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Indianapolis is a great donut or doughnut city. It has the basics covered – Krispy Kreme, Dunkin Donuts, countless grocery store versions and batting in the clean up spot (that’s baseball terminology for my international readers) we have Long’s Bakery. Just west of downtown Indy, Long’s has been around for decades and produces the perfectly, delightfully delicious glazed donut. My mouth is watering.

However. Portland on the left coast has Indy beat. They have a place called Voodoo Doughnut.

Voodoo Doughnut

It lives up to it’s reputation.

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Filed under: Food by Daniel
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I found myself cooking a soup at 8am this morning. It’s not a habit of mine, but Oliver and I were awake together. Up to no good. I wasn’t in the mood to watch TV or read books or sing songs. He wasn’t either. So we headed to the kitchen.

It was a good time. A confined space (essential with him). Lots of coffee. And music. What a way to start the morning. And we both needed the sounds of hip hop – starting with A Tribe Called Quest, moving onto Method Man, Jay Z, INI, Notorious B.I.G, De La Soul and People Under the Stairs. I recited lyrics to him. We both danced. We both stirred the soup.

Quite possibly, the opposite of soup

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Filed under: Art Concepts, Food by Daniel
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I just got back from Japan where I tried some really weird foods. Some were delicious. Some were not. Either way, I’m into food. I may not blog often, but when I do, I often highlight food. This will be the third time. Including one referencing Sandra Lee. Casey Mullins and I recently wrote about food in our collaborative project, you see it differently than me. So, those are my food creds.

Pretty Singaporean Sandwiches

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Filed under: Flickr, Food by Daniel
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We’re not actually channeling Sandra Lee (that will be a different post). What we’re doing is cooking. A lot.

My mother-in-law and I are hosting a small football party today. This is Indianapolis. It loves football and I love cooking and food, so a perfect activity for Sunday.

I’ m not really doing any of the cooking – Nancy is, and she’s an amazing chef and very kind to run with this idea today. Especially since she’s doing all of the work as I type.

So here’s what’s on the menu today. My friend George Greco always said, “It’s not tipping I believe in, it’s over tipping.” We’ve employed a similar approach to the menu. Overthetop.

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Filed under: Food by Daniel
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