Today’s fog: dense Today’s waves: big Pizza 1: red sauce, caramlized onions, kalamata olives, mushrooms, asparagus and mozerella Pizza 2: chicken and a million other things Pizza 3: red sauce and italian sausage and cheese Pizza 4: potato and gruyere Tonight’s meeting: half an hour too long Tonight’s movie: Kill Bill 2
I have a zillion Brussels sprouts. They’re yummy, but some variation is nice. Pan-browned Brussels sprouts Brussels sprouts 1-2 large garlic cloves 1 1/2 tablespoons unsalted butter 1 tablespoon olive oil 2 tablespoons pine nuts Clean sprouts and halve lengthwise. Cut garlic into very thin slices. In a cast iron pan melt 1 tablespoon butter [...]
The longer you eat tagines, the more special they begin to taste. I made my first tajine three years ago, and it’d been a good four months since I last had the chicken with olives and preserved lemon. The aroma of the spices and soft onions mingling are out of this world. I’d forgotten how [...]
