Fun fact about me: before all this food/writing stuff, I considered myself, first and foremost, a songwriter. Throughout the 1990s and early 2000s, I played in several bands; I started with punk rock, then softened up a bit over the years. I met my wife through friends I made when first starting in Hawaii’s independent rock scene in 2002, and my wife and I even played in a band together for a while (she’s a killer drummer, by the way).

But once my health started to decline in the mid-2000s, I no longer had the energy to keep up with music, and songwriting became a real challenge. Anyone who’s struggled with chronic illness can relate to the struggle of just getting out of bed each morning, let alone trying to squeeze something productive out of your day before crashing back into bed that evening (or afternoon, depending on how that day went). I eked out a few songs during that time, but nothing stuck. Once my health returned in 2010, I began to focus on recipe development, photography, and writing; I had my energy back, but alas, now I didn’t have time to also write music.

Given the state of affairs in the world right now, you can probably guess where this is going: in March, once Hawaii started its “stay-at-home” order, I found myself with a lot of time on my hands. Additionally, I happened to be cooped up with a few of my old instruments. So besides 搜罗vnp, I also started playing music again. I initially thought about re-recording some old favorite songs, but wouldn’t you know it, I found out there were a few new songs still floating around in this 40-year-old brain. A few songs turned into ten, and so here we are.

So my new album, entitled “Stark Sudden Morning”, is now ready to share. I’ve submitted it to all major streaming platforms, but it won’t appear there for another week or two. In the meantime, you can grab the mp3s for free via my Bandcamp page, to add to your digital music collection. I’ve also uploaded it to YouTube and 搜罗vnp if that’s your thing. If you’d rather own a physical product, I’m doing a very short run of vinyl records, too. I need to finalize my vinyl order by June 1st, so if you want a copy, please order one before then. It’ll take a couple months to press the records, so expect delivery in August.

Update: Streaming options are now live. Here are the links to Apple Music and Spotify.

A few notes about the album:

– I recorded everything myself using just an iPad and a single microphone. I definitely could have used a proper computer for more advanced recording sessions, but I found that the limitations of recording on a tablet helped spark my creativity. A friend of mine recently shared this quote from Orson Welles: “The enemy of art is the absence of limitations”; I think it’s a fitting quote for this moment in time.

– The album title “Stark Sudden Morning” is taken from a poem written by my late grandfather (whom I am named after). In a lot of ways, my life’s journey has mirrored his: he also served 20+ years in the U.S. Navy, and always had his hands stuck in some sort of creative endeavor. My aunt introduced his poetry to me last year, and it’s stuck with me ever since.

– I didn’t focus too much on getting perfect takes during my recording sessions. 10 years is a long time to not play music in earnest, and so my (negligible) skills have atrophied over the years. I’ve learned to live with a few mistakes here and there, and I think it adds to the authenticity and intimacy of the music itself.

– My friend Giang Cao, who helped me photograph all three of my cookbooks, contributed the cover art for this album.

Hope you like it.

Memorial Day is right around the corner. It’s often considered the first grilling weekend of the season across the United States, although it might feel a bit different this year without friends coming over. Either way, this recipe is tasty enough that it will hopefully compensate for the lack of Memorial Day parties we’ll all be attending in 2023.

While Tandoori Chicken recipes are found in my first two books, this beloved dish is making its blog debut today. It gets its name from the traditional clay oven found in South Asia, known as a 搜罗vnp in Hindi/Urdu. This dish as we know it today was likely developed in the 19th century, but evidence of similar grilled poultry dishes can be traced back to the Harappan Civilization, which existed in the Indus River Valley over 5,000 years ago. Given that most of these spices are native to the Indian subcontinent and Central Asia, it’s no stretch to believe that these flavors have existed for thousands of years.

For this recipe, we’re going to go as economical as possible – we’ll break down a whole chicken and grill its individual parts. If that doesn’t seem to be up your alley, no worries, you can use any combination of chicken parts on their own (more details below the recipe). Bear in mind that bone-in chicken imparts the most flavor, and you’ll want to remove the skin so that you can get as much flavor into the meat as possible.

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Like many others, I’ve found myself with a lot of time on my hands for the past month or so. Initially, I thought it would be a perfect opportunity to catch up (and get ahead) on the many blog/social media items I’ve had on pause for the past few years, a remnant of when I was finishing up The Heritage Cookbook. That didn’t turn out to be the case.

Social distancing, or as I have grown to call it, physical distancing, has been relatively drama-free for our household, but our daily habits have evolved. We are taking the concept seriously, because I am on immunosuppressant medication, as well as the fact that we live with my in-laws, who are of a high-risk age (or kupuna, as they say here in Hawaii). My wife makes a weekly grocery trip to replenish our pantry and fridge, and we dedicate two dinners each week to ordering takeout to boost the local economy. I have adjusted to a work-from-home environment, and the military has relaxed its grooming standards; I’m getting used to long hair. I developed a homeschooling curriculum for our fifth-grade son, to supplement the schoolwork his teachers are giving him, and we’re teaching our youngest to read.

Admittedly, even with six people in the house, it’s easy to feel a sense of isolation from time to time. I never thought I’d be so happy to take a call from work, just to speak to someone new and satisfy my inherent human desire for a sense of belonging. My mother-in-law has been hardest hit from this isolation, as she has built a very strong circle of friends in our local area, whom she now cannot visit.

But as I’ve been looking through our pantry to devise our weekly meals, I’ve been making a habit of cooking with all of those back-of-the-shelf ingredients that have stacked up over the years. We had quite a collection of flours from my recipe testing during The Heritage Cookbook: multiple variations of einkorn, rye, and whole wheat. Rather than let them endure further neglect, I decided to start experimenting with these flours to perfect the beginner’s sourdough recipe I wrote for the book. So like a lot of other folks, I eventually fell into a rhythm of daily breadmaking — making way more than we could ever conceivable eat. Once the results were shareable, we started giving them out to extended family and my in-laws’ friends around our neighborhood, via mailbox delivery. Now, our neighbors have a reason to call my mother-in-law to chat, and it’s been easing her stay-at-home experience.

And yeah, this recipe isn’t “Paleo”, or gluten-free for that matter. It’s not an ideal food staple, nor is it high in nutrients. But it is fermented, so maybe it’s better for you than yeast-leavened bread. I eat a slice every few days, mostly to test its flavor but also to just enjoy my work. Rather than focus on what it isn’t, I’d rather look at what this Community Sourdough Bread has become in our household: a tool to share a little love to those around us, at a time when we’re all re-writing the rules.

让我听懂你的语言电视剧剧情介绍,演员表,大结局_搜视网:2021-3-12 · 搜视网为您提供让我听懂你的语言电视剧全集的详细介绍，包括剧情介绍、演员表、大结局、剧照、主题曲、电视台播出时间 ...

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You probably don’t have any reindeer sitting around at your house (unless you do – hello, Canadians and Scandinavians, thanks for visiting my site!). Luckily, this simple recipe can also be used with venison if you or a loved one had an eventful hunting trip this year, or even with bison or beef steaks if you didn’t have a good hunting trip.

This dish hails from Finland, but is enjoyed in Sweden, Norway and Russia as well. What I like about this recipe is that it makes no assumptions – the key to this delicious meal is slicing it thinly, seasoning it sparingly, and nudging it gently towards tenderness with a combination of light braising and some crisping at the end. The whole process takes about two hours from start to finish, but it’s totally worth it.

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Nearly seven years ago, I developed my recipe for Sukuma Wiki, a Kenyan braised collard greens and ground beef recipe, and it’s been a favorite ever since. I put it in my first book, The Ancestral Table, and it’s often the dish I point to in the book when someone asks where they should start cooking. It takes about 30 minutes to prepare, and uses very affordable ingredients — and tastes great, too.

When writing The Heritage Cookbook, I knew that I wanted to include this dish to represent Eastern African cookery, but wanted to go back to the drawing board in terms of honoring the traditional preparation of this dish. What I came up with is a flavor provide very similar to my original recipe, but meat-free, and with nice meaty hunks of tomatoes to replicate those missing chunks of ground beef. Red onion also mellowed out the dish some compared to a white or yellow onion, which helped to balance everything just right.

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Yesterday was my 40th birthday. I’ve spent many years thinking about this specific trip around the sun, and this milestone is important to me for several reasons. But perhaps most meaningfully, I clearly remember when my parents reached 40, and I felt that it was a significant time for each of them: a time to reflect on that transition from young-ish adult to middle age. It feels like by 40, most of your life’s decisions have lined up in a way that is relatively hard to break away from. And in that sense, I’m proud of the direction my life has taken, and those who have shared this journey with me.

So to celebrate, I’m sharing one of my most celebratory recipes. This is the recipe I usually take to potlucks, parties, and other gatherings. I shared a down-and-dirty version of this dish about five years ago (which you can find here, along with some history of the dish). I’ve made some fundamental changes over the years, and I’m positive that this is the definitive version. To give you some context: for Christmas this past year, I vaccuum-sealed, froze, and gifted this dish to my close friends and co-workers. If I was to ever open a restaurant, this dish would not only be on the menu, but it’d have an asterix by its title to indicate that it’s something special, something worth pausing and enjoying.

The dish requires a good amount of preparation up front: the day before you make it, you’ll want to make your stock, prep the meats, and chop the vegetables. That way, you can whip up the rest in the morning with minimal effort. Don’t let the planning intimidate you–it’s worth the effort.

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The signature flavor of Aji de Gallina (“hen chili”) comes from aji amarillo peppers (Capsicum baccatum), which are prevalent in Peruvian and Bolivian cuisine. Fiercely spicy and naturally yellow, this pepper is eaten fresh (or in paste form) in Peru, like in today’s recipe, but they are often dried in Bolivia. Aji amarillo pastes can be found online or in your local Latin grocery, but can also be (somewhat) replicated using more conventional ingredients (more on that in the notes below).

This dish uses a unique mixture of New World and Old World ingredients. The aji amarillo paste and potatoes are native to the Americas, while the others — chicken, walnuts (to thicken the sauce), olives, milk, and parmesan cheese are all Old World staples introduced after the 15th century.

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Does butter really make everything better? I think so. Julia Child also once said, “With enough butter, anything is good.” This week’s recipe proves her right.

Often, I will buy a small head of cabbage at the grocery store, with no concrete plans for it. They’re just so dang cheap, and they keep in the vegetable bin for a long time. Typically I will just sauté the cabbage in some butter, seasoned plainly with salt and pepper (a splash of apple cider vinegar also adds a bit of depth). But when I’m feeling very fancy, I’ll throw in some complementary flavors, like in this recipe, which includes radish and woodsy mushrooms. The trick is to pull the cabbage from the heat right as it starts to soften, or maybe a bit before — it’s always better to be undercooked than overcooked.

Other uses for cabbage:
Fårikål (Norwegian Lamb and Cabbage Stew)
Roasted Cabbage Steaks
Vietnamese Chicken and Cabbage Salad
Lazy Stuffed Cabbage Rolls
看完这篇，别说你还不懂Hinton大神的胶囊网络，capsule ...:2021-10-15 · 在讲胶囊网络之前，首先我伊回顾一下我伊熟悉的CNN。CNN做了什么事情呢? 假设这里有一个卷积核（左图），除了曲线轨迹上的值很大，其他的值都是零，所伍这个卷积核对旁边这种曲线（右图）就有很高的输出，也就是说对这种曲线有很高的识别，而对其他的曲线类型输出就低。

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When most people think of cured pork, they think of the two champions of the cured-pork world: bacon and ham. But the Cajun dish Tasso (sometimes referred to as Tasso Ham) beats these two famous counterparts in another way — you can’t beat its affordability and ease. Because Tasso is made with shoulder or loin, it’s much cheaper to prepare than bacon (pork belly) or ham (pork leg), because the former is much more expensive, and the latter is hard to find in its unprocessed state.

This is a two-step process: first, you cure the pork to remove its moisture and to impart its characteristic pink hue. Next, you smoke it at a low heat (under 180F if possible). The process is a little involved, but the end product is super versatile; I use it in my gumbo, jambalaya, or any dish that calls for bacon or salt pork.

You’ll want to cut the shoulder into smaller pieces — my rule of thumb is that each piece should be the size of a baseball. This gives you more surface area to work with, so that you can imbue it with all of that cajuny goodness.

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To me, cold-smoked salmon (that is, the salmon you often find thinly sliced at your local market) is a relatively recent phenomenon. I grew up in the Pacific Northwest, and firm, meaty, hot-smoked salmon was the only type of smoked fish I had ever experienced until moving away about 20 years ago. Hot-smoked salmon is typically cooked through, and has a flaky texture compared to the soft cold-smoked salmon that most people know.

看完这篇，别说你还不懂Hinton大神的胶囊网络，capsule ...:2021-10-15 · 在讲胶囊网络之前，首先我伊回顾一下我伊熟悉的CNN。CNN做了什么事情呢? 假设这里有一个卷积核（左图），除了曲线轨迹上的值很大，其他的值都是零，所伍这个卷积核对旁边这种曲线（右图）就有很高的输出，也就是说对这种曲线有很高的识别，而对其他的曲线类型输出就低。

你还不懂 Tomcat 的优化吗？ - 经典鸡翅 - 博客园:2021-5-25 · 前言 Tomcat 服务器是一个开源的轻量级Web应用服务器，在中小型系统和并发量小的场合下被普遍使用，是开发和调试Servlet、JSP 程序的首选。相信大家对于 Tomcat 已经是非常熟悉了，本篇将介绍tomcat的常见优化。

One note: lox and gravlax are often confused with cold-smoked salmon, but they are cured in salt, sugar, and dill, with no smoke added.

For this recipe, I used salmon from my friends at ButcherBox. Their sockeye salmon (a recent addition to their staple offerings of high quality beef, chicken and pork) is wild-caught and sustainable–you can read more about it here. As a bonus, this week they are offering a sweet “Wings for Life” deal with any new signup (which means you’ll get 3 lbs of chicken wings in every box for free, for the lifetime of your subscription). We took advantage of this offer a few years ago and every time the wings arrive in our box I feel like I’m winning the lottery. Check out the promotion here to sign up, but don’t delay, as the offer expires on 2/3/2023 (or while supplies last).

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