Since the days of Julia & Graham & Jeff & Delia to Jamie & Nigella & ATK, I’ve looked to cooking shows to learn techniques. I learned early on that handling a knife was the key to being a good cook. I have some recipes from them, but they taught me how to combine flavors and textures and experiment. In my recipe files:

Noble work, sir.

Isn’t it great how universal some food is? The filled doughnut: pączki, sufganiyah, bombolone, or pfannkuchen, the list is endless. We can all agree that if you fry dough and fill it, the world gets a little better.

I really appreciate the ideas, and the comment to check for invasive species. i would not have checked for that.

This sounds like very sound advice for everyone. Thank you for posting this.

Gazpacho! A big can of really good crushed tomatoes, finely diced cucumber, zucchini, yellow pepper, garlic, olive oil, balsamic vinegar, and wow. I had it as a side dish with dinner or with a sandwich for lunch.

When Hitachi (and then Maxell, who bought the Hitachi line) went out of the projector business, we had to find a new projector for our classroom installations. 4K isn’t a consideration, since most of the time it’s just Powerpoint slides. The Epson L530U smoked the competition. It wasn’t just the brilliant 5,200 lumen i…

During the early days of the lockdown, National Theatre Live presented a number of their filmed plays on YouTube as a fundraiser. Everything they streamed was miraculous but a standout was A Midsummer Night’s Dream. I’ve seen many versions of this play, but the NT version soars above them all. I’ve never seen a cast…

My mom told me about the elongated spoons. I love them. I can’t use spoons on a ring, so I have my spoons in a rack I made at work. It’s a piece of aluminum with a slot cut in it and a strip of magnet stuck to the back. It’s on the side of my fridge. (I tried to upload a photo, but Kinja wouldn’t let it happen.) I…

I like that Dunkin' kept the doughnut theme with the design of their little bites.

The nice thing about this broth is scalability. My freezer space is limited, I usually start with half a pound of rinds, saved from wedges I buy at Safeway and 6 cups of water, nothing else. I wanted the purest flavor and it did not disappoint. The parm turns into a goop that will stick to the pot and the spoon, no…

One of the world’s best beverages.

An Amazon gift card (actually anything from Amazon) comes with ethical caveats. Just this morning The Washington Post (which is owned by Bezos but operates independently) reported that anti-vax organizations are using the AmazonSmile program to raise money. Amazon’s corporate behavior has been abysmal, especially…

This sounds like a great condiment for chicken too. Based on the ingredient amounts, it makes a lot. Would you add the yield to your recipes? It helps when I want to scale it down.

Brunch is anything you want it to be. Brunch for me isn’t about alcohol, I really don’t enjoy the taste of it, but it sure is about Breakfast Food.

KeePass was my go-to for a long time. The Mac ports were reliable, it had browser plugins. Two issues: syncing and the app on my Android phone. My database lived in DropBox, it opened fine on my computers, but it just didn’t work well on my phone. DropBox’s free tier, 3 device limit required that I send the database…

There seems to be two versions. Which reader do you prefer: Adam Sims (Naxos 2011) or Peter Berkrot (Tantor 2021)?

I gave my BitWarden login to my emergency contact, once they login I have everything sorted into folders.

The wonderful, unexpected chefs in “Tampopo.”

Do yourself a favor (if you haven’t already) and get her recipe for those deviled delights. Watch her make them, get the measurements, ask where the recipe came from, all the times she made them for a special occasion. There’s family history in those eggs.