To take tomorrow I will make boterkoek, well four actually. A Dutc delicacy that I missed a few years back and reconstructed a recipe for. I usually make four of them at a time (double the recipe...
Since Dave Argent asked for it, I thought I'd share it: Brussel Sprouts au Gratin Ingredients 3 pounds of Brussel sprouts, peeled, split lengthwise
1 pound of bacon, cut in 1/2 inch strips
1/2 cup of...
My contribution to enjoying the summer: a gingery fizzy mixed drink: 1 1/2 ounces of vodka
1/2 ounce of ginger liqueur 1/4 ounce of dry vermouth
3 ounces of dry sparkling wine I served it with...
A modern interpretation of a farmers dish I had in a distant past in the Alsace. Bratwurst, cooked sous-vide with onion and garlic. Yukon Gold potatoes boiled with some vinegar to keep them firm,...
Possibly my all-time favorite picture of Strut. Four years ago just two weeks after moving into a town home on Capitol Hill in Seattle, ending a year-and-a-half of body and soul destroying daily...