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Recent Posts: This and That

Cooking with Spinach and Tomatoes and an Update Nov. 2020

It’s been a while. Again. Last month, things were rather hectic. While the college I teach at has been doing in-person teaching since June, the university just started doing so for the fall semester, at least for one-on-one and ensemble lessons. Already, there have been a few Covid cases confirmed, but other than a day […]

Cooking with Sauerkraut

Sauerkraut, a European side dish made of fermented cabbage. It’s tangy, salty, sour, flavorful and healthy, as all fermented produce are. Having grown up in Germany, it was just a thing that came with a lot of meals, was served everywhere from high class restaurants to pubs, bars and cafeterias. Spiced and prepared differently depending […]

Tateshina Beef

Every year, I spend a few days up in the mountains in Tateshina, Nagano prefecture, where we have a little old house. Old, because it was built the years before I was born. At 1300 meters altitude, surrounded by trees, it’s usually cooler up there. Known as the Shinshu region, they have great produce, all […]

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