Posted in June 2015

skillet be.

skillet be.

I will rarely cook dry beans without meat anymore. Putting a ham hock or a smoked turkey neck in it and simmering the whole pot slowly, changes everything. The beans get to a place where they come close to melting. Then you hardly need to spice the beans at all. Just take a few pinches … Continue reading

boxing.

boxing.

At the bakery, I would take an espresso with a splash of steamed milk and several heaps of foam at lunch in the back office. We usually got somewhat freshly baked pullman bread with some sliced and slimy cuts of cold ham or salami and day-old reheated onion parmesan pizza. There was one stool by … Continue reading