Tag Archives: Announcements

Hey Seattle! An Invitation to a Book Release Party and Some Chocolate

Picture by Lisa C. at foodscheming.blogspot.com

A Quick Announcment: The good folks at Theo Chocolate are helping me celebrate the release of Sweet Tooth with a book release party on June 14th. Their soon to be release will read as follows:


“SWEET TOOTH: The History of Candy” Book Event with local author Kate Hopkins

with special one-night-only Theo confections inspired by the book

June 14th

7 pm, FREE

 Tonight we feature local author Kate Hopkins’ new book, Sweet Tooth. It’s a history of candy and how it evolved from medicine and luxury to corner store ubiquity, and not only did we enjoy reading it—Theo is featured in it!  Join us for a short reading, Q & A with the author, and a sampling of special Theo confections inspired by the book. From Italian nougat & Turkish Delight, to Peppermint Patties & Nut Brittle, our kitchen crew is having fun figuring out how to give these historical favorites the Theo treatment.

If you want to meet me, or have some unique chocolates never before released by Theo, feel free to stop by at 3400 Phinney Ave N in Seattle on the date listed above!

[google-map-v3 width="640" height="350" zoom="12" maptype="roadmap" mapalign="center" directionhint="false" language="default" poweredby="false" maptypecontrol="true" pancontrol="true" zoomcontrol="true" scalecontrol="true" streetviewcontrol="true" scrollwheelcontrol="false" draggable="false" tiltfourtyfive="false" addmarkermashupbubble="false" addmarkermashupbubble="false" addmarkerlist="3400 Phinney Ave N Seattle, WA 98103{}1-default.png{}Theo Chocolate" bubbleautopan="true" showbike="false" showtraffic="false" showpanoramio="false"]

what geeks eat – please welcome vanessa!

Well, I have about a month left of guest-writing for Accidental Hedonist and it’s been a blast. I’ll be wrapping up my guest position at the end of December and here to take over the post is Vanessa of What Geeks Eat – you are in very good hands, guys. Of course, I’ll continue to write regularly at my own blog – the Sassy Radish.

Aside from the instant affinity for the name (I went to a techie college and I’m a photo optics junkie – which qualifies me as a geek) – I found the blog refreshing, well-written and firmly grounded in reality – Vanessa is a mother and a wife and has a family to feed. Oh and she’s from Wisconsin (I’ve a soft spot for that state) – go Badgers!

So to properly introduce Vanessa to you, I posed a few questions to her and her answers are below. Welcome Vanessa – we’re excited to have you on board!

1. How did you start cooking and when?
In college when I met GH. I wooed him by cooking for him. A year a later we were living together and figuring out how to make homemade bread and three meals out of one chicken. Since then we’ve never stopped.

2. What is your earliest food memory?
Eating red, ripe tomatoes, warm from the garden. I’d come home on the school bus and I’d stop at the garden, pick a tomato and eat it like an apple.

3. What are you favorite foods? Least favorites?
My all time favorite is pork…oh what a lovely animal and what delicious meat. I adore pies, fruit, chocolate, cheese, beef, sushi, actually there’s not much I don’t love. I don’t cook fish well…so I don’t like fish for that reason but I will order it at a restaurant.

4. What’s one dish you’ve always wanted to make but were afraid to and why?
Fabulous, dainty, french macarons…I swoon at the thought of eating them but no one makes them here in Madison…I keep saying I’ll make them this winter.

5. What is the one cookbook you cannot live without and why?
I won’t actually buy a cookbook until I’ve checked it out from the library at least four times. This year I bought Dorie Greenspan’s Baking and I love it. But I
don’t really feel passionate about any one cookbook. I read a bit here and there everyday and as I go along I compile lists of flavors that go well together, techniques to try, or ingredients to hunt down and use. I love Peter Kaminsky’s Pig Perfect, Heat by Bill Buford, and I’m looking forward to Ruhlman’s Elements of Cooking. However, I cannot survive without the internet, google, and my moleskine notebooks.

Come and visit at:

radish- mast_topmenu-orange.gif

And Now – A Moment of Reflection

This weekend, we spent a fair amount of time at the West Seattle Festival. And when I say that we spent a “fair amount of time”, what I mean is about 1 hour combined, even though we visited the festival each of the three days.

Trip one was about casing the scene in order to plan future visits. Saturday’s trip was about visiting a newly opened bakery called the Shoofly Pie Co. and purchasing their wares (a Key Lime pie and, of course, a Shoofly pie. On the way home we each picked up a gyro from one of the several food stalls.

Sunday? Sunday was a quick jaunt into the throngs in order to procure corn dogs and BBQ brisket. Did I say throngs? I did, as they were the primary reason we spent more time walking to the festival then at the festival itself. Tara and I are not fond of large crowds.

We are clearly fans of fair food, for reasons that I cannot fathom. Apparently getting food served in the hot outdoors by disinterested teens brings a quality to the food that I was previously unawares. The brisket was good, if not a little tough, everything else was…well…fair.

The pies were excellent, and I shall hopefully be talking more about them further on down the road.

- – - – - – -

I am currently have in my possession something that I so terribly want to talk about, but have to hold my tongue . Big news is coming, I promise you.

Meanwhile, I would like to ask your input on this here website. Consider this post your opportunity for you to voice your opinion on the state of Accidental Hedonist. Is there a need I’m not meeting? Is there a topic you would like to see more of, or less of? Do you like the design? Hate it?

As I alluded to, big changes are coming and they will directly affect this site. Now is your chance to add your voice to the others already adding their input.

A Teaser

Yesterday, I purchased a bottle of 15 year old Scotch. Sometime in the near future I hope to be able to tell you, not only the name of the Scotch, but why it was purchased.

And now, I present you all, Accidental Hedonist’s new guest blogger:

When Kate gave me the short list of potential guest bloggers, there was only one that I felt was up to the job, and I said as much. She writes a food blog called Sassy Radish, and I don’t know if she’s chosen a pseudonym to protect her privacy yet, so I’ll just refer to her as Sassy Radish.

Without further delay, here are the five questions I posed to her (via email) in an effort to get to know her better:

Gezellig Girl: How long have you been cooking/baking?

Sassy Radish: I’ve been cooking and baking really since I was about 5. The first conscious memory I have of helping out in the kitchen, besides washing dishes, which I hated, was when my mom gave me a paring knife and asked me to snip the ends off of radishes – which were my favorite vegetable growing up. And after that, we got to make my favorite vegetable salad with them – it was sheet bliss and I remembered thinking back when I was a kid, how food can be such an amazing way to bring people together and to foster these incredible memories. When my mom and I used to bake, she’d give me scraps of her dough and I’d make this circular Russian fairy-tale character “Kolobokˮ and used raisins for eyes and tried to give it a nose and a mouth, except that, after sitting in a hot oven for an hour, the facial features would merge and I would have a face with only eyes – creepy, but I’d eat it anyway!

GG: What are your favorite foods to make?

SR: I think if I had to pick things I absolutely love, they’re almost embarrassingly simple and are all comfort foods – rice with yogurt and lime pickle, potatoes and herring, mashed potatoes with olive oil. I am less into pastas, unless I make the pasta. I love to make quesadillas and guacamole. And when the weather gets cold, I love making soups, stewe, and I think my all time favorite meal is the Thanksgiving one. I’m getting more into dessert because it’s so exacting and I like the challenge of things being so regimented, which probably a good glimpse into my personality. I’ve become that girl who always has room for dessert, and now, I’m a proud owner of an ice cream maker and I’m obsessed with it! David Lebovitz’s new book is going to be put to some good use this summer! Overall, I like to create foods that are made from whole, unprocessed ingredients – Heidi from 101Cookbooks.com has been an incredible inspiration in this regard – and as I was getting more familiar with her blog, I realized that this is what I’ve been trying to communicate with food all along. Cooking food with whole, natural ingredients, preferably grown locally by small farmers, getting in-season produce – cooking with conscience – that’s what I really want to communicate. So that food is not only consumed as something sensory, that is pleasure-based, but also that it’s consumed with a conscious understanding of where food comes from, how it was treated. I guess I’m a little political with food!

GG: Why do you blog and how long have you been blogging?

SR: I had this crazy notion in college that I was going to graduate, work in finance for awhile, and then quit because this ezine I was going to start would become this amazing sensation and I’d manage it full-time. I had no aspirations of becoming uber-wealthy, just wanted to be a writer and share thoughts with other writers. I wanted to have sections of this ezine devoted to arts, news, cooking, etc. and I recruited friends of mine to work on them – but then reality set in and everyone was so busy with work, that the zine, became a personal zine, and the appropriate name for that would be a “blogˮ so that’s how I got into it. But overall, personal blogging wasn’t for me – I found that I didn’t have anything all that relevant or witty to say – I didn’t think it was all that grand to write about failed romance and whatnot, but I loved writing and photography and cooking – so that’s how it happened. I think that SassyRadish.com is about 2 years old.

GG: What is your favorite post (on your own blog) so far?

SR: I went back to review the posts and I don’t think I have a favorite one. It’s tough for me to pick my own favorites. I could tell you what I didn’t like about certain posts, but I can’t find one that I think was amazing. I guess I’m a bad self-promoter.

GG: What do you do when you’re not cooking/blogging?

SR: I am usually at work a lot – I work in finance and I love what I do, and it’s quite time-consuming. When I am not at work or cooking/blogging, I try to see friends, hang out with my boyfriend, go for jogs, walks with him. I photograph and read a lot as well. And now, I get to play around in our mini-garden on the roofdeck – we’re planting herbs and veggies – it’s like our little farm! I am so excited and I worry about the plants during the day – like is the sun too scorching for them, do I need to give them more compost? How I make compost? Will the harvest be good? I feel personally responsible for these little green guys. So that’s my boyfriend’s and mine new obsession.

And that, my friends, brings us to the end of my rein as the regularly scheduled guest blogger of Accidental Hedonist. I’ll be posting now and then, sooner or later, whenever the urge strikes me, so you’re not completely rid of me.

So, when there’s breaking news about bees or a story about sourdough I just have to share, you’ll be hearing from me. Until then…


Please Welcome Kristen Bonardi Rapp!

Our second of the two new writers is none other than the proprietor of gezellig girl, one Kristen Bonardi Rapp. I’ll let her introduce herself to y’all.

At officially 32 years old, I’m playing a little fast and loose with the word “girlˮ but who doesn’t love some good alliteration? I live in New York City with a husband, a kid, and two cats. I’m a full-time, all-day, all-night parenting machine by trade. When I’m not preparing, cooking, shopping for, or writing about food, I’m probably watching TV or knitting or something.

Please welcome Kristen with open arms, as she’ll be the Saturday writer for the near future.