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This tag is associated with 2 posts

Natural Italian in an Open Atmosphere

Something has done a number on my desire to write. It might be the long days at work, but I’m inclined to blame the book I’ve been reading recently – bad literature makes me fearful that I might find myself unintentionally emulating the author. Ugly Americans: The True Story of the Ivy League Cowboys Who … Continue reading

Black Garlic

I found this at ASPAM in Aomori City: Black garlic is made by fermenting an entire head of garlic in a hot, controlled room for a prolonged period of time. From the outside it appears like normal garlic, but the cloves, when unwrapped, are charcoal black. Its texture is creamy and soft, almost gelatinous. It’s a hot new … Continue reading

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