Runs with knives!
Way to go, Wendy! Thanks to training and support from our friends (and Wendy’s running buddies) Donnie and Ron (and Jeff!), Wendy was able to finish the Cincinnati Flying Pig Marathon — all 26.2 miles of the darned thing — on Sunday, May 3, 2009.…
My recent submission to TEXTS FROM LAST NIGHT, from a conversation I had about boarding our dogs for the Flying Pig weekend… (513) Our dogs will spend the weekend in the kennel, barking and shitting on themselves. (713) God, I need a weekend like that.…
(thanks to Lifehacker for the screenshot)
Now it can be told… After a long period of closed beta, FOOD.COM, an exciting online recipe aggregator and search application can finally be discussed as it enters open beta. This web application — which can retrieve recipes from Chow.com, Food & Wine, Epicurious, Cooking Light, and Gourmet — comes from Food Network founder Scripps Networks.
After registering (which is free), you can save the recipes you find to your “Recipe Box” by grabbing them and dragging them into a little box at the bottom of the page, and add recipes to your box from sites not covered by Food.com, or upload your own entirely new text recipe.
It’s a great resource, and I expect it to continue developing in interesting directions. Let me know what you think in comments.
When the agenda for our staff meeting included the entry, “Happy April Fool’s Day!” as item one, an idea occured to me. When the meeting started with the meeting host saying, “It’s April Fool’s Day, everyone!”, I said, “To celebrate April Fool’s Day, I brought…
From this site comes this week’s Ten on Tuesday: 10 Things On Your To-Do List. In no particular order, mine are (this doesn’t include work-related stuff): Plan and cost-out a menu for a friend Drop off this non-disclosure agreement and check out the facility Reinvigorate…
Hosted by Greg Graziano, owner and winemaker of Granziano Winery, Mendocino, California.
Amuse Gueule
Trout Roe, salsify, Meyer lemon & tarragon
Chenin Blanc
Rock Shrimp, avocado, jicama, scallion & yuzu
Dolcetto Rosato
“Paella”
Pinot Noir
Roasted Squab, mole, parsnip, white beans & red onion
Zinfandel
Veal Shank, Brussels Sprouts, orzo, wild mushrooms & thyme
CORO
Poached Pear, brown butter, brie & pecan
Late Harvest Chenin Blanc
On Sunday, February 15, 2009, I competed in my first solo culinary competition as a member of the American Culinary Federation (“ACF”). I’ve been a member of the ACF for a while now, but have not competed. You may remember that I participated in the…