• MBE Podcast: Fink September 8, 2014
    In this special edition of the Morning Becomes Eclectic podcast we feature the full live session from U.K. artist Fink. […]
  • MBE Podcast: Eels, The Bamboos & Dean Wareham August 25, 2014
    This episode of the Morning Becomes Eclectic Podcast features the soul sounds of The Bamboos, iconic indie rocker Dean Wareham and local favorite, Eels. […]

Mole (pipian)

Thank you to the Pablove foundation


for donating food, and to all friends who helped prepare this recipe for 60 at Los Angeles’ Ronald McDonald House on Dec. 18th:

Begin by heating a few drizzles of grape-seed oil in a medium sized pot.  Add an onion, chopped, and cook it some (til it twinkles).

Toss into the pot: 3 [...]

Foods to eat on a bicycle

(Things you wrap in foil) 

Baked Yams or Sweet Potatoes -400′ oven, holes poked into them with a fork, olive oil rubbed on, wrapped in foil and placed directly on rack for an hour.  If your hotel room has a microwave, I learned, that works too.  Wrap each poked yam in a paper towel and check [...]

Frank O’Hara Fortunes


“I think you’re wonderful and so does everyone else.

Just as Jackie Kennedy has a baby boy, so will you—even bigger.

You will meet a tall beautiful blond stranger, and you will not say hello.

You will take a long trip and you will be very happy, though alone.

You will marry the first person who tells you your [...]

Two Frozen Pie Crusts

When you’re out in the world kicking ass sometimes you get too busy for fussing with pie dough.  But you’ve still gotta eat.  We’ve all gotta eat.  Pie.  Thanks to two satellite sillypants correspondents here are two sensible tricks with frozen pie crust:

<a href=”http://www.nytimes.com/2007/11/09/us/09buffer.html?ref=health”>Kelly’s</a> Quiche

5 eggs
1/2 cup crème fraiche
1/2 cup low fat cottage cheese
1 white [...]


Meatballs make the man, says Artemio

with the arch of his back

while he is crouched over

bus tubs of raw

pork, ground

and parmesan, and milk

and oregano and veal and things, knees on the concrete

and tile

second time this week, producing same results, January

cold floor, icy mornings, steaming sip, numb after noon, delayed for dinner, abbreviated in rest

some mornings we [...]

delicious invalid food


Sweet summertime

of New York’s empty city

The taller the tower

the hazier the cloud

Ring around my raspberry flavored mind


The shape of an egg

reminds me what we like to see

In New York the vinegar is wine

In New York there is only fruit and labor

The bread comes as quickly as they can bake it up

comes as quickly as is, [...]

Nana's Spaghetti Sauce

My grandmother Loretta Herman’s spaghetti sauce:

Brown 2 lbs. of ground beef in a large, hot, pot.

Begin to slowly cook diced salt-back pork off to the side in a seperate pan.    

When the ground beef is well browned, season with salt and pepper, and add 1 chopped onion.  Cook until onion becomes shimmery, then add 2 cloves chopped or [...]

pears roasted in cider

Put into 450′-500′ oven after pouring plenty of cider (since you’re out of red wine) over-top of pears in a baking dish.  Add a cinnamon stick, and roast 1-1 1/4 hours, basting four times.  Add more liquid if it looks like it is going to dry out.  Serve with the thickened cider ladled over each pear.

Pears in Red [...]

Pumpkin Pie from thanksgiving

Pumpkin Pie I learned in cooking school:

24 oz. all purpose flour, 8 oz. sugar, 1 ½ t. baking powder, 1 t. salt, 8 oz. butter worked throughout until it disappears, and 5 eggs to bring it all together into a mass of dough and chill it 1 hour.  If you are in a really dry [...]

apple anonymous

Apple (pie) Anonymous

This particular pie (above) is decorated with a sophisticated, ‘falling leaves’ pattern, but my mom has been known to decorate the tops of pies with strange, free form, cut-out blobs of dough she says are turkeys, and little blobs of dough she claims are turkey poops….(because, “dessert is supposed to be fun.”)

If you are an avoider of [...]