C – I wish I could be a vegetarian sometimes … But, I tried it and couldn’t do it. I just didn’t have the support. I really didn’t know what to eat. Plus, meat tastes so good and it’s nutritious. Of course, there are times when I go vegetarian. Mostly … Continue reading
C – After I started making pizza, I’ve become addicted. I have been craving pizza every week when I get to the Be Mindful. Be Human. kitchen. I already loved pizza. But, there’s something about making my own that is so fulfilling and delicious. I think it’s because I can … Continue reading
J – I just finished the last piece of smoked duck and cave-aged Gruyere pizza. Delicious! Can’t get that in any pizza shop. Actually, you can’t get good smoked duck at very many places either. We did smoked duck breasts almost as an after-thought during duck week. It was a … Continue reading
C – Duck prosciutto?! Is that even possible? We didn’t know until we tried. Luke was curious. He’s made plenty of other prosciutto … just not duck. Maybe it will work. Maybe it won’t. We had a lot of leftover duck breasts after we finished the duck confit. We certainly … Continue reading
J – I can’t always go to Paris when I want … Too bad. But, I can easily go to San Francisco and get my French fix. I have a favorite boutique hotel, a fabulous cafe nearby for un café [coffee] in the morning and several quite-French restaurants in the … Continue reading
C – “You want to make what?!” I asked. “Duck confit. It will be great. I want to be more technical and show more interesting techniques on the blog,” Luke said with delight. I was excited. But, I didn’t know what this duck confit adventure would lead us to. TROUBLE! … Continue reading
J – Pretty dishes can be deceptively subtle … Sexy and delicious, if done right. Vapid and bland, if you don’t pay attention. I think there might be a mindfulness lesson in here somewhere. I’ll wait and see. Today, it was at least a humanness lesson. Tasted great, finally … … Continue reading
C – Jim’s friend Murray loves sweetbreads. I have never had them. I wanted to know what the fuss was all about. The first time someone mentioned it, I thought they was some sort of Hawaiian bread. Nope. Not even close. It’s the thymus gland of an animal. I guess … Continue reading
C – There is one thing I can never pass up when I go to a bistro, duck fat fries. And, if they are paired with something interesting that I have never tried before, it’s even better. This herb-rubbed pepper steak and the fried padron peppers were the perfect things … Continue reading
J – This might be one of those “open mouth, insert ____” moments … maybe. Fois gras is certainly not without controversy … as delicious as it is. It’s also on just about every French bistro menu in the world … except in California. Luke knows how to cook it, … Continue reading