Underground Farmers’ Market in San Francisco

Underground Farmers’ Market in San Francisco

The biggest Forage SF Underground Farmers Market yet. 40 vendors brought their handmade foods to share with all of us who packed the place until–well, if we had been a pair of pants, we would have had to move our belts out a notch. Or two.

Refrigerator Diaries Day 8

Refrigerator Diaries Day 8

Lessons learned from cooking family meals for a week from the refrigerator with a lot of help from the freezer: A healthy respect for leftovers, creative reuse, and more.

Refrigerator Diaries Day 7

Refrigerator Diaries Day 7

By the end of the week, for the first time, clear shelf space appears. Just in time for restocking. And so the cycle begins again.

Refrigerator Diaries Day 6

Refrigerator Diaries Day 6

Day 6 and the refrigerator still looks full, full, full. It’s close to the end of a full week of work and we are tired.

Refrigerator Diaries Day 5

Refrigerator Diaries Day 5

It’s already day 5 and I still cannot see the back of the refrigerator. I seem to do nothing more than push leftover containers around when hunting for something to turn into a meal.

Refrigerator Diaries Day 4

Refrigerator Diaries Day 4

A lackluster day in the family meals department. Everyone is either out or only briefly in and dashing out again. Still can’t see any free space in the fridge.

Refrigerator Diaries Day 3

Refrigerator Diaries Day 3

Refrigerator Diaries Day 3 and, except for sourdough pancakes at breakfast, it’s all leftovers all day.

Refrigerator Diaries Day 2

Refrigerator Diaries Day 2

Day 2 of the great refrigerator clean-out-race week and I can’t see that we’ve made much progress.

Refrigerator Diaries Day 1

Refrigerator Diaries Day 1

The refrigerator is stuffed; the week lies ahead. What will get eaten? What won’t? A week’s worth of meals dictated by the contents of the fridge.

Soft-boiled Eggs

Soft-boiled Eggs

My dad, who lived by the clock, knew how to cook perfect (and I almost never use that word) soft-boiled eggs. They were always set but still soft and just runny enough to coat our buttered toast. Here’s how he did it.


Testimonials

I never truly realized how much I was missing and how different
knowing how to cook is from following a recipe.

-Diane Loeb

About Penni

Over 30 years as a food and wine professional, writer, and editor.

Cookbook author including:
'The Tra Vigne Cookbook' for Michael Chiarello,
'The Basque Kitchen' for Gerald Hirigoyen
and 'BurgerBar' for Hubert Keller.

Contact Penni Wisner

www.PENNIWISNER.com

cook@penniwisner.com

415.552.6579