I have a true passion and undying love for gastronomy.
I'm a founder of CulinaryCulture, a site devoted to serious and aspiring foodies. I dabble in custom architectural and interior design from time to time. I have a couple of other exciting projects in the works, so stay tuned!

I'm also married to a rather interesting man, who has started companies like Threadless.com.

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  1. Slicing some brisket. Look at that smoke ring! Mmmm.

    Slicing some brisket. Look at that smoke ring! Mmmm.

  4. Do you like dark chocolate, and if so, how dark? What percent cacao is TOO much?
    Asker fooddigest

    I’m actually not a fan of chocolate at all. That’s why you won’t find any chocolate recipes or dessert recipes in my blog. I know I’m weird.

    I wish I liked dark chocolate though. I hear the antioxidant potential is amazing.

  5. Pork Loin Roulade with Green Beans stuffed with feta, dried cherries, and spinach in a white wine pan reduction. Jacob had a super late meeting last night. I got home at 5 and didn’t have any other work to do, so I tidied up the house, did some laundry, gabbed on the phone for a couple of hours and started prepping dinner which was supposed to be green beans and pork chops. Jacob texted and said he’d be another hour so in my boredom I decided to do something with our plain dinner. I butterflied the pork loin, pounded it out, topped it with spinach, feta and dried cherries. I rolled and tied them up, seasoned them, topped them with olive oil, and then roasted them in the oven for 25 minutes and then broiled them under the broiler for 2. Yum yum.

    Pork Loin Roulade with Green Beans

    stuffed with feta, dried cherries, and spinach in a white wine pan reduction.

    Jacob had a super late meeting last night. I got home at 5 and didn’t have any other work to do, so I tidied up the house, did some laundry, gabbed on the phone for a couple of hours and started prepping dinner which was supposed to be green beans and pork chops. Jacob texted and said he’d be another hour so in my boredom I decided to do something with our plain dinner.

    I butterflied the pork loin, pounded it out, topped it with spinach, feta and dried cherries. I rolled and tied them up, seasoned them, topped them with olive oil, and then roasted them in the oven for 25 minutes and then broiled them under the broiler for 2. Yum yum.