Nishiki Market in Kyoto.

Biking allows for fantastic exploration. In Kyoto, I rented a bike and decided to find Nishiki Market, which I read about in my travel book. Tucked away between residential alleyways, the market takes up a couple blocks and, according to the book, is where chefs and cooks go for fresh ingredients and supplies.




I could totally imagine myself living in Kyoto and biking to this market regularly.

By the way, you know the scene in Kill Bill when The Bride gazes lovingly at Hattori Hanzo's collection of katanas, while angelic music provides the soundtrack? That is similar to what I felt looking at these knives.

As I was wandering around, I passed by a vendor selling various yakitori and fried things on sticks. They pulled me aside, quite forcefully, for a sample of fried unagi (eel).

I was so glad they did.

Chocolatey goodness.

When your pastry chef cousin Irene asks you if you want to attend a free Valrhona chocolate demo, all you can do is say 'hells yes.'

I mean, come on: it's free, at Surfas (absolute heaven for chefs, gourmands, and cooking enthusiasts), and it features the be-all and end-all of chocolate -- mother effin' Valrhona. You don't have to ask me twice.

Corporate chef for Valrhona, Derek Poirer, with his endless capacity for patience and chocolate knowledge, demonstrated recipes and humored silly questions from participants for more than two hours.

Oh yeah, and he also fed us chocolatey goodness:


Above, a chocolate financier, studded with streusel and "Valrhona's solution to the chocolate chip," per the description of chef Poirer's assistant. And that Tootsie Roll-looking thing on top? A luscious log of chocolate custard.


Valrhona's chocolate mousse topped with macerated strawberries. Because 'macerated' is a way cooler word than 'chopped.'


Chocolate soufflé, which was actually a baked version of the chocolate mousse.


Finally, chocolat chaud made with a special chocolate spiced with curry, cumin and other spices. Oh, and topped with fresh vanilla foam, of course.

The recipes are supposed to be available someday soon on the Surfas website -- if and when they do post them I will include the link here. For now, please join me in drooling at the photos and fantasizing about swimming in a giant tub of chocolate mousse.

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Surfas
8824 National Blvd.
Culver City 90232
310.559.4770

Eco-friendlier and fashionable.

I admit: I'm far from being as green as I should be. But there are two things I try to be consistent at. The first is recycling. The second is bringing my own bag to the grocery store.

This Trader Joe's canvas bag was the first I bought:


Despite its petite appearance, it actually fits a relatively large amount of groceries -- you'd be surprised. (A general rule of thumb: it will comfortably carry an almost-full basket of groceries.) Just don't spill maple syrup on it and accidentally shrink it in the dryer like I did.

I forgot my canvas bag one day and saw this hanging on the wall:


It's not uncommon that I walk out of Trader Joe's with more than a single bag of groceries (or my single canvas bag overstuffed and bulging), so I thought, why the hell not? And hello, just LOOK at it. Cute, no? Here's the other side:


And even though I reuse Target's plastic bags for multiple purposes, I was on a roll:


These reusable bags are inexpensive (each of the above was under $3), sturdy and generally hold more groceries than your standard plastic or paper bag. AND they are adorable, people (because let's focus on what's really important here -- I mean, plastic and paper bags are SOO five minutes ago).

In conclusion: there's no excuse! USE REUSABLE BAGS!