Tacos with Guacamole and Chips

Ingredients: Black bean tacos (see Black Bean Tacos: REDUX) Guacamole: onion, avocado, serrano pepper, lime, cilantro Old tortillas Greek yogurt I’ve recently begun using Greek yogurt as my “cream of choice” on homemade tacos and related foods. I’m not even totally sure why. Anyway, guacamole is pretty simple: peel the avocados, dice some onions and… Continue reading Tacos with Guacamole and Chips

Pork Loin Sandwich

The night before, I roasted a pork loin. For this meal, I used leftover pork loin and sliced several medium-sized strips, which I served on a sesame-seed bun, along with a fried egg, onion, roasted bell pepper, sharp cheddar cheese, and some homemade hot sauce.


Harboring both a desire to consume a chocolate baked good and to test my mettle in the crucible of small-kitchen pastry-baking, I decided to prepare an eclair. I particularly enjoy the eclairs offered at the Hopkins Street Bakery, on Hopkins and Monterey in Berkeley, CA. My first attempt at making eclairs was, generously, disastrous. When… Continue reading Eclair

Swordfish with Lemon-Garlic Sauce and Tomato Relish, Plus Asparagus

That’s a long title. I went to Monterey Fish Market with the intention of purchasing some salmon. However, no salmon was available. Feeling mildly adventurous, I purchased half a pound of swordfish. Once home, I massaged black pepper and Himalayan pink salt into the swordfish, then pan-seared it. While the swordfish was cooking, I sauteed minced… Continue reading Swordfish with Lemon-Garlic Sauce and Tomato Relish, Plus Asparagus