Author: doug

Cooking some pasta for my lunch today, I noticed that the individual rigatoni arranged themselves vertically in the stream of boiling water bubbles.

Decorations in our break room

(*) not full size

I went to the one-day Networking@Scale conference in Boston today, a series of lectures on large-scale computer networking. It was well worth the trip if for no other reason than this view from the 33rd floor.

In the foreground, leftover Brussels sprouts from a restaurant. In the background, raw Brussels sprouts waiting to be home-cooked. I hope the restaurant bought tiny sprouts to begin with, and did not set someone to the task of peeling down normal-sized sprouts.

I always feel like I’m doing something horribly wrong when I roast chilies over an open flame. They get so *charred* and nasty looking, but the taste is incomparable.

This is the last piece of citrus left over from this year’s Vineyard trip. Tonight its juice & rind are going into a sidecar cocktail.

Hey sis, you owe mom some flowers. She found this card while doing some cleaning up recently.

JJ is in Boston for the first time in years. We hosted a little get-together in his honor.

At the farmer’s market this past weekend, the farmer asked me if I wanted her to cut off the carrot greens, and I said, “no, I’ll figure out something interesting to do with them.” She looked quite pleased. Carrot-green/ginger pesto: yes, that qualifies as interesting.

My French is pretty terrible, but I am pretty sure this means these capers are not perilous.