-
Archives
- September 2019
- August 2018
- October 2017
- August 2017
- July 2017
- June 2016
- May 2016
- February 2016
- December 2015
- November 2015
- August 2015
- July 2015
- May 2015
- March 2015
- December 2014
- September 2014
- August 2014
- May 2014
- February 2014
- December 2013
- November 2013
- October 2013
- August 2013
- July 2013
- June 2013
- May 2013
- April 2013
- March 2013
- February 2013
- January 2013
- December 2012
- November 2012
- October 2012
- September 2012
- August 2012
- July 2012
- June 2012
- May 2012
- April 2012
- March 2012
- February 2012
- January 2012
- December 2011
- November 2011
- October 2011
- September 2011
- August 2011
- July 2011
- June 2011
- May 2011
- April 2011
- March 2011
- February 2011
- January 2011
- December 2010
- November 2010
- October 2010
- September 2010
- August 2010
- July 2010
- June 2010
- May 2010
- April 2010
- March 2010
- February 2010
- January 2010
- December 2009
- November 2009
- October 2009
- September 2009
- August 2009
- July 2009
- June 2009
- May 2009
- April 2009
- March 2009
- February 2009
- January 2009
- December 2008
-
Meta
Monthly Archives: December 2009
One Year Later
Yesterday was the one year anniversary of my first post to this blog, in which I listed three goals: Learn how to use and customize WordPress, which would be of use to some of my web clients. See if I … Continue reading
Lardo
It’s not a pre-New Year’s motivational insult, it’s Italian cured pork fat. I had three pounds of pork fatback that was a gift from my CSA, so I looked for something to do with it. My choices came down to … Continue reading
Gnocchi a la Parisienne
Having successfully survived cooking Easter dinner for twenty five family members, Mom promoted me to chef for the family Xmas Eve dinner this year. Since I would be cooking for only eleven people the menu should have been easier to … Continue reading
Momofuku Shrimp and Grits
This is the second recipe I’ve made from what has turned out to be my favorite cookbook published this year, Momofuku by David Chang. The dish, shrimp and grits, was a milestone for Chang. As he describes it: …it was … Continue reading
Meat Crazy
The threat of bad weather will always separate the hardcore cooks from the dilettantes. There we were, lined up next to a freezer van, waiting to score this month’s CSA delivery before the storm arrived. As always, it was worth … Continue reading
Porchetta with Roasted Fingerlings
I had forgotten about this pork dish, a Tuscan classic that She Who Must Be Obeyed and I ate on our honeymoon in Italy, back when Sylvio Berlusiconi was first running for office and not being punched in the face.When … Continue reading
Posted in food & cooking
Tagged cooking, food, pig
Comments Off on Porchetta with Roasted Fingerlings
Passato di Ceci
For you non-Italians, it’s pureed chickpea soup, a recipe from Anne Burrell’s Food Network show, Secrets of a Restaurant Chef. I started by soaking a pound of dried chickpeas (ceci) in cold water overnight in the fridge. I drained and … Continue reading
Ad Hoc Buttermilk Fried Chicken
Once a week He Who Will Not Be Ignored gets to choose the dinner menu. We usually have to steer him away from the hot dogs, pizza, buffalo wings, and sushi that are the staples of his ideal diet, but … Continue reading
Can I Get an Amen?
It began as a conversation about that awful Tommy Seebach video (which I refuse to embed here – you have been warned). I told a friend that it was a cover of The Incredible Bongo Band’s cover of “Apache” by … Continue reading
Where Fluff Comes From
The Fluff Boy comic, which I mentioned previously, is always available at Hub Comics, my local purveyor of all things graphically geeky. Last week, while making my weekly subscription pickup visit, I noticed that the original artwork was available for … Continue reading