Author: doug

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.

One of my least favorite seasonal chores is climbing up in the attic to deal with the insulating box over our whole-house fan.  It’s the shiny silver thing, shown in its stowed-for-summer position. I need to move aside enough insulation to crawl over there and set it on top of the fan.

Here’s the Barcode Melon from last week, stuffed with greek-style lamb sausage and spinach, and roasted.

…granite.  Workers here are moving the 9.5 ton granite gazing ball outside Quincy City Hall out of the way of renovations, with the help of a giant crane.

Some animal in our neighborhood has been attacking the water wiggler for our birdbath; last time it made off with the part that stirs the water. I’ve epoxied the new one to a piece of stone to try to weight it down a bit more.