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RECIPE 22: Crispy Shrimp in Kataifi Crust

RECIPE 22: Crispy Shrimp in Kataifi Crust

                        -= 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…

HAPPY MOUTH — May 2007

HAPPY MOUTH — May 2007

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…

WordPress URLs fixed!

WordPress URLs fixed!

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!

RECIPE 21: Soba Noodle Salad with Chicken

RECIPE 21: Soba Noodle Salad with Chicken

                      -= 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…

Another day, another WordPress upgrade (2.2.0)

Another day, another WordPress upgrade (2.2.0)

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.

Reading: The Supper of the Lamb

Reading: The Supper of the Lamb

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 15 pages are any indication, I am going to enjoy this book very much! The author’s gentle tone and easy sense of humor left me wishing I had more time to read it this afternoon! Here are some excerpts from reviews posted on Amazon.COM:

It is a book about food, spirituality, ferial and festial cooking (ferial being cooking done with leftovers; festial being the type of cooking that creates leftovers), and reflections on life and reality. Worth buying simply for his devotional reflection on the beauties of an onion. There is obviously tongue-in-cheek here, but there is also great spiritual depth. The theme of ferial cooking is transferred to a kind of manifesto on ferial living. Capon sees food, and life as well, through a lens of wonder. Capon’s book is really a recipe for living life more fully. To read this fine book is like sitting on a stool in Capon’s kitchen, listening to this old-school master talk (as he slow-cooks) on subjects as diverse as onions, knives, wine, love, dinner parties, and baking soda.

It thrills me to know that Capon has several other books about food as well, so if this turns out as well as I am hoping, I have more of his works to enjoy!

RECIPE 20: Cauliflower and Crab Ravioli

RECIPE 20: Cauliflower and Crab Ravioli

                        -= 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…