By Alan Lake (jazzfood)
Editor’s Note: This article is the second in a series by Alan Lake, all about home cooks, their stories and recipes. Read part one here for a description of what Home Cookin’ is all about.
Alan Lake: Intro
When I think who in my life best represents the spirit I hope to encapsulate in this series, one name leaps to mind: trixie-pea, a.k.a. Kristina Meyer.
We’re connected, she and I, and think we both knew it the minute we met. Over the years I’ve been the recipient of numerous trixie-pea throw-downs. Not many people I know can pull off an elaborate Burmese picnic the way she recently did, putting together a spread of nearly a dozen dishes at a remote, outdoor location. And maybe none of those involved could tell how authentic it was, but one thing we did agree upon was just how effing fabulous it all tasted. Like everything she makes.