April 26, 2017
April 12, 2017
With the Easter holiday coming this weekend, we’ll be boiling and dying eggs with our niece and nephew, and it’s probably the only time this year I’ll be eating hardboiled eggs. And, while hardboiled eggs are fine, I thought I’d take the opportunity to share five more interesting ways to consume an egg.
April 5, 2017
In a world so often defined by the mundane and ordinary, sometimes it’s important the mix things up, act boldly, and endeavor to live (and taste) in full, vibrant color! Red, to be specific! It’s been a week since my first post outlining four things I learned from Campari, the bitter crimson liqueur from Italy. I’m going to wrap up my musings on the subject with a further five lessons I gleaned from the drink championed by the likes of Lady Gaga and Tennessee Williams. So, without further ado. . .
March 15, 2017
If you’ve been to my house at any point in the last eighteen months, I’ve probably made you eat sauerkraut—no small task considering its a highly divisive food. There’s certainly been plenty of it for me to push. I started fermenting in August 2015 to indulge my curiosity and kept at it for the fascination, the pride, and the probiotics. Through practice I’ve gotten pretty good at making it (its not that hard), but thats not the point of this post. Instead, here are five things I learned from smelly, fermented cabbage. (Actually, its not that smelly).