Author: doug

Our meat CSA gave us an extra special gift in our share this month, in celebration of the end of our fourth year of membership. This is the smaller of the two rib-eye steaks. At 1.5 pounds, it’s more like a small roast.  It will go into the sous vide machine in the morning, and get seared when I get home.

We have not really had any practice cold so far this season. So tonight’s bone-chilling temperature really caught me by surprise. (Photo buffs: yes, this is a macro shot of my smartphone’s screen.)

One of these years I will remember that there’s a big parade through Quincy Center on Veterans Day. But this year I was once again surprised by the noise of the sirens and marching band.

This leaf followed us into the house, escaping (for now) the fate of its brethren, who are imprisoned in lawn bags on the curb and awaiting collection.

I made these cookies to take to Ali’s birthday party, and despite being white-trash food, they were really good. The recipe is just butterscotch chips, peanut butter, and corn flakes.

Dough rising overnight in the fridge sometimes reminds me of the story of The Elves and the Shoemaker, with the yeast turning basic ingredients into tasty pizza dough overnight.

In my 20s, I tried eggnog with rum in it and didn’t really like it.

Then in my 30s, I thought to try bourbon, and it was a huge improvement. Especially with some nutmeg.

Now in my 40s, I thought to try apple brandy, with the addition of a little cinnamon as well. I won’t be going back to bourbon.

What will my 50s bring?

This is what they look like when they’re not from a can. As is often said of lobster, the first person to eat a water chestnut was either very brave or very hungry.

Pickled watermelon radish.  They taste… odd.

The common ornamental shrub “burning bush” is an invasive species in Massachusetts.  This dwarf fothergilla was suggested as a suitable alternative.