“Artistic food” was the theme for tonight’s Camp Fire potluck. Since my spouse had to take my oldest to soccer practice, I had to come home early today to make the “bagel faces.” (These are bagels with cream cheese and strategically placed vegetables: yellow pepper, mini-tomatoes, alfalfa sprouts, carrot slices, etc.) As I walked from […]
Since Tredecillion was pondering using feedwater flow and enthalpies directly in calculations of turbine balance, I thought I’d help “lower the bar” by spewing some pent-up biking geekspeak. Really, I just need to get this out of my system. I’ll cook something later this week. Promise. One of the things I disliked about the original
Here’s an amazingly simple side dish to take advantage of those in-season avocados. The proportions are approximate, just don’t overdo the salt or the vinegar. Since the vinaigrette ingredients are used sparingly, this is one of those times where you want to pay for the high-quality ingredients. I prefer walnut (versus olive) oil because its
Avocado salad (side dish) Read More »
I’m coining a new term, fomplicated, to describe a product that requires deliberate intervention and expertise from a customer beyond what any sane human being would consider reasonable. The word is a contraction of a well-known English expletive rhyming with firetrucking and the word “complicated.” Although it’s applicable to a variety of things, I’ve been
percentage of rain on a given day, data from over 112 years. Click for a bigger image I was playing around my visualization software and graphed the historical likelihood of rain in Seattle over the last 100 years. (I have a way’s to go until I can do something as totally cool as this.) As
Percent chance of rain Read More »
My kids walked into the living room just as America’s Test Kitchen was talking about volcano cakes. (They are called this because the interiors are “molten.”) “Huh?” The next thing I know, my youngest is doing some kind of gymnastics maneuver on the couch to my right while the oldest would occasionally tell me to
While making gyoza Sunday evening, I played with my spouse’s digital camera to show the process involved. The only change in the previous recipe is the addition of 1/3 pound of ground pork. I’m using pre-made wrappers to save time. This particular brand is smaller and thinner than I’d prefer. Making wrappers from scratch is
Making Shrimp Gyoza Read More »
It’s a-l-i-v-e (File photo) Growing fungoids to do my baking bidding is about as close as I’ll ever get to being an intergalactic overlord. So, with vernal equuinox approaching and temperatures warming, I cranked up the sourdough starter production. I found an envelope of dried “Giza” variety on the bottommost shelf of my refrigerator —
Rosemary Sourdough Read More »