...more recent posts
Pondering the line between delicious and medicinal reminded me that some years ago a very peppery oil had inspired a brilliant biomedical hunch. That’s why I made a note to call Dr. Gary Beauchamp, the director of the Monell Chemical Senses Center in Philadelphia: to get an update on the chemistry of the olive oil cough.
At the 1999 international workshop on molecular and physical gastronomy, in the mist-shrouded mountain town of Erice, Sicily, the physicists Ugo and Beatrice Palma brought along oil freshly pressed from their own trees. Dr. Beauchamp tasted the oil and felt his throat burn, as did I and all the other attendees. But he was the only one who immediately thought of ibuprofen.
When in Nashville do not miss Arnold
Fussy Boy Breakfast Courses June 5, 2003
1) Grapes....must be left on the vine to pluck
2) Cantalope.....must be 1/2 inch slices to eat with hands
3) Peach.....not one speck of skin (and I mean speck), cut in pieces with a "big boy fork"
4) Grapefruit....must to removed from pods, and again not one speck of "that white stuff" showing, eats with hands
5) Strawberrys.....cut in pieces w/ toothpicks to eat
Love my boy!!
Trestle on Tenth has a new lunch item that IMHO is as good as it gets.....thin chicken, potatoe salad w/ capers, sliced hard boiled egg, sprinkled with tiny chips of fried chicken leg skin, rosemary, salad greens, etc etc.....YUM, gobbled it up, could have had a 2nd for dessert (the uiltimate compliment:>)......offical name is
chicken paillard with yukon gold potato salad, capers, and field greens
Strawberry Shortcake.....one of life greatest inventions.....IN JOY
i rehydrate daily with arizona green tea. its total junk. my brother gets this stuff : tea's tea. yummy and no corn syrup.
New wine blog from a friend of Matt Yglesias. Not sure about the quality, but probably worth a look at least.
Lately I have had more than my usual share of failures in the kitchen...
I need some disipline too:>) I have been distracted, stessed, and not paying attention to detail...
Now that spring is here I am getting back on tract, try this adaption of a dish from Diner (I got this from thier excellent food mag called Diner Journal)
Pan fry prosciutto and ramp greens (only), set aside.
Blanche asparagus lightly, throw above on top.
Fry a (Flying Pig Farms) egg on top of that.
A dash of Celtic salt, olive oil, and a parmesan shave.
Crake the egg and let the yoke run, YUM!!
Lately I have had that Failure As A Dad feeling....
Not in the love/fun/spirit/etc dept where I feel I am a few notches above par but in disipline, sure I had no idea that my boy was a Strong Willed Lux Model, and that I was also the same and my parents prob had a tough time with me but still its been hurting lately....
The books have helped to understand the underlying psychology and I am using them to get some stuff done, but he's also moody and he's got some other issues too (like not wanting to poop, daddy cant poop enough and he wants to hold it in), anyway I would not want him any other way, he's awesome, even when he wakes up 9 times out of 10 cryingh/moany/moody, if he see's me before mommy in the morning he slams the door to his room and throws a fit, but soon its "Daddy Can You.....??" and were off....
The daughter looks like she will be easy but I am smarter now too...
jim are you on a diet??
building a mico salad table
Accompanied by six graphs, two tables and equations whose terms include “bologna” and “carpet,” it’s a thorough microbiological study of the five-second rule: the idea that if you pick up a dropped piece of food before you can count to five, it’s O.K. to eat it.
A GALLON jar of pickles sits near the register at Lee’s Washerette and Food Market, a mustard-colored cinder-block bunker on the western fringe of this Mississippi Delta town.
Those pickles were once mere dills. They were once green. Their exteriors remain pebbly, a reminder that long ago they began their lives on a farm, on the ground, as cucumbers.
finally did the di fara pizza experience......forgettaboutit best pizza ever!!!.....might go back manana for the porcini pie
has anyone used a vacuum coffeemaker?
you are what you eat. (file under crossfiled)