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Salem, MA
Thursday, December 8, 2016

Christmas in the Country

We spent Christmas day in the country at my folks' house. They live a few hours from Boston, in a warm house that's nestled on the edge of a pine forest. It was a...

Cookies for Santa

The Angry Chef and I are heading out soon for Christmas Eve dinner with our dear friends the Lady Otter and D. Bunnyhunter. Many key members of the Mouse Empire, however, have turned up to...

Mexican Wedding Cake Cookies

We had some serious snow this weekend here in Boston. (In fact, I think it's still snowing out!) Here's Dexter, The Barking Sous Chef, out in the blizzard last night. He loves snow so much,...

How to Make Your Own Hot Chocolate Mix

Did you know you can make your own hot chocolate mix? As in, grind cacao nibs to a fine powder, then mix them with milk and sugar for an out-of-this-world hot chocolate-y experience? You can. And...

Holiday Veal Rib Chops with Caramelized Shallot Reduction

When I saw that our butcher had put out a spread of thick veal rib chops a few days ago, I couldn't resist. I can usually only find these around the holidays. These rib...

Thanksgiving 2008: A Photographic Feast

The Angry Chef will tell you: Mice are nosy creatures. It's true. I'm always interested in seeing what other folks do in their kitchens, put on their tables, and eat when they celebrate. So...thanks so much...

An Untraditional Feast: Thanksgiving, Appetizer-And-Dessert Style

This year, The Angry Chef and I celebrated Thanksgiving with my folks belatedly, yesterday. In lieu of a traditional Thanksgiving feast, my mom put together a heavenly appetizer and dessert extravaganza. She's hands down one...

Rebroadcast: Calling All Thanksgiving Foodie Photographers

This year, I've had more than one friend or associate tell me that they're planning on cooking something that sounds downright fantastic this Thanksgiving. (Some of you know who you are. Max, with your beer-can...

Happy Thanksgiving from The Hungry Mouse!

Happy Thanksgiving from The Hungry Mouse, The Angry Chef, and Dexter The Barking Sous Chef! Special thanks to Gregory Ng, the Frozen Food Master, for reminding me that turkey hats exist. (See the inspiration for yourself...