This is a recipe I copied down from my mom who had it in some Mediterranean diet book. I looked it up a few years ago and couldn’t find it. It totally rocks, btw. Based on the tagine kind of flavoring. I remember cooking this and eating it for lunch for a week. I’d look [...]
New murder mystery starting. In this one, laid off workers get laid, entrepreneurs get pruned, and software developers go soft. But first, in this blush of enthusiasm, I ask my readers to pick a name. If you have any bright ideas, add them to the comments and we might do a revote. Titles in the [...]
Note: you can get this t-shirt at North Beach’s Lola on Grant I went on vacation for a month. When I got back, my chat-buddy @directeur had created a new web2.0 site, SocialWhoIs. We’ve been talking for a while about this industry, and approaches to creativity in technology, so I thought I’d interview him about [...]
Ran across this phrase in my “homework” (reading my book club book in French): “d’un coup sec” Context: “Je poussai d’un coup sec les persiennes.” OK so literally I translated: “I pushed with a salty clap the Persians.” Wrong! It’s actually, “I smartly opened the blinds.” I’m not a francophile, but in reading this I [...]
A quick recipe for a weekday- a frittata made from random things in your refrigerator.
I flew back in 24 hours (I’ve been telling myself- actually 25.5), on probably the stupidest itinerary I’ve ever flown, which is up there with flying back on a wing and a prayer (and no money) from Paris in ’95. That’s the one where I was landing in JFK with no idea how I was [...]
Russian tour friend made this borshch*, and I compared it to my beloved Time/Life Russian book, authors Helen and George Papashvily, 1969, part of the Foods of the World series. Carrots, or no carrots? Pork, or no pork? Sounds like it’s a regional difference. Here’s everything the Time/Life book has to say about this soup. [...]
This is a good time to start a business. I keep saying that, wondering if it will come true the more times I say it. Why do I think it’s such a great time? – There are some amazing people who have time and energy – Said folks are very highly skilled – Last time [...]
“Pepparrot oppa,” my host Östen explained, pointing to the delicious lemony, cream soup. He tried to explain- it grows in the ground, like a potato but not a turnip. Finally I got up and handed over the Swedish-English dictionary and they looked it up. Horseradish soup! I looked through my mom’s many, many recipe books [...]
Here is the Thursday split pea soup- I read in the Time/Life books that Swedes always have this soup on Thursdays, and so I was very excited to sit down at a museum cafe and eat one, on Thursday. It’s a “fish Friday” institution, that you don’t want to make meat on Thursday as you [...]
debating on making Bingueau Android, or CootieCatcher client-server. (send another person a cootie)
still reentering atmosphere ;) @bakespace chathri @eduncan911 @banane hope you guys had a good #burningman :)
RT @bakespace: @chathri @eduncan911 @banane hope you guys had a good #burningman :)
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