parmesean cheese (parmigiano-reggiano) and balsamic vinegar are some of life’s greatest pleasures. Today we got to learn how they were made.
Making Ceviche in Quito, Ecuador
Carrie and I took part in a cooking class at Simon Bolivar language school where they taught us how to make ceviche with shrimp (ceviche de camarones) and chocho (a kind of bean – ceviche de chocho). Directions for making…
Climbing Kilimanjaro Equals Making Pizza?
We live South of Denver, but I had a business function up North today at 120th and Federal, and it was a rather hazy day, but here’s a shot of Denver. There’s Bill (one of our sponsors!) Carrie and I…