Cooking For Sig

A Sous Chef and Her Stories


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The Birthday Post

imageWednesday was my office birthday. You know, that day when your coworkers surprise you with flowers, a card, and a box full of ridiculously awesome pastries from a local bakery? Oh, your office mates don’t do that? You should probably just submit your resignation now. Because I’m telling you, office birthdays are THE BEST and everyone deserves one. Even better than the sweets and flowers, birthdays in my office also come with a special birthday question, compliments of my boss. I knew the question was coming, so I prepared as best I could, by trying to summon up memories of birthdays past. Continue reading

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Life Isn’t Perfect

imageWe had a bit of a mishap at the Krauss residence last week. Or rather, our entire building had a really major mishap. The previous Saturday morning, our water heater decided to die. Like all of us, the winter did our poor little water boiler in, which meant that we spent the rest of the week without a drop of hot water. Hand-washing dishes in freezing cold water left a sheen of grease over every pot, pan, utensil, and plate. My icicle fingers took a good hour to thaw. Clothes came out of the machine half-clean. And my morning shower turned into a lesson in 18th century hygiene. By the end of the week, I had it down to a science: 1. Run an inch of cold water in the tub. 2. Boil two pots of water on the stove. 3. Carry carefully to bathroom to avoid pouring on naked toes. 4. Add to water in tub. 5. Get in immediately. It will be warm for five minutes. 6. Don’t bother pretending that your hair and body aren’t covered in a layer of soap scum. 7. Embrace it. Continue reading


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This and That and Bacon and Eggs

IMG_1609Some days, I just want to shower you with random facts. The tidbits that my mind latches onto, like the fact that forty-seven percent of the U.S. is unoccupied. Or that it takes thirty seconds to make a Louisville Slugger. Or that after twenty-two weeks in the womb, baby girls’ ovaries already contain six million eggs – a lifetime’s supply. Pretty strange, neat, amazing stuff, no? These are the details just under the surface that make the world work. Continue reading


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St. Patty’s Day Tofu and Salsa

imageYesterday on my way to work, I saw my first crocus of the season. I nearly cried. And on this morning’s commute, NPR told me that the sun rose at 7:11 am and will set at 7:11 pm, a whole twelve hours of daylight (and more!) from now until June 21st. Ahhhh! Spring! But as I’m traipsing past flowers and basking in 68 degree weather, my friends and family back home just survived another snowfall. This makes 2014/2015 the snowiest winter in Boston since 1995/1996. To be honest, I have no specific recollection of that winter. I’m sure I had lots of snow days, home from school, helping my parents shovel, taking my sled to St. John’s Seminary and riding down the hill on the backside of the property. I can’t imagine I had any complaints. It’s funny how adulthood and all its accompanying commitments change our perspective on the piles (and piles) of snow that accumulate on our yards and roofs and sidewalks and streets. For someone like me, who has still not acquired all the trappings of a legitimate adult life (like a car or a driveway or high heels or a child or a commute that requires actual commuting), I still love winter. My walk to work takes 40 minutes rain, snow, or shine, so it really makes no difference to me. The cold and snow make being inside cozy and being outside refreshing. Seriously, I have no complaints. Continue reading


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Veggies and Weddings

imageIt’s been a while since I last posted. I have my reasons. First, the internet and I aren’t really getting along right now. There’s nothing like a Facebook hacking to sour me on the idea of sharing private information in a public forum. But don’t worry, the internet and I are working out our differences and rebuilding trust, we should be back on good terms very soon. Second, life got busy! I spent Saturday consuming a misguided combination of wine, champagne, and hard alcohol at a fabulous bachelorette party in Charlottesville. The bride-to-be is a dear friend, whose family owns the house next door to ours in Rangeley. She and her sister were my summertime best buddies. We swam and water-skied together. Took up old lady hobbies, like knitting and needle point. We camped out overnight on the boat and in a tent in the yard. We baked cookies and ate half the dough. We even cooked elaborate meals together with multi-course menus that we handed out to our parents before plating their food. Continue reading


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Sarah Had a Little Lamb

imageI LOVE lamb. Isn’t that awful? Of all the meats I could have fallen head-over-heels for, I chose the one with the cutest face. Even when I was slowly coming out of my “I don’t like any meat that resembles meat” phase, lamb was one of the first creatures I took to. I did take a brief hiatus from my lamb-eating ways during one of the summers I worked on the farm. It’s a little harder to eat the guys, after spending the day digging potatoes and picking beans next to them. But I quickly reverted back to my adorable-animal-eating ways. Ugh. PETA come find me and jail me now. Continue reading


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Egg Noodles and Boozy Chicken

IMG_1573For Tuesday night’s dinner I unearthed a recipe I haven’t used in years. And I think I’ve only cooked it once, for our friend Aaron (and maybe my mom?) when Matt and I were living on Shepard street, just outside Harvard Square. It’s the only recipe I have that calls for juniper berries, which means that I am still using the same jar of junipers that I bought many years ago for the last time this dish was made. Clearly, I am not one of those people who diligently disposes of herbs and spices on a regular basis and replaces them with fresh ones. I’ve heard the shelf-life for most spices is about a year if you want them to be pungent and bright. I’m mildly ashamed to tell you that my jar of cardamom pods has outlived three apartments. I just can’t bring myself to throw edible (if not quite fresh or good) food away. Continue reading