Wondering where the food has gone? Wondering why the past month or so has been me posting pictures of art exhibits and getting all vague about new super secret projects? The answer (dear readers!) is that I’ve been distracted. The project — which is not actually all that super secret — has been a house hunt. And as of Friday, it succeeded. We just bought a house!
We’ve been in Philly seven years now, and coming into 2015, we talked it over and decided it was time to really settle. So after a lot of looking and planning — and a little bit of yelling — we’ve jettisoned the renter’s life and we’re moving about ten minutes up the road.
Want to get your fermentation on, but don’t want to do it alone? No problem! If you’re here in Philadelphia, come on down to the Unitarian Society of Germantown‘s kitchen for the June 2015 Edition of my workshop: Pickling Without Pasteur.
That’s right. The always fabulous Mount Airy Learning Tree decided that they want me back. The workshop is Saturday, June 13 from 10:00 AM to 12:00 noon. The cost is $29.00, plus a $10 materials fee. And I want to see you all there, elbow-deep in cabbage and brine!
Welcome, dear readers, to the new new new Twice Cooked.
This seems to happen just about once per year, here. I get progressively more peeved with the clutter and crud that builds up around the edges of the site, and when I can stand it no longer, I go into a fit of web-coding berserker rage, bulldoze the whole thing, and install something cleaner, faster, and (I hope) a little better both to read and maintain.
I am pleased to announce that — thanks to the generous patronage of The College of Physicians of Philadelphia and Mütter Museum, and thanks to my thoughtful friend Anna — I will be the featured speaker on April 14 at Philadelphia’s Science on Tap.
If you don’t know, Science on Tap is a monthly gathering at Philly’s National Mechanics bar and restaurant in which folks wander in to drink good beer, eat good food, and listen to an informal presentation by a scientist or other expert followed by lively conversation. The goal, say the Science on Tap folks, is to promote enthusiasm for science in a fun, spirited, and accessible way, in the sort of venue where people are at their most relaxed.
Twice Cooked got a facelift. Rewritten from scratch, and now based on the fabulous Thematic framework, this version is richer in features, has better typography, and should load noticeably faster than its predecessor. That said: it is new. So I’d like to ask all of you (dear readers!) an important favor. If you notice oddities in the website — bits that don’t load, or don’t load quite right — please doshout at me on Twitter and let me know. This new theme has seen a lot of tweaking and testing. But I’m just one guy with a blog, and sometimes stuff does slip through the cracks.