You are currently browsing the monthly archive for September 2010.

I’d heard of duck confit (and finally tried it in Paris this spring) but was never really sure how it was prepared. Now I know. I need to find some duck legs asap.

Another version with more prep detail.

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I just realized it’s been exactly a month since I’ve posted anything. We really haven’t gone out much, and when we have, it’s been to our usual spots. I don’t think anyone needs to see pics of Ocean and Sette Luna for the umpteenth time. Plus, the garden is still crankin’ out veggies so we’ve been cooking a lot trying not to let anything go to waste.

We did take our pup for a walk downtown on our Friday off and tried to grab lunch at the Third Street Café. I say “tried” because the owner informed us that the Health Department has been cracking down on the presence of dogs in outdoor seating areas. He apologized and recommended The Quadrant since they don’t seem to fear any sanctions. Seems pretty ludicrous to me. Between the car exhaust, birds, and probable sidewalk urine, our 13 lb. lapdog should be the least of the Health Department’s worries.

The main reason we went downtown was to drop off my entry for the Garlic Fest poster contest. The dropoff is supposedly in the PNC Bank on N. 3rd St, but the tellers had no idea what I was talking about. Five days before the deadline and no one else had dropped an entry off? That didn’t seem right, but I was sure I was following the dropoff instructions so I put my faith in the tellers to get my entry to the right person. I’ll just have to make sure my poster is hanging with the others at the festival this Saturday Oct 2nd. The winner will be announced at 3pm. Fingers crossed. (I’ll post my design here on Wednesday after the entry deadline.)

RSS Go feed yourself

  • marbled banana bread
    Less than a week after I delivered the ostensibly completed manuscript for that my second cookbook (just 40 days now!), I received an email from someone was looking for a recipe for a chocolate-vanilla marble cake like the one her grandmother had made, one that had great texture and wasn’t too sweet. She said that no recipe she’d tried had achieved this, and […]

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