Today we smoked toast. I was looking to make a flavored breadcrumb for a coating and it...
Year: 2005
I need to thank Joan Roca and Salvador Brugues for compiling, cataloging, and testing sous vide techniques...
Be prepared to climb hills. I wish I was given these exact words of advice. Perhaps I...
Summer continues and we are pleased to harvest fresh ideas. Shaved Barramundi Armando Manni olive oil, salted...
After truly enjoying my own dinner last night, we opted to translate our rustic tomato and nori...
In an attempt to feed ourselves amidst the heat, we have sought chilled noodles in light broths...
Certainly, here is the cleaned-up text with the necessary corrections: “Syrah: smoky and tannic, full-bodied and green,...
I don’t feel much like writing today, but here is a list of ideas bouncing around in...
Patricia Ryan Madson has written the book *Improv Wisdom*. She gets it (improvisation) and shares her years...
There’s really no such thing as overnight success. Sometimes the hardest thing is to just keep plugging...