This is a lovely soup for when you’re in need of a fast Chicken Noodle Something and would like it to have a little heat. This recipe lends itself well to being halved. Next time, I’ll reduce the coconut milk … Continue reading
The last few years of grad school, Compatriot G. and I would meet once each week for writer-talk and food. In this way, we got ourselves through exams, dissertation prospecti and defenses, a whole bunch of proposals, countless syllabi, job … Continue reading
The weekend fish initiative continues apace. Last week was tuna steaks, which I made with a marinade glimpsed somewhere in a cooking forum. I’ve googled around trying to find it, but to no avail. So bless you, person who posted … Continue reading
I’m pretty equal-opportunity with ice cream, as was my Sainted Dead Grandma. I remember mostly the stuff that came in gallon plastic tubs and was stored on the bottom shelves of the freezer section at the grocery store. (The pails … Continue reading
Back at the beginning of my master’s degree, I met Dr. Barb. It was in the same Queer Theory class where I met Mr. Husband, in fact, further proving that innumerable good things came from that course. She was one … Continue reading
This is serious cold-weather food. I made it a little early in the season because I happened to have a pound of sausage links from Liehs & Steigerwald on hand and was looking for something to do with it. Tasty, … Continue reading
There’s a right way to do things, and there’s an expedient way. Sometimes they’re the same, but usually not. And sometimes the expedient way comes out tastier than the “correct” way. The rib disaster happened so long ago that I’ve … Continue reading
Every so often, I lose my mojo. Sometimes for a long time, but these past few years it usually doesn’t last very long. Last week was a comically mojo-less week, at least in the kitchen, and resulted in one awful … Continue reading
I’ve never cooked much seafood at all. In fact, I think I could count the times on one hand: a failed batch of fried catfish 15 years ago, a failed try at broiled trout in Minnesota, and the clam chowder … 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.
