Tuesday, October 29, 2013

Acorn Squash stuffed with Quinoa

My lovely wife's latest creation, courtesy of a recipe in New Haven Living magazine. Delicious.

Sunday, October 27, 2013

Foxglove and Madison Cheese

If you're in the mood for a delicious grilled cheese head to Madison Cheese - where they can make one from any of their dozens of delicious cheeses. Of course, you can also stop in for the cheese itself, or other wonderful gourmet foods. Amy and I found their grilleds amazing. The tomato soup was pretty good, too!

Sunday, October 20, 2013

Saving a Tree

Today my friend Ryan, his son Hawk, and I used a rope to pull down a tree that had fallen into another, saving the live beech tree in my yard.

Then we sawed the tree into three portions and carried them up to the house for later chainsawing.
Hawk is a little young (5) to be able to help more than a little. But it was good to show him this sort of work. Now that his family has moved back from New Zealand I hope we can teach him more forest work. It connects us to the land and to our home. Which are the same.

Friday, October 18, 2013

Book Trailer for Garbanzo Literary Journal

I have a story in this upcoming issue of the already legendary literary journal, Garbanzo. Get there.

Saturday, October 12, 2013


Tried Roia the other day in New Haven. It moved into the old bank at the Taft Hotel/Apartments, a space previously occupied by Hot Tomatoes, etc.

The food was scrumptious, and the atmosphere in there is really stellar (if dark for taking photos).

Amy and I would like a few more "interesting" or unique dishes on the menu, but the ones they have are delicious.

Sunday, October 6, 2013

Becoming Tom Thumb Arrives

My first copy of Becoming Tom Thumb: Charles Stratton, P.T. Barnum, and the Dawn of American Celebrity arrived yesterday. As you can tell, I was a little excited.

It won't officially be out for a couple weeks yet - but you can pre-order it for more than a $10 discount on amazon.com. Pick up a copy today!

Thursday, October 3, 2013

Apples and Bacon

In our Native American cookbook, one of the best dishes I've come across is apples and bacon. First, fry the bacon, take it out, and drain it. Then fry the apples in the bacon fat. Then, combine them for a delicious breakfast.

The irony is, of course, that both ingredients were brought by Europeans.