The taste of Brunswick Stew for me is hardcore childhood Savannah: in-your-face, unadulterated, good-to-the-last drop goodness.
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“I don’t like anything with moving parts that are not my own” (Sleeper, 1973)
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I kid you not.
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I’ll take the scraped remnants from any of my dishes before anything. Hands down.
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(I’m afraid it may be a lost art.)
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2800 km in bike deliveries. Or .6 metric tons of carbon dioxide avoided.
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Daddy never sleeps at night.
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My Latin teachers Mr. Conklin and Mrs. Schmidt would be so proud of me for that headline
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Martin, a good friend of mine said last year, I’ve found a good source for sustainable packaging.
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I really have no business cooking this dish in Tel Aviv
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Unheard of! A customer was actually offering to share his sourdough starter with me.
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Sometimes, a lump of clay can be life-changing.
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And the things we find to stay busy
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A Thousand Nights and One Night. That’s a fairly long time to be blogging every day. We will see how it goes.
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Our Watercress Soup is really artistry in motion. Most folks ignore it. I’m OK with that.
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Because, let’s face it, they just don’t have traction in Tel Aviv . . . at least not yet
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What do you call a restaurant-quality food business . . . without the restaurant?
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Happy birthday peetz
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There is something godly about these fresh anchovies, that make them worth waiting for
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Imagine finishing up a creative piece without knowing what it looks like
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