Author Archives: shelly

About shelly

Exploring the vast culinary jungles of the San Francisco Bay Area, and my own kitchen. Khaki shorts and safari hat optional.

stockholm: photos

Today I thought I’d post some photos from Stockholm, the most beautiful city I’ve seen. Not that I’m particularly well-traveled. But Stockholm is certainly unique. Enjoy! A gazebo in Skansen, a large park area featuring numerous museums, an amusement park, … Continue reading

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stockholm: steak on a plank

My Swedish co-workers are a lively bunch. They were very kind to invite me to their team outing the first day I came in to work. And so at 5 pm, a very civilized time to leave work, off we … Continue reading

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your humble servant, a criminal!

The other day, I was unceremoniously awakened—from a restful, sound sleep, I might add—by an irritating siren. Weeee-oooo, weee-oooo! *Bam, bam, bam* “Wha? Who is it?” “Ma’am, are you the author of anopencupboard dot com?” “Ye-es…why?” “You’re under arrest for … Continue reading

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where’s waldo?

Where does the sun set at around 10 pm or thereabouts? Why Stockholm in the summer, of course! I’ve just arrived and am already jacked in—blame it on jet lag. I’ve only seen a tiny, remote region of the city … Continue reading

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shavuot 5766

Shavuot is Judaism’s gift to dairy farmers everywhere. During Shavuot, or the Festival of Weeks, traditional holiday meals feature cheese-filled blintzes, creamy casseroles, and the ubiquitous, beloved cheesecake. The origins of this dairy-centered feasting are a little obscure. Shavuot marks … Continue reading

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too weird

As I was coming home from work yesterday, I noticed a man wearing a kippah talking to some other well dressed men in suits. Naturally, my razor sharp Jewdar immediately sprang into action. “Hmm…. ” I thought, “a religious businessman … Continue reading

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parsley, sage, rosemary, and thyme

I often bring home bags of beautiful, fresh herbs which I fully intend to use in dishes I imagine I’ll cook throughout the week. Who can say no to a crisp, bright green bunch of Italian parsley, or fragrant fresh … Continue reading

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cherry burgers

I once read an article about a butcher who was famous for his burgers. His trick was to include minced berries in the ground meat. He used the fruit to enhance flavor and keep the meat moist, but it turns … Continue reading

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shakshuka nopalitos

Shakshuka is one of my favorite middle eastern breakfast foods. It’s a simple dish, usually made with garlic, peppers, tomatoes, and eggs. Garlic and chili peppers are sauted in olive oil, along with bell peppers and lots of fresh tomatoes, … Continue reading

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food on the brain

The other night, I told my husband that his presence is comforting, like a bowl of oatmeal drizzled with maple syrup. Honestly, that was the image that came to mind. Not Peter O’Toole, Roger Moore, or Johnny Depp. Oatmeal. Steel … Continue reading

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