posted on 23.03.12
brewing celestial lion

On Saturday, the yet-to-be-named amazing brewing team of Stephanie, Mason, Sean and myself went to Brew and Grow once again to get our grains ground. We had been the weekend before to buy everything and discuss our plans.

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posted on 12.03.12
vegan donuts

So I have been making vegan brunch with Jenny Lawson every week (or every other week, or maybe every third week…).

Today we made donuts. They were awesome. They are highly recommended.

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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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