Author: doug

I *was* going to try to be productive this morning. Gandalf on my feet was bad enough. But then Ferrous came and half-burrowed under the blanket on my lap.

No, these are not old wrinkled oranges — they’re quite fresh.  These are “Sumo Mandarins” from Boston Organics.

Why yes, in fact I am browining slices of sous-vided beef tongue for our dinner. Why do you ask?

It’s my desk, cleaner than it’s been in months. I had to clean it off to get our taxes done.

Not my hairline (have you *met* me?), but — thankfully — the snow line.

This goldfinch is only barely starting to get his summer plumage: just a tiny patch of bright yellow in the middle of the back. His uncooperative friend (behind the feeder) is much further along.

 

Hard-shelled winter lobster: 1; old, cheap kitchen shears: 0.

(If you’re not seeing it, the handle broke and they’re now pretty painful to use)

It’s late March and I’m grilling, dammit!

I did cheat: these beef chuck chunks were cooked sous vide; here I’m just giving them a nice crust.

As seen from our big conference room today, the bridge to Boston Harbor’s Long Island is starting to be dismantled.