I’m sure that real economists have thought about this issue already and my thoughts are well behind formal economic teaching. But for me, it started with The Wife asking for a packet of coffee sweetener for her margarita. We observed… Continue Reading
As an early birthday present, and as an opportunity to get me back for all those times I’ve indulged her, The Wife enrolled us in a sous vide cooking class that we went to over the weekend. It was great… Continue Reading
Dinner last night was a martini and half a bag of potato chips. I’m sure my doctor would approve. Published with Blogger-droid v1.5.4
[Cue music] Anchor: You’re watching ASTN, the All-Sports Talk Network, and this is “False Start.” Here with us today is sports physiologist Jimmy Buckley, and Sterling Sharpe, Brett’s former teammate and easily the best-dressed commentator on the NFL Network. Let’s… Continue Reading
The Wife and I took out some bushes from our front yard over the weekend and replaced them with flowering plants. Taking out the bushes involved me chopping them out with an axe and then digging out the taproots with… Continue Reading
After getting home from work tonight, I took out one of the mason jars, the one with the fruit that is supposed to have the strongest flavor and therefore infuse the fastest — the tangerines. I strained out the excess… Continue Reading
A little bit of extra money here at Soffit House has produced mason jars full of mid-range vodka steeping in cucumber peelings, tangerines, and raspberries. Daily we take these jars out of the refrigerator and shake up the contents inside. … Continue Reading
No, I’m not kidding. The owners of Pabst Blue Ribbon are releasing an up-market, premium beer branded with the PBR label, called “PBR 1844.” In China. For thirty times the price of the ordinary stuff sold there. If there was… Continue Reading
For a friend’s “assemble your own pizza” party, this was my contribution. I confess I used pre-made crust and ragu for this today, because we just didn’t have time today for me to make these things from scratch unless I… Continue Reading
Four ½ breasts of chicken, filleted¼ pound black forest ham, sliced very thinly½ cup salt¼ cup sugar1 cup white wine1 cucumber2 carrots3 stalks celery1 medium shallot1 white onion2 lemons8 oz. crème fraîcheplenty of freshly-chopped parsleyplenty of freshly-chopped chives powdered garlicground… Continue Reading