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DINNER 120: Sunday, April 30, 2006

DINNER 120: Sunday, April 30, 2006

Tonight, I participated in the ONE NIGHT, TWELVE KITCHENS event at the Midwest Culinary Institute at Cincinnati State Technical and Community College. Dinner was an on-the-go sampling of a variety of dishes from the chefs at the event and a personal pan pizza that was provided…

DINNER 119: Saturday, April 29, 2006

DINNER 119: Saturday, April 29, 2006

Tonight’s dinner was an exceptional wine dinner at the IRON HORSE INN. The dinner celebrated the wines of the 1996 vintage, and the meal was memorable. Here’s the menu. First Course Duo of Seafood Pan Roasted Line Caught Wild Striped Sea Bass, Tomato Gravy, Wild…

DINNER 118: Friday, April 28, 2006

DINNER 118: Friday, April 28, 2006

Wendy & I were both home tonight, a rare occurance during tech week of a show. I ordered LaRosa’s pizza (plain cheese for me tonight) to be delivered that will last me through the weekend, and Wendy ate some of her diet food.

DINNER 117: Thursday, April 27, 2006

DINNER 117: Thursday, April 27, 2006

I took a vacation day from the office today and spent time working around the house — mowing the lawn, doing laundry, and cleaning up a bit. While it wasn’t exactly a comprehensive spring cleaning (which we need to do!), I got a few things…

DINNER 116: Wednesday, April 26, 2006

DINNER 116: Wednesday, April 26, 2006

On the way home from my GARDE MANGER class tonight, I stopped at McDonald’s for a couple cheeseburgers and some water.

DINNER 115: Tuesday, April 25, 2006

DINNER 115: Tuesday, April 25, 2006

Simple dinner tonight as I enjoyed a quiet evening at home. Wendy had rehearsal for LITTLE SHOP OF HORRORS at Falcon Theater and I hung around the house, spending time with our pets and doing a few chores. I drove through Wendy’s to get a Mandarin Chicken Salad and Baked Potato.

DINNER 114: Monday, April 24, 2006

DINNER 114: Monday, April 24, 2006

Tonight’s dinner was one that my friend Megan & I cooked for ourselves and our classmates during our GARDE MANGER class at Cincinnati State Technical and Community College. It was sliced pork tenderloin with a cream reduction, seasoned with onions and ginger. Very tasty. Not very healthy.…