We may not have had the litany of goodies described in Hunter Thompson’s seminal book “Fear and Loathing in Las Vegas”, but the spirit of utter and wild abandon–for a recent trip to the city of sin–was the same.

My dear friend Carl was getting married last November and since he was the first amongst my crew to tie the knot and we knew that a kick ass Vegas bachelor party was in order. With the help of the more logistical-minded amongst us, we organized a four-day trip (the longest four days of my life, in a good way) during the hottest month of the year. August was perhaps a good choice of time to go because, while our senses were dulled to the point of near-paralysis, we could always count on the furnace blast of hot desert air to keep us awake and (barely) cogent.

The sojourn was chock full of adventures and stories and depleted bank accounts, but in an effort to keep this post at a manageable, blog-appropriate length I would like to highlight our dinner at Lotus of Siam, a Thai restaurant located in an unassuming strip mall east of downtown. Read More…

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When writing about San Antonio, I was so completely overwhelmed by San Antonio’s awesomeness that it was a little hard to think. I can literally name 8 different amazing breakfast taco places (it is normal to eat breakfast tacos for breakfast–every. single. day. I didn’t realize this was weird until I moved to New York City where subsequently there are n0 breakfast tacos- it was a rough adjustment).

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We’ve stayed true to our commitment to go meatless in March (we weren’t even tempted by the corned beef on St. Paddy’s Day) and have been cooking our way through the new cookbook Meatless. Over the weekend, we made the Black-Rice Stir-Fry, which, with eggplant, purple cabbage and purple kale, was was as healthy (chock full of anthocyanins, the antioxidant flavonoids that give these veggies their deep, rich purple color) as it was easy and delicious.

We only had black wild rice, which apparently isn’t rice at all, but a grain harvested from different grasses, so we did a mix of brown rice and the black wild rice.

Ginger, garlic, scallion, lime juice, soy sauce and sriracha chili sauce make this an amazingly flavorful dish.

A Modelo does the trick if you get a little cavalier with the Sriracha, as we did.

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