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Every Friday night, Trish and I pick up Frankie and go out for dinner. It's a fun ritual I've come to look forward to. We dine at ...

The other night, I had prepared a favorite of ours. Kale, braised with a touch of garlic for a couple hours, combined with toasted pine nut...

I'm one of the few who don't like Silverton's book. I think her starter preparation is tedious and unnecessary. Starters are ...

Alright, this blog shits the bed in frequency of posting. And, now, in quality. But, I couldn't resist disclosing this one. I love a...

In yesterday's post , I babbled about the opportunity to use of this nifty new pan and bannetton I was using to bake a boule with nice...

It's about frigging time for a new post. Giada's nuts was a good chuckle, but it's time to move on. Historically, I've had...

It's been a rough year. Family tragedy followed by moving to a new house (not a home yet). The move's good, but stressful. The fa...

I started roasting coffee recently. Click here for the larger size; very cool shot. Unfortunately, looks better than it tasted. I chose ...

Sadly, it's winter and the end of fresh herbs from the garden (sage seems to be surviving still). We saw this cool mini-christmas-tre...

In a previous post, I tried some focaccia dough using a kneadless technique to make the dough. It's from this book No Need to Knead an...

I'm racing up the stairs from lunch the other day and mention to a guy who I know who roasts his own coffee that I'm going to start ...

Punk'in seeds One of my favorite spices is ancho chili powder. Anchos are nice and spicy but not hot. Perfect for good flavor b...

Sunday evening meal. Like to make it a special one. Sunday nights should be special. Everyone gearing up for the week. We were having it...

A neighbor of ours makes the absolute best chicken and noodles we have ever had the luxury of tasting. She makes her own noodles and even i...