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The diner from Diner.
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J. and partner perform “the Crab Dance.”
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Our supper guests are crabby.
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Early nineteenth century parade rest is almost second position in ballet.
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A FREE TRADE and SAILORS RIGHTS
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Fort McHenry. Our flag IS STILL there.
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The Greek Orthodox Cathedral of the Annunciation in Baltimore.
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The cathedral’s sanctuary. Greek Orthodox Cathedral of the Annunciation (Baltimore).
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An offering of basil at the Greek Orthodox Cathedral of the Annunciation in Baltimore.
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When your first child gets married, who better to MC the toasts (and give the first one himself) than one of the world’s premier storyteller-historians, Tim Tyson?
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Supper in a random Zagat-rated strip mall pho shop in Columbia, Mayland. I had Bún bò Huế.
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Easily the best part of O’Hare.
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An unexpected package arrived at my house today bearing a $55 Priority Mail label. This is what was inside. Yes, that is a bottle of vodka. I have awesome friends.
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Good morning! Time for foodies!
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Been going here when I visit my Uncle Sam since 1990. The church has had the same priest that whole time, and the congregation acts like a huge family, so it feels like a second home.
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Night is coming.
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My friend’s memoir just arrived. Looking forward to diving in, K.
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Homemade Southwestern chile verde. Taken yesterday, but tastes even better today.
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Not a bad haul for one evening.
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A closer look at the Abu Rawans. These things are somewhere between vermillion and persimmon in person. No filter.
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The differences between tomato varieties is so cool.
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The first melon from our garden, a Minnesota Midget. No bigger than a tomato and very fragrant. No filter.
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The product of our morning: homemade tomato sauce from some of our tomatoes. It was a double batch, but we still have over half of them left.
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Tonight: Dry-rubbed, bone-in, thick-cut pork chops with roasted beets, chevre, and fresh basil. Dry rub contains fresh-ground ancho chile peppers, finely-chopped piloncillo, allspice, cumin, paprika, coriander, garlic powder, onion powder, dry mustard, oregano, salt, and black pepper.
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West Indies-inspired meatloaf. A 50/50 mix of ground pork and beef, with oats, egg, garam masala, garlic & onion powders, and salt. The glaze is ketchup, Pickapeppa hot sauce, Sriracha, Worcestershire, honey, curry powder, and cumin. Next time I’ll try it with ground goat instead of the beef and a 50/50 split of honey and blackstrap molasses.
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