I just took a look back at the most popular web pages here on my blog during the last twelve months of 2012. The most popular pages – based on page views – weren’t written this year – but they’ve stood the test of time – at least as far as Google and the other search engines are concerned.
Here’s the list of top 10 posts based on page views during 2012:
A Floating Faucet Fountain (Jun 13, 2009) – One of those fun stories that brings back childhood memories of home shows and the like!
Look at that list – no posts from 2012 made the top 10! It’s kinda crazy how long the long tail is. In the case of my blog, the top 3 posts accounted for over 50% of this year’s page views. The remaining 40+% were spread out among hundreds of other posts. I wonder how this distribution might change in 2013?
We just finished our family Christmas Eve celebration – and the fourth birthday celebration for granddaughter Lucy. We hosted a big crowd – and, fortunately, the weather cooperated to make it easy.
We cooked up a simple dinner – using our favorite oven roasted tri-tip recipe (eight pounds – of which we managed to eat almost six tonight), sautéed green beans, oven roasted small potatoes with rosemary and olive oil, a mushroom side dish, and a wonderful salad. We had lots of help in the kitchen making for a busy but fun late afternoon celebration.
Hope you’re enjoying your Christmas celebration – enjoying this special season and time for family!
Update: Christmas dinner – We’re roasting a pork loin with apples for our Christmas dinner this year. It’s an old favorite of ours – this year we’re trying an abbreviated bit of “dry brining” ahead of roasting it. More info here! Today’s version of this old favorite pork loin roast recipe was perhaps the best we’ve ever made!
As we’re wrapping up 2011, I took a look back at what posts on this blog generated the most page views during 2011. Here’s the top twelve list (in honor of 2012!) – along with my commentary on each post:
Figured I needed to put up a cooking-related image (!), as this personal blog of mine continues to get more page views on my tri-tip steak recipes than almost anything else I’ve written about. Oh, and then there are the posts about my rotator cuff surgery – they’re pretty popular too!
Anyway, back to this image – shot at twilight in Petaluma last year as I was doing a photo walk with a workshop group. This image was pretty noisy coming out of my Canon PowerShot S95 – so I gave it a more painterly style using Topaz Simplify. I also desaturated it a bit – liking the more subtle toning in this version. One of these days I’ll have to go back to Petaluma and give Volpi’s Italian Ristorante at try!
This week’s New York Times Magazine included an article titled “Coffee’s Slow Dance” by Oliver Strand.
Strand writes about how he “started buying gear — a grinder, a drip cone, a pouring kettle — that was simple, functional and beautiful. They were low-tech, high-fidelity gadgets that cost $15 to $50 and changed how I make coffee. For the most part, the key components came from Japan.” I’ve recently had a similar experience.
One of the podcasts I enjoy listening to while driving hither and yon is the Build and Analyze podcast by Marco Arment and Dan Benjamin. Turns out that Marco is a real fan of coffee done right – and he’s talked about how he does it on earlier editions of this podcast. His techniques include using the Aerobie AeroPress Coffee and Espresso Maker – a hand-operated manual press that turns out to be SO much better than the traditional French press.
As you could probably tell by my somewhat cranky post earlier this week, it’s been an intense week. Fortunately, while I continued to work for a few hours again today, this was also a bit of a recharge day.
The weather here in the San Francisco Bay Area has turned downright balmy for mid-January. Today was one of those days where you just don’t want to be inside – it’s just so good outside.
We took Lily on a walk around the pond – she enjoyed all of the smells and the other dogs. I sat out one of the loops just to sit by the pond and soak it all in. Delightful indeed! Lots of folks had the same idea – let’s get out in the sunshine and fresh (and warm!) air! We could have stayed at the park all afternoon!
So, coming back from the library (truly one of my favorite spots to just concentrate) this afternoon, I stopped at Trader Joes and Andronico’s to pick up the supplies – and we’re about to sit down to dinner. The aroma is amazing – let’s hope it tastes as good as it smells! 😉
Today, my daughter Tracy and I returned to the Pub to learn all about cooking for Thanksgiving – and what a wonderful time we had – eight of us students crowded around the kitchen at Village Pub. We had such a wonderful time!
Like Sandi H., we also participated in the Thanksgiving Cooking School at the Village Pub today. This was my second class with Dmitry Elperin – both have been superb.
There’s nothing quite like being in the kitchen with a great chef as he’s describing how he cooks – and tries variations to the recipes. Today’s menu was classic Thanksgiving – wonderful brined turkey (super moist!), stuffing, mashed potatoes, glazed carrots, sweet potatoes and Brussels sprouts with chestnuts (my first time for those – yum!). A cranberry/apple chutney added wonderful contrast.
Sommelier Michael educated our nose and palate with four great wines to accompany this meal. He walked us through a blind tasting – sharing what we found as we first swirled and breathed in the aromas and then tasted the wines. A French white burgundy (Michel Gros) and an Oregon Pinot Noir (Willakenzie) were the main course wines. The madeira he poured to accompany pecan pie for dessert was an amazing food pairing!
All in all, another great Saturday event at the Village Pub! Congratulations to Dmitry and the VP team for a wonderful time!
Today, Chris Gulker and I headed to Village Pub in Woodside for Chef Dmitry Elperin‘s cooking class on “Classic and Contemporary Cooking Techniques for Meat”. Eight of us spent a couple of hours in the Pub’s kitchen with Dmitry as we prepared Roast Chicken, Striped Bass, Leg of Lamb and accompanying vegetables – before sitting down to a wonderful lunch of what we had cooked!
Dmitry started out simply seasoning the Leg of Lamb and getting it into the oven. Next, we prepared roasted eight chickens (Fulton Valley Farms “air chilled” free range, organic, etc.) – stuffed by each of us with different veggies and herbs. We roasted them on a variety of different settings – some veggies, etc.
The striped bass was also stuffed with some fresh veggies and herbs, lightly oiled and seasoned with salt and pepper, positioned on a rack of veggies – with fresh asparagus as an anchor. Dmitry also demonstrated a salt-crusted technique for one of the striped bass – egg whites and LOTS of kosher salt make a paste to seal in the fish for high heat roasting.
We had 3 wines to accompany lunch: Melville Chardonnay from the Santa Rita Hills near Santa Barbara, an Oregon Willamette Valley Pinot Noir from McKinlay, and a Mendoza region Malbec from Tomero. A special chocolate soufflé and an accompanying scoop of vanilla bean ice cream finished us all off!
What a way to spend a Saturday afternoon! Dmitry is a great teacher for these sessions – watching his easy flow as he led us through the prep was a delight. All of it was delicious – but that salt-crusted striped bass was especially great – light, great flavor, surprisingly unsalty – just wonderful! Another great lesson that a wonderful meal is mostly about using high quality ingredients simply prepared.
Taking it easy on this grey, overcast and sorta chilly Saturday in Menlo Park. Grocery run this morning (Trader Joe’s, Draeger’s), a nice 0.6 mile walk with Lily, catching up with the morning papers, and now enjoying the aroma of the short ribs simmering on the stove! More about those short ribs coming soon over on Scott’s Kitchen!
AIG sucks again. This story in tomorrow’s New York Times says they’ve got to pay out $100 MM in bonuses “to executives in the same business unit that brought the company to the brink of collapse last year.” A chapter 11 filing would have forced a cram down on any “contractually obligated” bonuses. Who’s in charge of this circus, anyway?