Pipérade snuck into my life the other day. I mean, I’d known about this universal – global? – combo of tomatoes and garlic and onion and other stuff for some time. Hardly the sort of dish you’d let any culinary culture lay claim to. I mean, come on, what else might a cook do with garlic, … More Cooking with Hurricane Irma, Part II: Pipérade
The heart of the matter is often not what we think. A heart can be obscure. Dark, even. Or perhaps too full or too empty. Sometimes it’s intricate, complicated, as “they” say. And maybe even split down the middle. In the end, the crux of the matter leads us to what’s important, to where the … More The Heart of the Matter: A Pithy Gallery*
Fall can be a bittersweet time, a time to look forward to cool-crisp nights, hearty meat-and root-vegetable stews, and the smell of burning leaves, that is, you’re allowed to burn them where you live. On the other hand, the coming of fall and frost signifies the end of the growing season, and the beginning of … More With Time and Frost, Things Fall Apart
I decided to sign up for a photography class, because I wanted to move out of AUTO on my lovely Nikon D5100 camera. Below, you’ll see some of the food photos that I’ve been fussing with: