I was making grilled cheese sandwiches for lunch. I thought to myself, I thought, “this is just cheese and crackers.” I nuked some tomato soup for dipping. It was yummy. It was also just bruschetta, which is still an hors d’oeuvres. I didn’t think that one through. Update: I did that on purpose at aContinue reading “Snacks for Lunch”
Author Archives: Mark
Bacon Floodies
I’d never heard of them, but the YouTube algorithm thought I would be interested. It was correct. These are easy enough that I didn’t even use the recipe. I made enough for two. The second one is a bit overly toasted on the bottom (i.e. burned) because I was too busy eating the first oneContinue reading “Bacon Floodies”
Order Size and Contract Size
When one places an order on a futures contract, one must specify how many are desired. For example, I would like to buy two September Corn contracts. Each contract has a size. For corn, that is 5,000 bushels (which are now units of weight, not volume, btw). The local greenhouse had single, large strawberry plantsContinue reading “Order Size and Contract Size”
Cacio e Pepe
A recipe from Cook’s Illustrated. I thought it would make a good first pasta course for the Italian dinner I will be cooking (this coming Saturday). It’s supposedly difficult to get the cheese sauce right. Following the instructions in Cook’s Illustrated, it was not. It’s very simple: Pasta with Pecorino Romano cheese and black pepper.Continue reading “Cacio e Pepe”
Impressions
I’ll probably update this a few times as I remember more. I wanted to get it started before I forget everything. Flying sucks. The week and a half cold I picked on the airplane (I will admit that Rome is a possibility) is not fun. I’m tired of coughing up phlegm, now. The rest willContinue reading “Impressions”
Mark & Max V
Placenta Stop giggling (or vomiting); this is Classical Latin so the “c”s are all hard (very similar to how the “a” in Ur-an-us is always short). It’s better than I expected. Sort of a giant sized baclava. On to the recipe… The internal layers (tracta) are a spelt and wheat mix. Max says to buyContinue reading “Mark & Max V”
Learning 2 Bake from Scratch – LXV
Ciabatta Having just returned from Rome (and finally over the airplane crud), I thought it would be nice to thank the friend who drove us to/from the airport with an Italian dinner. This requires ciabatta for the bread course. Need to make bread? Who ya gonna call? The Big Dog: Of course, it’s another oneContinue reading “Learning 2 Bake from Scratch – LXV”
Vacation!
That was fun, although three weeks is a long vacation. I’m starting with some helpful tips for next time: That’s it. Nothing went drastically wrong. The flight to Fort Lauderdale was uneventful. We did land in Denver at Gate B 324, which is in a massive expansion of the B concourse, with the connecting flightContinue reading “Vacation!”
Away We Go
We’re off to Rome via ship. I wish my legions of adoring fans the best while I’m not posting (so unusual, right?) for three weeks (ish).
Rice Off
What does one do with left over chicken pot pie? Reheating is an obvious option, but reheating pie crust is annoying. I decided to scoop out the inside and have a rice-off. I don’t much care for rice. I don’t dislike it; it’s far to innocuous for that. The Laird likes rice. I grew upContinue reading “Rice Off”
Marked Up 