Hi, I’m Michael…

I’m writing about cooking and technology, though not necessarily in any related way.

Recent Writing

Successful Clients (from Blog )
Dec 13, 2020
I had a 2 hour business call yesterday afternoon. Yes, on a Saturday. A potential client and I had been discussing over some weeks options for how she could work with me, what the business opportunity is that she is building, and other details. I had inadvertantly gone quiet for a few days earlier in the week and she really wants to get started. It was a good meeting. We still don’t have the details worked out but the potential money is very good and looks possible. [Read More...]

Gingerbread Cookies (from Recipes )
Dec 13, 2020
This is originally from Disneyland. It has every quality I think of when I remember the gingerbread of my youth. Which probably means it’s informed by the gingerbread house I discovered and illicitly nibbled upon as a toddler… Ingredients Gingerbread Ingredients 1/4 cup unsalted butter 1/2 cup brown sugar 1/2 cup “fancy” dark molasses (not cooking, blackstrap, unsulphured, or lite) 3 1/2 cups flour 1 tsp baking soda 1/2 tsp ground cloves (optional) 1 tsp ground cinnamon 3 tsp ground ginger 1/2 tsp salt 1/4 tsp ground cardamom 1/2 cup water Royal Icing Ingredients 1/8 tsp cream of tartar 2 egg whites 3 1/2 cups powdered sugar Instructions In a large mixing bowl, cream butter and sugar. [Read More...]

Crème Brûlée Base (from Recipes )
Dec 5, 2020
I never really understood the allure of Crème Brûlée. I think what it comes down to is I don’t care about the sugar crust on the top. For many, I understand, that is the best part. To me, I want the creamy part underneath and I’m not interested in playing with a blow torch. Despite this, a year or so ago I started playing with the custard part of crème brûlée and doing different flavorings. [Read More...]

Roasted Marinated Beets (from Recipes )
Dec 5, 2020
I’ve been making roasted beets to add to salads lately and it had been a while so I’d forgotten how good they are. This is originally from Thomas Kellar’s “Bouchon Cookbook”. Take 3-4 beets, trim the greens down to about 1/4" off the top. Trim the trailing root end a bit. Wash them. Don’t peel. Wrap them in AL foil and add 3 tbsp oil and 3 tbsp water and salt and pepper. [Read More...]

Thanksgiving 2020 - A Report (from Blog )
Dec 4, 2020
First, lets start with being thankful for making it this far through 2020. Second, presenting “Thanksgiving Dinner” as a take-out experience worked very well. We had it at lunch time in the covered patio with a propane heater and everyone was very comfortable. We started with salad which included dressing on ths side and delivery of the cranberry sauce cup. Salad Course. Dressing + Cranberry Sauce After came out the dinner box of turkey, brussels sprouts, slow cooker mashed potatoes and slow cooker lasagna. [Read More...]

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