“No meat!” The Greek proprietor slashed the air with his pointed finger. He bent behind the counter to pull out a large tray, which he proceeded to set before us. We inhaled the wonderful smell of tomatoes mixed with rice, onion and herbs. No meat. A smile spread across the face of my wife the […]
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My college buddy and I huddled in darkness beside an old wooden fence, shivering and cursing the farmer who had put us up to this. A sliver of moon shone thin light upon a stone farmhouse where the farmer and his wife sat, no doubt in the glow of a roaring fire. The same trickle […] At Chez Bullhog, we love asparagus. Steamed, sautéed or lightly grilled with olive oil and a bit of salt – we just can’t get enough of the succulent spears. Deep-sea scallops evoke the same descriptions although they come from the sea and not the garden: sweet, tender and flavorful. Put these two together in a […] The sound of shovel against snow rings out in the mountain air, disturbing a Stellar’s Jay that heckles me from a nearby tree. Down near the deck is the real work, where a thick layer of ice fights against progress. As if to mock me, the sky darkens and a new rush of snow begins, […] Happy Easter from our house to yours. Whether you say Buona Pasqua, ¡Feliz Pacua!, Kali Anastási, Joyeuses Pâques, or something totally different, our best wishes go out to you on this moveable springtime feast! I made these lusciously colored eggs with blue food coloring after making the red eggs for my Greek Easter Bread. A […] |
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