Review of Lune de Miel

"That trip—with its pilgrimages to landmarks and great art, and exploratory meanderings through the avenues and bars of Montparnasse, the Latin Quarter, and other locales favored by writers Ernest Hemingway, James Joyce, Anais Nin, and Henry Miller—does not unfurl in Lune de Miel in the frenzied swirl of action one typically associates with travel. Instead, Nawrocki’s poems are filled with detail that is evocative and almost holy..."

Read the rest here.

The Importance of Perspective

Amy and I taught ourselves to take close-up food photos last year, in pursuit of A History of Connecticut Food. We had a few minor setbacks, one of which you can see above. But every mistake is a lesson, and it taught us the importance of perspective in food photography!

Afoot in Connecticut 52 - Food Trucks

Bridgeport Contemporary Club

Amy and I gave a presentation for the Bridgeport Contemporary Club at the Brooklawn Country Club in Fairfield last week. It was a wonderful experience telling them about Connecticut wine, a wonderful meal, and a wonderful group of people.

At Jessie Camille's

Amy and I gave a presentation on A History of Connecticut Wine for the Naugatuck Exchange Club this week, and had a great time at Jessie Camille's restaurant, and with everyone from the club.

At Earth Day at Hamden Middle School

Here I am working the table for the Hamden Historical Society at the middle school's annual Earth Day celebration.

Still Revolutionary

The full video is here. It's starting to grow on me.

Revolutionary Connecticut

This is the new ad campaign for Connecticut. It's a great thing that Governor Malloy and the state have decided to start promoting tourism here again. I couldn't be happier. However, I'm seeing a lot of mixed reactions to the ad campaign. What do you think? Good? Bad? Both? I think they could have removed "Still," and just made it "Revolutionary." However, that's nitpicking.

Connecticut Learns to Say Momofuku

On my way to a friend’s apartment, I walked the New York City sidewalks with a full backpack pressing my feet into the concrete. Block after block, across each rush-hour street. Restaurants and vendors beckoned, but I ignored them. I strode past busy women in long trenchcoats and sleepy-eyed hipsters. Turning left on 13th street, I reached my destination on the corner of 2nd Avenue: Momofuku Ssam Bar. No one stood in line at the Milk Bar “take-out” section of the restaurant, and I put down the pack and ordered two pork buns. Three minutes later, I squirted generous helpings of Sriracha onto the tender pork belly cradled in the pillowy bun, and bit into one of the best things I’ve ever tasted...

Read the rest at Connecticut Food and Wine.

Ginger Cookies

Here are ginger cookies from an old recipe that we tried out. It was not the one we ended up using for A History of Connecticut Food, but another, less molasses-rich recipe. Once people started finding cane sugar more readily available, they used molasses less in cookies and other sweets. However, I tend to think that in some cases, that switch is a huge mistake. Molasses and ginger go so well together - why mess with perfection?

On WATR with Larry Rifkin

Earlier this week I had the pleasure of appearing on Larry Rifkin's radio show on WATR in Waterbury - the "Talk of the Town."

Larry's program is a political talk show, for the most part, but he said it was a nice change for him and his listeners to talk about how great Connecticut is, and how many wonderful places are here to visit.

A History of Connecticut Food

Here is the first glimpse of the cover of A History of Connecticut Food. See if you can guess where all those meals and scenes came from!