I've found a new blog to add to my favorites. It's called Delish, and of particular interest to me is that the writer, Becks, blogs gluten-free, a lifestyle to which I am trying to adapt. But as an added bonus,…
You gotta love The New Yorker. Wry, urbane, and recently under attack for some controversial cover art. You know what? It's not going to make me stop reading. Not when the latest edition features the Fourteen Passive-Aggressive Appetizers that would…
Considered by some to be the first scientist, Roger Bacon was a Franciscan friar and English philosopher known for his emphasis on empirical research and experimentation. Bacon studied at Oxford at the tender age of 13, and later became an…
So you're all familiar with my experiments in making Bacon Bourbon. I did it a few times and although it was alright, it wasn't exactly addicting. Although I never did make a bacon maple Manhattan, which is still on my…
I'm loving bloggers this week. Yesterday, of course, was a heart-attack recipe from SOT, and today I have to draw your attention once again to the Ridiculous Food Society of Upstate New York. Mr. Dave constantly cracks me up, and…
I don't know what I love more: the interweb, or people from the mid-West who make my job so easy. Maybe this idea was too obvious, maybe I should already have come up with it myself. But it was just…