The edits on Maggie came in and they will be extensive, so I’ve turned to my go-the-distance recipes which can be done once and eaten for two days. This is a fun take on honey mustard. Recipe Put the chicken into a dish, dump the balsamic vinaigrette dressing on it, coat well, refrigerate. I did
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The Irony
On the phone with Jeaniene Frost Me: I haven’t done anything for a whole week. J: I hear you. Dragoncon was a lot. Me: I might take the next week off too. J: This is so unlike you. I’m starting the new project next week. Me: But why? J: List of reasons that make sense.
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Friday Foodies
“I live in constant terror that someone around me might be even a little bit peckish” said Nigella Lawson once, and honestly, she gets me. My Notes app is full of recipes that look good, my counters with food experiments, and my thoughts are occupied by yumminess I remember and want to have again. It’s
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“Potato” for Dessert
I’m having one of those days. Actually it has been one of those weeks. I didn’t even know what day today was – I just checked, it’s Wednesday. How? One of the worst things about copyedits is that it requires you to make a chain of instant decisions. Replace this word or not. Clarify this
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Food, It’s Complicated, Actually
Happy Monday! Huge thank you to Mod R for a week of awesome posts. It’s a beautiful, although overcast day. I have a mountain of work ahead of me, all of which needs to be done asap. Good news, I can sit in the chair a bit longer now, and I no longer wince when
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Arctic Blast, Cats and Bread
It is cold. We woke up to 19F. For Celsius folks, we’re at -7. It was even colder last night. The wind outside is making winter storm noises. It’s a kind of low growling as it whistles past the oaks. Whenever these numbers come out, there is always a lovely Canadian person who is like
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Stews, breads, and pastries
Mod R: They want recipes for everything. Me: O_o. Beer Stew The key to beer stew is, well, beer. I found that Mexican lagers and Belgian ales tend to work well. I made my last batch with Corona Extra. Don’t put IPA into this. It’s way too bitter, and the stew will be inedible. Just
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On Panini Press, Fine Qualities Of
Mod R has been mentioning the panini press lately and the need for some recipes. Warning: stock pictures of delicious food ahead. What is a panini press? Panini comes to us from Italy. It is thought to have originated in Lombardy, and was mentioned in some Italian writing as early as 16th century. In very
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Orro is our King
Hi everyone, Mod R here. Based on how many people have asked for a House Andrews cookbook in the comments in the past few years, I know I’m not the only one who reads with her tummy as well as her eyes. Something you need to know about me is that I am a maniac
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Random Book Updates and Too Much D&D.
No posts and now two posts in one day. Woo! Today is hopefully the last day of the roof construction. I misspoke in my previous post. We are actually on week 3, not week 2. My temper and nerves are frayed to the maximum capacity, so hopefully this will be coherent. Business Stuff Magic Clams
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Cooking: Tips and Tricks
Do you have any cooking tips or tricks? I just have the usual home cook stuff. Let’s see. Um. Giving cooking advice is always slightly controversial. For example, I do not cook our pan-seared steaks in a bath of butter. One, we don’t need the extra calories and saturated fats and especially lactose; two, steak is
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Gloomy Friday
It is gloomy here in Texas. It doesn’t quite rise to the levels of blustery, but it is definitely grey, overcast, and slightly chilly. Mod R is out today for a medical procedure, so you have to put up with me prattling on about random business and life nonsense. First, I have some great news.
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