Eater Austin regularly lists the best places to feast at brunchfast time (and yes, that’s still one of my seven favorite meals of the day). Their March update can be found here. I think a good number of these places will be open for Easter brunch, but be sure to call ahead and confirm. Several […]
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This weekend the weather turned off cool and crisp. Not cold, I don’t think my veggie plants are in any danger, but cooler than I like this time of year. (Then again, I’m into shorts and bare feet by Texas Independence.) Cool weather is a good excuse to break out the slow cooker and make […] This entry is part of a series, Pepper Jelly Chronicles» The annual university-level basketball tournament is under way, and in a few weeks one team will be crowned champion. The media hype is already at an all-time high, and the frenzy will only accelerate as the Final Four meet and one team emerges victorious. There’s not […] This entry is part of a series, Pepper Jelly Chronicles» If you’ve been following along at home, by now you know that pepper jellies of all types are fairly easy to make. The basic recipe can be found here, and this stream on pepper jellies chronicles the Underground’s experiments in the field. Mostly successful, I’m […] Well, okay; it’s not exactly a deal. It’s a list, with pictures, of seven of the all-time biggest food items ever made. You can read all about it here. The list includes: The World’s Largest Pizza Man, that’s made me hungry […] Every serious gardener knows you need a good-quality wheelbarrow to work the soil easily. I own two barrows, as you can see above. And therein lies a tale… I have owned a True Temper 10 cubic foot, dual-wheel speedster for a good, long while. So long, in fact, that the wooden rails of the support truck […] This entry is part of a series, Pepper Jelly Chronicles» The lowly onion. A kitchen staple, key to so many dishes, yet most always a supporting actor, seldom the main character. Okay, French Onion Soup features this tasty root well, as does a nice plate of onion rings, hot from the oil. (Yes, onion rings […] This entry is part of a series, Pepper Jelly Chronicles» I’ve made peach pepper jelly in the past, and that was a very good batch. Didn’t last long! I’ve made jelly using plums too, and that was a bit more of a chore, as the stones don’t separate easily from the flesh. Still, it wasn’t […] |
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