Before I even had a chance to get my bearings, we were once again off to the airport and off on another flight. This was the first chance we had to meet Aanchal (the bride) and various other people who were also along on the adventure, but I was so tired I barely registered a …
Continue reading "India 2014: We’re Going, Going..Back, Back To Goa Goa"
The Backstory: In fall of 2003, I moved in to the Highlander dorm to begin my college career at UW Madison. Here I met a whole host of wonderful people, including an Indian guy named Slim (well, really, Karan.. but us white folks couldn't say his name right for shit, so he told us to …
Continue reading "India 2014: That In Which Our Travelers Arrive."
Honey Pork This past weekend I discovered that if you cook a pork shoulder in the crock pot all day, it turns in to a tender and delicious pile of melt in your mouth meat. Pork the likes of which I've only had one other time, in a little back-alley restaurant in Tianjin. Pork which …
Ok, they weren't very tasty. But they looked nice. I don't know how but I somehow managed to make the pasta the consistency of very thin styrofoam. Too much kneeding I think. Thankfully Branden's skillful marinara sauce saved the day!
If there's anything you should know about me, it's that I'm a good Wisconsin girl. I love cheese. I love brats. And I LOVE beer. If there's another thing you should know about me, it's that I love kitties. LOVE them. So anything that combines kitties and beer? I'm there. Enter New Glarus Brewery's Moon Man …
No, not that kind of muscles. This kind of mussels... I've had some squid ink pasta from RP's hanging around in my freezer for the last few weeks, and since it's such a funky looking food, I wanted to make something special with it. I had been perusing the internets for suggestions and was starting …
I got a pasta maker from my mom a while ago (which she got as a wedding gift back in the 70's and then used approx 1 time) and after forgetting about it for months I finally decided it was time. Pasta needed to be made. For my first attempt, I decided I was going …
Last night, a delicious french dinner was had at Brasserie V. Oh man, was I in my happy place. Foie gras, frites in a cone, and moules in a delicious butter/white wine broth with a nice crusty piece of bread to soak it up (see above). Absolutely goddamn wonderful. On a side note, the Europeans …
Continue reading "and now, something delicious. er, pardon me…délicieux"
tastiest of noms 