About

IMG_2559 Chocolate & Vegetables is an ongoing project to document how my little household is managing in our goal to eat delicious, home-cooked, and (mostly) healthy food. With two busy schedules, keeping on top of things can be a challenge.

So who are you anyway?
I’m a science/engineering type making my home in the oh-so-idyllic Silicon Valley. I’ve always enjoyed cooking and experimenting in the kitchen–I frequently fantasized about dropping out of college to open a bakery or restaurant. I have no formal training in cooking, but I did have two parents who were always ready to let me run wild in the kitchen, even when the results were sometimes less-than-tasty.

Do you follow any specific diet?
I was a vegetarian for about 15 years, with some stints as a vegan, and I still eat meat only occasionally. I consider myself an environmentalist, and the amount of energy and water consumption that is required to produce meat is, frankly, too high for me to justify making it a frequent part of my diet. The other half of my household is intrigued by paleo & primal eating, so our compromise diet is eating a huge amount of vegetables.

Any fine print you’d care to share?
Although I’ve done lots of reading and personal research, I have no formal training or qualifications in either medicine or nutrition. So if you see me write something on those topics, remember that I’m not that kind of doctor.

Also, some of the product links on this blog are affiliate links, which apparently I’m supposed to disclose somewhere. So there, disclosed.

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4 thoughts on “About

  1. Saw your comment over on David Lebovitz’s site about not being able to find suet in your area. Didn’t see an email for you so I thought this might be a good place to put this comment: Wanted to let you know that it should be quite easy to find suet in your area. Go to good high-end butcher shops and ask for it. If that does not work, you might need to find the people who are doing the sustainable, locavore thing because they could save you some from the next animal they have processed, if they are not using for themselves. I would expect every farmer’s market type place to have many candidates. If all else fails you can render it yourself. It might not be perfect, but a good substitute would be to get some good quality shortribs, roast them low and slow for a long time, take the fat and juice that has been rendered out, place in a wide mouth jar, like a pint canning jar, in the frig, wait for the broth and fat to separate and solidify, run a knife around the inside of the jar, remove the hockey puck of fat, and viola… suet (or close enough to work.) Good luck. Traditional holiday puddings are worth the effort, IMHO.

    1. Thanks for the tips! We’ve actually decided to try using coconut oil instead this time around (the pudding is currently hanging out on a top shelf ageing), but if the result is not satisfactory I may be tracking down the real thing next year.

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