I’m on an in-between books week.  This happens when I’ve accumulated so many unread magazines that my apartment starts to look like the waiting room at the dentist’s office.  It’s time to plow through these suckers.

This week my subway rides have been spent learning the correct way to lunge, please my man, and make a slow cooker enchilada.  All valuable skills…I suppose.  But when I come home, it’s not the latest issue of Women’s Health that keeps me comfy in bed, it’s this bad boy:

I have a lot of cookbooks.  I love cookbooks.  It’s really an addiction, and a part of this little resolution of mine to not buy books has a lot to do with this modest problem I have.  I say the resolution doesn’t count if other people buy the book for me (it’s my resolution–I get to make the rules), and for my birthday my aunt and uncle bestowed me The Essential New York Times Cookbook.

Seriously, this thing gives me the warm fuzzies.  Something has to, right?

It has ‘the best’ recipes The New York Times has to offer since the mid-1800s!  These are my favorite recipes, I must say, and I’m sort of dabbling with the idea of throwing a 19th Century themed dinner party.

Milk punch anyone?

What’s really great about this sucker is the stories that go along with it.  You sort of get a sense of the time in which these recipes were popular.

Please tell me I’m not the only one who READS cookbooks like novels!

I haven’t broken out the little sticky tabs that don most of my cookbooks, signifying which recipes I want to get down and dirty with.  Mainly this has to do with the fact that this is a tome of gargantuan proportions and I already have a few hundred recipes swirling in the pleasure center of my brain.

No surprise when I say that ‘Chinese Take Out Style Sesame Noodles’ top that list.  I’m not sure why so much of my brain is dedicated to recreating Chinese takeout at home.

For now this book is still pleasure reading.  Only time will tell if it becomes a favorite.  Those awards currently go to: The King Arthur Flour Baker’s Companion, and Moosewood Restaurant Low-Fat Favorites.

What’s your favorite cookbook?


2-egg omelet with spinach and goat cheese
1/2 grapefruit
whole wheat toast

AM Indulgence


No foam soy latte.  Makes days happy.


vegetable barley soup


carrots, cucumber, and hummus


Trouble in the state of kabocha.  I could tell when I cut into this squash it was a bit different from my previous kabocha squashes.  I baked it up as per usual, and it was way denser than I expected–the baking process just seemed to burn it as opposed to make it softer.  The good news: It tasted good, like sweet potatoes (and was the same consistency).  The bad news: I was really hoping it would taste like kabocha squash.

baked tofu, brussel sprouts, kabocha-sweet-potato-squash