Topic

gastronome

A collection of 135 issues

Salted Butter Caramels.

I made these for our New Year’s party last night and are they ever scrumptious! Vegetable oil 1 1/3 cups heavy cream 2 cups sugar 1/2 cup light corn syrup 1/3 cup honey 6 tablespoons unsalted butter,cubed 1 teaspoon vanilla paste or extract 3 teaspoons

I need CHOCOLATE!

I didn’t have any chocolate today and I am DYING over here. God, I can’t live without it. I just signed up at this site to keep track of what I’m eating and so I can spot my downfalls and try to eat better. It’s a

Dulce de Leche.

And more designer Weims in ads. Dulce de Leche (from the New York Times Magazine): 1 14-ounce can sweetened condensed milk (containing only milk, sugar, glucose and sodium bicarbonate), label removed. Place the can in a saucepan and cover with water by at least 1 inch. Bring to a boil

Crêpes Voilà.

If you’re ever in downtown Seattle, you HAVE to eat here at La Crêperie Voilà. Their stuff is sooooooooooo good and so authentically French. My favorite crêpe is the red pepper, goat cheese, and spinach. And then Nutella and bananas for dessert. Yum!

Three things.

I live in this great, wonderful, diverse city and I don’t get out nearly often enough. But lately, I’ve been trying. Here are three great experiences I’ve had in Seattle this past week: 01. Bodies…The Exhibition. If you haven’t seen it yet, run – do not

German dogs. German coffee cake.

So, I haven’t yet finished WZT for this week. Sorry. But it is Thanksgiving. And a Thanksgiving around which we’re showing the house, too. Hopefully, we will have a tenant lined up soon. And as is customary in this house, we like to have really special treats for

Nutella in my espresso.

originally uploaded by Raoul Pop. Okay, I know that may sound a little weird, but it was actually very good. The Nutella espresso at Café Bonaparte in Georgetown….mmmmm. Will and I had our first nice dinner out in DC and we by chance happened upon this quaint little spot

I am a gastronomist.

gas•tron•o•my – n. the practice or art of choosing, cooking, and eating good food. Icelandic chocolate from Whole Foods. I like the packaging, too.

Not your average chocolate chips.

In my efforts to act like a true gastronomist, I saw these chips at Whole Foods and decided to try them. See the ingredients? Dutch cocoa, cane sugar, sea salt (not to mention the key ingredient of stone ground white corn). Now, I don’t know about you, but I

La Marzocco. J'en veux un!

See this amazing work of industrial design? It is the La Marzocco home espresso machine. It is beautiful and I’m sure it produces a wonderful, delicious thing, even though I’ve never used one. When Will and I have our sustainable, architected prefab home on a few secluded acres