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Food Comas Turns 1!


May 13th marks a special day for us here… Food Comas turns 1 year old today!  Exactly one year ago, I wrote my first ever blog post on Baby Lamb Chops with Cucumber-Mint Relish.  I didn’t really know what I was doing (regarding both cooking and blogging) but I went for it anyway.  At first, I only shared the blog with my roommate Natalya, who started as my editor but then later became a contributor herself, and my sister Priscilla, who also joined the blogging ranks at Food Comas.

Now 185 posts later (that’s basically one post every 2 days! Not too shabby…), I think we are getting the hang of it here at Food Comas.  That is content wise.  We definitely are looking to revamp this entire site and get a legit domain and stop using all these free default wordpress themes (which are fantastic but once we move, the customized site layout shall be a LOT better organized and easier to navigate).  Going to crack open my HTML book eventually, I promise… at least before Food Comas’s second birthday…

To commemorate this occasion, we each decided to reflect on our favorite cooking and dining posts thus far, as well as a few bucket list items.  Of we had to do something cooking related too, check out our Chocolate Cups with Berries & Homemade Whip Cream (pictured above).  Also, you may have noticed that we have a cool new logo, courtesy of the design talents of Priscilla.  This past year has been delectable and we look forward to documenting more of the gastronomic adventures of three hungry girls.   We are so thankful for your support in following this blog and we hope you continue reading/commenting/cooking/eating!

Gratefully Yours,

Jen, Pris, Natalya

Some blog stats…

Total Posts: 185 (122 Recipes, 63 Dining Reviews)
Total Views: 56,950
Total Subscribers: 147

JEN

Favorite Recipe: Roasted Beets with Curry Vinaigrette
After long debate, I choose this recipe because it was the first “fancy” recipe I’ve ever tried.  Before this, I barely used any spices beyond salt and pepper.  This was the first time I used cumin, coriander, fennel, madras curry powder, and fresh herbs… it was a like a whole new world!  Since then, my spice rack has grown exponentially and my cooking is all the more grateful for it!

 

Funniest Cooking Moment: Chinese-Style Steamed Fish
I was all excited to try a legit Chinese dish that my parents would often make at home.  l though it was more the adventure of going to Chinatown, picking my fish from the tanks, and then freaking out over it was actually dead or not before I cooked it…



Favorite Dining Review: Bohemian, NYC
Still one of my top 5 restaurants ever — amazing Japanese, French, Italian fusion in a secret hideout for grownups


Cooking Goals: Learn how to poach an egg, bake the perfect cheesecake, and make the best banana creme pie that rival even my favorite at Nation’s!  Also want to cook more Asian dishes, especially Chinese and Thai and Korean barbecue even!

Restaurant Wish List: wayy too many but a select few include Daniel (NYC), DBGB (NYC), Anfora (NYC), Flex Mussels (NYC), Red Rooster (NYC), Vinegar Hill House (NYC), and of course French Laundry (Yountville, CA)


NAT

Favorite Recipe: Mama Goose’s Golubtsy
This was definitely neither the most complex nor a new recipe for me. I have been eating these stuffed cabbage rolls from my childhood and that’s precisely why it was my favorite recipe to cook. The dish made me reminisce of home and mom’s cooking.


Favorite Dining Review: Eleven Madison Park
Can’t afford to go here everyday, but I wish I could. This restaurant is an unparalleled combination of menu creativity, food quality, interior decor, and impeccable service. It is perfect for platonic as well as romantic special occasions as well as business outings.

Favorite Cooking Project: Aerogarden
No, I am not trying to grow illicit plants, but Jen and I are now officially planters, growers, farmers, whatever you like to call it.  So far our crops are Genovese basil, thyme, and oregano. Lemon basil, mint, and dill are up next. And I now totally get the locavore movement. I am biased, but my basil has 1000x the fragrance and flavor of any store-bought herb, organic or otherwise.

Cooking Goals: Boeuf Bourguignon. I was inspired by Julia and Julia and I’m not ashamed to admit it. I also want to make a killer seafood ceviche. And awesome mixology-type cocktails.

Restaurant Wish List: Too many to count, but here are some that came to mind. Blue Hill (Stone Barns, NY), Alinea (Chicago), Masa (NYC), and now onto more normal places: Graffiti (NYC), Slanted Door (SF), Aquagrill (NYC)

PRISCILLA

Favorite Recipe: Red Velvet Cake Balls
At the start of my new job, one of my co-workers introduced me to these tiny little treats, and immediately I was hooked. I discovered the genius behind these cake balls, Bakerella, and also a new-found love of food photography. The best part about this recipe is that you can make the cake straight from the box, and it will still taste AMAZING.

Favorite Cooking Moment: Whenever I can get a great shot of something I made, so I can drool over it later on. Oh, and also learning how to make homemade whip cream!

Yakisoba

Favorite Dining Review: Alexander’s Steakhouse, CA
I’ve been here twice so far and each time the food and service has been superb! My wallet isn’t quite big enough to try the Kobe beef, but… one day! Favorites: Hamachi shots, mac ‘n’ cheese side and the complementary cotton candy.

Cooking Goals: Make hollandaise sauce, quiche, stop overcooking/undercooking chicken

Restaurant Wish List: French Laundry (Yountville, CA), Three Broomsticks @ Hogwarts Theme Park (Orlando, FL)

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