On June 6th, 2002, the Eastern Mediterranean Event occurred, a high-energy aerial explosion over the Mediterranean Sea, at around 34°N, 21°E (between Libya and Crete, Greece). This explosion has been related to an asteroid undetected while approaching the Earth. The object disintegrated and no part was recovered. It was detected by satellites and seismographic stations,… Read More The Big Bang
We’ve been toying with the idea of doing an occasional brunch on Sundays – maybe once a month… Scrambled eggs and pastrami was one of the first things we’ve been playing with – the pastrami here just isn’t quite right for it – it’s more of a thin sliced cured meat, so hey, I may… Read More What’s for Brunch?
“Surprise is the greatest gift which life can grant us.” – Boris Pasternak, Russian poet A fun little weekend past with both public and private dinners, first the latter. A group in from Chicago who pretty much left things in my hands… “no Scallops(allergy), Mushrooms (dislike immensely), Cheetos, twinkies, egg salads, eel, frog legs, potato… Read More Market Menu Surprise
Bodega Chandon Demi-Sec, Mendoza – Blend of Chardonnay, Semillon and Pinot Noir. Lovely pale peach color and plenty of fine bubbles. Very minerally upfront with a light touch of sweetness. White cherry, cinnamon, a touch of paraffin. Light to medium bodied. Moderate acidity. Well balanced. Long finish, mostly minerals with that touch of sweetness. Excellent… Read More More Tasting Notes
“Chivalry is a poor substitute for justice, if one cannot have both. Chivalry is something like the icing on cake, sweet, but not nourishing.” – Nellie McClung, Canadian feminist Alfajores come in a wide variety of styles, mostly regional, though some, like my last post, are more related to method. Over time I may just… Read More Icing, Icing Baby…
“In the ’70s, when I started here, your heroin was probably 7 to 15 percent pure. It was cut with cornstarch and everything else. – Charles Huska, police chief, Latrobe, PA I have a better use for cornstarch – alfajores maicenas. Now, for those of you not familiar with an alfajor, it’s more or less… Read More Cookies of the Corn
“It used to be a rule in New York that the higher up you were in the world, the higher up in the sky you ate your lunch. Tycoons and executives dined in aeries. While everyone else ate at ground-level restaurants and coffee shops, or brown-bagged a few floors up in the stockroom, the captains… Read More Floating in the Clouds
“Sfogliatelle means many leaves or layers and this crisp pastry’s texture resembles leaves stacked on each other. Sfogliatelle look like seashells when baked. Some people also call them ‘lobster tails’ for their resemblance to the same. The characteristic ridges form as the layers of dough separate during baking.” – mangiabenepasta.com Continuing from where we left… Read More Puff 3