Sedimentality
Food (and wine) for thought. "Lees" is more.

Recipes

Say cheese! The blue cheese caverns of Roquefort-sur-Soulzon

When your husband asks you what you want for your birthday and you say, “A trip to Roquefort,” you’re either a Francophile, fromatgophile (I just made that word up) or...

Pasta making at La Vecchia Scuola Bolognese in Bologna (+ tortellini en brodo recipe)

Taking a pasta making course during our time in Bologna was sort of a no-brainer: pasta is at the heart of Italian cuisine and Emilia-Romagna, the region where Bologna is located,...

What do I do when my wine is corked?

The other night, we were so excited to open a bottle of wine that is delicious (and has a bit of nostalgia attached to it: it was one of the...

The “Breaditerranean” diet: Pa de Pages Catala (Catalan country bread)

I’ve been living in Barcelona two years: it’s high time we talked about what I’m calling the “Breaditerranean diet” and its Catalan staple, pa de pages (“country bread”). This large,...

Singapore Hawker Centers, Tian Tian Chicken Rice, and a Hainanese Chicken Rice recipe

It’s chicken, and it’s rice. I know. Understanding the “big deal” about Hainanese Chicken Rice is a bit of a stretch of the imagination. But as we all know from...

Thai Green Curry (Gaeng Kiaw Wan Gai)

I always miss Thailand. Every time I see a photo of a beach, I miss Thailand. Every time I walk into an Asian market, I miss Thailand. Every time it’s...

Brussels Sprouts: New and Improved

Like fashion, music, and just about everything else, food has trends, and lately I’ve noticed an insane fascination with bacon and with Brussels sprouts. Bacon is almost always a crowd...

Holiday Leftover Recipe: My Great-Gma’s Indian Turkey Curry

A lot of Sedimentality’s posts have been about our time in Southeast Asia, South America, Italy, and France… but going home for the holidays was a gentle reminder that my...

Spicy, Salty, Savory, and Southern: Authentic Italian Puttanesca Pasta Recipe

Every home has a staple dish, and I am so happy to share this one with my readers: puttanesca. The muddled history of puttanesca is as interesting as its flavors....

Roasted Brussels Sprouts with Balsamic Glaze

It’s sort of a “rite of passage” for kids to hate Brussels sprouts and then “grow in” to eating them as adults… or so I thought. When I worked as...