The Yum Diary

Just scored a fine looking bag of chicken tamales, $1.25 each, 3 flavors. Props to my Flock and Rally business partner for turning me on to El Mariachi on 378! El Mariachi has all the stuff to make fresh tomatillo guacamole to put on top, too. Here's where I brag: the cilantro, I grew myself.

This toast, by Food for Life, requires 3 rounds of toasting in the mini oven, but once crispy and vegan butter-y, it's a dense, chewy / crunchy delight. And lavender colored because of the black rice, which is fun. So I figured I'd soak it in organic eggs from Trail Ridge Farms, SC, organic cream,

As I type, I am running a bubble bath (in The Charleston Room on the first floor), which is filling up in a volcanic limestone Victoria + Albert soaking tub, and I am sipping from the bottle of cava the management left chilling for me as a birthday gift upon check-in yesterday. There is a timer-

Mardi Gras Columbia and the Krewe de Columbi-ya-ya parade at City Roots urban farm was all 100% amazing yesterday. Thus, the need for an afternoon burger at a fancy restaurant. An excellent cure. Rolling into Charleston, South Carolina at 4pm, square outside of normal dining hours, I ask myself,

This is a great consequence of growing broccoli raab in my back yard. My dear friend Tali taught me this easy, fabu recipe! Spicy Fennel + Sausage Pasta with Pecorino + Chile Flakes 1. Boil up some pasta to al dente. Orecchiette is best, but penne or angel hair are fine. Whateva! You'll toss

I was just recalling fondly the best grilled lobster I've had in a long, long time. (Well, since a fabu Monday Lobster night at Rosso Trattoria last year. Which isn't actually that long to be honest.) This lobster was flippin' great. Nice and browned on the outside, moist and yummy on the insid

I got a little obsessed with Tikinxic fish down in the Yucatan. How could you not? Fresh, local, whole tropical fish, basted up in a dark red paste of achiote, garlic, oregano, and sour orange juice, then grilled. (A la parrilla means grilled over charcoal, while a la plancha means sauteed on a f