It’s cold and rainy and dreary…and I’ve decided that I’d be the world’s worst arsonist. It might have taken hours to build, but it is cozy. I did finally get a conflagration going in the fireplace, but it took an entire edition of the Wall Street Journal and most of my kindling to accomplish that.… Continue reading Random Thursday: The Friday Edition
Someone once said that plans are worthless but planning is essential. Does that apply to pecan pie? Read on.
MLB and I spent last week at Horseshoe Bay, and it turned into quite a busy time. (Important Note: The following is the equivalent of showing blurry vacation slides from that trip with your parents to Knott’s Berry Farm to captive friends who reciprocate by never coming back to your house, even when tempted by… Continue reading A Week in the Texas Hill Country
So, I was perusing my Twitter feed because it’s much easier to get ideas from other people than come up with them myself and I ran across this article about how our salmon gets colored. As a frequent eater of salmon, I found it interesting that unless the fish was caught by aging hippie outdoorsmen… Continue reading What color is your salmon?
Last night’s dinner at Poehi’s (Coronado Island, CA) was quite pleasant, with the combination of a open-air bayside table (where we watched an enterprising pelican gulp down his own fresh seafood) and good food. I had a pretty straightforward fresh salmon fillet, grilled with olive oil, but the real star of the meal was my… Continue reading Salad Rave
The last few times I’ve gone to the supermarket, I’ve bought Central Market’s “Herb Garden Spring Mix” instead of lettuce for our salads. It contains a wide variety of greens and a few different herbs, but the most distinctive flavor of the mix comes from bits of fresh dill. And every time I take a… Continue reading Dill Effects
It’s probably because we’re just rubes from the country, but we were amazed to discover during our recent visit to Santa Fe that there are [at least] two stores in the downtown area that specialize in selling olive oil and balsalmic vinegar in a wide array of flavors. We spent quite a bit of time… Continue reading The oil business in Santa Fe is booming, as is the vinegar trade
Have you noticed that some restaurants have become rather stingy with their oven time? First, it was IHOP, doing away with their iconic warm syrup, forcing us to us the decades-old, occasionally mislabeled communal dispensers. Now, as a kid, I was always amazed at the bounty of available sweet and sticky substances to be found… Continue reading Restaurant Rant
When we arrived for our usual Wednesday evening interlude at the Rankin Highway Starbucks, we were greeted by a barista wearing a lobster on her head. I tried not to stare, acting as though this was a commonplace occurrence in my daily routine, but curiosity finally got the better of me. Why are you wearing… Continue reading Instant Coffee Gratification
We enjoyed a DiGiorno pizza last night, a Thin Crust Supreme supplemented with extra mozzarella and pepperoni, if you must know. And while it was quite tasty and a completely acceptable and less expensive alternative to a restaurant offering, it was also square. There were some logistical issues of fitting it on a round serving… Continue reading Pizza Math (or “They told me geometry would someday be useful”)