Snow Cream: 4 qt real Snow 14 oz fake Cream
I had never heard of it. But last Saturday when we had the first snow of this season I ate Snow Cream for the first time. Like real snow with,…
Browsing Author mk
Thai Pumpkin Curry
What do I cook for a vegetarian? As a meat lover, this is very hard for me. I feel like I would never be able to give my vegan or…
Hard gourds to crack
The hardest part to making Pumpkin Curry, in my opinion, is cutting that pumpkin. I made the curry with kabocha and also butternut squash. Both needed a dollop of strength…
Todd’s Pastrami Reuben Sandwich
After I came back from New York I was chatting with Chef Todd about my going to Katz’s and he said, “Did you try the pastrami?” Then he said he…
Pastrami at historic Katz’s
When we were in New York a few weeks ago, we were killing time in between meetings when we bumped into the iconic Katz’s Restaurant in the Lower…
Starting Fall with Chicken soup
Well, I’m back. After a brief hiatus over the summer when I traveled from Maine to Singapore and took care of house renovations I have returned. Summer has been busy–isn’t…
Rethinking lobster
My friends and I went to Maine last week in search of puffins and moose. The puffins were super cute; we had a close up look at them on Machias…