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Things Might Be Getting More Interesting

I am on the record saying that the Food Network is going down hill fast. Not only have we lost shows that could actually teach you something about core food prep techniques, the shows that are debuting are watered down with puff pieces on how to re-heat food and have it match the color of […]

Little Pillows

Gnocchi is weird. I have eaten good gnocchi and bad, so I have pretty good idea about what it is supposed to be. I have heard people go on about these ethereal, pillowy, sublime little morsels. I don’t get it. They seem to be stuck between pasta and mashed potatoes. Now, I like pasta and […]

Bumper Crop

The tomatoes are coming in hot and heavy. The article in Edible Austin on canning is going to come in handy. I don’t use tomato cages or space the plants out nice and even. I do more of a tomato hedge. It supports it self and makes it harder for the squirrels to raid. I […]

Edible Austin Summer 2009 Issue

Hot off the presses: new issue of Edible Austin. I’m really excited about this magazine. It has quickly become a touchstone for our food community. When Marla Camp first put it out, she told me that people were asking her how she was going to get enough content to fill future issues. That hasn’t seemed […]

Dried Herbs

Summer is here. Everything is growing, including the herbs. We have oregano planted as ground cover around the house. It grows thick, at a height around a foot. It looks great and keeps the weeds down. As an added bonus, you can eat it! We do the same with parsley, thyme and basil. No more […]

She Says I Should Quit

She says I should quit trying to make my crust better, but I can’t. Once I stopped thinking about it as a prop for the other ingredient, it changed everything. The crust is the foundation. The other stuff is just window dressing. Don’t sell your crust short. My new ‘mandatory minimum’ is a two day […]