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The subtitle entry should be “Or, why I love pie.”

One thing L. seriously loves is Key Lime Pie. It’s one of those things that whenever he it on the menu, he’ll order it.

Recently, we’ve been looking at joining the Red Hook CSA. They’re a group that has turned an abandoned lot in Brooklyn into a farm. I can’t think of a better way to support community agriculture than becoming a locavore!

I was super-excited to hear that there is a quite famous Key Lime Pie place right there in Red Hook. Steve’s Authentic Key Lime Pies prides themselves on using 100% real butter in their crust and fresh squeezed key lime juice in their pies. They also do a slice of key lime pie dipped in chocolate called a swingle. Yum!

Now, while all that sounds delicious, I’m totally intrigued by how Steve’s Authentic uses Twitter. They give a general gist of when they’ll be open on their website, but they post no hours. As a small business, they’re not always able to get to the phone when someone calls to see if they’re open. So they have a Twitter which they update with when they’ll be open.

To me, using Twitter for that is such a genius idea. Not only are they following up on the Twitter trend, but they are also adding a personal touch to their business. It gives a down-homey kind of touch to the company and it really builds brand loyalty. Beyond that, it really makes the customer feel like they’re part of the whole business experience.

I’m looking forward to getting some key lime pie from Steve’s Authentic when I go to Red Hook on Satuday!


Had dinner at our local pub with L. and our friend Eric. This place has been open a few years now and is doing well, which is a big change since it changed hands a number of times and was never popular. I put it all down to their food being damn good. Tonight I had the hangar steak and while it was no Perilla hangar steak, I enjoyed it a lot.

Eric and I were talking about cooks vs. bakers. He is more of a baker, while I like to futz and experiment, which baking does not allow. Currently, he’s reading this cookbook called Ratio: The Simple Codes Behind the Craft of Everyday Cooking. The book is all about how the basis of cooking is combining things in the right parts. I am thinking about getting it because apparently they have good bread recipes in there. I honestly long to make bread. I remember making it in a cooking class in elementary school and loving it.

Speaking of cooking classes, I need to plan out what’s going to happen in my school’s Good Eats club this coming year. I feel like a lot of the time last year, we wound up planning what we were going to make the Thursday before the club happened. Anyone have any kid friendly recipes? We have a toaster oven and I’m thinking about getting a hot plate.

One project I want to work on in the very near future is pickling. Orangette and Gluten-Free Girl have some delicious sounding pickling recipes. Orangette’s is a bit more about pickling vegetables and onions whereas Gluten-Free Girl is all about pickled cucumbers. I could eat pickles by the bucket-full, so I am definitely going to try this out. The dill from the farmers’ market is lovely and they always have cucumbers on sale. Yum!

Also, let it be said that for all my fanciful lovings, I quite enjoy McDonald’s iced coffee.

I’ve missed having a blog. For a while I had one, then I had a LiveJournal, then I sort of dropped off the planet all-together.

While I missed writing, I’ve espescially missed talking about what I cook. You see, I’m one of those people who, when they cook, narrate a cooking show in my head.

Today, while I was slicing up some freshly roasted beets to put into a salad, I realized I really needed to start a cooking blog again.

The blog name is inspired by the collection of 1974 Weight Watchers recipes. The one for “Fluffy Mackerel Pudding” made me laugh. I feel like nothing I make can be that bad, right?

So what about me? Why am I here?  I’m not a restaurateur or a chef or anything like that. I’m not a food snob or really even that much of a foodie. I’m just a pretty decent cook who grew up with a mother that made things like salisbury steak, chicken chow mein and fried spam and ketchup.

If I had to pick one food to eat for the rest of my life, it would be cheese. Hands down, no contest.

I adore Anthony Bourdain for his ridiculous sarcasm and love of the nasty bits. (And yes the title of this post is a throw-back to his book

    A Cook’s Tour

. Which is not as good as

    Kitchen Confidential

. But I digress.) Harold Dieterle’s Perilla is one of my favorite restaurants. If you didn’t realize it, I’ve got a serious addiction to shows like Top Chef, Good Eats and Iron Chef. I have no strong objections to Rachael Ray but Emeril is high up on my annoy-o-meter.

I cook for myself, my husband and occasionally my dogs. At the middle school where I teach, I co-run the Good Eats Club, where we teach students to make kid-friendly recipes.


Cristen, a New York City school teacher who loves to cook, even if she's not always amazing at it. Lives in Queens with her husband and two pit bulls. Total cheese addict. Fan of anything savory and sweet, espescially Thai food. Likes to eat seasonally. Trying to be a locavore. Learning how to explain what she likes in a red wine: dry, medium bodied with hints of fruit. If I could only have one network on my TV, it would be the Food Network. I cannot get enough of competitive cooking shows like Top Chef and Iron Chef. I adore Anthony Bourdain more than I probably should.

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