Fork-fed

I come from a long lineage of food and harvest experts: Alabama potato croppers, Southern domestic cooks, Mississippi red mud pie makers, an American Army infantry chef, and a cake baker. Tasty gene make-up, I know.

Why a fork? Well there's that whole dilemna with silver and I eat a plant-based diet which will hopefully prevent a surgical knife from touching my body.

My food obsession- not just food i eat but the culture of food culture and food news/trends- brings me here daily to share and at times deconstruct all that is meant to be delicious.



Tweet me @JessPatrice

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How to act French

bread

This blog post has some comical observations of everyday french life. My favorites are 1, 3, 7, 9.

photo via David Lebovitz’s blog

I’m becoming the kind of person who likes to be by herself. To put a finer point on it, I’m becoming the type of person who doesn’t find it painful to be alone. I find hopping on a plane and take a trip to another city alone, riding the train or driving a burgandy wine Camaro alone, spending time alone to write, sitting a high table to dinner alone, to be neither difficult nor boring. I’ve had this tendency to be a loner since I was young. I had friends, but was never fully immersed in any one circle. While I wouldn’t quite refer to myself as a homebody, I much prefer finding a quiet nook to read a book or flip through a travel magazine on my own or concentrate on listening to music over being around other people, simply because it feels more liberating to not have to worry about what someone else thinks or wants to do. I could always think of things to do by myself.

via ‘G for Gentlemen’

Barefoot Contessa Brownie Pudding Mix

Chocolate Girls

—Elephants

 Like the ocean, a creamy bite of something heavenly, and a 1940s romance all rolled into one.