- Best banana bread recipe really is
- Yo Sushi is Good, but Yo Nacho is a Problem
- New York Cult Recipes: Cookbook Review
- Downsizing, or Why I Buy Ben & Jerry’s, Where a Pint is a Pint is a Pint
- Do Most Plug-in Grilled Cheese Makers Stink?
- Caramel in a Pinch
- The CSA Experience: Part 6
- The CSA Experience: Part 5
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Yearly Archives: 2008
We all took it easy today, laying around in one form or another. Matthew went into San Francisco for his Dignity service and we ate leftover pulled pork on rolls with roasted red pepper strips and sweet pickles for dinner. … Continue reading
Barack Hussein Obama will be the 44th President of the United States of America. Now I know what it felt like when JFK and FDR were elected.
Today is Paul & Gino’s wedding day. We BARTed to the station closest to Martinez, where the Contra Costa County courthouse is, for the event. Pouring rain. Never was to Martinez before, nor to most of the places BART traveled … Continue reading
It’s me birthday today. Oh, yes, it’s also Halloween. We had a little evening party planned, for which I procured a bunch of snacks from Trader Joe’s and decorated the house with candles, flameless and otherwise. Things went south at … Continue reading
The subject today is specialty butter. If you go into a gourmet or specialty food shop and check out the butter section you’ll notice smaller, colored packages of pricey fancy butters, usually European or European-style, containing more butterfat and less … Continue reading
It was a foggy evening. Fog is no stranger to the East Bay, but I can’t remember when I’ve seen such thick fog meandering around from bay to hills. When Steve walked Berry, they had a good time with it … Continue reading
Our Usinger’s Wurst order arrived today, so we had German pork products for dinner. This is a place we always wanted to order from for Christmas, but thought better to first do a trial run to make sure things are … Continue reading
Small red potatoes make a great snack. Steam them for about 5 minutes, allow to cool, and serve with a dipping sauce. Treat them gently so you don’t tear the skins – they’re prettier for service that way. A simple … Continue reading
The Princess Patter – a daily newsletter delivered to your stateroom – really got down to business in terms of activities today. Yesterday’s served as an information clearinghouse for the cruise, overall, indicating nightly dress codes and how the dining … Continue reading