Food, cooking, and travel
I had a revelation recently. The night before, I served asparagus for dinner, steaming the whole bunch (which was a pretty good size bunch) and then topping with a chimichurri sauce I made a week ago. As I was cleaning up, we had about half …
First off, I hope everybody is safe. These are strange, scary times, upsetting all of our routines and challenging everything we take for granted. Among other things, it is refocusing the way we think about food. Sure, we think about ventilators and reproduction rates and …
I feel a little embarrassed about this post. I promised yesterday another post inspired, if that’s the right word, but the COVID-19 situation. As I intended I make a couple of delicious hearty soups that I portioned and put in the freezer but I also …
OK. I get it that the coronavirus presents a threat the likes of which we’ve never seen before and people need to prepare for it. I understand that. In my professional job, I’ve spent the last four days doing nothing by coronavirus planning and when …
There are a few cookbooks I’ve introduced into regular circulation in the kitchen over the past year or so. They are all listed in The Bookshelf, but I like them so much I wanted to go a little deeper in depth. My first favorite is …
Today’s post is going to be a little light on graphics. The idea for it didn’t come to me until I had everything on the stovetop or under the broiler, but I guess we can just muddle through. It’s Friday evening, I’m by myself, and …
A couple of days before Christmas, my true love and I decided to take a daytrip to Manhattan to see the store windows, Rockefeller Center, and what New York had to offer for the holidays. We mostly had a great time, including an absolutely delicious …
Carrots are, by far, the most popular vegetable in this household. No question. We have carrots at least twice a week, but more than that, carrots are the favorite human food of one of Alex, one of our parrots. My true love says over and …
I had an interesting experience the other night. I was at a catered event where the food was really quite good. One of the major reasons I write this blog is to celebrate and share stories about an approach to food that is based on …
So there’s authenticity, and then there’s having fun with ingredients. Last night, I was trying to think of how to pit together my dinner. I had some trout and top round steak, lots of different vegetables, a pile of carrots and onions, and several jars …