From the monthly archives:

March 2010

Hey Meester, how’s your meez?

March 21, 2010
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Mise en place
A fancy French term that the Culinary Institute of America defines as everything in place. Essentially, it is a chef’s way of knowing he has his shit together for a service. All of the items and food stuffs he or she might need during a lunch or dinner service is prepared and close [...]

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Beef Wellington is much easier than you might think

March 17, 2010
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Beef Wellington is one of those dishes that people tend to be terrified of. It just seems to be such an elegant and complex dish that we all think it must be incredibly difficult to make. When I announced that we were making Wellies for Valentines Day dinner, Mooby was a bit concerned that we [...]

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The simple joys of working from home

March 10, 2010
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After spending the morning at the computer today, we headed out into the sun for a walk with the dog. Upon returning home, I pulled out a head of lettuce, gave it a quick chop and then julienned some veggies. I tossed it all in some store bought sun dried tomato dressing and we had [...]

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A bit of lunch time sushi porn

March 3, 2010
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Unfortunately, The Dude and I are the only ones in the house that will eat sushi and he’ll only tuck in to the occasional bit of salmon or tuna. That means that I don’t get to eat it all that often now that I work from home. Fortunately there is a wonderful little spot in [...]

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