though he has still failed…
Many, many months ago, before life and travel got in the way, I had started to tell you all about our favorite restaurant in Amalfi: Taverna Buonvicino. I wrote about our first visit there, and how we loved it so much we went back again. But I never finished that story. Part of me wondered…
“I wonder why some croissants are straight and others are curved.” “It has to do with butter content.” “Wait, what?” “The ones that are straight are made from butter. If they’re curved, they’re made from other fats, like margarine or whatever.”
I am a sugar fanatic. This should hardly come as a surprise to anyone who’s visited this site at least once (I have a category of posts labeled “Cupcake Death Match“). When the debate between sweet and savory comes up, I scoff, because it’s no contest. When I snack, it’s something sugar-laden, like a bowl of…
Spoiler: We eat spiders. If you do not want to see photos of this, then you may want to read another post. (May I suggest this one? It’s about the best cupcakes I’ve ever had. It’s totally safe and spider-free.) On our last night in Phnom Penh, we had dinner at Romdeng. Nicci had read wonderful…
I would like to take a moment to talk about durian. I have to. I have spent the larger part of the morning working on a post about the Khmer Rouge, and I very much need a mental break, and talking about stinky fruit will allow for that to happen. So. Durian. The stuff is…
It is very, very hard to find a good, reasonably priced meal in Amalfi. Most places we went to were subpar. They could afford to be – they’d have a steady stream of tourists coming in regardless of the quality of the food. There were a few more restaurants that were staggeringly well-reviewed, but also…
Tales of Food, Feminism, and Fury
by Geraldine DeRuiter
Paperback Available March 11th
Also available in hardcover, e-book, and audiobook from these booksellers:
