Lots of happenings in this crows kitchen this afternoon. The gorgeousness of the day inspired me to create a project so, I plunged into making homemade limoncello. Making limoncello is something I have been meaning to do for years and it will be an ongoing project that I will have to keep everyone updated on; [...]
Read more →Perfect weather for Memorial Day- not too hot (around 75 degrees) and not too windy. It didn’t take us long to find a nice secluded area in the Arboretum to lay out our blankets and start mowing down on some tasty snacks and refreshing drinks. Vbar made a delicious guacamole and brought along some salsa [...]
Read more →My apologies on the lack of posts, this crow was busy soaring around Scotland for the past week enjoying lots of tasty morsels along the way. It was refreshing to go to a country that doesn’t cram the phrases “fresh ingredients” “local” or “grass fed” down your throat; in most Scottish dining (as well as [...]
Read more →nom nom nom. The crows have been quiet in the absence of Miz Holly! And there hasn’t been much activity on my part lately, due to a voyage to the nest of Mama Crow who keep me full and happy all weekend long.Last night was a return to the nest for the Cock (male crow [...]
Read more →Sunday, in celebration of this blogger’s birthday, a few of the Lady Crows flew away from the nest and perched for the afternoon at the end of the Savant Project’s bar. Nestled next to Flann’s and across from The Mission, the Savant project is frequently overlooked in favor of saucier locations. Fortunately, after the exciting [...]
Read more →Major mowing last night in honor of Riane’s Mom’s arrival! After plans for the Lady Crows to fly downtown for the night fell through we decided to pull together some last minute snackbites to satisfy our (and the accompanying gentlemen’s) hunger. Because we started brainstorming so late we didn’t actually eat until almost ten, but [...]
Read more →Also worth mention, there was an impromptu grill and eat out session in my backyard tonight. Totally basic all the way with burgers, hotdogs, and fresh skin-on sockeye salmon marinated simply in olive oil and lemon juice with salt and pepper. Sides of leftover pasta salad and lettuce from boston organics with sliced fennel and [...]
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