A painting called "Edmonds Twilight" by local artist Alice Owen hangs inside Walnut Street Coffee. The moody view of Puget Sound looking...
A quick and wholesome supper was called for recently. Into the oven (190C for 40 minutes) went a jacket potato, sliced into wedges (unpeeled), each wedge coated in a mix of oil, pepper, paprika, mixed herbs, and garlic.
Need more be said? Well, maybe this. I used ‘freeze-cooked’ pumpkin which has been softened by the freezing process instead of by baking or boiling.
When I feel like a treat, I make myself eggs and bacon. I usually have it on top of thin slices of a decent granary loaf, lightly buttered, the bacon on this first, then eggs on top.
No, I’m not talking about the US alternative rock band founded 24 years ago and enjoying a revival. I’m talking about Bhut Jolokia, a variety of chili pepper originating in Assam, India.
Pumpkins are everywhere, and I made my first pumpkin pie of the year. I used about a third of a small pumpkin, and carefully froze the rest, having discovered that they thaw out already soft and ready to use. I used my usual recipe, as I did last year.
A new biography brings to life Jerry Thomas, the first bartender to publish a drink book in the United States.
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One of the best tasting kare-kare in town can be eaten at Serye aside from Barrio Fiesta. Right after visiting my son’s grave at Loyola Memorial (in Paranaque), we went to visit Serye located just nearby. I was just expecting to take a snack but my daughter wanted kare-kare. Read more…
It’s a good way to get decent sized and shaped chunks of mango. I make cuts into the half mango about half to three-quarters of an inch apart. I do this both along the length and across it, making a criss-cross pattern. Read more…
Port, cheese, politics
Whilst Madsen may soon be hosting a port party - for a guest-list of one - Cambridge University’s Conservative Association is legendary for it’s bi-termly Port and Cheese parties. The port is sourced from Cambridge Wine Merchants, and is sweet - without being sickeningly so - and a beautiful deep red. The cheese is straight from the Cambridge Cheese Shop - 6.5kg for last Sunday’s affair! The variety of cheese selected is breathtaking - from a standard cheddar through a beautifully ripe and soft goat’s cheese, via all manner of blue cheeses up to my personal favourite of the night: ‘dirigible’ - a 4-year-matured cheddar cheese. Delightfully strong and well balanced by the port.  Add comment
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