These drawings are about 50 years old and I thought a few might be still relevant and bring a chuckle on a Friday night: This one might make a Frenchman smile and an Italian gnash his teeth Or an Engishman cry in his beer Cazalea
Price increase 😬…seriously the range was from 8-30%!?! Wow, for some who got your Lange before or paid in full, good for you. A “regular” Lange 1 is now 45-50 large 🤑 I hope the brand knows something we don’t 🙌🏻 Let’s not go deeper into the topic that thr
.....at two consecutive dinners over a recent weekend. The first featured an immensely enjoyable 2004 Blanc des Millenaires,refreshing ,fruity ,focused and elegant,a welcome prelude to the dinner that followed. The first red served,decanted, was from the
thanks everyone for the well wishes during my recent hospitalization. it's been 2 weeks since my discharge and just want to share some photos of my dinner (supposedly California-inspired) just now... thanks for looking everyone! have a great weekend!
I'm well into my 5th decade of cooking for myself, after about 18 years with mom and sis providing direction. One thing I'm frequently asked is "How can I make a nice dinner when I can barely make a pot of spaghetti?" Here's my typical response, should th
I frequently need to slice vegetables or fruit very finely, and for that I use a mandolin with fixed blade(s) into which you slide the victim. Here’s an example of the output from my mandolin yesterday: For this you need a potato peeler. What you see here
with our favorite takeout Szechuan. VCP Rose complemented the spice perfectly. Next time I’ll get better photos of the food plated as opposed to in the boxes, but it shall take a lot of restraint to photograph before eating Hope everyone is having a great