Shrimp and Grits, California-style

Last night I read an article about poaching shrimp in a butter emulsion called beurre monté, in order to impart the richness of lobster. Sounded simple and fun, something I hadn’t done before, so tonight I stopped at the market…

Following Dad on the PCT

Every evening I get an email from my dad’s SPOT Satellite Messenger letting me know his latitude and longitude along the Pacific Crest Trail (and that he’s OK). He asked me to track his mileage, so at first I put…

Designing a knife block

Recently the what-can-I-optimize-next? gaze fell upon our knife block, but my exhaustive web searches for a suitable replacement came up empty. In the world of knife blocks, something with a smaller footprint and more capacity did not seem to exist.…