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

Chocolate Martini

I’ve been tinkering with this recipe for quite awhile.  I think I might have finally gotten it right.   My previous attempts resulted in something that was too sweet, or just completely unpalatable.  My goal was to make something that still retained the characteristics of a martini, and not just be a chocolate shake with vodka.  … Continue reading Chocolate Martini

Death by “Shenandoah”

Far back in 1998 Garrison Keillor had this to say about the singing of “Shenandoah“… … And there ought to be a law against the singing of “Shenandoah” by any choir, and the penalty ought to be prison time. No probation. The singing of “Shenandoah” is a main cause of the unpopularity of choral singing … Continue reading Death by “Shenandoah”

Dinner and a Movie – Part Two

Brian Goess has a quest.  Brian’s goal is to cook every recipe in the magazine Cook’s Illustrated.  Occasionally, he brings along others to share in the triumphs and tragedies.  Tonight was the second of our dinner-and-a-movie ventures with Furman connections.  Several of the chemistry faculty gathered to try the Cook’s Illustrated version of easy gyros. … Continue reading Dinner and a Movie – Part Two

Quick(ish) Ribs

I actually did this Tuesday night, but I’m just now getting around to writing about it. Let’s say you don’t have a smoker, and you forgot to put your ribs on for that slow-cooking, fall-off-the-bone flavor.  That’s what faced me Tuesday with the pork spare ribs Laura had purchased for dinner, so I had to … Continue reading Quick(ish) Ribs


Mojitos are the sweet iced tea of the potent potable world. They compliment just about everything. That was our conclusion after our first attempt at making them for our Saturday evening dinner. Our recipe came from the Bicardi website. Don’t bother clicking the link – obnoxious music loads. I’ll copy the recipe below for a … Continue reading Mojitos

The Zen of Grits

Yet it seems that every bowl that a grit occupies is a grits bowl, in complete harmony with itself. The zen of grits. A universal truth. Bunny This was the concluding statement in an e-mail discussion amongst a group of potters. One had posed the question, “Why are there no bowls made specifically for grits?” … Continue reading The Zen of Grits