Category Archives: International

mostly mediterranean

The two-slit experiment – and Bolognese Perfecto!

I try to make the famous two-slit experiment in quantum physics simple and accessible. Uh huh. How do you do that when the final results are utter nonsense? Also a terrific, smooth and rich Bolognese sauce – much better than the recipe I posted years ago.

Mashies – heart-healthy Mediterranean-style!

Great heart-healthy mashed potatoes this week – no dairy or butter or other fatty stuff like that. Once again, Mediterranean cuisine has the answer (it’s actually French, but from Provence, which is sort of close to the Mediterranean). Not a lot to laugh at because I’m cranky with a head cold and sore shoulder. Grrrr.

Joe Hyde’s Pommes Dauphine

Pommes Dauphine is a classic French dish combining potatoes with a choux pastry – difficult to make but fabulous to eat. And we revisit more memories of my late cousin Joe Hyde, “semi-legendary” chef among his celebrity clients and friends.

Tortilla! Spanish eggs and potatoes… thoughts on “The Forum”

Tortilla – a wonderful, easy to make stove-top egg and potato dish from Spain, and I remember some friends who went through a 3-day “personal development” course called “The Forum.” Weird stuff.