Fourth of July 2014

At some point I’m going to stop beginning my posts with “It’s been a crazy week.” It starts sounding like Garrison Keillor’s standard “It’s been a quiet week in Lake Wobegon.” But…it has been a crazy week, topped off by a holiday weekend. Chorale Concert This week marks the tenth anniversary of the collaboration between … Continue reading Fourth of July 2014

Artisan Pizza Night

One of our favorite pizza places in town is Brixx Pizza. It’s a regional chain that features brick oven artisan pizzas that are quite tasty. Laura usually gets the “Mexican”, which has chicken and jalapenos. I usually get the “Rustica” which has prosciutto, artichokes, mushrooms, and garlic cloves. The only problem is that Brixx Pizza … Continue reading Artisan Pizza Night

O Tannenbaum

…or, the development of a theoretical cocktail… The Christmas party for Furman’s Chemistry Department was looming, and my friends Greg and Paul thought that a new drink was needed to celebrate the season. Both had agreed that Bombay Sapphire gin would be the base. Greg had lots of rosemary left over from Thanksgiving, and wanted … Continue reading O Tannenbaum

Grits Guilty Pleasure

1. In a cereal bowl, dice a small tomato. Home-grown, garden-ripened with a higher acidic content works best. In this case I just used cherry salad tomatoes from the store, cut in half. 2. Add two packets of Quaker Instant Grits with Bacon Flavored Bits. (Yeah, blasphemous to most true Southerners.) 3. Add enough butter … Continue reading Grits Guilty Pleasure

Carl’s Seafood Bisque

We first had this meal in Florida at Carl’s house.  He is a great chef!  He had caught fresh red snapper in the Intracoastal Waterway and used some of it to make this seafood bisque.  I unfortunately do not have fresh red snapper so I get tilapia from Publix and make this imitation of Carl’s … Continue reading Carl’s Seafood Bisque

Beef Bouillon Fondue

Last night Laura decided she wanted fondue for dinner. She wanted to try something other than the oil-based fondues we had done in the past, so she decided to try a bouillon-based one instead. It was a resounding success. Here’s what we did… Ingredients 2 14 oz cans of Swanson’s Beef Bouillon 2 bay leaves … Continue reading Beef Bouillon Fondue

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