posted on 05.01.12
new years

Jeff came into town and one morning we made Eggs Benedict, except with real bacon instead of the fake Canadian variety. Also, a slice of pineapple.


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posted on 26.01.11
breakfast-stuffed-pepper

Miriam and Dan left this morning to visit San Francisco. They abandoned a fridge full of things nearly rotten. I have to eat as many of them as quickly as possible. It’s a food race!

On the plus side, their food is fancier than my food has been for a while.

This is a breakfast-stuffed-pepper on a bed of fried tortillas. It’s stuffed with scrambled eggs, peppers, onions, cheese and mushrooms (and butter and heavy cream, of course).

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posted on 02.12.10
holliday and hollandaise, a DC experience

I’m spending some time back on the east coast and just visited Washington, DC. While there I made some healthy food, like Eggs Benedict:

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posted on 09.10.10
an early taste

I take a little nibble from the corner of the front flyleaf. Mostly by wetting the corner with my tongue and pulling away away a few fibers. It’s hardly noticable. My copy of When You Reach Me is a library book after all. I don’t want to decrease a future library patron’s enjoyment of it.

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posted on 27.09.10
rendering the fat of a duck

To make the seitan confit I had to have duck fat. And since my missions to purchase duck fat proved so unsuccessful (in chinatown they didn’t understand what I was saying, none of the restaurants that serve duck fat fries would sell me any fat, and the only duck things the second largest Whole Foods in the world had were 3 free-range frozen birds).

So I bought a whole duck and pulled off its skin and cooked the fat.

This is not a vegetarian-friendly post.

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posted on 19.09.10
how to make a seitan confit

In searching for an interesting way to use seitan I discovered that it’s frequently used as a vegetarian replacement for duck. When I think of duck, I think of duck confit—or at least I do now, because this has been a really involved project of which I am unclear my reasons for pursuing.

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posted on 15.09.10
chinese cookies

I don’t know where the Koalas came from when I was younger. They were always a treat and I never could get them often enough

Well, I’ve been on a mission to buy duck fat. This mission took me to Chinatown a few times and I found out the Koala cookies are Chinese.

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