While I enjoy cooking things that take a whole afternoon and require a list of carefully-chosen ingredients, the reality is that I only have time to do this kind of thing during holidays. Knowing how to make a boeuf bourguignon … Continue reading
Apparently, it’s my job to post the first not-quite-so-awesome dish of the project. And that’s too bad, because it’s from one of my favorite minor cookbooks, Susanna Foo Chinese Cuisine. Mister Husband found it a little over a year ago, … Continue reading
You totally should make this, because oh dear Lord, it is good. This is a dish that deserves every bit of its reputation. But it’s also a dish that you can only make when you have a spare five hours … Continue reading
So a couple weeks ago Compatriot G and I were talking New Years Resolutions, and he said one of his was to make one new recipe each week. And since I felt like I pretty much missed a year of … Continue reading
And enough of it to finally justify the maiden voyage of the snow blower. Now, to finish the trim in the guest room since Gina is most likely arriving tomorrow.
The thing I most wished for 2009 was completion, and as it turned out, that’s what happened. It was a challenging but satisfying year, although the professional and the personal got a bit more out of balance than I’d like. … Continue reading
Welcome to Thinkery, est. 2003. At the moment, I'm an Assistant Professor of Rhetoric and Writing at Syracuse University. I'm interested in new media, historical conceptions of authorship, and human/machine agency. I write about all of that elsewhere, mostly, and keep this space for other areas of investigation about the world: namely, cooking, gardening, and travel.
