Category: Home
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Thanksgiving
This year, we went over to Kirsten and Greg’s house for our Thanksgiving meal. Andrea made her decadent potatoes au gratin where she uses morel mushrooms and a cheesy cream sauce using various cheeses including a bit of blue. It’s always a big hit. We also brought along a couple bottles of Croix Pinot, one…
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Lunch at the apartment
Amith invited us over for lunch over at his parent’s apartment and we were excited to go. We of course started with some gin and tonics made with some Japanese Roku gin with some fresh squeezed lime juice. Amith’s dad wanted to put some sprite into our drinks, but Amith dissuaded him from doing that.…
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Hamburgers
Kristine and Charlotte were spending their last night at our place before they flew back to their respective homes. It had been a whirlwind and Charlotte had mentioned how she hadn’t had a burger at all on the trip, so I said we could make them at home, so that’s what we did! Mind you,…
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Beef Brisket
I haven’t made beef brisket for a long time (have usually done pork shoulder, which so easy), so wanted to give it another try. Andrea picked up a nice 4 lb. piece of brisket from Bryan’s Market and made the coffee rub based on a recipe from the Wall Street Journal that has worked for…
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Coffee
We’ve been roasting coffee for more than 15 years. It all started when this coffee shop in Windsor first showed us how you could roast beans with a hot air popcorn popper. I started with one of those from a garage sale from my neighbor, but soon upgraded to a Gene Cafe hot air roaster…
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Caviar, Costco pizza, Ovid, ube mochi
Our bougie-ghetto dinner. Thank you Trisha for the caviar and the Ovid!
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Wagyu, Truffle, Caviar
A very different meal than our usual truffle dinners – wagyu nigiri with truffle and caviar, ramen, and a wagyu steak. Andrea and Trisha picked up the wagyu from the butcher shop at Niku steakhouse. For the nigiri, it was the Takamori “drunken” wagyu from the. Yamaguchi prefecture. It gets its name because they use…
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Caviar, Truffle, Fonduta, Salmon
For today’s dining, I bought a 125g tin of kaluga hybrid caviar from The Caviar Co., So we started with caviar and martinis. For dinner, we had fonduta, basically Italian fondue made with Fontina, seared salmon, and some broccoli (had to get some cruciferous vegetables) and a little bit of toasted Acme bread. We topped…
