Personal Technology Coaching
Ellen and I are in the Air France arrivals lounge after a remarkably good flight. Business class is all it’s cracked up to be. The French keyboard on this iMac is quite different from the American layout. Odd. I hve to use the shift key to type a period, the a and q keys are … Read more
I really like Mark Bittman, “The Minimalist” food columnist for the New York Times. Today’s column, Overindulge? Snack on This is about Welsh Rarebit, a fancied-up version of cheese toast. He offers a recipe that sounds very good, requiring mustard, cayenne, and dark beer in addition to the cheese. Mmmmmm. This reminds me of the … Read more
Shoot First, Eat Later | Food & Wine Here, a user-friendly guide to taking perfect food photographs, from great cameras to simple techniques (use your water glass as a tripod!) I like taking pictures of food.
I wish I’d thought of 30 Days of Pork. Proof that bacon is a starter meat that leads to harder uses of pork. I also wish I’d thought of Serious Eats. I need to take my serious eating to a whole new level. Making Light pointed to this (and gave credit for it as well).
The Times’ Sunday Travel section on how to spend a quick, intense visit to Paris , including a Friday evening dash through the Louvre, Moroccan food, Baudelaire’s grave and finding great costumes at the flea market. “THE chief danger about Paris,†T. S. Eliot wrote to a friend, “is that it is such a strong … Read more
This week Mark Bittman, the NYT’s Minimalist, offers For the Uninitiated, a Pancake Primer. I want some butter and maple syrup now. I particularly like the idea of adding ricotta, which he recommends. I’ve always liked bananas and pecans in pancakes, and blueberrys. Frozen fruit works well in a pancakes, so you can have them … Read more
Home sick today from work and poking around the web, I followed a link to cautions about pickpockets abroad. A search for Paris pickpocket led to Virtual Tourist, a site with thousands of members worldwide sharing their experiences. After learning not to leave my bags unattended, to keep my hand on my wallet in the … Read more
Mark Bittman, the New York Times’ Minimalist food writer, raves about baker Jim Lahey’s easy, slow bread recipe. This looks fabulous. Little yeast, almost no kneading, gives a loaf Mark Bittman raves about. It just takes about 18 hours to rise, and you bake it in a pot. Hmmmm. Read The Secret of Great Bread: ... Read more
The Minimalist gives a handful of recipes: Eggs Take Their Place at the Dinner Table. At right is their shot of eggs poached in wine with homemade croutons. I’ve always loved eggs for dinner, but usually as breakfast for dinner, over easy with bacon and toast and so on, or sometimes a nice omelette. This … Read more
Plenty of company; Janine and Bryan and Alysse and Sean, and Wilma and Ed, and Debbie, and Pete and Nana, and the four of us, all for the birthdays of Jack and Nana and me. Good food, lots of stories and presents and Ellen made tiramisu. It was really good.