Hello, dear friends --old and new. A few years ago, I started a little food blog called eating/sf. A year or two later, my boyfriend at the time (...
Hello, dear friends --old and new. A few years ago, I started a little food blog called eating/sf. A year or two later, my boyfriend at the time (...
Fall is such a lovely time to cook, don't you think? Fall marks the beginning (and the end, I suppose, depending on how you look at it). For me, F...
Ceviche is one of my all time favorite foods. After all, what is not to love when you mix spices, peppers, tropical flavors, and clean fresh fi...
When the publishers of Falling Cloudberries sent me a copy of the book I had been ogling over for months, I already had my eye on a certain teatim...
I occasionally struggle finding albums that feel like good pairings for Kasey's salad recipes. I can't really explain why that is, but it is tru...
Ice cream, in my opinion, is one of the few things that children and adults love equally. A love for ice cream is a lifelong love that never fades...
The Memphis, Tennessee-based Magic Kids write some of the most delicious, youthfully exuberant pop songs I've heard in some time--well-written pop c...
Shaved asparagus salad with anchovy vinaigrette will probably sound delicious to some readers, and probably unappealing to others. Nonetheless, as...
There are those days when you just feel lucky. The world might not be perfect and your life might not be perfect, but when you put things into persp...
The other day, I sent out a tweet that was meant to be a direct message to someone, only it was projected to the entire world. I panicked (naturally...
Today's recipe on eating/sf - shrimp smeared with anchovy butter - is anything except subtle. It is bold and features some in-your-face flavor (in...