grosbeak_1:
Cold winter night’s dinner
grosbeak_1:
Cold winter night’s dinner
grosbeak_1:
Candied Buddha’s Hand citron
grosbeak_1:
Russel’s gift—a delicious wine from Burgundy.
grosbeak_1:
A Tuscan apple, pignoli, and raisin torta
grosbeak_1:
A Tuscan apple, pignoli, and raisin torta
grosbeak_1:
Trying to conquer risotto. This one is a kale prosciutto version. Not bad.
grosbeak_1:
Full moon above us
grosbeak_1:
Black squirrel eating a nut while hanging upside-down. I can’t do that, can you?
grosbeak_1:
Rich likes persimmons
grosbeak_1:
Bowl of Pho Ga at Kraven Pho. I’m going to try making it at home this weekend. Wish me luck.
grosbeak_1:
Chianti and lentils with egg for dinner. Thanks to the Smiths for getting the recipe from an eatery we frequented together.
grosbeak_1:
Raphael captured the man
grosbeak_1:
Morning light in January
grosbeak_1:
Pho with beef and fried tofu, ready to assemble.
grosbeak_1:
Pho, ready to eat. Not a bad first attempt.
grosbeak_1:
As promised
grosbeak_1:
Chili con tofu and Rachel’s cornbread dumplings. That and a cold beer tasted good on a really cold winter night.
grosbeak_1:
Now that the temperature has gotten above single digits, Rich brings some yummy compost to his friends the crows.
grosbeak_1:
A crow watching from above the compost pile puts out the word to his buddies. They’ll make short work of it this afternoon.
grosbeak_1:
Home in the deep freeze
grosbeak_1:
Rich’s turn to find a new dish—this one a quick and nicely dressed up spinach to go with our lamb chops.
grosbeak_1:
Onward with experimentation (trying to liven up life in a wicked cold spell in the northeast). Crispy Lemon Chicken with Salmoriglio Sauce. Zesty, and we learned some things. See Description, below.
grosbeak_1:
Homemade Pad Thai: a first
grosbeak_1:
Sicilian-inspired cauliflower with capers, raisins, anchovies, and homemade coarse breadcrumbs. A 14-year old recipe from Bon Appetit. Finally got around to trying it! Good.
grosbeak_1:
Brutti ma Buoni
grosbeak_1:
Nut and spice pilaf to complement shrimp and salad
grosbeak_1:
The persimmon monster is at it again
grosbeak_1:
The beginning of Bolognese sauce
grosbeak_1:
Our first attempt at Lasagna Bolognese. A far cry from the one we were served on our 36th anniversary in Bologna in 2013, of course—which we suspect had Parmesan in the béchamel sauce as well as tender spinach noodles. But interesting nevertheless!
