Archive for the 'carl' Category



Heath Ceramics tour

Karl and I toured Heath Ceramics last weekend. They’ve just finished their best year ever, producing around 275,000 pieces. They’re still in their original factory space in Sausalito. It’s an interplay of handmade work, slow chemical processes, and large-scale efficiency: It takes a piece of pottery at least a week to go from clay dust to final product.

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The Bees of Crockett

Here’s an opportunity to get your hands on some extraordinary honey. A friend of mine, Earl Flewellen, has started a Kickstarter campaign to expand his backyard apiary in Crockett, CA.

This honey is serious. Definitely the best I’ve tasted.
And Earl is so passionate about beekeeping.

A jar of Earl’s honey, shipped to your door, is 10 bucks.
Pretty amazing.
I mean, you can hardly buy a piece of paper for $10 anymore.

You won’t get the honey in time for the holidays this year (it’s winter, after all).
But as you build anticipation, you’ll be helping Earl build capacity.

Here’s the project; go get some honey!

Not stinky. Aromatic.

Whatever it is, give it to me brewed, yeasted, cured, affinaged, pickled, brined, vinificated, fermented in rice bran, wrapped in banana leaves, and buried in mud for the winter.

Karl started brewing kombucha to feed his addiction. His first batch, made with green jasmine tea, was amazing. Here he is with his mother:
karl with his kombucha

Continue reading ‘Not stinky. Aromatic.’

Return of summer eats

The CSA Karl and I signed up for has been great. Terra Firma Farm. And Pablito the farmer writes an an illuminating commentary each week that goes out with the boxes. I definitely feel more agriculturally aware. Anyway, here’s our latest take:

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Summer eats

I’ve eaten way more than I’ve photographed this summer. But here’s some stuff I happened to capture:

Dean’s Spanish chorizo and queixo tetilla pizza, in Bushwick. Continue reading ‘Summer eats’

Apricot jam time series

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The things we did and didn’t eat

We moved. From here:

To here:

We saw a lot along the way.

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Peaches and cream

I’ve become a morning person. After months on the west coast, I still sleep on an east coast schedule. This morning I woke up at 6am, it was still dark outside, and the apartment had an early morning chill. Inspired partly by this article and by the prospect of a warm kitchen, I decided to bake something. I got up and found a great recipe I haven’t made in years: baked oatmeal.

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Mushrooms & Lamb Kidneys

mushrooms and lamb kidneys

My mom grew up in Dutchess County in the early 50s, when the area was still mostly farmland. Grandpa fancied himself a gentleman farmer, and he raised some sheep on the property. Mom sometimes named the lambs, but learned not to grow too attached because grandpa would inevitably slaughter them for food. Lamb kidneys and mushrooms definitely graced the family table a few times, and to this day lamb is my mom’s favorite meat.

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Nobel Surprise

Dear readers, let’s collaborate on a timely recipe.

All I have right now is a name. It’s called Nobel Surprise.
What is it? And what’s the surprise?
It’s probably based on something Norwegian and famous.
An autumn dish, like cardamom cake with pear baked inside.

Perhaps there is a touch of Kenya? Cloudberry wienerbrød, served with changaa-spiked whipped cream?

Maybe it’s not a dessert.

Maybe it’s an appetizer. It’s a teaser, suggesting magical things could happen later in the meal. It’s tasty, sure, but like a dish at El Bulli, the hype about Nobel Surprise sometimes gets out of control, and stratospheric expectations can’t always be met.

What do you think Nobel Surprise is?

UPDATE 10/17/09:
So that you know I’m serious about Nobel Surprise, I’m throwing out the first (and maybe the only) serious option: I made some cardamom milk cake last night and drizzled dark chocolate on it. The dark chocolate is the surprise, of course. Maybe it should’ve been milk chocolate, but I don’t like milk chocolate (and I hope you don’t think I’m bi-racist for saying it).

Cardamom milk cake
OK, I admit it. This whole thing was just an excuse for me to make dessert…


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