FRIED COFFEE

Malpostaphobia  – mal-posta-a-pho-bi-ah
-noun technology.
The reasonable fear that one might post an item,  photograph,  statement, or criticism on a website involved in social media that one might later regret,  but cannot delete or retrieve,  resulting in considerable angst and/or embarrassment.
Malpostaphobia can be overcome by practicing think before you type philosophies similar to the stay away [...]

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It was called cocoa when we were kids.

It was always a welcome treat after ice skating at The Reservoir in the 1950’s.  The park is a mere semblance of itself now. Gone is the fountain, the reservoir structure, and the warming hut seen in the background, with its wood burner going full blast to [...]

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When I saw the link to Desserts That Fall From the Sky,  by Eliza Barclay in Washington D.C. , I was curious.   They’ve got snow for sure in those parts.
Ms. Barclays article took me down memory lane and then some.   Follow the links.
After reading the article  I got curiouser and Googled snow cream. There’s [...]

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I have had a garlic press, actually 2,  for a number of years,  but rarely used either,  as it just was another item to clean after prep.   I’ve always sliced, or chopped the clove, with a 8″ chef’s knife, smearing it back and forth with the blade if I wanted a finer mash.
I never [...]

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A Lass Wi’ A Tocher

Type: Song
Tune: Ballinamona Ora.(listen here, scroll down 1/2)

Awa’ wi’ your witchcraft o’ Beauty’s alarms,
The slender bit Beauty you grasp in your arms,
O, gie me the lass that has acres o’ charms,
O, gie me the lass wi’ the weel-stockit farms.
Chorus-Then hey, for a lass wi’ a tocher,
Then hey, [...]

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I absolutely love roast duck.  Many places now serve only the breast, but we were trained to roast and bone the whole bird.
However, I  dislike sweet sauces with my duck and detest orange sauce in particular so when I came across Sandy D”Amato’s article Braised and Sautéed Duck with White Wine, Garlic and Thyme I [...]

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It makes my tongue dance when, while trolling the web I come across something truly nifty.
Such was the case when I read an article by Patricia Jinich, ( More chorizo to love),  in The Washington Post.   I happen to be a big fan of chorizo in every last one of its forms.
Ms. Jinich has deftly [...]

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According to the weather people we are about to get one whopper of a storm.  It’s a fact of life here in New Hampshire that storms = power outages.

I’ve got a generator to power my heater fan.  Three old oil lamps.  A box of candles.  The larder’s stocked with cheese, sardines, crackers, canned tuna & [...]

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Diners taken aback by chef’s response at Jonathan’s The Rub  -  Fork and Cork, Houston Chronicle

Tiffani Miller and her husband were impressed with their first meal at Jonathan’s The Rub (9061 Gaylord). Not so with the second one. Her group of six all requested the Black and Blue, a filet mignon with blue cheese [...]

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As we grow into the 21st century we need to take a new look at systems and practices that were established for a world that has developed far beyond conceivable expectations.
One example of the incredible journey we’ve witnessed is that of the Internet and attendant technologies.  As recently as 1992 there were only 50 websites.
Our [...]

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