May The Stars Light Your Way
                      -= Exported from BigOven =-                     Cauliflower and Crab Ravioli These impressive supersized ravioli are constructed with large rectangles of homemade pasta that are dotted with whole parsley leaves and filled with the unexpectedly alluring combination of crab and cauliflower. Recipe By: Food…
I am reading THE SUPPER OF THE LAMB by Robert Farrar Capon. My friend Mary W suggested it to me, and I trust her taste in books so much that I ordered the book (and somehow ended up with two copies) sight-unseen. If the first…
Just a few days after I upgraded to the previous version of WordPress, the new version (2.2.0) comes out. I upgraded today, and it seems to be working well so far.
                     -= Exported from BigOven =-                    Soba Noodle Salad with Chicken Recipe By: August 2001 Food & Wine magazine, page 68 Serving Size: 4 Cuisine: Main Ingredient: Categories: Food & Wine Magazine, Poultry, Side Dish, Appetizers -= Ingredients =- 3/4 pound Soba Noodles 7…
Finally, after weeks of trying to diagnose and fix the problem of article links displaying as https://drewvogel.com/?page_id=885 (which isn’t very human-readable or friendly), I accidentally stumbled upon the solution to allow friendly URLs (like https://drewvogel.com/archives-heatmap-tag-cloud/). If you spot any weirdness, please let me know!
Tonight’s HAPPY MOUTH outing was orchestrated by Chuck, and he selected Chez Nora in Covington Kentucky as our destination. Dinner was at a long table in their back room (though a few members had enjoyed a cocktail on the restaurant’s rooftop bar before dinner). I sampled the Smoked Chicken & Goetta Spring Rolls and found them to be pretty darned good. My entree was Pecan-Crusted Walleye, which was delicious.
                      -= Exported from BigOven =-                    Crispy Shrimp in Kataifi Crust Joël Robuchon was inspired to create this dish after tasting a Vietnamese recipe for shrimp coated with soft vermicelli. “But I’m much more into Mediterranean flavors at the moment,” he says. He…