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hardtack at sea

Landlubber musings. Local food culture. Culinary adventures. Occasional neuroses. Sunday, October 8. Something Old, Something New. I want to take a second in between my posts of my Europe trip from last October and slip in some news from now. Pastry Chef Dana. Cree (Bickford) and I are teaming up to prepare a 12 course menu October 22nd for Gypsy. I am terribly excited not only about the opportunity to create and execute a Gypsy. Parmesan and buttered leeks. Apple ice cream, parsnip chips. To the town of...

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hardtack at sea | hardtackatsea.blogspot.com Reviews
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Landlubber musings. Local food culture. Culinary adventures. Occasional neuroses. Sunday, October 8. Something Old, Something New. I want to take a second in between my posts of my Europe trip from last October and slip in some news from now. Pastry Chef Dana. Cree (Bickford) and I are teaming up to prepare a 12 course menu October 22nd for Gypsy. I am terribly excited not only about the opportunity to create and execute a Gypsy. Parmesan and buttered leeks. Apple ice cream, parsnip chips. To the town of...
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1 hardtack at sea
2 celery root crostata
3 parsnip soup
4 seared hamachi
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7 cheese course
8 autumn fritters
9 bay ice cream
10 honey'd chocolate cake
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hardtack at sea | hardtackatsea.blogspot.com Reviews

https://hardtackatsea.blogspot.com

Landlubber musings. Local food culture. Culinary adventures. Occasional neuroses. Sunday, October 8. Something Old, Something New. I want to take a second in between my posts of my Europe trip from last October and slip in some news from now. Pastry Chef Dana. Cree (Bickford) and I are teaming up to prepare a 12 course menu October 22nd for Gypsy. I am terribly excited not only about the opportunity to create and execute a Gypsy. Parmesan and buttered leeks. Apple ice cream, parsnip chips. To the town of...

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hardtack at sea: Retro Musings from a Goat Cheese Farm, Part II

http://hardtackatsea.blogspot.com/2006/07/retro-musings-from-goat-cheese-farm_06.html

Landlubber musings. Local food culture. Culinary adventures. Occasional neuroses. Thursday, July 6. Retro Musings from a Goat Cheese Farm, Part II. This is part 2 of a 3-part journal of my experience at the Quillisascut Farm School in 2004. If anyone is squeamish, be warned that I discuss butchering.). 5:30 am The Passion of the Lamb. 2 hours later, we finish up, the lamb is split in half and ready to hang in the walk-in for several days. 8:45 am Cheese-making with Lora Lea. 11:00 am Burnt nuts.

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hardtack at sea: June 2006

http://hardtackatsea.blogspot.com/2006_06_01_archive.html

Landlubber musings. Local food culture. Culinary adventures. Occasional neuroses. Tuesday, June 27. Meet the Marlboro Man, aka Tony Bourdain. He doesn't have a cowboy hat and he's way cruder than the iconic billboard figure we're familiar with. But I bet that cowboy never really chain smoked those coffin nails, unapologetically, quite the way Bourdain does. I shouldn't be telling you this, but I smoked one of his Marlboros the other night. But first I stole it. I sure don't know. My buddy and pastry chef...

3

hardtack at sea: Arrival in Milano

http://hardtackatsea.blogspot.com/2006/07/arrival-in-milano.html

Landlubber musings. Local food culture. Culinary adventures. Occasional neuroses. Friday, July 28. Below you will find the start of a multi-part European journal-mining retrospective starting in Milan and ending in Paris that took place last fall. I hope you enjoy the stories.). Milan, Italy (September 2005). I'm never coming home. I love it here. I'm sure any of you who have been to Italy are not surprised whatsoever. Next installment: on to Turin/Torino). Posted by Chef @ 12:58 PM. France vs. Italy.

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hardtack at sea: July 2006

http://hardtackatsea.blogspot.com/2006_07_01_archive.html

Landlubber musings. Local food culture. Culinary adventures. Occasional neuroses. Friday, July 28. Below you will find the start of a multi-part European journal-mining retrospective starting in Milan and ending in Paris that took place last fall. I hope you enjoy the stories.). Milan, Italy (September 2005). I'm never coming home. I love it here. I'm sure any of you who have been to Italy are not surprised whatsoever. Next installment: on to Turin/Torino). Posted by Chef @ 12:58 PM. Tuesday, July 25.

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hardtack at sea: September 2006

http://hardtackatsea.blogspot.com/2006_09_01_archive.html

Landlubber musings. Local food culture. Culinary adventures. Occasional neuroses. Tuesday, September 26. I remember hearing my fellow blogistas tell me that they loved the writing but hated the pressure of having to produce all the time. That their readers would start whining if more than a week went by without a post. I, on the other hand, have resisted all pressure from my 4 readers and have produced nary a word in over 2 months. I apologize. Is it now excuse time? Posted by Chef @ 1:06 PM.

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OCD at Sea: June 2006

http://ocdatsea.blogspot.com/2006_06_01_archive.html

Tuesday, June 06, 2006. A Life Changing Adventure. Before I left for this journey, I was told by many people that it would be a life changing experience. I knew it would be an incredible opportunity, but I wasn’t sure if it would change me. In the last days of this journey, I ask myself if it really has changed my life, and I have to answer yes. Posted by OCD at Sea at 5:35 PM. Posted by OCD at Sea at 5:06 PM. This morning, half of our group went up the Stikine River by jet boat. The other half staye...

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OCD at Sea: April 2006

http://ocdatsea.blogspot.com/2006_04_01_archive.html

Sunday, April 30, 2006. So, you wonder where we will be stopping as we make our way up the. Here is the draft itinerary. We keep stressing draft because of that key factor I mentioned before, weather. The Executive Director of the tour figures the itinerary will be final, the second we have completed the trip. Day 1 Poets Cove Resort,. Day 3 Fisherman's Resort and Marina,. Day 4 Prideaux Haven, Desolation Sound, BC. Day 6 Lagoon Cove,. The Broughtons, BC. To Duncanby Lodge and. Day 9 Weather Safety Day or.

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OCD at Sea: May 2006

http://ocdatsea.blogspot.com/2006_05_01_archive.html

Saturday, May 27, 2006. Posted by OCD at Sea at 6:01 PM. Khutze Inlet to Klewnuggit. We had an early morning breakfast, oatmeal and fresh fruit as we cruised. A few hours into the trip, the Captain explained that we would be stopping in at a natural hot spring. I was so excited - I LOVE natural hot springs. About ten or twelve of us, from several different boats, piled into the two roomy tubs, It was heavenly! The perfect temperature and a great treat. As we were bobbing around in the dinghy, we looked d...

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hardtack at sea

Landlubber musings. Local food culture. Culinary adventures. Occasional neuroses. Sunday, October 8. Something Old, Something New. I want to take a second in between my posts of my Europe trip from last October and slip in some news from now. Pastry Chef Dana. Cree (Bickford) and I are teaming up to prepare a 12 course menu October 22nd for Gypsy. I am terribly excited not only about the opportunity to create and execute a Gypsy. Parmesan and buttered leeks. Apple ice cream, parsnip chips. To the town of...

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About G. H. Bent Co. Bent's Historic Cookie Factory. Since 1801 Bent's has been a purveyor of fine foods, not just for Milton, Massachusetts, but throughout the world. Best known as the inventor of the “cracker,” Bent's also has a reputation for offering customers a rich selection of high quality baked goods, fresh deli and first rate catering services. G H Bent Company, Bent's Cookie Factory. 7 Pleasant Street • Milton, Massachusetts 02186. Phone: (617) 698-5945 • Fax: (617) 696-7730.

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