This was really good. Sometimes amazing dishes are super-simple. I watched a cooking video with this technique a few weeks ago and was replicating it as best as I could from memory. Look what I started

We're getting our first "real" snow today!

Our theme ingredient for the first week of the new year is olives! I played with a few ideas about what an olive-plate appetizer would be like other than just tossing some olives in a shallow bowl. :-)

A few days ago, my wife and I read an article on an almost lost corn variety -- Jimmy Red. We wanted to get some and try it, so I ordered it from Geechie Boy Mill. Since shipping was static, we bought

The default drink at my house -- when we're not trying something new or returning to some other old favorite that we have a hankering for, is what we call Orange Whiskey. It's basically an austere Old

Yesterday, the Ophelia Cocktail came to my attention because of this article. And so I looked at several other proximal versions. Most of them seem to use rosemary-infused syrup, some of them use soda

For almost two years now, I've been tweaking the classic Sidecar. See, I read and was inspired by this article at Punch magazine and decided to carry forward the experiments at my own bar. So here's where

The other day, this article came across my Feedly. I'm always on the lookout for cocktails using green chartreuse or amari, so this was of double interest. I made up a couple glasses while Cathy and I

So, I don't know how it is where you live, but I thought I'd write up a bit about how it is here. It's cold! It's been cold for a couple weeks. The winter started off pretty mild and we still haven't got

I was at a full-service liquor store yesterday and happened to scan their bitters collection when I saw a cardamom bitters. I had just come from a Penzeys Spices shop where I was sniffing cardamom to figure

Well, I was traveling the entire time this contest was open, except for something like twelve hours at the end. But man, I've been in every week since I discovered the Steemit Iron Chef, so I really wanted

I spent the day driving 400 miles. I love fields of wind turbines. So, when I saw these off the highway in northern Iowa, I pulled off to get a shot. It was -3°F so I didn't dawdle. The windmills are too

I'm traveling this week and my normal routines are disrupted. This was taken at 7:01 this morning in Fayette, MO, USA, facing east. Everything is quiet. To those who celebrate, merry Christmas!

Everyone loves tacos! I mean, right?! So over here week 16 of the Steemit Iron Chef contest has assigned us avocados as our theme ingredient. I may not have really "elevated" the avocado, but

We were summoned to the office break-room for festive holiday donuts today! It makes an interesting field to photograph, and I particularly like how every little flaw stands out that you would never notice

Doesn't this look delicious?! I was inspired by this post at the Wild Fermentation blog. I've made garlic and winter-squash misozuke, both of which are phenomenal. And egg-yolks seemed a little 'out there'

@CreativeSoul is back and we have a new week to the photo-editing contest. Y'all should join in! This time I generated a series of colorized versions of the B+W original using the Deep Style generator.

This was fabulous. Today is my daughter, Kivi's, 16th birthday, and she requested her two favorite dishes for her birthday -- matar paneer and mashed potatoes. These don't seem to go on the same plate,

Sales are amazing! A company offers 40% off and here I am begging to dump money down their throat! This is the gigantic haul that I got from Goodman Games when they emailed me about their "Black

I was looking out my office window and I had this idea that it would be neat to get a bunch of folks to just capture a quick image similarly out their own. So you all should do that! Go to the nearest