Whenever I had a stir-fry dish with rice cakes it’s been pretty memorable. So when I found some at an Asian grocery, I felt obligated to take it home and make it. They start out as hard pucks, but with just a little preparation they become slippery and bendable pieces of delicious starchs, ready to soak up all the sauces and juices you care to throw at them.
Since I sometimes get requests for this pie recipe, I thought I would publish it…
A while ago, a friend of mine living in California sent me an article from…
I am currently in a project with my colleague Kim Hill, writing a book about…
I'm working on a project to create a writing device optimized for writing fiction. I…
For more than ten years now I've been going to see the purple martins. Every…
An Unofficial Public Google Calendar for Texas Hunters If you're like me, sometime during mid…
