My friend Joel and I occasionally swap food tips and items in our must-make list. We go over everything food in the New York Times but for different reasons. He grew up in Ozamis nurtured by the bounty of the sea and now lives part time in New York. I do it out of nostalgia more than habit.
There used to be a list of food blogs in the now-retired Diners Journal section of the NY Times site. The list was put up at a time I like to think of as the golden age of food blogging — a time when food blogs were real personal journals of real foodies rather than websites of wanna-be product endorsers. The list was a permanent fixture in the Diners Journal until the section was retired last year. My blog was on that list and I’ve always felt that I was in good company there.
The Diners Journal has been archived but the habit of reading the NY Times food section never left me. I was so thrilled when a separate recipes section was launched recently. It was in that new recipes-only section that Joel found a very intriguing pasta recipe which he promptly shared with me. It’s called pasta with fried lemons and chile flakes. I cooked my version a couple of weeks ago but was too busy learning the content management system (CMS) over at my latest gig, Southeast Asian Food, that I hadn’t have the chance to post the pasta recipe. I’m finally getting over the labor pains of learning a new CMS. (…more…)