30 Jun, 2008
Perhaps 7-8 years ago, I saw a stunning mortar and pestle made out of olive wood at a fancy schmancy olive oil purveyor at Grand Central Station in New York. It was gorgeous. Beautifully proportioned, wonderful grain, and the perfect weight for crushing herbs and spices. From outside the shop, I…
30 Jun, 2008
Olive oil is one of those ingredients that I would have to include in my pantry if, for some reason, I was forced to pick just 50 food items that I could store and eat for the rest of my life. And despite having consumed endless gallons of the stuff, from the finest…
27 Jun, 2008
Street snacks/food has always fascinated me whenever I visit a new city. And while most of these carts were probably targeted at tourists, it is still interesting to see what is on offer and what folks are eating… In Greece, of course the first cart to catch my eye was a pistachio…
26 Jun, 2008
Here is THE footwear post from our recent trip to Greece and Turkey. It’s funny how “traditions” seem to grow, even on a blog, and whenever we go on our annual trip, I now get several emails asking for “the shoe post, the shoe post”! Talk about regular readers! The first…
25 Jun, 2008
I once celebrated New Year’s twice. Once in Manila, then at 6 a.m. on the 1st of January, boarded a plane for New York and somewhere over the Pacific Ocean, the stewardesses popped open bottles of champagne, and we celebrated the same New Year’s again. I thought that was pretty cool. …
25 Jun, 2008
This would be the first of three meals we would enjoy at this unpretentious, clearly family run taverna just 30 meters from our hotel in Athens. One guidebook described it as lacking ambience, and I am happy they did that, or we would have trouble securing a table. With the mom running…
24 Jun, 2008
Thank you for responding to the recent poll posted on marketmanila.com regarding the most expensive ingredients in the world, and over 1,000 votes were received for the multiple choice question that included saffron, caviar, vanillin, truffles, bird’s nest and foie gras. The correct answer is…
24 Jun, 2008
You want to film what? A pot of adobo made the way Marketman theorizes that it might have been made say, 200-300 years ago? Hmmm. I have been pretty consistent about turning down several offers to appear in television interviews or shows, but I did come close to doing a feature…