Today’s Quotable Friday is a very special one, it is dedicated to my friend Eric Trifilo whose life was tragically cut short on Sunday.
When I think of Eric, I always see an enormous smile and I think of the fabulous food he made and his big booming voice and great laughter. Eric was the first person to teach me knife skills in the kitchen and the first person who ever told me about a Canon Rebel. He had a passion for life and music and dancing. He loved his sister Beth more than I can possibly tell you, and I am so grateful that he brought her into my life.
So, today’s quote comes from Melody Carstaire
If you can’t find anything to dance about, find a reason to sing.
Have a good, safe, and happy weekend.
X
Sabrina
When I think about the things I love (aside from my friends and family) I can list them like this:
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Food
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Art
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Design
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Typography
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Cooking
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Writing
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Literature
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Photography
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Playing in Ocean…
Well that last one doesn’t fit in this list… but.
I’m introducing something new and I think, pretty cool. It’s Quotable Fridays. I’m going to choose a cool quote, which may or may not be food-related and I’m gonna make an awesome poster for you to download and put on your walls, in your cube, your locker, or your car (that would be crazy-cool!)
Anyway, everyone loves Freebies! I love printables, and I love people who say awesome and witty things that are worth quoting. If you have a quote you’d like turned into a poster, let me know in the comments.
This first one is from Robert Farrar Capon, a pretty interesting guy. A priest turned food writer, cookbook author, and Columnist for the New York Times. I love what he had to say here.
“I like a cook who smiles out loud when he tastes his own work”
What a delightful image. I’ll leave you with that, and the poster, for the weekend.
Have a great one
X
Sabrina
I can’t remember a time when I didn’t love pickles. When I was a little girl, I was endlessly entertained by Vlassic commercials, you know, the one with the stork, That’s the Best Pickle I Ever Ate. But in truth, I preferred the snap of a Claussen Pickle “always cold, never cooked”.
Saturdays, my dad would take us to Moe Greenburg’s New York Deli located in sunny, Millbrae, California. This was the coolest thing in the world because my dad’s name was Moe and he was from New York. We’d get kasha knishes, patata (potato) knishes, lox, corn beef sandwiches, bagel dogs, and of course creamed herring, but the best was when Moe would let me reach into the barrel with the tongs and get my own GIANT kosher dill. These days, on Saturdays, my husband and I tend to trek up to Bernal Heights to 331 where we pick up a jar of garlic dills from Paulie’s Pickling and then I proceed to eat the entire thing by Monday morning!
I suppose pickles play into my family history from my mother’s side as well. When my godfather, Henri Cardinaux, moved to this country from France in the early 1950s, he worked for a convent. His English was, shall we say, spotty. The nuns were preparing for a celebration and they asked Monsieur Cardinaux to procure twelve dozen carnations. “Twelve dozen? Mon Dieu! So many?” he asked- making sure he understood. This seemed like a very large number. “Twelve dozen.” … get the recipe
You may have read a lot about Hodo Soy from me recently. I’ll just say, that I am completely obsessed. I eat the following from this company about twice a week: Spicy Yuba Strips, Tea Infused Tofu, and Medium Firm Tofu. Hodo is an artisanal soy beanery out of Oakland, California. Even if you think you love tofu, go ahead and put all of your thoughts about tofu aside, this is a completely different experience. I am not paid by Hodo, I have never met anyone from Hodo, I am merely in love with the perfect light and fluffy consistency of the medium firm tofu, chewy and toothsome texture of the yuba strips (the marinated ones are like crack) and the tea-infused tofu is so smokey sweet and rich with tea flavor it’s bursting.
This is a perfect product and Hodo is a company that cares about using the best organic and sustainable ingredients Mihn Tsai, owner of Hodo has set about bringing the type of tofu he ate in Vietnam to the US. Here’s to preserving cultural and family traditions. Thanks Mihn.
Got a favorite thing I should know about? Please leave a comment below and I’ll try to track it down and try it.
Thanks so much!
While raindrops on roses are pretty damned nice, and who doesn’t love whiskers on kittens (especially little grey kittens), I’m more likely to write about schnitzles and streudles here if the truth be know. Incidentally, “The Sound of Music” was the first musical I ever “starred” in, I was Gretl, you know the littlest one? I don’t remember too much. I remember that one the costumes we wore was sewn out of god-awful bedsheets. I also remember that I had a line, “I’ve got a sore finger” which I kept saying with a British accent for some reason. I was looking for an Oscar, and I was no dummy I guess. The other big memory is that in the greatest song of that musical “So Long, Farewell” my exit line was “The sun has gone to bed and so must I”, but I really wanted the oldest girl’s line (Liesl or Louisa or whatever her name was) which is “I’d like to stay and taste my first champagne” although, I thought it ridiculous that I, a six year old had tasted PLENTY of champagne and that what’s her face 16 going on 17 had never even had a sip. This of course was just another reason the French has so tidily won that last big war against Germany, right? Clear champagne drinking superiority.
Anyway, yes, I do love musicals, but I kind of hate The Sound of Music (except The Lonely Goatherd Song, brilliant). This section, however, is not really … get the recipe
