And then there was Instagram: @broylesa
@chefdavidbull working with a young chef camper @elbuen’s #food4kids luncheon. A big group of us is helping serve turkey meatloaf, whipped carrots and candied quinoa for lunch.
Lloyd Doggett speaking at the groundbreaking ceremony for SFC’s new home off MLK near the MetroRail stop.
Anyone surprised to see this on E-trade’s home page right now?
Whew, I’m so glad they specified “manly recipes” on the cover of this new cookbook from a “Deadliest Catch” guy. I can’t imagine the alternative!
I’m very pleased with this farro panzanella I made today for that photo shoot. Nutty, chewy, tangy, fresh. Recipe on Wednesday.
Mexican plums! Foraged (with permission) on our walk this morning. Can’t get over all the fruit hanging on trees around Austin this year! Figs will be ripening soon…
First peaches of the season from Rhew Orchard near Stockdale, southeast of San Antonio. Fat juicy cling peaches fresh off the trees…
The wind is keeping temps bearable, but Auditorium Shores is a dust bowl. Remember when this used to be a field of grass?
Brad Sorenson of “Next Food Network Star” among the fans in Waxman’s captive audience. #austinfoodwine
100 hot grills + 200 people + Tim Love = largest hands on grilling event in history, he says. @austinfoodwine
Great to meet @grillgirl & Kreuz owner @keithschmidt1, who had just come from Franklin’s, over a fat beef rib at JMueller’s. #bbqtrail
On a hunt for loquat recipes when I found this: “Loquat wine needs to age at least one year. Therefore, it would be best to plan in advance.”
Loquat trees all over Austin are sagging with fruit! A bumper crop of an under-appreciated fruit. Great for nibbling or, if you’re feeling ambitious with all that peeling, preserves.
Has anyone ever made dehydrated berry jams? Trying a Paul Virant recipe from “The Preservation Kitchen.”