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Pickled red onions are even better
After posting the pickled radish recipe, I got a hankering for onions made in a similar fashion. You know what? I like them even better than the radishes. They ended up rather versatile, as we found...
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Carrot soup with cumin
This soup was inspired by the carrot velouté scented with coriander+cumin foam I had at the Musée d’Orsay’s Café Campana in February. Hm, “inspired” isn’t quite the right word; more like “became...
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The Grand Remodel two years later: suggestions and advice
So. Two years have gone by since the completion of our Grand Remodel. Overall, I must say that while it was traumatic at times, we are both very relieved it is finished(*). I was going to have this...
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Preserved Meyer lemons
Every two or three years, our Meyer lemon tree has a boom season where all we see are fruits covering and weighing down the branches, as if the leaves have gone on vacation. This is one of those years....
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Elderflower & crème fraîche ice cream
I’m a fiend for elderflower-flavored goodies — the aroma reminds me of British gardens, not to mention the lushness of spring, and relief from the heat of summer. The weather is getting hot over here,...
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Dried fruit compote
I found myself with several half-empty packets of dried fruit, not to mention brandy syrup (in the fridge, ‘natch) leftover from winter dessert parties. I thought a compote would nicely accessorize...
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Installed Live Comment Preview
Sadly, one of my favorite WordPress plugins, FiloSofo Comments Previews, appears to be broken and orphaned (last updated in 2008, with no response from the developer on its issues since then, afaict)....
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Lime & mint ice cream
When I saw this no-cook ice cream recipe, I was inspired to use up a bunch of limes sitting on the kitchen counter, before they got too wrinkled and dry! Also, to make something that reminded me of key...
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Honey fromage blanc ice cream, plus a drink
One of my strongest food memories from France was stopping at a roadside shack in Provence, run by an grizzled, bearded man with a Harley-Davidson out front. It was a warm summer day, and we were...
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Tips to ease the making of pastry dough
Making pastry crusts for tarts (or pies) has always been tricky for me. Recently I learned a couple things which made the process much easier. First, rather than storing the pastry dough in a ball or...
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A welcome to SLIS students and instructors
Salutations to San José State University folks in the School of Library and Information Science (SLIS)! I’m using my personal website to store publicly-accessible homework for SLIS, as well as my...
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Online life in graduate school
I’ve spent several years in the software and Internet sector, as well as taken online classes. Nevertheless, I’ll still have a lot to learn both technically and socially when it comes to taking...
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Meyer lemon, ginger and vanilla liqueur
It’s been many years since I’ve made my own alcoholic fruit infusions, and this being a boom Meyer lemon year encouraged me to get back into the habit. Sure, there are many recipes around for...
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Working in groups: the prelude
As mentioned earlier, I’ve had both good and bad team work experiences. Some of the worst occurred in school, some of the best occurred during employment. So I enter a graduate program strongly...
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Lime curd with a hint of ginger
We’ve got a Bearss lime tree in a large ex-wine barrel. The peak of the crop, in the past, has been during the dead of winter, December through February. But starting this year, somehow the tree...
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Apricot brandy with orange and vanilla
It’s strange given my love of apricots that I had not made apricot liqueur. Last summer I finally did, using an inexpensive brandy from Trader Joe’s, an orange, and some vanilla sugar. I filtered out...
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What I read in 2012
Looking back at 2012, I read quite a lot, even with school going on. As in previous years, the lightbulb ( ) icon denotes recommendations—except that all items in the Shorter fiction section are...
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Orange cake with browned butter, and draped in chocolate ganache
[Actually made this cake nearly a year and a half ago!] Browned butter adds a hint of nuttiness to this cake without adding nuts. Because this cake is made with the sponge technique, rather than a...
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Turning on text-to-speech in iBooks
I finally learned how to turn my books in iBooks into audiobooks, by using either VoiceOver or through the Selection menu. This feature has been around for a while, but it took articles from TUAW and...
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Waffles from sourdough yeast starter
Finally! After a botched attempt at making waffles from my yeast starters, I believe this a decent recipe that works. Many thanks are due to Smitten Kitchen’s essential raised waffles. My variation has...
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