beyond zero-or-one thinking…

Welcome to weirdcombinations! We’re glad that you’ve found us. We’ve been at it for a while now and finally think that we know what this blog is all “about.” Here we explore the pleasures and the limits of food, wine, popular culture and… computers.

Ahh, computers, truly we love you, but as wonderful as you are, you’re also so limited… you’re all zero or one, zero or one, zero or one.

Are things really that simple? We don’t think so. Of course, you can have wine without food, or food without wine; one or the other, zero or one, but, alas, who really does that?

Mostly, ideally, you have your wine with your food; or your food with your wine, and presumably you have other interests as well. That’s what we mean by weirdcombinations: appreciating the messy fullness of life with all of its complexity, excitement, frustration and delight. That does not translate well into a “normal” single issue blog.

things can't always fit into neat little boxes, and why should they, anyway

things can't always fit into neat little boxes, and why should they, anyway?

Instead, we like to think of this as a blog one hundred percent dedicated to vegetarian and occasionally pescetarian food; while at the same time, we’re a blog totally dedicated to primarily Californian and French wine with a strong bias towards reds; while we’re also sincerely dedicated to other compelling and personally gratifying stuff. Sure, it can seem a bit confusing when so many blogs have a laser-like focus on a single topic, but, hey, real life isn’t like the movies, either.

We strive to be more than zero or one.

Here you’ll read about the culinary adventures of two guys in the kitchen as we cook healthy, satisfying, and flavorful food for ourselves and our understanding and, at times, brave friends. Like with most amateur cooks, sometimes things don’t come out quite as we hoped. Fortunately that’s not that often. We’re really into Indian, Southeast Asian and occasional Chinese inspired dishes. We try unusual fruit as satisfying (with rare exceptions) dessert alternatives. We’re big fans of Mediterranean cuisines, Mexican food, Brazilian country classics and traditional American comfort dishes. We’re not afraid to mix and match ingredients and cooking styles either.

Since we’re in San Francisco, you’ll be able to vicariously go wine tasting with us in Napa and Sonoma Counties and, once in a while, further a field.

The City by the Bay is famous for its tourist attractions and its fine restaurants. Here you’ll dine with us at sometimes good, sometimes just ok hot-spots. Though since taste is subjective, you should check these places out yourselves, regardless of what we say.

We believe that life isn’t complete without learning and reflecting on the world. So inevitably we read a lot. We’re thrilled to tell you what excites (and irritates) us about what we’ve been reading, whether that’s the Slow Food Movement, Julia Child’s biography, Bordeaux Châteaux, Stephenie Meyer’s Twilight series, the latest by Mireille Guiliano, or blogging itself. Things, be it food, wine, books or other entertainment, are always more fun when shared.

Antonyms for “weird” from some on-line dictionary are “normal,” “regular,” or “usual.” That sounds like zero-or-one thinking to us. Normal seems so, how to say it… plain somehow: not bad, just a bit dull. If you agree, then welcome again to weirdcombinations, a blog mostly dedicated to vegetarian food, red wine and the search for the good life. Just like you, we want to live well, but we refuse to be put in a box.

Salut!  Enjoy!

One note of warning: we are pescetarian: vegetarians that eat fish.  This does not mean that we are radical, Northern Californian food crazies.  Rather we have just made a choice about eating.  And that’s the whole point of weirdcombinations, after all, trying to make meaningful choices about our lives.  That said, we do not ignore or make judgments about meat, poultry and other “land animals.”  Generally we simply leave it to you, our readers, to address these.  The one exception to this rule is the site category: meat.  This is a compromise for those of the weirdcombos crew that desperately want to comment on topics not covered elsewhere in the site: be these meats in the traditional sense, popular culture, travel or whatever floats our boat at the time.

{ 20 comments… read them below or add one }

Fer Guimaraes Rosa August 4, 2009 at 2:11 pm

hi neighbors! ;-)
welcome to the food [wine] blogosphere!
I loved reading what you have posted here so far.
and will return for more!

Heguiberto August 4, 2009 at 3:05 pm

Hello Neighbor!
Good to have you here and learn that you are enjoying reading our blog.
Please do come back. New postings come fresh hot out of the oven every day around 7am pst.
Smiles!
Heguiberto

Eric August 17, 2009 at 6:58 am

I like food too, it is like Yoga, a life long love.

Guto September 26, 2009 at 4:32 am

Opa,
muito bom seu blog,

Abraço.

eileen June 3, 2010 at 5:15 pm

What a great blog! How did you do the scrolling ingredients on your sidebar? I have been looking at a lot of food blogs lately and I find yours charming, I love your writing style and photography! Keep posting. If you need any help with creating the Fan Page on Facebook let me know. eileen

Heguiberto June 4, 2010 at 9:26 am

Hi Eileen,
Wow thanks for your flattering comments! It’s been fun keeping this blog. We love food and wine. We also spice the blog up a bit with book reviews, trips we take to the wine country, restaurants, etc.
Regarding the scrolling ingredients that is one of the many wp-plugins, cumulus. It replaces the regular tag cloud once it is installed. I think it is pretty neat too.
As for the fb page thanks for offering help, I am going to try implementing it myself but now I know what door to knock in case I bump into any issues.
Thank you again!
Heguiberto

eileen June 4, 2010 at 4:58 pm

I am certain you can do the FB on your own, pretty straightforward. I will certainly become a fan! Thanks for sharing your plugin tip. Be well!

Fiona November 13, 2010 at 11:09 am

I cannot wait to try out some of these recipes. Thanks for a

Heguiberto November 13, 2010 at 11:21 am

Fiona, the rest of your message was cut off for some reason. Thanks for visiting our blog. Are you enjoying the Brazilian heat?

Sharon January 4, 2011 at 2:35 pm

I was confused about WHO the author behind this blog was at first, and now I realize there’s two of you lol. Love reading your posts, especially about the hot-spots and local markets. It’s nice to read after a while of blogging you now know what your blog is all “about”. Because I just started and I have absolutely no clue or direction at the moment. But like you said, “real life isn’t like the movies”. Plus it’s fun to read about other stuff from time to time instead of strictly food and recipes. San Francisco sounds like a great place. And if I ever visit, I’d probably head to Tartine’s first thing =D

Nina | ::salt April 29, 2011 at 2:52 pm

Hi Stevie! Thanks for visiting my blog…*delighted* to find yours — it is fantastic! Have enjoyed looking looking through your posts, we have lots in common! Looking forward to following your culinary adventures! Have a great weekend…Cheers, Nina

Ana May 3, 2011 at 12:10 am

Tem brasileiro aqui. Estava procurando uma receita de quibebe e achei o blog. Muito legal mas vou tirar a pimenta que não suporto e algumas outras coisinhas.
Adorei o blog!

Heguiberto May 3, 2011 at 8:49 am

Oi Ana tudo, tem sim!
Obrigado por visitar nosso blog. Adoro quibebe e a região que moro aqui nos EUA é o paraíso das abóboras. Tem de todos os tipos!
Quanto a pimenta, que pena que não gosta pois acho que adiciona uma nova dimensão ao prato mas sem também fica bom ;)
Cheers,
Heguiberto

Claudine September 29, 2011 at 8:37 pm

Hello! I’m so glad I found your blog by searching for “Sunset Super”! Looking forward to poking around and staying a while… :) (I love Nijiya as well!)

Heguiberto September 30, 2011 at 8:03 am

We are big fans of these two markets.

Jenna March 30, 2012 at 12:52 am

Help! Please, the author of Pate de Sarhinas, can you tell me what size can of sardines you used. I live in Spain and believe me, they come in a zillion different sizes. We first tried this gorgeous stuff in Portugal. I think the Portugese live on it. Absolutely delicious, and I’m dying to make my own.

Thanks
Jenna

Heguiberto March 30, 2012 at 7:36 am

Hi Jenna,
We used a small can of sardines(120 grams) packed in olive oil, drained. Let us know how yours turns out. We too love sardine and the Iberian penynsula!
Heguiberto

ERIKA RUTZ March 27, 2014 at 1:28 pm

I just found out about your blog and it was love at first sight. I noticed that it goes up to September 2013. What about 2014? Any new stuff?

Erika from Rio de Janeiro

Heguiberto April 4, 2014 at 11:41 am

Erika,
Thank you for finding us, I need to get back on track! 2013 was a busy year for us and we ended up neglecting the blog. Will start again soon! Cheers. Heg

erika April 17, 2014 at 12:44 pm

Heg,

I’ll pop in once in a while to see what’s going on!

Cheers!

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