My Big Fat Greek Squash

Every time I visit my mom, her Greek neighbor pops over the fence to offer me seeds and plants. He visits Greece each summer and comes back with seeds for plants whose names he can’t translate into English. As a result I always have a few mystery Greek vegetables growing in the garden. This spring he gave me a squash seedling he had propagated. It grew into a massive vine and produced two winter squashes whose weight exceeded the capacity of my k...

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Saturday Linkages: Will Your Next House Be Built With Mushrooms?

...-school.html#.UHTSPhsTC2o.twitter … HOWTO make a sandwich caddy out of a milk jug: http://boingboing.net/2012/10/08/howto-make-a-sandwich-caddy-ou.html … Preparedness Tegaderm 3M product for applying dressing over bleeding injury: http://boingboing.net/2012/10/11/tegaderm.html … How to Tell Time Like a Soldier | The Art of Manliness http://artofmanliness.com/2012/10/11/how-to-tell-time-like-a-soldier/ … DesignFast Fungi Bricks: Mushroom Blocks Bet...

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Parkway Plantings

...the best growing season for vegetables here in Los Angeles, and now is the time to start planting. Our parkway garden consists of two 1.8 x 1.8 meter raised beds with a central wire frame obelisk in each bed to support beans. We ordered all of our seeds this winter from Seeds from Italy and have begun succession planting seeds every two weeks. North Bed as of October 2, 2006 In the north bed we have: Broccoli Rabe – Cima di Rapa Novantina, which m...

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Rats

...he flesh of well-nourished rats can be, it seems, of good quality, but sometimes with a musky taste. Rats nourished in the wine stores of the Gironde were at one time highly esteemed by the coopers, who grilled them, after having cleaned out and skinned them, on a fire of broken barrels, and seasoned them with a little oil and plenty of shallot. This dish, which was then called Cooper’s Entrecôte, would be the origin of the Entrecôte à la bordelai...

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Revolutionary Rusks

...cipes From the Cooks at the Legendary Restaurant” To make the most of your time and maximize energy efficiency, bake two batches and stack them all up together for the 12-hour dry-a-thon following the initial 25-minute bake. You’ll end up with about 20 pieces from a single batch, and they go pretty fast. While rusks historically were created as hot-weather food, baking them during the winter is more pleasant because you end up having the oven on a...

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