Personal Technology Coaching
Apple City World-Champion Baby-Back Ribs from the New York Times.
No, oatmeal is not boring when it has these added to it: fresh blueberries freshly toasted walnuts small shot of walnut oil from Global Gardens honey from Red Rocket Farm (Thanks, Jason)
Just leaving the beautiful Bridlewood winery. To us Georgians, the excellence of California central-coast weather is a constant revelation. Bright sunshine all day, but with the low desert humidity, frequent breezes, and the world’s largest air conditioning system – the Pacific Ocean – it stays wonderfully comfortable all day long. The wineries here are among … Read more
Kalyra’s, and California’s, admonition to wine tasters. Impending intoxfication aside, we unfortunately cannot take advantage of their generous deals on shipping wine to Georgia. We’ll have to put some our luggage and check it.
RSS feeds are a good thing, and the feed from “Serious Eats”: brings me great food ideas and recipes every day. This one is a new favorite: Grilled Chicken Thighs with Roasted Grape Tomatoes, explaining the origin of capers, both sizes. We had the roasted grape tomatoes tonight with turkey burgers. Easy and well worth a try.
We just finished a late dinner, mostly of fresh vegetables from our garden and from Stu’s. I grilled zucchini, squash and peppers from our combined gardens, an onion from the store, seasoned with no more than olive oil, and served that with some steamed green beans, sliced tomatoes from our garden, and an ear of … Read more
Metafilter had a great post on the best times of year to do or buy things: best times to travel to Dublin or Africa, best places to break up with someone, and more, including What’s In Season? from KQED. What’s in season now is our garden: plenty of tomatoes, especially cherry tomatoes, so next year … Read more
A Food Timline, which seems to have explanations for when what food was discovered/exploited/domesticated. Ivan Day’s Historic Food, with sections on several types of food throughout the ages, including this interesting and in places digestively dubious page on English puddings.
I’m becoming a big fan of The Minimalist. His latest column, For the Love of a Good Burger, covers important information on a subject most of us think we know: In a world where “burger†most often means a thin piece of meat whose flavor is overwhelmed by ketchup, mustard, pickle or onion, it doesn’t … Read more
Mark Bittman writes, in yesterday’s New York Times Travel Section, of his assessment of The Best Steak Frites in Paris. It isn’t, of course, only about the potatoes but about the steaks (or rib roasts or fried boneless pig’s feet) that go with, and justify, the frites. As a fairly avid carnivore myself, this is … Read more