|Coffee lovers were whipped into a frenzy by this and I learned a lesson|
The first was on the blog of food writing teacher, mentor and friend Dianne Jacob, where I wrote about the challenges of creating recipes during the early days of the COVID-19 stay in place orders, when grocery shelves were often bare and home pantries in survival mode. It includes the lessons I learned by being an internet trend follower (including the dalgona coffee pictured above.)
The second was in support of one of my favorite independent bookstores, Oakland's wonderful A Great Good Place for Books (they ship, too). Owner Kathleen Caldwell and staff are always helpful, supportive and knowledgeable and I wanted to do what I could to help. This post also had a coronavirus angle, suggesting folks get Andrea Nguyen's excellent Vietnamese Food Any Day for a break from SIP comfort food and carbs. In VFAD, Nguyen follows in her mother's footsteps (food steps?) and shows how to resource classic and new Vietnamese recipes from local supermarkets. The post has a few photos of the dishes I made from the book.
Oh, and if you'd like to know more about the best iced coffee I ever made, see my article/post at the j for instructions and variations on dalgona or whipped coffee. Key tip, you can NOT sub out the instant coffee. And wear an apron, it gets messy.
For more of my regular recipe columns from the j, you can find them on my j author page. They appear in print every other week and are released online shortly before or after publication. Make the j your home for globally inspired Jewish recipes. Plus, if you ever have a question about the recipe, email me at the address at the bottom of the post, and I'll try to help you out.