Moving Day

I’m migrating this blog to a new host, so expect delays. I hope it’ll be fixed within 24 hours on Monday the 24th by Wednesday the 26th. Maybe it’ll be longer, I don’t know. If you end up at a site with the same name that says it’s a test site, you’re at the right place, but I just haven’t managed to import all my posts yet.

WordPress has been great as a free host, but now it’s time to do things I can’t on a free host. Thanks for your patience!

Progressive Dinner

Drop by Drick’s Rambling Cafe for a progressive dinner. On the menu: a tibetan meat pastry appetizer, a Vietnamese salad, Tomates à la Japonaise, some lovely Chinese roast pork, and then two fine desserts!

I’ll be posting more cheese later this week, including my first chèvre.

Knife Skills: Dicing an Onion

Dicing an onion is only a little more difficult than dicing a carrot. First step is to cut the onion in half through the root end. Be sure to leave the root intact when you peel off the skin because you’ll need the root to hold the onion together.

To dice the onion, hold your knife parallel to the cutting surface and carefully slice the onion, stopping short of the root. Make each slice the width of the final dice.

Next, make vertical slices, each the width of the final dice. Be sure not to cut through the root.

To finish the dice, slice across the other two cuts.

With a bit of practice you’ll be able to finish dicing an onion before it has the chance to make you cry.