The creeping vine has begun to reveal a bright, blazing red. The blankets linger on the couch in the darkness of the mornings, tossed aside after cuddling in the evening’s chill. Soups and ciders have begun to be appealing again, and the bed has doubled with the thickness of comforters and quilts. It’s fall, but
We drove through the streets of Philly with the immediacy of a getaway car. We were not, however, escaping. We were on the hunt for a very specific purveyor of bánh mì. Some people cook big batches of food on Sunday (like this grain bowl). Others, like my longtime friend Heather, buy enough banh mì to ruin the
If life imitates art, some of my life is starting to imitate Groundhog Day. I sit at the same table, at the same coffeeshop, writing, editing photos, trying not to hunch my neck and shoulders into Quasimodo-esque subluxations, while listening to the baristas’ same rotation of old country classics and modern grunge. Sometimes, routines can be comforting.
September 2014 Let’s talk Wikipedia food history for a moment: Bánh Mì, a combination of the Vietnamese words for bread/cake and wheat respectively, is a term used to describe bread. Most commonly the phrase refers to the baguette style bread introduced by the Frenchies during their “vacances” there, ie: colonialism. The term, my fellow word
September 2014 I routinely crave the Tofu Bánh Mì from the little cafe around the corner. Something about the slaw had me mystified, incorrectly thinking the carrot and daikon topping was the result of some complex, fermenting process. Turns out, it’s a really quick pickle, and it makes a great condiment for more than just