Category Archives: Learning

  1. Weekend Wine Class

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    February 9, 2014 by Emily Pergament

    This weekend, my sister and cousin came to visit me in NYC, and it was seriously the most fun I’ve had in recent memory. Yesterday, we went to the Weekend Wine Class at Chelsea Wine Vault in Chelsea Market. I know basically nothing about wine and I have a very undiscerning palate, so it was definitely a good experience. Plus, they give you four big ol’ glasses of wine to taste and analyze.

    This is the aroma wheel. I don’t know how official it is, or if this is just used by the store.

    aromas

    A lot of, if not most of, these flavors sound disgusting to me. “Yes, I would like a glass of your rotten cabbage flavored wine, please.” Thankfully, the kinds they gave us to taste were pretty good.

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  2. My Mental Illness Made Me Skinny

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    January 17, 2014 by Emily Pergament

    Because:

    • I want the stigma to end, so I should do my part.
    • Hearing women like Jenny Lawson and Lena Dunham discuss their experiences has empowered me to discuss mine.
    • One of my New Year’s resolutions was to speak up about this topic. Or maybe it wasn’t. But I definitely resolved to write more.
    • I would have given my left nut to read an essay like this while I was in the thick of it.
    • Basically, I just wish this topic was talked about, so I’M going to talk about it.

    Remember that post about “shitty personal stuff” in October? Yeah…
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  3. Duck

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    January 11, 2014 by Emily Pergament

    In all honesty, I haven’t been particularly inspired lately to blog about any of my food experiences lately (although pizza at Forcella on Park Ave. last night was very delicious), but here I am on a Saturday night having just finished dinner and needing immediately to share.

    It was my first time making duck, and I made it really well. I have been tempted by these duck breasts at our grocery store so what the heck, I decided to try to make it tonight.

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    I bought a breast that was 1.1 pounds,and here’s what I did: Put salt and pepper on both sides.  Heat oil on the stove and put the duck in once the oil is hot, skin side down for eight minutes. Then, flip the breast over and drain out the oil. Put the whole pan in the oven, which should be at 400 degrees, for 10 minutes. Let it rest for three minutes before cutting.

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    I also successfully made sauteed mushrooms for the first time ever. I attempted last year but they came out inedible, so I was nervous to see how they would come out, but they were great!

    Have you tried to cook a new meal lately?

    -Emily

  4. Thanksgiving break down

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    December 4, 2013 by Emily Pergament

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    Here are some pics, and below are the links to the recipes we used:

    Turkey*

    Cornbread

    Creamed spinach*

    Latkes*

    Apple pie*

    Pecan pie

    *Based loosely on these recipes/modified

    Now that Thanksgiving is over, who’s ready for Christmas?!

    -Emily

  5. Spicy sausage pasta & swiss chard

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    November 10, 2013 by Emily Pergament

    Rob said this tasted and smelled really good, so you’ll have to take his word for it. He has a much more refined palate than me. Anyway, I thought it was good too. The pasta has tomato sauce, mushrooms, onions and spicy chicken sausage in it. I removed the sausage from the casing, cooked it over low heat until it was almost done, then added chopped red onions and mushrooms, cooked a little longer, then added a jar of tomato sauce and covered it. Rob blanched the swiss chard, which was impressive, as we have neither made swiss chard nor blanched anything before in this house. And of course, we had a glass of red wine in our stemless wineglasses (as my mom likes to remind me – they’re great because you won’t knock them over and spill wine everywhere).

    Hope everyone had a delicious and delightful weekend!

    -Emily

  6. Strawberry mint jam

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    August 20, 2013 by Emily Pergament

    For a few weeks now, I have wanted to make my own jam. I really don’t know where this idea came from, but it’s been in the back on my mind for a while now. I saw an intimidating recipe in the NYT, so I thought maybe making jam is too difficult for me, until I saw this recipe on my friend’s new blog.

    Instead of apricots, basil leaves and lemon, as that recipe says, I used strawberries, mint and lime. My hands smelled like a mojito – which is always a good thing – after I was done picking mint leaves and squeezing the lime, and I wish I could describe the smell of it cooking. Goodness gracious it was amazing.

    jam

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  7. Roadfood

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    July 6, 2013 by Emily Pergament

    It has always (within the past year or so) been a dream of mine to take a southern eating tour road trip, where I stop at all the best BBQ and fried food joints. Obviously I would have no idea where to go, and I bet researching all the different areas would be somewhat time-consuming. Luckily, I just discovered Roadfood.com, a guide to regional, non-franchised, cheap food. I will probably spend a few hours looking at their self-guided eating tours. Oh boy.

    -Emily

  8. Macarons everywhere

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    May 22, 2013 by Emily Pergament

    On gigantic chocolate Easter eggs:

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    At McDonald’s:

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    In Rob’s hand:IMG_2408

    Whoever can tell me how to pronounce the word “macaron” gets a virtual hug.

    -Emily

  9. Accomplishment

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    April 7, 2013 by Emily Pergament

    I made a vinaigrette today all by myself, and I think it emulsified properly. I’m quite proud of myself.

    Who else accomplished something this week?

    -Emily

  10. Bice

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    March 12, 2013 by Emily Pergament

    I have some news that may come as a shock to some of you. I am with child. That child is a food baby.

    After a God awful start to the week, tonight is just what I needed. Phyllis and I went to Bice with this deal from Travel Zoo. And since the deal entitled us to each get an appetizer, pasta dish and entree, that’s what we did.

    Warning: What you are about to see made me extremely full and I do not suggest that any human being consume the quantity of food that I did tonight. That said, it was amazing.

    EPP

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