Strata Most people are familiar with the word quiche. Maybe as a joke, cause real men don’t eat it. Or as a brunch staple. How can you have brunch with out the classic Quiche Lorraine. Of course I always think of the B-52s when I hear the word but that …
Probably one of my favorite things in the world is a properly made croissant. For me, it needs to be made with butter, not margarine or some other butter substitute. Only real sweet cream butter brings the proper flavor to the finished treat. Making the croissant is actually super easy …
This blast from the past is one of my earlier videos so the quality isn’t going to be great. But the recipe is sound and well worth the effort. If you are feeling adventurous in the kitchen, home made sausage is a great addition to any meal. Oak Aged Cider …
Sorry this is late and it’s a blast from the past again (originally published August 29th, 2014). Next week will end up being the same for the weekday posting. Working through some scheduling changes in the outside life that should come under control again soon. But either way, now seems …
Blast from the past food (that sounds weird). Anyway, this one was originally posted December 5, 2014. As the days get hotter, we could start thinking ahead to fall and cooler weather. Remember, don’t think too far ahead though. It seems like only yesterday that we had snow up to …
Here it Comes So I don’t know that I have a lot to talk about today. The main thing though is to highlight a bit of stealth publishing. Earlier this week The Black Medallion became available on Amazon. You may remember it as a recent long story cycle. I went …
Sterling Acres Blueberry Farm I wasn’t really sure what how I wanted to approach this post this week. I mean, there is some pretty good stuff I have been reading and watching, but nothing that I feel inclined to talk about right now. As you might expect when you suffer …
Braised Pork Spare Ribs We are pushing into winter so it is still time for comfort food. But we want to keep it light as well cause you know what comfort food can do to ya. We have been making a few braises lately. If you haven’t noticed this style …
How about something a little different tonight as we are getting ready for the holidays and such. Tonight we have a bit of prose poetry (or at least an attempt at it). Feed the Beast Chop, chop, chop, knives scrape across cutting boards. Eyes on the work and minds turned …
Turkey Roulade Just in case you haven’t had enough turkey yet. But at the same time, maybe you like turkey for Christmas… Here we go, this week we are doing something a bit fancier than what we have done till now. To make a roulade, you are stepping into French …