Simple and sumptuous shepherd’s pie, made with ground lamb (I mean, shepherds don’t herd cows, right?), and one final pitch in favor of Ranked Choice Voting for Maine, now at issue in a citizen’s petition attempting to veto the state legislature’s repeal from this past October.
Bourbon balls! Easy-to-make, truffle-like, tongue-tantalizing orbs of holiday joy. I make these every year for family and far-flung friends – it’s a great solution to the “what-do-I-give-so-and-so” problem some of us face each year.
A brief memory from my old days on the family farm, and a fabulous Moroccan lamb dish — Tagine lamb kefta (lamb balls)!
A great chile relleno recipe from one of New Mexico’s finest chef’s, Joseph Wrede of Joseph’s of Santa Fe, formerly Joseph’s Table in Taos. This is a rare blog entry for me — something ultra-gourmet.
Joe Hyde’s unbeatable high-heat roast beef – a repost, but a personal favorite.
Snippets of memories from Boston’s ultra-exclusive Somerset Club, and another shameless promotion of one of my favorites, Welsh Rarebit.
What’s the lure of a distant vanishing point on the open road? And why do we celebrate it so much in song and literature? In “Easy Rider,” Peter Fonda says “We blew it,” but they had one helluva good ride. Also, classic French baguettes – a two day event.
If you say something, looking for a response from your spouse or partner or parent, will they respond to your “bid for engagement?” Because that’s what it is – a bid for them to engage with you. If yes, good. If not… well, feel better fast by making a great truly Southwest black bean soup!
A bit of weirdness on a PBS shoot with Mike Farrell of M*A*S*H, and a bit of wacky accidental comedy as a refresher. Mike Farrell = Class Act, amazing guy.
Ciao, Sicily (hello and good-bye)! Our trip to Trapani, and the best way to make chicken parmesan (or parmigiana). Abondanza!