Chicken soup is one of the easiest and best soups (in our humble opinion). We have recently learned that the whole chicken is not necessary for making a great soup. I’m talking about ‘chicken backs’. Our local organic chicken growers, Rainbow farms, sells the mostly cleaned raw carcasses and calls them chicken backs for the simple … [Read more…]
Sunday. A very long day, but full of productive and exciting actions. The day really started the day before as I was the chef d’affairs on a Texas brisket project. Do you know what a Texas Brisket is? My first taste of this delectable meat specialty was in Austin, Texas at Terry Black’s Barbeque on … [Read more…]
No cooks repertoire is complete without a good pasta marinara. For dinner tonight will be making pasta with marinara sauce Roaming Gallivants style. We’re using some great pasta, a hollow spaghetti that is extra long called Bucatini Lunghi, from a company called Setaro. 1 green bell pepper 1 small to medium onion 1 bunch celery (more leaves … [Read more…]
Brisket, Cannoli, and family. Who could ask for anything more? And that’s what made yesterday. As Zachary noted yesterday we had brunch at the General Lewis Inn with family. As usual, it was delicious, cozy and fun. Back home and then the brisket started. Nini, my cousin, had proposed a Texas style brisket barbeque. She … [Read more…]
