It’s been grey out. Grey and wet. I know that’s what I was promised it would be when I moved here, but somehow knowing that wasn’t the same as experiencing it. It’s gotten me down.
Bill and I still haven’t found the sunrise alarm clock we normally wake up to. It’s making mornings a lot harder. On the other hand, though, he found a very cool bulb which fits into our normal lamps that seems to be helping. I try to sit under it for 20+ minutes a morning.
What isn’t helping is the completely terrible photo lighting in my kitchen. We actually have really big, beautiful windows and a nice view. It’s great for being in, when there’s even half decent amounts of natural light.… Continue reading →
I recently re-found my link stash, and came across this recipe for perfect hard-boiled eggs. I have to admit, I’ve been loving this “recipe” since before this blog existed, because it just works. No green lines. No rubbery whites. Just tasty, tasty eggs. Just remember that fresher is worse-r for hard-boiled eggs, ok?
So, back in 2010, I was just as interested in baked French toast as I am now. but I never managed to make this one. I wonder if I should.
If Big Food Buys Your Favorite “Natural” Food Brand, Will You Trust It? I’ve wondered that for a long time, particularly with regard to Unilever and Ben and Jerry’s so many years ago. (Note, they are not mentioned in the article.) In general, I feel like much of the folks who buy food were already suspicious of these bigger brands, and so rarely bought them anyway.… Continue reading →
All I wanted was quiche for my Certified Cicerone exam day breakfast.
Yummy, yummy quiche.
I love quiche, but like my good friend Marielle, I usually default to frittata. In fact, a draft post on this very blog that I haven’t been able to make come together is about frittata.
But, in truth, while I make frittata regularly, quiche is the “egg pie” I actually want to be eating. Why? Because it’s custardy! It’s delicious! It HAS CRUST! So, sometimes even when I’m not up to making pie crust (and, trust me, my skills are mediocre currently1), I make quiche. By buying pie crust.
The bad news is it’s been impossible (so far) for me to find in PDX the deep dish pie crusts I prefer for quiche.… Continue reading →
In light of my last post on interdependency, I thought it might be nice to show a fun little slice of it. In this case, it ties back to Ellen and Grant.
As I said in the linked post, I met them on Twitter. So this is maybe 90% of how we interact. Ellen, a bit ago, tweeted something about eating tomatoes for every meal. She also said something about Grant abandoning her with a prolific garden.
You see, Grant and Ellen share a large garden and some chickens somewhere in the north of Chicago. I guess Grant is traveling right now, and so not pulling his weight in terms of eating the food they’ve grown. And apparently there’s only so much Ellen and the chickens can eat.… Continue reading →
To get the full context for this post, please read both Grant’s post and Ellen’s post over at the blog One Hundred Meals. The meal described in those posts and below was prompted by this project Ellen and Grant have launched. To get the fullest context, you really should read the full blog archives which, as of today’s post, are only six posts deep―and that’s including the two I linked to above. Maybe you won’t do all that now, but I hope by the end of my post, you’ll be convinced to do so.
This isn’t a widely read blog. I’m terrible at paying attention to analytics, so if I had to guess, I would guess I have no more than ten regular readers. Most, maybe all, who read this blog regularly know me personally.… Continue reading →