As you may have noticed, the work on the blog covers a lot of ground. We started with simple and fun recipes that came out of my time as a single dad, moved to big family and gathering recipes to curing, smoking, and even cocktail […]

It was 5 years ago that I last posted on jerky. So much has changed in my life since then, most importantly, gained a wife and 2 new daughters. Way back when I was learning and experimenting, I (we) learned a lot. I mean a […]

I must write. I am somewhere between feeling buzzed, happy, fulfilled, and pissed. Bloody Mary and homemade sausage breakfast sandwich for breakfast and nursing a Moscow Mule as I prepare my Easter ham and more. I am just so irritated. Do you ever go into cooking […]

Since this week signaled the offical end of of summer, I wanted to share a quick wrap up of this glorious summer that we had in the Pacific NW. We were able to go camping, twice! One up to Anacortes, and the other to Salmon la […]

The boys and I have had a blast making homemade jerky this summer.  We have experimented with several different recipes, have maintained some consistent techniques, and yet have learned some valuable lessons. Click on the appropriate version in case you wanted a recap. Version 1 […]

Aaahhh Ricotta. What was once thought around the US (especially us non-Italian Americans) as exclusive to our feeble attempts at homemade lasagna (although I must admit that I always liked my Aunt Bubba’s) and a tasty ingredient in pre-made and store-bought ravioli, has been making […]

The first time I ever had Limoncello (yes supposed to be spelled this way traditionally) was with my old friend Robco, who invited me to his brothers then-new restaurant, Via Tribunali on Seattle’s Capitol Hill.  I will never forget when that canary yellow chilled liquid […]

As a single dad of all boys, you can  probably guess where a fair amount of my food budget goes. If you guessed vegetables, while it probably should be, you would be wrong.  The older boys seem to crave two things. Milk and meat.  I […]

I love Italian sausage. I have bought it from every kind of butcher you can think of, from the independents to the big chains. I use Italian sausage in spaghetti sauce, omelette’s, alongside eggs, and on pizza. It can get expensive and so imagine my […]

Phyllo Dough (Greek: φύλλο) One thing I can count on in Cyprus is that flaky, layered, golden goodness breakfast pastries wrapped in phyllo (filo) dough.  Every bakery (and there are loads of them) serve up dozens and dozens of phyllo dough pastry items. Many with […]