Author: doug

I believe Lis is posting the “before” photo, but this is the “after”: I made tostones (smashed, fried plantains) to go with dinner this evening.

I went to Eataly Boston with Kris and Steve today. When we came across this impressive selection of hanging proscuittos, we immediately dubbed them the Swords of Hamocles.

We used up a bottle of maple syrup today. In the bottom you can often find some crystallized maple sugar, but this one was especially spectacular.

I had never (successfully) made pita bread before today.

No, this is not a silver spork! OK, yes, technically this is a combination fork/spoon made of silver. But officially it is an “ice cream fork”. It seems that in the early 1900s ice cream was just too difficult to wrangle with an ordinary spoon.

(Yes, I am cheating: this photo is from yesterday, but it’s too good to pass up.)

There is no more impressive vegetable than the Romanesco, and none more appropriate to serve to a mathematician.

I can’t believe I heard this on the radio. The DJ must have had, um, some lengthy task to attend to.

Ferrous is ready to take a briefcase and head off for work, despite the late hour.

When I have had a long week and am feeling stressed, it’s nice that there’s a polar bear waiting at the house who will have a beer with me.

Ask any carpenter for a top 10 list of secrets for success, and on it will be “use a jig”. Here I am using two scraps of wood hot-glued together, with carefully measured holes, and clamped to a bookcase door. This simple jig means I measure once and drill 6 holes in exactly the right spot for the knobs.