Tag Archives: Whole Foods

This blog went out for a cigarette and never came back.*

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Ink and Vodka. How could I have forgotten you for so long? Two of my favorite things in one webtastic manifestation of 1010001001s, sitting here barren since … well, way too long actually. I went from giving you a total rebrand (in concept) to completely walking away from you, leaving you to fend for clicks with the quiet promise of “No really, there will be an update … soon?”

It’s not that I haven’t been cooking. Or baking. Or shooting said cooking and baking. Or buying all the accoutrements and trappings of both. I have. Oh sweet maple syrup, I have!

And with that, I will make this pledge that I will post something every day, EVERY DAY from here on out. A link. A blog. A photo. A deal. Something.

Yes, yes, you’ve heard this before, but REALLY.

If I don’t, call me out on it.

Here and here.

I have one photo not on the camera. It’s the pumpkin pie I made for Thanksgiving with a Fleur de Lys top (The Saints played the Cowboys on T-day, WHO DAT doesn’t need to say who won?!). It was absolutely delicious and the only pumpkin pie I ever ate that I really, really liked. Instead of pre-packed pumpkin spice, I made my own on the advice of a Foodie at Whole Foods. A little bit of this, a little bit of that and a whole lot of New Orleans spirit.

*PS — Don’t smoke cigarettes. They screw with your tastebuds and there’s too much good food out there that deserve ALL of your tastebuds. Also, they kill.

Foodie in the Fall

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You know, I really don’t like the word “foodie.”

But when in Rome.

I’m going to the Sustainable Foodies Wine Dinner at Whole Foods Market tonight for gorgeous locally grown food paired with gorgeous wines (except I’ll only have one glass of white since the rest are paired with reds and ever since the surgery I can’t drink red wines. Tragic, I know.)

This is the menu:

1st Course: Duo of Crostini with Locally Grown Shiitake and Portabello Mushroom Ragout, and Local Zucchini Caponata
Paired with Regaleali White Blend, Sicily, Italy

2nd Course: Pumpkin and Pear Soup with a Parsley Drizzle
Paired with Cooper Hill Pinot Noir, Willamette Valley, Oregon


3rd Course: Apple Cider Roasted Pork Tenderloin, Apple and Caramelized Onion Relish, Butternut Vicchyssoise.
Paired with Paul Dolan Zinfandel, Mendocino County, California

4th Course: Pure Luck Chevre and Fig Crème Brulee Goat Cheese and Vanilla Custard, Candied Figs, Honey Balsamic Caramel.
Paired with Texas Hills Vineyard Orange Moscato, Johnson City, Texas

I’d say I’ll come back with photos, but I’m only armed with my iPhone sooooooo … yeah.