The True Purpose of Academic Achievement


I am officially dating a master.

80P graduated this weekend and because he will now have tons of time (um, besides the whole job search thing) he will be back to blogging. Okay, probably not. Maybe just picture taking. Anyway.

Momentous occasions, whatever the occasion, is really about the food. Fuck that MPP. Fuck that honors GPA. That’s not all that important when we get to use this event as an excuse to eat some really good food. 80’s parents were in town and the night before the ceremony they treated the master and his lowly BA-holding girlfriend to a lovely dinner at Restaurant Eve. The food was great but my favorite part were the sea beans. I’d never heard of them before and they were described as so salty they were like potato chips. SOLD! And salty and crisp they were, just like the ocean water that they grow near. They were green bean shaped, not black bean shaped. They were thin and dark green and so much fun to find on the fork, nicely contrasting with the soft flesh of fish.

After graduation we skipped the mob scene of the school’s brunch reception and went to Wagshal’s deli for sandwiches (and pickles!). But I only ate half my lox and bagel sandwich because we had 80’s classmate’s graduation bbq. See, everyone knows that graduations are not for the cap and gown but for good eats.

MCB, the host, provided kabobs and a few guests brought sides. I decided on couscous early on, as it’s become my party go-to. The problem, well not problem, but adjust-maker, was that I didn’t have all that much couscous¬† in the cabinet, which I didn’t check until 45 minutes prior to the party. But I did have Israeli couscous on hand so I went with it.

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An Alternative to the Butter Treatment


This past Saturday was my first day working at the Mt. Pleasant Far Mar. Yes. Far Mar. I think that’s what the folks in Oakland, CA call the farmers market and the Mt. P owner is from there so that’s how it goes. I love a good abbreviation so I’m all for it.

I have a feeling this season I’m going to be trying out a bunch new vegetables. Or at least vegetable that I don’t normally buy.

My friend Violette, a French girl, is a natural fan of radishes. She slices them and serves them with salty butter. While I cannot deny the simple goodness of this treat, I’d love to find more ways to enjoy this spicy vegetable.¬† And not just in salads. Help me find creative alternatives.

Can you spin radishes into a sauce?
Use as a vehicle for a dip?
Serve under eggs?

Suggestions welcome.