...They were all very serviceable—some even quite enjoyable—and I was self-impressed that my two favorites were the two I believed would be my favorites: The All-American and the Alpine.... [Ful Post]

...I decided to overwork my already too old air conditioner by boiling pasta and preheating an over to °350 for my new take on mac 'n' cheese, which substitutes cavatappi (a grooved, longer, and more twisty version of macaroni) as the pasta, and using only mellow cheeses—brie, goat, mozzarella, ricotta, and a sprinkling of grated parm on top—and stirring in some sliced smoked salmon for an earthy and colorful compliment.... [Full post]

...Most often you'll find a sharp and/or spicy cheese accompanying roast beef; I find that it sometimes overwhelms the taste of everything else, most criminally, the beef. The brie was nice, smooth, and all "melty", with its milder flavor, which let the red peppers and scallions showcase its natural robustness, and allowing the roast beef to be the star of the sandwich with both its flavors and texture. The only seasoning throughout was salt and fresh-cracked pepper.... [cont.]

...Quick prep work, quick cooking time, and tasty enough to go down quickly, it made for a likewise very quick post, from which I get to now go work on 5 different clients' websites, then attend my bar/restaurant's annual holiday party.... [cont.]

...My very good friend, Lauren, had been asking to be my dinner date for quite some time, and she would now have the opportunity as she had earlier in the week offered to buy me a steak dinner as a return favor for a previous charity I had given her. I believe that charity was in the form of several glasses of red wine (over a number of evenings).... [Full post]

INSPIRATION CAN COME FROM ANYWHERE. And many times, that “where” can be as much of a surprise as what it does indeed inspire. Better yet, though, is finding that one thing that is a constant and never-ending source of inspiration.... [cont.]