The water in the shower felt like an icy shotgun blast at close range. After a few moments the freezing water turned warm, then searing hot as the backup power system in the bottom of Wayne Tower started. Wayne Tower had enough reserve water to supply a small town for weeks. Bruce felt his muscles start to relax and soften with the warming water.
Fiction Friday is a thing I'm going to be doing on Fridays (when I remember to at least) where I post a short fiction story - or portion of a story. Just something to exercise my writing skills and hopefully develop them into something worthwhile. Kat had the upper hand early on in the fight. … Continue reading Fiction Friday: The Kitchen
Salmon is one of those foods that instantly transports me back home, to Maine where I grew up. I grew up eating mostly seafood, a benefit of both being upper middle class and living in a coastal town in New England. I preferred shellfish mostly though. Clams, Mussels, Scallops, Lobster, Crab, etc. I never got … Continue reading Pan seared salmon
Want to make smokey, sweet glazed ribs but don't want to own or operate a smoker? This is the recipe for you!
My wife and I sat down to watch "Colossal" last night and it really surprised me, in a great way. If you've seen the trailer for the film you'll probably expect it to be some sort of dark rom/com about a woman who manifests as a giant monster attacking Seoul, South Korea. If you haven't … Continue reading Colossal Surprise
If you've read the cookbook "Momofoku" by David Chang then there won't be a whole lot of new information here. David recommends using a dry-aged ribeye but his recipe is just as wonderful on any store-bought ribeye you can get.
I went to see Spider-Man: homecoming over this weekend and I was so absolutely blown away by this movie that I had to talk about it.
Pho is the national dish of Vietnam, it has complex, deep flavors and is the perfect comfort food. Warm, hearty, and refreshing - it can turn even the coldest nights into amazing food memories.
Eating eggs late at night has been something of a tradition in my family, driven mainly by my dad since I was a kid.
One of the best tips I ever got, as far as cooking goes, was to save the portions of vegetables that I would normally throw away and use them later to make stock. And like all great pieces of advice, I ignored it... until recently. Now that I've done it a few times, I'm hooked. Our … Continue reading Stock Making