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Sweet Pork
Both Humphry Slocombe Ice Cream and Dynamo Donut have been recommended to us several times. The highest praise for both comes from Brad, our boot camp leader, who often tells us about his latest...
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From Xmas to Halloween
As has become tradition, we have cordoned off Christmas Eve for ourselves for the purposes of cooking and enjoying a multi-course, no-meat-is-too-expensive, dinner for two by the fire. It has long been...
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Christmas Past
Egad. How is it possible that I have forgotten to document the culinary masterpiece that was Christmas 2008? Compared to Xmas ’09, it could be described as ethereal, so how on earth could I have...
View ArticleThe Omelette
Years ago, I took a cooking class that focused on eggs. Out of all the classes I have taken, I would argue that this one was the best, the most revelatory. I still think back to that day-long...
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Simply Espresso
Since the DeLonghi espresso machine we currently use is now approaching six years of age, Marc is starting to hint at buying a new one. For every day of every year since we’ve had it (except the year...
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More Kimchi, Please
More than a dozen little dishes or accoutrements for our “Korean BBQ for 4” and I wish they all held kimchi. Except for the one that holds the teeny dried fish.
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Hearts for Valentine’s Day
For Valentine’s Day this year, we happened to be in London. Hadn’t really consciously planned it that way, but once I had realized the situation, I set a goal to obtain lunch reservations at St. John...
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Les Musées de Londres
Lunch on the 7th floor of the Tate Modern. The British Museum. Marc in, and near, the National Portrait Gallery.
View ArticleLa Fin
Since it’s been nearly a year with no posts, I think I can officially close this blog. There remains a glimmer of hope that future long-term travels will warrant its re-opening, but for now, may it...
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