It’s pretty and definitely looks good and fancy enough for a date night at home with your loved one. That’s what I served it for. […]
Food
Non-Alcoholic Back Bar Pt. I: gin & “campari”
It’s January and for the second year we are doing the “dry January” thing. Basically not drinking any alcoholic beverages for the month. My wife […]
Aviary Cocktail: Cider Margarita
This is a quick (kind of) and simple (really is simple) cocktail from Chicago’s The Aviary cocktail bar book. More specifically it’s from their Holiday […]
Scallops, Black Pasta, Pancetta
I took some photos of this dish to test out a new lens I bought and to practice some more picture taking, ideally with natural […]
Modernist Bread’s “Compleat Wheat” & 85% Levain Loaf
What has changed in my weekly-ish bread baking since I last posted about it? Not a ton. I’m still partial to naturally leavened (sourdough) breads […]
Koji: Shio Koji
Shio Koji translates to Salt Koji and this is exactly what it is. It’s another simple and quick application of your newly made batch of […]
Venison (or Beef or Lamb) Shawarma
I’ve posted about Maui Nui Axis deer before here. In short it’s a delicious and densely nutrient and protein packed meat that is sustainably “raised” […]
Taratoor – Lebanese Tahini Sauce
If you’ve ever had a good lamb shawarma wrap or have been to any Lebanese restaurant, chances are you have tried this simple sauce. It’s […]
Panettone – a Proper One
It’s a labor of love making one of these Panettone, the delightful gorgeous looking Christmas season bread from Milan. A few years ago I made […]
Koji: Amazake (Sweet)
Amazake is one of the easiest application of your newly made batch of koji. It’s a mildly sweet porridge-drink made by mixing koji with cooked […]