Category Archives: cooking

Soft pretzels

Back history: My first foray into soft pretzel making was with a Collective Kitchen class, from a baker who learned to make them actually in Bavaria. His recipe was similar to the NYT’s, below, but started with a pate fermentee, … Continue reading

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You know what’s really frustrating, in that “good problem to have” kind of way? When you’ve made a really amazing dinner, and have no idea why. Herewith, an analysis of the components. Flatiron steak: we have these all the time … Continue reading

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Shrimp po’boys, rethought

Last night’s dinner was so tasty that I wanted to write it up. These are not proper shrimp po’boys; proper ones have the shrimp breaded and fried, and the remoulade sauce is much more complicated. However, these are easier to … Continue reading

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assorted updates

Sorted into what they used to call “heads” in old sermons (gratuitous L.M. Montgomery reference there) so I don’t just meander confusingly. I. Rowing and such My shoulder has been bothering me this week, to the point where I didn’t … Continue reading

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of assorted fruit products

While writing about the pot roast I forgot to mention my other adventures for the weekend: On Saturday I made apple/pear fruit leather, and we visited a couple of local wineries. The fruit leather was basically the Best Thing Ever: … Continue reading

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comparative pot roasts

Ted did something this weekend that he rarely does: requested a specific dinner (pot roast) because he wanted something that would go well with some of the Abacela wines we wanted to taste head to head. You can see the … Continue reading

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Another wine entry s up

The two wines of this weekend. Also some notes about why and whether to hold a wine in your mouth for 30 seconds while tasting – warning, it can be unpleasant! Tonight we had roasted cabbage and beets with our … Continue reading

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