Cheese fondue is ridiculous to think about right now. It’s a dish meant to share with a group, which still isn’t possible. Several ingredients are pricey, even on sale. Prep takes a while. Not the kind of thing that goes in a container to swap with friends in the parking lot. And, speaking from experience, fondue can break easily.
But here I am, going for a pot of the melty stuff.
Read MoreOn a winter hiking trip in high school, I struggled to ascend the steep trail, sweaty and red-faced with an overstuffed pack. An older student saw me falter. She positioned herself directly in front of me and set a slow, methodical pace. Step, breathe, step, breathe.
With everything happening now, that old impatience is resurfacing. I want us, as a people, to get there already — the virus vanquished, systemic racism and bigotry excised, good defeating evil, the environment restored. Our packs are so full.
I realize that this might feel a bit heavy for a fun little food blog. *Takes a deep breath.*
You know what else is heavy? Pastitio.
Read More“Opa!” The unspoken rule at the annual Greek festival here is that someone shouts this every few minutes and the rest of the attendees answer in kind. Although the meaning remains fairly imprecise — “yay!” or “woooo!” or some other affirmative exclamation — I’ve found that “opa!” becomes the perfect thing to yell when setting alcohol-drenched fried cheese on fire.
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