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Wednesday, April 23, 2014         

The Little Foodie Premium

These days, we rarely encounter our food outside of four walls. At the grocery store, fruits are always in season, and vegetables have barely a scratch on them.

My husband and I disagree on the necessity of balancing the five tastes: bitter, salty, sweet, sour and umami. This is the guy that says he's going off sugar and then justifies eating frosted Pop Tarts because they're "not dessert."

Cauliflower has come a long way since its days as a steamed vegetable covered in thick, viscous and suspiciously yellow cheese sauce. I wasn't ahead of the trend in accepting cauliflower at my dinner table.

I’m not a person who puts up Christmas lights. In fact, my family has survived several Christmases without a tree or any decor notifying the world that we’re celebrating the holidays.

If there is ever any truth to the rumors of canned pumpkin shortages around holiday time, you can assume it has something to do with me. I’m eating anything pumpkin throughout October, November and December — especially pumpkin pie.

While in high school in Portland, Ore., I frequented a Lebanese restaurant off the beaten path. I was proud of myself for finding such a great hole-in-the-wall brimming with adults who seemed to know about food. This was a time before Yelp left no stone unturned.

It's difficult to even find a Thai restaurant that doesn't serve pad Thai, a Greek restaurant that doesn't offer falafel or an Indian restaurant that lacks samosas.

Today my 3-year-old son took 20 minutes trying to decide which blue straw to pick out of the bag of blue straws. This might be genetic.

I'm one of those people who turns on the oven on a summery afternoon because I have a whim to make pizza from scratch. By the time friends are crammed into the house and eating, my kitchen feels like it's 550 degrees.

Few flavors are as enduring to my taste buds as a shiso leaf. Its flavor is somewhere between mint, cilantro and basil, but with a strong piney quality.



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