Anthony Bourdain was the traveller that I dream of being

I mostly try to avoid calling a celebrity a hero of mine. Being someone whose work I enjoy does not a hero make, and especially in recent years I am wary of heaping too much praise on (particularly a male) celebrity when I don’t know what they could have been doing behind the scenes on set or in the recording studio. But I have no hesitation in saying that Anthony Bourdain, who was found dead today of apparent suicide, is one of my heroes.

My three favourite things are travel, food, and writing, and Bourdain was an inspiration to me in all three. I’ve read several of his books, seen all of his shows (most episodes of No Reservations more than once), and any time I am going somewhere new one of the first things I do is check if Bourdain had done a segment there and what he had to say about it. He travelled the way I want to travel, and he ate the way I want to eat—not because of the variety and amount that he got to experience, but because of the way he honoured each place he went and each meal he ate.

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Pasta with mushroom sauce and spinach

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Although spring is finally here, the nights are still chilly, so my mom and I wanted something warm for dinner. I was in the mood for pasta, and I thought a mushroom sauce might be a nice way to use up the baby bellas in the fridge. But every recipe I looked at used tons and tons of cream, and I didn’t want something that rich. Finally I found this recipe by yesiwantcake, and with a few modifications it made for the perfect creamy-yet-light pasta dish. I used up all the mushrooms I had, but if you have more than I did I’d recommend loading it up!

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