faux cheese can be fab

Open mouth, insert foot. After talking it up that I get serious in the kitchen, the very next posting is in praise of a restaurant. Yes, I have tofu marinating for a delicious Asian meal (I have lots of CSA cabbage to get through), but tonight I wanted my favorite Philadelphian pizza.


In a city that is chock-full of pizza joints, the standout is Blackbird Pizzeria. I'm certainly not a vegan and the last animal product I'd willingly give up is cheese. Somehow, at Blackbird, the fact that the cheese is not animal derived is far from being a worry. The crust is thin and chewy in the right places, sauce isn't overpowering, and the toppings are artfully chosen. The flavor combinations make for some of the best specialty pies I've ever had. 

Taking a bite out of this slice of veggie supreme was paramount to photography.

box full of magic

I like to cook.
Foodie? Perhaps. But not that elitist restaurant foodie that doesn't actually spend time in his own kitchen. I get down and dirty, making things from scratch - after traveling to multiple markets to gather my ingredients. It is seemingly impossible to find everything I need in one place.


My newest secret?
Membership to a local CSA. Every Tuesday I have the privilege of picking up a stunning assortment of local, organic produce from Lancaster Farm Fresh Cooperative. How can you say no to supporting local farms, eating healthy, and saving money? Each week's share breaks down to less than $30.

We're still living off that massive 6lb cabbage.