07.13.12

Books in Brief: The Power of Habit by Charles Duhigg

THE TAKEAWAY. Old habits dragging you down? With a little hard work, they don’t have to. Learn just how much we already know about habits and how to change them — it’s kind of a shocking amount! — and you’ll be well on your way to becoming a modern-day superhero. (You can be an ironic one if that suits you better. No judgment.) Given how many of our habits, good and bad, are food-related, this book has a lot to offer those of us who try to make smart decisions about what we eat.

THE DIRTY DETAILS. This is one of my favorite kinds of books: a well-researched self-help guide clevery disguised as a smart social science book for mainstream audiences (and thereby made socially acceptable). The storytelling is so skillful and engaging that it actually made me interested in the results of a football game for the course of a couple of paragraphs. (If you know me at all, even just as a casual reader, you know what a feat this is.) It also made my eyes tear up a surprising amount and in surprising circumstances, like learning how Paul O’Neill turned around an aluminum manufacturer in distress. Not exactly your typical tear jerker, but that didn’t stop me one bit.

THE LOVELY AUTHOR. Charles Duhigg is an award-winning business reporter for the New York Times, whose work reminds me of everyone’s (by which I mean my) super duper geek crush Malcolm Gladwell’s. What else is there to say, really?

YOU HAD ME AT… “Habits are powerful, but delicate. They can emerge outside our consciousness, or can be deliberately designed. They often occur without our permission, but can be reshaped by fiddling with their parts. They shape our lives far more han we realize — they are so strong, in fact, that they cause our brains to cling to them at the exclusion of all else, including common sense.”

HOW TO GET IT. Like a toothbrush or an immersion blender, this book is one of those small investments that will pay dividends for years to come. Start a good habit right now and buy it from Amazon or Indie Bound – depending on what kind of superhero you want to be.

HUNGRY FOR MORE? YOU MIGHT LIKE:

1 Pot of Quinoa, 5 Dinners on Food52

Rhubarb + Strawberry Compote

‘Frozen Monkey’ Smoothie and ‘Power Potion’ Juice on Serious Eats

Vegan Strawberry Lemonade Smoothie and Tropical Green Juice on Serious Eats

Great-Uncle Oxford

Ira Glass on Marriage

Balanced Green Juice on Serious Eats

Vegan Strawberry Shortcake Smoothie on Serious Eats

Resolved for 2013

add a comment
MomVee

Sold!

Jacob Paulsen

Sounds like a great book. Charles Duhigg will be taking our book group members through his book in October and your review here has me more pumped up than ever!

Dmarie

Loved, LOVED this book, which I listened to while on walks in the park. I fully intend to “read” it again, this time in print. So much to learn, and I’m already putting it to use in forming some better habits!

07.11.12

Nori Rolls

Summer in London, at least this year, is a sort of abbreviated and hilarious phenomenon. A farce, you might call it, if you happened to hail from New Jersey. Even at the tony independent (i.e. private) schools, which wrap up weeks earlier than the state (i.e. public) schools, summer break doesn’t start until mid-July. In mid-July, you will still be wearing sweaters and rain boots nearly every day. Last week I saw a woman wearing a down coat, and she wasn’t carrying one of those I-just-got-out-of-the-psych-ward plastic bags as a purse, either. They’re saying it’s the rainiest summer on record since 1910. I’m tempted to believe them, since it’s always raining. But then, when have you ever heard London described as sunny?

It doesn’t matter, really. What matters is making the most of these odd little wisps of summer before they fly right by. And one easy way to do that from the comfort of your cozy kitchen with the rain-proof roof is to make simple, breezy lunches that won’t weigh you down mentally or physically. Of course, it’s likely you’re reading from a place where there’s so much full-on summer it’s almost too hot to breathe (I hear there are many such places this year, though I can hardly imagine it), or a place where summer is behaving properly. If that’s the case, lucky us, because what could be better for a too-hot summer or a properly behaved summer than simple, breezy lunches that won’t weigh you down? Win win, chomp chomp. Good stuff.

These nori rolls combine some of the best characteristics of (1) sushi, (2) summer rolls, (3) burritos, and (4) MacGyver. They’re savory as shit…ake, full of raw fresh vegetables, have guac in them (always a good thing), and help save lives without using a gun. They’d be bikini-friendly, too, if I could stop shoving them into my mouth. Oh well, you can’t have it all.

A day or two of sun would be great, though.

{CLICK HERE for the recipe.}

add a comment
lisaiscooking

I’m loving the sushi/burrito combo thing happening here! The smoked tofu in them sounds great too. I actually can’t complain about our weather this summer (which is completely weird). It hasn’t been nearly as hot as last year, and we’ve gotten a little rain. Hope London dries off and warms up for a few days at least!

Jeanine

I eat a very similar version of this for lunch (tofu+avocado+greens), most days of the week… I always feel like I’m eating sushi tacos. So funny, your mention of the burrito.

oh lord, it’s about a million degrees here… not that I’m complaining… a little London break from it sure sounds nice though :)

CSA Week 6*

[...] Nori Rolls from Umami Girl [...]

07.08.12

Week Links: Listen Up!

Photos and artwork thanks to Jeff Cohen, NPR, and TED.

Don’t ask me why, but this week it was like everything I listened to turned to solid gold. So in this edition of Week Links, I couldn’t resist sharing a bit of that audio magic with you. Here are four pieces well worth listening to. The first two are about food, and the second two made the cut on sheer awesomeness.

WHAT’S WRONG WITH WHAT WE EAT: And oldie but goodie, this is Mark Bittman’s TED talk from 2007, which addresses some of the major problems with our food supply. I hadn’t watched it until this week, and it’s still every bit as relevant as it was five years ago. Listen (or, technically watch, since this one’s a video) here. (Also, please don’t miss Bittman’s piece in the NYT this week on why we don’t need to drink milk.)

ALEC BALDWIN SWEET TALKS ABOUT SUGAR: In this episode of Baldwin’s WNYC podcast Here’s the Thing, he talks with Dr. Robert Lustig about sugar. The content is cool but not earth-shattering if you’ve followed this issue…but did I mention it’s ALEC BALDWIN talking? Listen here.

THIS AMERICAN LIFE ON MUSIC LESSONS: As I’ve mentioned here before, music is one of the only things in the world that can make me forget about eating. This thought-provoking and very funny episode of This American Life has David Sedaris and Anne Lamott, among others, waxing on music lessons. Listen here.

THE WORST HAIRCUT EVER: And, purely for humor that no one should miss, here’s a totally hilarious three minute interview by NPR reporter Jeff Cohen of his two little girls, moments after the 5-year-old gave the 3-year-old an…ahhh…asymmetrical haircut. (via Gawker) Listen here.

That’s al for this week! Talk to you soon.

 HUNGRY FOR MORE? YOU MIGHT ALSO LIKE:

1 Pot of Quinoa, 5 Dinners on Food52

Rhubarb + Strawberry Compote

‘Frozen Monkey’ Smoothie and ‘Power Potion’ Juice on Serious Eats

Vegan Strawberry Lemonade Smoothie and Tropical Green Juice on Serious Eats

Great-Uncle Oxford

Ira Glass on Marriage

Balanced Green Juice on Serious Eats

Vegan Strawberry Shortcake Smoothie on Serious Eats

Resolved for 2013

add a comment
kels

gah! i totally agree! npr was on fire last week :)

06.30.12

Books in Brief: Ripe by Cheryl Sternman Rule and Paulette Phlipot

THE TAKEAWAY. Ripe is a cookbook full of liberated fruits and vegetables. “Fall in love with us because we’re smart, vibrant, and hilarious,” they’re not afraid to say. “Yeah, we’ve got antioxidants, but get over it already and have a little fun.” Maybe I’m a tad biased by the fact that author Cheryl Sternman Rule is one of my favorite food writers, but I can’t really imagine a better premise for a produce cookbook. Nor, frankly, a better execution.

THE DIRTY DETAILS. First things first. This book was organized by Roy G. Biv, that guy from elementary school who was obsessed with prisms and rainbows. 30 fruits and vegetables, 75 recipes, 150 colorful photos, all arranged across the spectrum from red to purple and, ultimately, white. (Is white the absence of color or the totality of it? Who cares? It’s delicious!) The recipes themselves are highly attainable yet creative, and the headnotes and section introductions are a pure joy to read.

THE LOVELY AUTHOR (& PHOTOGRAPHER). Author Cheryl Sternman Rule is the voice behind the popular food blog 5 Second Rule, named the Best Culinary Blog of 2012 by the International Association of Culinary Professionals (IACP). We’re all lucky to be getting to know her now, before she becomes the official Voice of Our Generation and/or takes over the world using only clementines and her own opposable thumbs. Paulette Phlipot, who shares responsibility for the beauty of this book equally with the author, is an award-winning food, travel, and lifestyle photographer. I’m just learning of her work through this project, and I’m looking forward to being bowled over by a lot more of it in the future.

YOU HAD ME AT…. Cheryl says, “If you’ve never cooked with bok choy, and you think you think your life has been fine, I’m here to tell you, as gently as I can, that it hasn’t. It hasn’t been fine at all. There has been something missing, and that thing is bok choy. First, bok choy has a hilarious physical appearance. It looks like me on a rough morning.” 

HOW TO GET IT. For a chance to win a copy of Ripe, leave a comment on this post before July 13 at noon Eastern time that fills in the blanks: If I were a liberated fruit or vegetable, I’d want to be a _____ because _____. (i.e. “If I were a liberated fruit or vegetable, I’d want to be a leaf of kale, because then everyone would be asking if I’m the new bacon. And you knowz I am, bitchez.”)

add a comment
Julie M

If I were a liberated fruit or vegetable, I’d want to be a cucumber because who doesn’t want something long, firm and thick? ;-)

karen griffiths

If I were a liberated fruit or vegetable, I’d be a peach, because I’d be the taste of summer.

Bhargavi

If I were a liberated fruit or vegetable, I’d want to be a Okra, because who doesn’t want ladyfingers?..

Becky

If I were a liberated fruit or vegetable I’d be a cherry, because who doesn’t want to be popped?

Marissa | Pinch and Swirl

Love that you highlighted this cookbook – it’s a favorite of mine. The vibrant pictures just make me happy and every recipe I’ve tried has been outstanding. So hear, hear! :)

Donna

If I were a liberated fruit or vegetable, I’d want to be a peach because I could drip down your chin in a delicious stream of sweet summer.

Cimmy

If I were a liberated fruit or vegetable, I’d be a colourful one, because fifty shades of squash are way better than fifty shades of grey.

Sandy G.

If I were a liberated fruit or vegetable, I’d want to be a garlic scape, because as many of them as possible are liberated from the farmer’s market when I’m around.

delia

if I were a liberalized f/v, I’d be a peach because who doesn’t want to be just peachy?

Chins

If i were a liberated fruit or vegetable, i’d want to be a watermelon because one bite into this sweet water from heaven, i can feel the rush straight from my mouth to my toes :)

Vicki

If I were a liberated fruit or vegetable, I’d want to be a blueberry, because everyone would want to cook with me, because I’d be delicious and nutritious!

Leslie

If I were a liberated fruit or vegetable I would want to be a watermelon so that I could be carved into whatever I wanted to be!

Bekah

If I were a liberated fruit or vegetable, I’d want to be arugula because I’m surprisingly spicy yet always classy.

Rachel

Looks deelish, and as always, I love your synopsis. Ahhh… If I were a liberated fruit or veg, I’d be a blueberry because then I could be the headliner of an oh-so-corny-yet-endearing song about me and pie… http://www.youtube.com/watch?v=oNw2UShKQfk&feature=related

Sara

If I were a liberated fruit or vegetable, I’d be a sweet potato because a spoonful of sugar helps the vitamins go down!

Jacqui

If I were a liberated fruit or vegetable, I’d want to be a tomato because I come in so many shapes, sizes, and colors and people don’t know if I’m a fruit or vegetable!

Ann

If I were a liberated fruit or vegetable in be a Garlic Scape… There misunderstood, odd looking, overlooked and ever a little weird like me!
But their flavor makes it all worth it.

Natasha

If I were a liberated fruit or vegetable, I’d want to be a pomelo because they ate the bestest!

Natasha

Are the bestest, are.

Angelique

If I were a liberated fruit or vegetable I’d be the hipster fruit. Don’t worry, most people haven’t heard of it either.

Karla

If I were a liberated f/v, I would be a broccoli romanesco because that is nature’s brilliant way of showcasing the beauty of fractals (making me, as a vegetable, as nerdy as I am now). :)

Annette

If I were a liberated fruit or vegetable, I’d want to be a mango because there’s nothing better than hanging out in the sun all day and becoming fleshy, juicy and versatile.

Lauren

If I were a liberated fruit or vegetable, I’d be a dragon fruit because I’d look flamboyantly, outrageously gorgeous, and taste fabulous!

Artsnark

If I were a liberated fruit or vegetable, I’d want to be a passion fruit , because I would keep getting sweeter even when old and wrinkly

Pia Bineau

If I were a liberated fruit or vegetable, I’d want to be rhubarb, because I am tasty in both sweet and savory dishes. Oh, and who doesn’t love the flavor combination of strawberries and rhubarb in the summer?

Emily

If I were a liberated fruit, I’d want to be a lemon because every day is brighter with a zing of yellow.

shawn

If I were a liberated fruit or vegetable, I would be a chile pepper, because I can come in all shapes, sizes, colors, flavors and heat levels, and still I am just a chile pepper. to be equal and diverse at the same time.

Jessica

Looks like a great book. If I were a liberated fruit or vegetable, I would be a zucchini. Then I would be long, lean and green! And, super tasty and versatile too. I’m loving your blog. Thanks for all your hard work, ideas and recipes. :-)

Dorothy

If I were a liberated fruit, I’d want to be an heirloom tomato, because then I could be really, really old and still be considered beautiful by most people in the world.

nico

If I were a liberated fruit or vegetable, I would be a winter squash because I would like to be that first sign it is time to get cozy …

fatima

if I were a liberated fruit or vegetable, I would be a banana because I would blend well

Heather

If I were a liberated fruit or vegetable, I’d want to be celeriac because then I can stump for myself as a delicious vegetable — I’m too underrated!

Linda Hampton

If I were a fruit, I would be a Cherimoya. I would be yummy, delicate and creamy-tasting. I would be a different looking fruit and not easy to get. I would be oh so special and a treat for the taste buds.

Cookie and Kate

If I were a liberated fruit or vegetable, I’d want to be a pineapple because I’d be tough on the outside but oh-so-sweet on the inside.

Carolyn

Comments are now closed. Thank you for all the creative and funny entries! I’ll notify the winner soon.

06.24.12

Mom’s (and, okay sure, King Arthur’s) Carrot Cake

Well, this is awkward. It’s my mom’s birthday today, and when I came here to my favorite food blog Umami Girl look up her favorite carrot cake recipe, I found it buried deep in my drafts box. Yeah, I thought I’d published this like two years ago. Damn.

So I just got back from the wedding of the decade (look out, William and Kate), and my sister and her HUSBAND, because she has a HUSBAND now, no big deal (!!) are coming over in a little while to celebrate mom’s birthday. Let me tell you, the wedding of the decade is a whole lot of celebrating, but it is apparently not enough celebrating for one weekend.

I’ve got to go grocery shopping now, and then I’m going to make this cake. And when I get to the store, I’m going to use this post as my shopping list. I think maybe you should take my lead on this one at some point soon, hint hint. One of these days I’ll post a few sneaky peeky wedding photos, because who doesn’t love that, and maybe my lady-of-honor toast. But today, it’s just a birthday, a carrot cake, and a quick fade to bliss.

Talk to you soon.

{CLICK HERE for the recipe.}

add a comment
emily

Saw this recipe and it sounded just perfect – and it was! Didn’t get around to making the frosting and I’m not sure it even needs it (though I might be having a piece with some vanilla icecream for breakfast tomorrow…)

Thanks for sharing!

Nina

Looks perfect. Looking forward to the wedding photos…as you said who doesnt love them? :)

« Older posts Newer posts »

C o n n e c t
B u z z