If some people can be called clothes-horses, I’m a perfume-horse. I wear it pretty much daily (though only in amounts you can smell if you’re me or hugging me). Fragrance preferences are super personal, but here are the houses and review sites I’ve had good luck with:
Author Archives: mourningdove
High-Protein Avocado Toast
Well, at least higher protein…. I mocked avocado toast until I had the version from Blue Bottle Coffee in San Francisco. I think the key was really good Acme bread, to be honest, but they also added some nice, crunchy sprouts and a spritz of lemon juice. Anyway, it got me seeing avocado toast inContinue reading “High-Protein Avocado Toast”
Ceramics Saturdays: The Poem Jars of David Drake
Boy, I would kill to be in NYC right now: there’s an exhibit on at the Met of the poem jars of David Drake, an enslaved ceramicist from South Carolina. Unusually, he signed his large-format storage jars, pitchers, and other vessels. Even more unusually, he etched short poems into many: (the one above reads “IContinue reading “Ceramics Saturdays: The Poem Jars of David Drake”
Baking in a Basque Oven
The area where I live is rich in Basque tradition, owing to a wave of immigration in the late 1800s by shepherds hired by the big sheep-ranching outfits here. (Little known fact: the Australian Shepherd dog is actually a Basque breed; the dogs immigrated from Australia alongside their Basque owners to work the sheep hereContinue reading “Baking in a Basque Oven”
Gravensteins and Honeycrisps
Left and right. It’s so nice to have apples this year after they got frozen off last year! These are headed for an apple crisp tonight–and the peels for my upcoming batch of apple makgeolli!
Ceramics Saturdays: Makgeolli Cups from Jeewon Jeong
I’m so excited, you guys. I’m in the process of getting 8 of these little bowls from my friend Jeewon Jeong. I’m going to use them for makgeolli, but Jeewon says they’re a good size for rice, ice cream, etc. as well. Can’t wait! I’m planning on brewing a special batch of fall makgeolli toContinue reading “Ceramics Saturdays: Makgeolli Cups from Jeewon Jeong”
Unauthorized Uses: Secret Ingredient Edition
I have a few go-to ingredients when I need to punch up the flavor of a dish, and unusually for my cooking style—where I like to stick pretty close to whatever tradition I’m working from and not get too fusion-y—I use these ingredients completely indiscriminately. They’re flavor powerhouses, basically: Pomegranate molasses: This has a lip-smackingContinue reading “Unauthorized Uses: Secret Ingredient Edition”
Lost & Found
I was pretty sure this ring was lost until it turned up yesterday morning in the pocket of a pair of work pants I hadn’t worn since last fall, I think–(but who knows at this point in the pandemic?). I was ridiculously happy–not because I love the ring so much (I do love the ring;Continue reading “Lost & Found”
The Acadian Sazerac
My go-to cocktail is a Sazerac, which is kinda a problem because a lot of bartenders don’t know how to make one at all, much less properly. I once got a Sazerac that was literally pink from how much Peychaud’s Bitters was in it; yep, undrinkable. Fortunately, it’s easy to make at home if you’veContinue reading “The Acadian Sazerac”
Fall in a Jar: Wine-Poached Pears
When I was a kid, I spent a lot of time canning fruit with my mom and sister. A mainstay was canned pears in sugar syrup: we had an absolutely freakishly giant Bartlett Pear tree, and I don’t know how many jars of pears it yielded, but it was a LOT. Enough to get usContinue reading “Fall in a Jar: Wine-Poached Pears”
The Rookery 