Is food relative to all things in life?
We call this look the "French croissant."
In a foodie’s world, it’s all interrelated. I came to this philosophical “ah-ha” moment when I was under the mask recently—the seaweed mask, that is. First, I asked about the various facials—seaweed and chocolate being two options. Then I went over to get a massage, with lemongrass no less, which inspired me to have a discussion with my massage therapist about Asian broths and curries. By the time I sat down for my color and cut, we were on to restaurant reviews—not only with Coral Pleas, owner of Cutting Loose Salon and a fellow foodie (though she eats much healthier than I), but with several of the other customers getting foil wraps (they remind me of the potatoes I just grilled in Reynolds wrap).
Coral Pleas and KC Quaretti Lee, two other self-proclaimed foodies.
So then I went to see Dr. Cervoni, and we discuss the best ceviche in town while he is checking my blood pressure. Dr. Doan and I make the bun mei lineup each time I go in for my teeth cleaning (my new favorite is the chicken bun mei at Derek’s Culinary Casual).
This is not a bad thing, trust me—I am a self-proclaimed food-obsessed foodie. Thank goodness I make a living at it, but I do wonder how much I create a world of everything edible.
When I accept my Emmy for food videos, I’ll thank Matt Orr…the man who taught me how to text and, now, YouTube.
And by the way, as I learn to use my new iPhone, albeit at a snail’s pace, I have a new YouTube channel. You can subscribe at www.youtube.com/user/chefjudig.
I promise in the future to remember to move my thumb away from the screen and hold the phone the right way–not opposite of what I am cooking. But you’ll get the idea—this foodie just found another item about which to obsess, and technology never tasted so good!
