Poland – come for the culture, stay for the food. My wife and I recently took a week-long trip to Poland, partially because we’ve been intrigued by Poland for some time, partially because we really needed a vacation, and partially because the Unsound festival, one of the leading experimental music festivals in the world, was [...]
Crazy story – started up a blog in January, added posts with semi-regularity, only to suddenly stop for no reason other than life and a healthy dose of laziness. Ok, so not really a crazy story, but nonetheless the reason nothing has been posted here in eons. Time to rectify – starting next week I [...]
It’s strawberry season in these here parts, and that means four words – Tequila por mi Amante. Sure, I love eating strawberries in every conceivable way – jams, pies, on top of cereal, and so on and so on. But in recent times I added drinking strawberries to my early summer repertoire and I must say it’s a habit I plan on keeping. Last summer I made my first batch of Tequila por mi Amante, a strawberry-infused reposado tequila and the results were stunning – good in a cocktail, but really hard not to pour over ice and finish off the entire bottle in one sitting. It’s sweet without being overly sugary – the alcohol brings out the natural essence of the strawberry, which pairs really nicely with the spicy reposado.
Stumbled upon this little piece about WFMU, far and away my favorite radio station, and their vinyl collection. I especially appreciated the part near the end where station manager Ken talks about the irreplaceable nature of their collection – as someone who recently lost almost my entire music collection this part struck a chord more [...]
Homemade pasta – some flour, some eggs, a little oil – how fucking hard could it be? If you’ve spent any time in my kitchen the last few years you would know the answer to that is “apparently very”. I’ve tried all sorts of recipes with small victories along the way, but at the end I’m always left with that feeling of dread, knowing that I would have be better off lighting the pasta dough on fire than adding insult by ingesting some inedible rubbery crap only for purposes of justifying the effort that I put into making it. The other night I had a breakthrough, a pasta dough that came together and produced a lovely pasta meal, one I was proud (or at least less ashamed) to serve and eat.
