Author: doug

Making sure I’ve got all my recipes — and more importantly, all the ingredients — lined up for Thursday.

I made cultured butter this evening, from heavy cream I added some starter (crème fraîche) to yesterday. The yield from this local dairy’s Jersey cream is impressive.

Here I’m frying up some chicken livers for chopped liver, because that’s a traditional Thanksgiving food, at least in this house.

Two turkeys from our meat CSA. One for Thursday, and an extra to be cut up for the freezer.

I do believe Quincy College is getting a new sign

This here was the best part of it… and it didn’t come until 9:30 pm.

I wonder if these corn-based packing peanuts are made on the same type of equipment as cheezy poofs?

A year later, Ferrous still thinks he might catch a fish if he’s quick enough.

I didn’t think there were camels in Quebec.

We got some new fish for the aquarium today.  It’s ridiculously difficult to photograph fish in a fish tank, especially when they’re only 1/4″ long.