Perspective… and Pizza

A while ago I mentioned being in the “home stretch” on the book I’m writing. A bunch of people were very encouraging when I said that, which, well, encouraged me. (Thanks, everyone.) Thing is, I still am in that home stretch, pretty close to where I was at the time I made that comment, in […]

Things I’ve Recently Learned in the Kitchen

So, the last few days have been a whirlwind of cooking, and I’ve learned a few interesting things. Let’s see: 1. When you make pesto, grind the nuts first. Then add the leaves, then the cheese. Oil and butter come later, along with salt. Nuts first allows the leaves to be ground up dry, which […]

Easy Recipes to Blow Your Mind, #1: Omija Bacon

A post in response to the request of a friend. Omija is an interesting berry: its Latin nomenclature is Schisandra chinensis, the latter portion of the name being a hint that it is native to Asia–particularly Northeast Asia. Back in Korea, I first experienced the stuff as tea, but got curious about what it would […]

The Stuff I’ve Been Doing of Late

This is just a quick update for those wondering why I haven’t posted anything in a while. There’s snaps of food I’ve cooked, a rare recording of the current state of my sax playing as of right now (and a discussion of an online course in jazz improvisation I’m taking with Gary Burton, yes, that Gary Burton), and a little discussion of my writing.

The Day I Made a Gumbo…

… was today. My first gumbo, too. Vegetarian and gluten-free, because I was cooking for the house. Apparently a success. The gumbo itself is sort of a mishmash of recipes I saw online. I found such an incredible amount of diversity among the recipes that finally I decided, there is no such thing as a […]