Jul 21 2012
Satchmo? Check. Spare ribs? Check. Sweet tart barbecue sauce? Check. Hot grill? Check. Everything’s in place to create a memorable Saturday feast with some good friends. Those of you who regularly read this blog know what we have recently been cursed blessed with a large crop of delicious plums, and that I have been [...]
Jul 13 2012
If it’s July, it’s got to be plum. Lots of them. You might actually call it a bumper crop; not quite as bumper-y as the one from 2010, which yielded about 60 lbs for the 1 (one) plum tree in our yard, but still. I’m not exactly sure which variety they are, but they are [...]
May 18 2011
Many people I know tend to think French cooking is difficult, and they are particularly intimidated by its sauces. I see no reason to shy away from them, as the basic technique for making sauce is essentially fool-proof: combine butter and flour, cook, add liquid, bring to a boil while whisking until it thickens, and [...]
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