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Cavebear!

The CaveBear Thoughts and Commentary by Karl Auerbach
Locus ab auctoritate .. est infirmissimus.
(The argument from authority is the weakest.)
– Thomas Aquinas (1225–1274).

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Being Distracted

Tuesday, 04 September 2007 18:32

I’ve been rather busy of late; I’ve been writing a lot of code in pursuit of my long developing ideas about self-healing networks and network troubleshooting (these may seem disjoint, but they are two ends of a spectrum.)

Doda
I needed a break, so this last weekend I fired up Doda, dropped her top, and headed south for a trip over the Santa Lucia mountains, from King City to Big Sur via the Nacimiento-Ferguson Road.

The trip encompassed landscapes covered by two of California’s greatest writers - Wallace Stegner and John Steinbeck. (All married people ought to read Stegner’s Angle of Repose and Crossing To Safety.)

BBQ Grilled Tomato Steaks

Tuesday, 12 June 2007 18:18

These are extremely easy to make.

They have a robust flavor - not at all your wimpy, just lie-there-on-the-plate, kind of tomatoes. I’ve found these to go well with lamb, beef, and strong fish (like salmon.)

I have found momotaro tomatoes to be by far the best variety for this. The momotaro is a solid tomato that has good flavor, can be carved into thick "steaks", and stands up to marinating and grilling. I usually use the largest ones I can find.

I find that one tomato "steak" per person is about right.

Apricot Glaze

Saturday, 09 June 2007 07:31

I use this glaze roasting a chicken or turkey. It is rather sweet and thick.

It tends to burn, so it has to be and watched and sometimes covered with aluminum foil (it will stick to cheesecloth.)

Cipollini Yams

Saturday, 09 June 2007 05:11

These yams have an intense flavor. I’ve used them alone (as an item to bring to a potluck dinner). They work very well with turkey.

Anadama Rolls

Friday, 08 June 2007 18:01

I bake these for Thanksgiving and holiday dinners. These rolls and butter seem to to particularly well with turkey. And given the long preparation time, these are best done when one is expecting a long day in the kitchen.

These are not "light and flaky" rolls; these are solid stock.

Don’t expect these rolls to keep for very long; and the butter will go sour within a few hours.