If ever there is a time of year to come up with crazy drinks and thematic brews, now is the time. And none to soon, as Halloween tricks and treats are just around the dimly lit, spider infested, witch crouching corner.
As gin so infrequently grabs my attention, I thought… [more]
It is good. It is thick, no doubt, but good.
Ruhlman has earned his keep as a culinary journalist, having focused his interest on the plight of chefs, he has made his mark. WHAT makes a chef? What is the motivation, the measure, the conjecture? WHY be a chef? … [more]
If ever you had a spoon, and could insert it into the computer screen with optimal effect: this would be the time. If you like mushroom soup, you should try this one. If you aim to embrace fall’s earthy flavors and welcome the changing season with seasonal menus, look… [more]
Now THIS is what I call culinary school.
Really, it should involve palate education. And not just eat what you cook, and cook what you eat. I mean, roll up your sleeves, close your eyes and chew. Take off the labels, inhale the aromas, chew chew chew.
I am in… [more]
Hey mom, why don’t you post on smoothies? My reflex response: because they are so typical in our family I don’t think they count. They couldn’t possibly be interesting to people.
And yet.
We love them and have them almost every day. And they are so easy to make,… [more]
We snuck in a brief trip to Boston, Massachusetts last week. It has been our goal to steal the kids away and go explore the great city of Boston. And I must say, it was far too short a trip to take in this history rich, fall-embracing, food wise,… [more]
Tip of the week is ‘tongue in cheek, ‘ since I don’t actually offer tips every week. And to be fair, I won’t be offering them each week going forward. I will, however, give you a tip this week—and many other randomly assigned weeks. You can peek at some… [more]
![[Your name] 's gallery on Punk Domestics](http://www.punkdomestics.com/sites/default/files/badges/GalleryBadge150.gif)
