A few quick announcements:
- I’ve had several requests from readers to keep putting a little post announcement when a new piece of mine gets published in San Diego Magazine, so I will keep doing so. Please check out my newest piece today here.
- You may have noticed some changes on my blog. I hope you find the new design to be cleaner and easier to use. One of my favorite new features of this new theme is the visual index! If you click on any category of the index you can see what I’m talking about.
- Finally, I’ll be leaving for a much needed vacation soon. My intent is to have enough posts drafted ahead of time so that the blog schedule will remain relatively the same. But it may take me a little longer to respond to questions and comments. I hope to have a lot of food pictures from my travels to share with you.
Here’s another recipe from Thomas Keller’s Ad Hoc book. Lovely brioche loaves.
I really adore brioche. It’s soft, buttery, flaky. I love eating thick slices with a little spread, using it to make French toast, sandwiches, etc.
Recently I was provided with a few boxes of a new snack by Kraft, Chile Pepper flavored Triscuit Thin Crisps.
It’s obviously been a while since I’ve browsed the snack aisle because I didn’t even know that Triscuit has a Thin Crisps line. The Thin Crisps are shaped like triangles and a lot thinner than the original Triscuit.