The Blork Blog

Kinda like that other one, but homemade.

Toasted and lightly buttered whole wheat English muffin, free-range egg, lait cru aged cheddar cheese, Italian pancetta, and a touch of Dijon mustard.

I booked a few train tickets online yesterday, through Trenitalia’s Web site. It occurred to me that because of the Internet a lot of things are way easier now than they were even ten years ago.
I booked Rome to Venice without a hitch, and a while later went back and booked Florence to Rome. Easy […]

One of my big regrets is that I have achieved my present age and have not managed to become famous. It’s my own damn fault — I never figured out how to play that guitar, and I can’t even sing “Happy Birthday” in tune. My novel is still just a bunch of fuzzy ideas, none […]

Chicken with Blork’s Own Chipotle Sauce
I found this recipe in a book about chili peppers and decided to give it a go (with a few modifications). The resulting sauce is very brown, like a mole, although the pictures in the book made it look as red as Heinz Ketchup.
It takes a little while to make […]

Yesterday morning, Martine declared that she would make dinner that night. She’s a good cook, but she doesn’t get to do it very often, because, well, she spends her days writing movies while I spend mine writing marketing crap. So I’m more in need of a creative outlet.
Fine. I came home from work and stumbled […]

SPOILER ALERT! WARNING… HERE BE SPOILERS!
A couple of weeks ago, Pat wondered if 24 had finally jumped the shark. Then, just when the show seemed ready to capsize, Serge pointed out that Kiefer Sutherland has signed on for three more years.
I’m not sure where I stand on the issue. I’m a big fan of […]

This is an adaptation of a recipe I found in one of those healthy eating magazines. It called for low-fat cheddar, but in my experience that stuff just tastes like plastic, so I used regular cheddar. I did, however, use whole wheat penne, and a fat-reduced version of cream of chicken soup. In this case, […]