How Not to Talk to a Fat Person


I’m fat.

I think that’s pretty obvious the moment you meet me. (Although it’s not always so easy to tell online. I’m a whiz at Photoshop.) What’s not so obvious is that underneath these copious folds of Fatty Daddy flesh is someone grossly unhappy with and sensitive about his weight. Unfortunately, all this corpulence doesn’t buffer me from the insane ways people have of talking to me about my weight.

I’ll be the first to admit I’m not the easiest person with whom to broach the topic of weight. When you’re obese, you’re defensive. At least I am. And the heavier I get, the more defensive I become. But when The One jiggles my stomach and says he’s rubbing the Buddha belly for good luck, I mean, come on, people! If you prick us, do we not bleed? Read more »

Why Everyone Should Write a Memoir

Write a Memoir

If you haven’t heard (and I can’t image why you wouldn’t have heard, what with all of my sharing about it on social media), I recently sold my memoir, Notes on a Banana: A Memoir of Food, Love, and Manic Depression, to Dey Street Books. The publishing house is an imprint of William Morrow, which is a division of HarperCollins. The book will be published late 2016 or early 2017.

Aside from reveling in all the hoopla, slaps on the back, and drunken evenings of celebration, I’ve learned something so astonishing through the process of committing my story to paper, and I want to share it with you. Read more »

Tomato and Goat Cheese Cobbler

Tomato and Goat Cheese Cobbler Recipe

Baker and author Zoe Nathan says that this cherry tomato and goat cheese cobbler recipe is one of her favorite summer breakfasts. I get that. I do. Tomato, thyme, goat cheese—all warm-weather flavors. And though neither The One nor I are big fans of tomatoes for breakfast, we’ve already found plenty of non-morning ways to serve this spectacular gem of a recipe.

One such occasion was last night, when we whipped this up to usher in our first autumn dinner. (Even though, seasonally speaking, we have seven more days until fall, the weather in Roxbury this weekend had us reaching for sweatshirts and scarves as we sat around the fire pit.) The cobbler was pretty in our fresh-off-the-assembly-line Fiesta bowls in lemongrass, scarlet, lapis, and shamrock. It was the opening act for a superb fennel-crusted roast pork loin with apples and onions. Read more »

Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail

The David Blahg Subscription

Enter your email address and get all of the The David Blahg updates sent to your inbox the moment they're posted. Be the envy of knowledgeable, savvy cooks everywhere. Sassy!