Some foods are just as fun to say. Take baba ghanouj; when I say it I start in a low voice for "baba" and swing up high for "ghanouj." I always say shawarma with a “Sopranos” New Jersey accent, while falafel becomes “full-awful” because I heard it that way in some movie. And I love putting a northern-Illinois/Wisconsin twist on shish kebab, coming out something like “sheesh-ki-BAB.”
Our friend Meghan's been busy baking cookies to raise money for a nutso bike tour she's doing for an AIDS services donation. Last time we hung with Meghan, she was building her first road bike and still getting used to riding next to cars. Now she's placing in Wolfpack biker races and riding upwards of 50 miles a day to train for her upcoming mission. We include her super-moist recipe for vegan chocolate death cookies as a gift to you all. Break a leg, Meghan; show those Wolfpack bastards how to bake!
Food critics have their work cut out for them in Albuquerque. With more than 1,000 restaurants, several opening and closing almost daily, just keeping them straight can be hard work. Add in editors (mine’s lovely, of course), deadlines and bathroom scales that refuse to lie, and we’ve got a lot on our plates. On the plus-side, we do eat for free (good food or bad) and even receive an occasional paycheck.