Josh is a potter, open source programmer, avid food geek, former pastry chef, and serious home cook. He lives in Portland, Oregon.
I've started throwing larger bowls and platters lately, and that's given me an issue with trimming. My foam trimming bat I made a few years ago is only 14" in diameter, and it's pretty easy for me to get a little larger than that. So I need a bigger foam…
Read MoreThis breakfast dish ... a sort of "spring green benedict", is a good way to enjoy a little asparagus this weekend. I enjoy making up eggs-benedict-type dishes; pretty much anything with a stack of stuff topped by a poached egg kinda works, and some flavor combinations work really well. I think…
Read More"You do realize," said my sweetie as we both sat down at the dining room table, "this meal is vegan." I hadn't until she mentioned it. The inspiration for the meal had been from two sources: first, borrowing Quick & Easy Korean Cooking from the library; and second, it being…
Read MoreOf course, one can't have Passover without the one dish which expresses the true meaning of the holiday: matzoh ball soup! Mind you, Kris would like it if I made matzoh ball soup more often, but it's quite a time-consuming dish (and requires 3 pots), so she only gets it…
Read MoreIt's Passover time! The best Jewish holiday, as far as I'm concerned, because it's all about food. Yes, a lot of that food consists of matzoh, but The Tribe gets pretty inventive with it. Such as, for example, the classic Pesach bruch food: matzoh brei. Usually, matzoh brei is sort…
Read MoreSo, when I heard the fog horns last night I was thinking how much I missed Karl and how little he's been around lately. Sometimes it feels to me like it's not the same city anymore now that it's seldom blanketed by fog. So, a little free verse about that…
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