Taking notes along the way
food
I struggle with character names. The first name I think of is often the one on which I settle, even if I’m not all that enthusiastic about it, because I can’t develop a character unless they have a name. This doesn’t matter so much if it’s a minor character who’s there in one chapter and Read More …
I like basil. I don’t love it–I don’t find it as versatile as thyme or tarragon, frex. But I enjoy the scent of it on my hands, and it’s wonderful when tossed with olive oil and warm tortellini. I haven’t grown it these last few years, though, because the plants always seem to bolt on Read More …
I think this was my best batch yet. About 3.5 quarts of gelatinous, medium brown goodness. I had been saving roasted chicken carcasses for over a year and sticking them in the deep freeze. Yesterday, I excavated them all, added the one from this past Sunday’s dinner, and split them up between the 8 qt Read More …