Foodie: +/- snob.

Food admiration takes people down many paths. Some love all food, regardless of origin, and end up with flabby memories of their love. Some take the Anton Ego "I only swallow food if my overly refined palatte accepts it as gourmet" route. Still others bury themselves waste deep in manure to grow their own produce. Then, there's the "foodie".

Foodies are a rare yet easily distinguishable breed. They are easily spotted traveling in droves to the latest molecular gastronomy eatery. They speak of big abstract food ideas, like land conservation and anything Michael Pollan has written about, but generally never recycle or implement any of their ideas unless convenient. No matter what you say, they will always one up you. Say you bought some Oregon white Truffles, they will tell you about their trip to Abruzzo to forage for truffles with a local hunter. Say you got some jamon iberico, they will detail the specs of the new meat curing locker they've specially ordered to make their own cured meats. It pains me to talk to people who label themselves "foodies". Friends often stick me with this label - I hate it. I appreciate food. I love learning about food and all its aspects. However, I HATE the food snobbery that so often accompanies food appreciation. My whole life, i.e. law school, is built around competition. Cooking and food are my hobbies - for christ's sake don't make them a competition too.

Just a little quibble I have. Food should be about happiness and community, not exclusiveness. It's not that I don't enjoy the finer things in life - I indulge a bit too often actually - but I want food to be a positive aspect of people's lives. Ya shouldn't feel uneasy about food.

Speaking of food, I've made quite a lot since my last post. My schedule's a little nuts though so all I have are pictures for you. Recipes maybe possibly hopefully coming soon...

Remember that delicious Lamb Shank? Here's its reincarnation - shred up the meat and heat with the braising liquid, boil some pappardelle to just under al dente, cook the pasta until al dente in the lamb/sauce, grate over pecorino and sprinkle with herbs (parsley or fresh mint)

 I love poppy seeds. Hopefully none of my job prospects give me a pee test because they will think I am a serious heroin addict. I ate this entire batch (12) of lemon poppy seed muffins in 4 days. I'm a winner.

I'm always straining to make tasty, quick breakfasts for myself. Most mornings I'm too clumsy and late to make anything worthwhile so I tend to make lots of meals on the weekend. These mini vegetable fritattas keep very well in the fridge. Eat them cold, hot, or wrapped up in a tortilla with salsa.

While making said fritattas I was truly disturbed by my carton of eggs. Each and every egg of the dozen had double yolks. The fritattas were extra rich and every bite made me uneasy and suspicious of whatever hormones I was ingesting (hormone free, free range my ass).

 Vietnamese Chicken Salad - Chargrilled lemon grass marinated chicken thighs with nuc mam sauce