New Cookbook

This sounds promising. I will have to check it out and review it.

Meanwhile on the food front, I had a challenge tonight: to make gourmet mini-weenies. Yes, the type of thing usually associated with Stupor Bowl parties, but made the Chez Panisse way. I was fairly pleased with the basic sausage I made tonight (a beef/pork/pork fat skinless wurst seasoned with garlic, onion, coriander, pimenton, lovage, bay, basil, thyme, pepper, salt, clove, and allspice). I have four sauces in mind, so the next step will be to make the sausages and simmer them in the four sauces (tamarind sweet and sour, mole, mustard, and barbecue).

I took pictures of the sausage making, but I left my camera at our friends' house, where I made the sausages, so it will have to wait.

Speaking of pictures of food, I realize that I have about three or four recipes in the hopper, complete with photos, and that if I don't post a recipe soon, I will have to change the name of the blog. I know this, yet getting my new studio in order takes first priority. Sorry.