Author Archive for brunosdream

Reykjavik, Iceland and Greenland from Above

I was lucky enough to spend a day and a half in Reykjavik, Iceland for work not long ago. We had decent weather for early spring – it would snow for 15 minutes, then the sun would break through the clouds. We joked, saying, “If you don’t like the weather, wait 15 minutes .” :-)

We wandered the city, which is small and very walkable, finding several nice places for food and drink. If you’re in Reykjavik and get hungry, I recommend trying Saeta Svinid Gastropub, Salka Valka – Fish & More, or  Bryggjan Brugghus Bistro and Brewery. All have great atmosphere and deliciously prepared food.

While flying back to the US we had amazingly clear views of Greenland!

Here are a few photos of our walkabout and flight over Greenland:

Reykjavik1

Reykjavik2

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Reykjavik8

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Greenland1

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Greenland4

Cheers!

Bruno

Aerial San Francisco and Crater Lake

SF aerial1 4-20-18

SF aerial2 4-20-18

Crater Lake 4-20-18

On our descent into San Francisco from Sun Valley, Idaho, I snapped some beautiful photos of downtown San Francisco. Then, as we were flying up to Boeing Field in Seattle, incredible views of Crater Lake in Oregon made their appearance… snap!

Happy Landings…

Bruno

1989 Chateau Margaux

A great wine deserves a great meal to go with it!  On the menu: Filet mignon w/ shaved black truffles and a merlot/porcini sauce; rosti potatoes; roasted Brussels sprouts w/ agrodolce. For dessert: Frost Bitten Ice Riesling w/ assorted cookies and Brie.

wine dinner2 2017

wine dinner1 2017

brie wine dinner 2017 (Brie)

Cheers and Happy Holidays!

Bruno

Thanksgiving 2017

I hope everyone had a wonderful Thanksgiving. I definitely did! My friends M + B invited me over for a delicious feast. I contributed shredded Brussels sprouts w/ chestnuts and applewood smoked bacon. Additionally, I brought some cupcakes from Jilly’s. The flavors I chose were Reese’s chunkage, pumpkin pie, apple pie, turtle cheesecake, Oreo pie and sweet potato pie. The feast also consisted of a perfect turkey, gravy, mashed potatoes, green bean casserole, stuffing, and salad. My belly was very satisfied! Here are a few photos from our gluttonous evening: 

Jilly's Cupcakes

Thanksgiving1 2017

Thanksgiving2 2017

Thanksgiving3 2017

Thanksgiving4 2017

Thanksgiving5 2017

Here’s to good friends…

Bruno

Garden Bounty

garden bounty 10-14-17

Harvested on 10/14/17. The pile of basil on the left is now a big jar of pesto waiting patiently in my fridge for some pasta!

Happy Eating!

Bruno

Rainbow Over Chicago – 10/7/17

Chicago rainbow 10-7-17

This is what I saw after my early dinner in Chicago last weekend. I guess my pot o’ gold was the wild mushroom and roasted garlic pizza I had at Bar Siena that evening!

May all your days be golden…

Bruno

 

Garden 2017 – Update #1

Well, here it is mid-season and the garden is doing so-so. Once again I’m having problems w/ some tomato plants. The San Marzano have all but died and the Cherokee Purple are producing but are on their way out. I discussed this w/ a fellow gardener and they suspect the plants have a fungus. The rest of the tomato plants are doing fine at this point.

The basil, chard and jalapenos are all thriving. My other herbs probably need to be moved to a sunnier spot next spring. The tree they are beneath has grown quite a bit and is shading out the sun. I may move them next to the zinnias which get tons of afternoon sunshine.

As you can see in the photo of what I harvested yesterday, it looks like there’s salsa in my future!

Photos snapped on July 30th:

garden1 7-30-17

garden2 7-30-17

garden3 7-30-17

garden5 7-30-17

garden4 7-30-17

garden6 7-30-17

Good eats and garden treats…

Bruno

Garden 2017

This year’s garden… seeded on April 1st and transplanted on May 22nd. To insure better success I picked items that have done well in past years and omitted items that have not thrived in my yard.

For tomatoes, I chose Cherokee Purple (4 plants); Black Krim (4 plants); Speckled Roman (2 plants) and San Marzano (2 plants). I decided to only plant chard – Bright Lights (4 plants) and 5 Color (4 plants), and to omit kale because of worm infestation in past years. For hot peppers, I chose Early Jalapeno (6 plants).

As you’ll notice in the pictures, I rotated the location of everything in the enclosure because last year I had many tomato plants die or fail to produce. Hopefully the crop rotation will be helpful in reducing or eliminating this problem. After the final lettuce harvest I tilled the soil and put the tomatoes in that spot.

After heavy rains in April and May we finally have dryer weather. So far, all the plants are thriving in their new locations. My zinnia seeds were almost washed away by the heavy rains, but fortunately they are doing well. In the wildflower patch next to the enclosure I supplemented the area w/ a pack of perennial seeds called “Perennial Bloom”.

My herbs, especially the sage, suffered from the cold snap we had in early spring. I added a Greek oregano plant as well as a species of lavender that does well in Missouri. The older lavender plants did not return. Only Genovese basil was seeded this year in the pots in the enclosure. Some of the seedlings in the largest pot were eaten by something early on, but the surviving seedlings are doing well at this point.

Photos taken on 6/21:

garden1 6-21-17

garden2 6-21-17

garden3 6-21-17

garden4 6-21-17

garden5 6-21-17

garden6 6-21-17

garden7 6-21-17

Happy Summer Solstice!

Bruno

Sourdough Boule w/ Flax & Sunflower Seeds

A new bread for a new season. This bread is a keeper… nice crunchy crust and an airy, chewy crumb. The seeds added some nice texture too! I used the same recipe as in my previous post on rye pain au levain but shaped it differently and exchanged the rye flour for equal parts flax and sunflower seeds. I made one large boule and baked it for 52 minutes (internal temperature reached 206 degrees F).

I experienced the same problem w/ the bread bursting at the seams and distorting the shape from the excellent oven spring. Next time I’ll try making 2 smaller loaves to see if this resolves the problem.

sourdough boule with flax and sunflower seeds1

sourdough boule with flax and sunflower seeds2

Happy baking…

Bruno

A Great Wine and a Great Meal

sardella1 The vino

sardella3 Spice roasted chicken w/ charred Brussels sprouts

sardella2 Bavette steak w/ hasselback potato

I’ve been wanting to try the roasted chicken at Sardella ever since they opened last November. The chef rubs the chickens w/ rice koji and chills them overnight which makes the skin crispier and the meat more tender. My friend had the bavette steak.

I’ve been saving the wine for a few years to let the tannins mellow out.

The evening was one to remember!!

Cheers and bon appetit…

Bruno