I don’t have words to describe how I feel about RBGs death at this particular time but this spoke to me. From a post on FB:—–There’s a few posts going around reminding folks that since RBG is Jewish, the proper thing to say about her passing is “May her memory be for blessing,” which is…
I never in a million years thought I’d be giving Antoine’s one star. That’s how the Yelp review I wrote in early 2020 opens, and I’m starting this post the same way because I want to be honest about how reluctantly I got here. Antoine’s is one of the iconic restaurants in New Orleans. It…
I’m back from vacation and it was an amazing, relaxing, joyful, food-filled week. Settle in for a bunch of photos and a fried oyster recipe at the end (or, if you’d rather, skip the narrative and go straight to the recipe at the end of the post). This past winter, in the middle of a…
I had an opportunity to spend a little bit of vacation time in Austin last month. Although I was born in Dallas, I consider Austin my hometown; it’s where I went to high school and college and spent the most formative years of my life. Central Texas has always held a special place in my…
There is a restaurant here in Atlanta that is well known for it’s chicken dishes. Last year they opened a location up near my house but I wasn’t exactly beating a track to the door. I mean … chicken? I roast a mean chicken myself and who wanted to pay Alpharetta restaurant prices for roasted…
Not a travel blog. No destination guides or SEO itineraries; just honest accounts of real trips, the good, the bad, and the mundane parts.
Honest restaurant reviews of places I paid to eat at. No comped meals, no pay-for-play, no star ratings. About 90% love, 10% telling you the truth.
A blog post takes five to ten hours to make. This is where I write about the production: the camera, the pizza-box reflector, the cat on the focaccia.
Not recipes. This is where the cooking essays live: how I cook and why, the Kamado, the Hatch chile ritual, the eight-pie Thanksgiving. The thinking behind the doing.
Every food has a backstory and most of the ones we got told are wrong. A series on food history: what got lost in the telling, and who benefited from the loss.
A fifty-year-old house on a creek in Johns Creek, Georgia, and our project since 2021. Honest before-and-afters, real budgets, and the receipts on the flipper.
The human stories behind the kitchen. Family, pets, grief, year reflections, the trips that mattered. A food blog that’s also the record of a life.
