In our last installment, I talked about how I wasted an entire weekend developing a not-very-good model of a way to make the commuter-rail line that serves my city suck less. Well, it’s been another nasty rainy weekend here in … Continue reading
A draft of the MBTA’s “Focus 40” long-term plan was release on July 30, and I spent a little while reading it (it’s rather thin) and sending comments (both officially and on Twitter). If you’ve been reading this blog lately, … Continue reading
Earlier this year, I committed to myself that I would not repeat a recipe that I had previously done, as a way of getting out of what felt like a rut. But since then, I have baked almost nothing, and … Continue reading
In accordance with my pledge from earlier this year, I made two new recipes recently, a whole-wheat sandwich bread I printed out ages ago from King Arthur Flour, and the “deviled” pork chops from next month’s issue of Cook’s Illustrated. … Continue reading
Last year around this time I went to the World Figure Skating Championships in Helsinki and generated a whole bunch of posts about it. I went to Worlds again this year, in Milan, and bookended that trip with train travel … Continue reading
The comment period for the State Rail Plan ends on Friday, the advocacy group TransitMatters just released their report on Regional Rail, and MassDOT is currently in the process of two separate planning exercises related to the MBTA and the … Continue reading
This post has been percolating in my head since the Worldcon 75 in Helsinki last August. My initial idea was quite a bit more ambitious — I have a note here which reads “Gender: cause or effect?” — but what … Continue reading
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This is the third of three recipes I did for the holiday season from Luisa Weiss’s Classic German Baking (Ten Speed Press, 2016). Weiss recounts how she felt that she had to include a recipe for Dresdner Christstollen, the classic … Continue reading
This gallery contains 12 photos.
Technically, mohntorte — a wheat-free sponge-type poppy seed cake — is not a Christmas specialty, but I included it along with the two actual Christmas recipes from Luisa Weiss’s Classic German Baking (Ten Speed Press, 2016; pp. 126–7) that I prepared … Continue reading