@[100000252327092:2048:Wesley Snyder] @[5718306:2048:Robert Wesle
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Tag: Facebook Post
Home. Back in Seattle…
Home. Back in Seattle, after nearly two months away, sailing across the Atlantic. Weekend at home with Colin and the dogs. And today, Back to work, back to commuting, meetings, VTC's,the office. It's...
This is me at the top of Vingilótë’s 78′ mast…
This is me at the top of Vingilótë's 78' mast, working on one of the lines. That's the island of Barbados behind me. This is what I could see when I looked down. That 52.5' boat doesn't look very...
Our traditional New Year’s Eve meal
Our traditional New Year's Eve meal. Avocado starter, with a scratch-made mayo base whisky sauce. Then a Caesar salad, made with butter lettuce heart leaves rather than romaine, and a scratch made...
Well, the decade’s over
Well, the decade's over. It was the best decade of my life. Life Is Good
Happy new year, y’all!
Happy new year, y'all! May the new year, new decade, new rest of your life bring you what you wish for. Be well
Wim my taste for whisky runs more to the Irish
Wim my taste for whisky runs more to the Irish.
Two secrets of cooking
Two secrets of cooking: Weighing ingredients rather than measuring by volume (I have two Ozeri Touch Professional that read in grams, milliliter, poundscc BBC and ounces, and fluid ounces, and rare...
Assembly of the Beef Wellington
Assembly of the Beef Wellington: FIllo dough, shingled in prosciutto, spread with duxelles, reduced with whisky and cream, rolled with the browned, painted with mustard/horseradish beef, rolled up...
Ingredients to Beef Wellington Center cut tenderloin…
Ingredients to Beef Wellington Center cut tenderloin, the chateaubriand; puff pastry dough; double cream, soy sauce, and Marmite; Welsh single malt aged in Madeira casks; duxelles; hot English...