Food
French Pickled Cherries
Traditionally served as counter-point with patés and charcuterie, pickled cherries are one of my favorite things to “put up” in anticipation of sharing them later in the fall.
Foraging in the CD
Why even bother growing a garden? There is plenty to eat in the parking strips, in the empty lots, and alleys. You just need to know what to look for.
Dining at Willows Inn
We celebrate an impending doctoral degree on a small island by feasting at a press level we’re not accustomed to!
A Last Meal in Tokyo
While we had plans for something a bit fancier for our final dinner, after a morning of Shinkansen and afternoon of paper shopping, we ended up at an izakaya down a side street in Ginza where we ate some whale. Our last meal in Tokyo.
Fushimi Inari-taisha & Fox Pockets!
If you like orange, foxes, and eating sparrows, you’ll love the hiking through the torii at the Fushimi Inari shrine.
Time for Pickles
Making pickles isn’t that difficult, but they elicit a bit of wonder when I bring out a jar for what usually seems an impromptu post-adventure meal with our pals. I wouldn’t claim my pickles as extra-ordinary, but they are forethought and everyone knows they come in limited quantities…
Weekend in Toronto
Out for some interesting usability work, Toronto was more vibrant than I’d ever guess.
Tea from the Garden
We’re gathering herbs for tisanes, while our Camellia sinensis grows. I’d probably be a better lover if I drank more tea.
Halibut with Paté
An island getaway, eating like kings, reminds me to share the best Halibut recipe you’ll likely find this year.