Healthy Hummus on a Budget
In honor of National Eat Your Vegetable Day and Meatless Monday make this hummus a go-to recipe for healthy eating. Why bother to make hummus when every Tom,...
Pickled Cherries
Bargain cherries at the market. Sweet. Right? Not always. Recently, I bought pounds and pounds of cherries at a price that would make any B on a Budget happy, but found myself in a pickle when they started to go bad before I could eat, bake, jam or jelly them. They were about to become...
“More Ideas than Bergdorf’s has Snobs”
Yesterday*, The Star-Ledger of New Jersey, wrote a glowing review of Bitches on a Budget. Obviously, whenever anyone says something nice about our message we feel happy, but when someone who is a terrific writer says something nice about our writing, we positively shine. Some snippets of what they had to say in yesterday’s paper: “With a...
The One Fund Boston
Please consider giving to the One Fund Boston, set up to help victims of the Boston bombings. I Am a Bostonian and I Refuse to Be Afraid* I am now a resident of Beirut and Jerusalem and Baghdad and Kabul and London and Belfast and Oklahoma City. I refuse to be afraid. Yesterday’s bombings shook...
Whiskey Love
Whiskey is all the rage. Watered down or otherwise, we’re big whiskey drinkers. Not to brag or anything, but we were way ahead of the blade with the complete tutorial we gave you in our first book, Bitches on a Budget, but just in case you’ve forgotten the lesson, here is an abbreviated primer on all things whiskey. (Pay attention,...
Veggies Are Delicious
Loads of things make us crazy: comb-overs on bald men, useless (often panty-less) starlets getting publicity, overpaid professional athletes, and faux-cooks/cookbook writers who give you recipes to disguise vegetables for kids. Hell no. This is just not right. Trust is elemental. No tricking them into anything. More to the point—vegetables are delicious. Discard the old...
A Gender Gap in Tech Gear
We have a complaint. Truth be told we have lots of complaints, but we’re on a ranting diet and are limiting ourselves to one really good rant a day. We’ll keep this one short and sweet. There is a gender gap in gizmo gear and we’re sick of it. Have you noticed how many gizmos,...
Heel Power. Men Lust after Women, Women Lust after Shoes.
We’ve been thinking about shoes and why we love them. Why is it we have so many pairs and they are all so different? (One might argue that the twelve pair of basic black heels in our closet are all the same, but they’d be missing their complex nuances: the slightly different heel heights, subtly...
Stuffed Artichokes
Mouth watering. Right? Stuffed artichokes are the best! To make these little babies, combine finely grated high quality parmesan and pecorino cheeses along with fresh bread crumbs, salt, pepper, a dash of garlic powder and freshly chopped oregano. Use 2 parts pecorino to 1 part parmesan and an equal amount of bread crumbs. Trim the tops...
Blue Corn, Four Bean, Kasha Tacos for Meatless Monday
Could green, frugal and humane be the modern cook’s psychic tisane? Almost nothing makes me feel so virtuous as using up leftovers from the fridge. And, for no rational reason, it feels doubly virtuous using them for a meatless Monday meal. A few days ago I over estimated the amount of kidney, black, cannellini and garbanzo...
College Admissions: The Envelope Please
These are the weeks when seniors in high school are hearing the good, and the bad, and the ‘we’re not sure yet’ news. Even before the letters (or e-mails) arrive, the college admissions frenzy has left both kids and parents emotionally raw. After all the testing, tutoring, campus visiting, essay writing, financial aid form processing...
Great Soup for the Blizzard of ’13
So far I’m not sad to be grounded by the Blizzard of ’13. I’m lucky enough to be warm at home looking out the window on a white wintry scene, and I’m using the blizzard-enforced time-out -time to read, write and cook. Since I knew that I would be home for a few days, last night I...
Strawberries and Spaghetti
More strawberry ideas. One of our all time favorite restaurants in NYC was Sfoglia*, a charming Italian restaurant on the Upper East Side across from the 92nd Street Y . While everything was fantastic we lusted after two things on their menu– chicken under a brick (more on this another day) and spaghetti sauce made...
