They’re back! Rejoice!
Tuesday March 14th 2006, 4:06 pm
We had a client pitch this morning in San Dimas, and, on the way back, I convinced Sue and Jason to make a detour to Foster’s. They weren’t quite convinced that it was as great as I said, and I think I scared them a bit when the “Strawberry Donuts are here!” sign came into view. Their doubt melted away once they saw a lone strawberry donut sitting on the rack. Yeah, baby.
They’re now converts. And if we land this contract, I’m getting strawberry donuts for the entire office.
Homegrown Tomatoes…
Friday July 15th 2005, 11:15 am
If I’s to change this life I lead,
I’d be Johnny Tomato Seed,
`Cause I know what this country needs:
Homegrown tomatoes in every yard you see.
When I die don’t bury me
In a box in a cemetary.
Out in the garden would be much better
I could be pushin’ up homegrown tomatoes…
Homegrown tomatoes homegrown tomatoes
What’d life be without homegrown tomatoes
Only two things that money can’t buy
That’s true love & homegrown tomatoes
Our tomatoes haven’t come in yet, but every time I go out to water, I lean over the dirt and chant Grow, grow! Then I listen to Guy Clark and think about all the tomatoey goodness we’ll have as soon as those suckers pop up.
‘Que, Part the Second
Monday June 20th 2005, 2:52 pm
I know. You’re wondering how the ribs turned out. You’re on the edge of your seat, waiting for tales of meaty goodness.
Well, they weren’t too bad.
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‘Que
Friday June 17th 2005, 10:32 am
Today, we’re taking a bold step: we’re grillin’ us some ribs.
I’ve tried ribs before, and they don’t come out right. They’re either underdone, or burnt, or bland, or just missing something. I’ve tried pre-boiling, which just turns the meat a nasty gray, and steam broiling, which got the moisture right but missed the good smoky flavor of the grill. I’ve plain ol’ grilling with sauce, and that just gave me a rack of burnt, sugary meat. Not good.
But today, we’re gonna try something new. After watching Alton Brown talk about ribs, and after consulting the righteous Cook’s Illustrated The Best Recipe, I think we’re ready.
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