“I’d rather be a could-be if I cannot be an are; because a could-be is a maybe who is reaching for a star. I’d rather be a has-been than a might have-been, by far; for a might have-been has never been, but a has was once an are.” – anonymous In the ever widening search… Read More Oui Oui? Non non? Peut-être Peut-être…
“I believe first in the quality of ingredients, local purchasing and in cooking seasonally. I also think it’s really important for food to make sense and have a sense of place. It’s clear when a dish went through an uninformed creative process, when it hasn’t really been inspired by original, nostalgic, congruent thought. I don’t… Read More Peru with a Touch of Med
“The greatest blunders, like the thickest ropes, are often compounded of a multitude of strands. Take the rope apart, separate it into the small threads that compose it, and you can break them one by one. You think, “That is all there was!?” – Victor Hugo For a couple of years, a friend of mine… Read More Give them enough rope and…
El Bolsón Rubia, Rio Negro – the color of over-ripe pineapple. Aromas and flavors of under-ripe peaches, a touch of bitterness, fairly one-note. El Bolsón con Frambuesa, Rio Negro – I missed the “con”, or “with” and was thinking this was a raspberry lambic. As a guess, it’s not. It’s a fairly light beer that’s… Read More Latest Tasting Notes
“We are happier in many ways when we are old than when we were young. The young sow wild oats. The old grow sage.” – Winston Churchill I don’t normally participate in “blogging events”, but I do, at least on occasion, enjoy reading about them. Often they’re just silly, but there are a few out… Read More A Very Sage Chop – TGRWT # 21
“Lie there, your Highness, and I will bring you up a little feast to yourself in a few moments. There is no need for you to move until we are all ready to embark.” – from C.S. Lewis, The Horse and His Boy, Book 5, Chronicles of Narnia It has been quite some time since… Read More Chronicles of Shawarma – Book V
“By cultivating the beautiful we scatter the seeds of heavenly flowers, as by doing good we cultivate those that belong to humanity.” – Robert A. Heinlein, author Saw several adverts for a big flower show this past weekend and thought it sounded like something different to head off and do. Misread it though, it was… Read More Flower Arrangements
“Far more obscure dishes could be art house sensations too — which makes crespéou the “Big Night” of Provençal cooking.” – Regina Schrambling, LA Times Okay, crespéou isn’t the most well-known dish of the provençal repertoire, but it’s also not completely obscure. We learned to make them when when I was in cooking school, a… Read More Very Crepe-y