Irina Perevozova

18/10/2021

04/10/2021

To find a place to stay, you showed up and looked around. If you were really intrepid you could call ahead or have a travel agent do it, but you were taking it on faith since you had no photos or descriptions besides what was in your guidebook or that article you ripped out of a magazine. (Incidentally, the backpackers who still do it this way tend to pay significantly less over time than those who book everything in advance. Easier isn’t always better in terms of your budget.)

04/10/2021

Around 25 years ago, I was probably kicking back on some tropical island, staying in a $4 bungalow, wondering whether I should have rice or noodles for my next meal. I was traveling through Southeast Asia, Nepal, India, Greece, Turkey, Holland, and England on my first trip around the world.

My then-girlfriend was with me and since we hadn’t killed each other after a year of being together 24/7, eventually it seemed like a good idea to get married. We circled the globe two more times after that.

04/10/2021

Unfortunately, just like clouds, cloud bread is extremely fleeting. You can’t make it in advance because the longer it sits, the more wrinkly and shrunken it’ll get. Cloud bread is best made and eaten fresh from the oven.

30/09/2021

Hello, I’m back at it with another viral TikTok recipe. I know, I know, TikTok is about to be banned but the viral recipes won’t stop and I am here for it because super fluffy cloud bread is so jiggly and cute.

Plus it’s only three ingredients! I mean, I loved dalgona coffee and pancake cereal, so maybe there’s something to this TikTok food thing?

After seeing multiple people ripping into and squishing their TikTok cloud bread, I just HAD to make some myself.

29/09/2021

We picked this recipe up years ago in the Sacramento Bee, from an article about Bill Niman (formerly of Niman Ranch). They got the recipe from Gary Fuller of Laurier Cafe and Wine in Houston, Texas. The recipe cooks up quickly and is simply delicious.

29/09/2021

Risotto is one of those dishes that we love to eat, but neither my father nor mother have the patience to make often.It takes about 25 minutes of careful stirring, and every few minutes adding a half cup of hot stock to the rice, as the rice slowly absorbs the liquid it's in.FEATURED VIDEOHow to Dry Sauté MushroomsFor this mushroom risotto, mushrooms are sautéed first, then cooked in brandy (or vermouth).Arborio (or any other kind of risotto rice) is cooked slowly with stock and when done, you stir in some freshly grated Parmesan cheese. (Hungry yet?)I actually don't mind watching over risotto. It's easy enough to do, and you can prepare other things while keeping the corner of your eye on the risotto. The result is so worth the effort!