Peeled Walnuts: Awesome, Really
What a thing of beauty. Here’s a fresh walnut, just out of the shell, its white flesh gleaming like moonlight, and the bit of skin I have peeled back waving…
Read moreAgua Fresca 22: Why I Think Mexican Tepache is First Cousin to Hard Cider
A slight tingle, a flinty taste, verging on sour. What is this? A moment of confusion. I am taken back to English pubs in the west country before urbanization and…
Read morePasta, Vermicelli or Fideos. Ah Ha.
An ah ha moment. I was re-reading the best book we have on the history of pasta, Pasta The Story of a Universal Food, by Silvano Serventi and Francoise Sabban…
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