Author: doug

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.

The sun came out, making it warm enough to sit out here, at least with a blanket. No sign of kitties yet, though.

This snowball lasted on the back edge of my hood for the entire drive home from Killington.

The Pie Fairy delivered a giant apple pie to our ski condo overnight.