In our quest for a St. Patrick’s corned beef and cabbage that doesn’t turn into an unidentifiable mush, we’ve embraced a method for cooking all of the ingredients separately a day before serving. Now that our local butcher is supplying the cured brisket, we’ve got a new way of cooking that as well. Everyone’s […]
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We love deviled eggs, but there’s so much anxiety around the issue of the shells peeling cleanly from the hard-boiled eggs. It’s such a disappointment when they don’t, leaving big, unsightly gouges in the those perfectly formed whites. The reason for this–scientifically speaking–is because of membranes–called chalazea–that attach the egg to the inside of the […]
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Edward H. Bruske III, my father, the singularly focused, relentlessly striving and emotionally distant owner of a small Midwestern brush factory who personified the American spirit of entrepreneurial grit and self-made success, died today of natural causes three days before his 91st birthday. Born in Chicago to sturdy German stock, my father raised bees and […]
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