What Noisy Cats Are We

My life, in a nutshell.

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Finally, a great Buffalo News article on coffee nerds!

January 25th, 2012 · Food

I’m a proud coffee nerd, even considering starting to roast my own.  The Buffalo News (perennially late to everything in a perennially late to everything city!) has a good article today about local coffee nerds…   I grab my beans over at Premier Gourmet currently and plan to even after their planned move (over to Amherst).

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Great news for fans of thin crust pizza in the Buffalo area!

January 25th, 2012 · Food

One of my favorite pizzas in Buffalo is made at Romeo & Juliet’s. We go to the one on Sheridan in Williamsville, but the pizza (and rest of the food) is just as good at their Hertel Ave. location. Gwen has reviewed it on Yelp, as have others of course. Well, great news! They have opened up a new location. The new one is technically in Tonawanda but still on Sheridan Drive. I hear the pics make it look really nice inside. Their pizza is Neapolitan style, with a thinner crust than much of what you find in the Buffalo area. It’s no Emma’s Pizza thin-ness, but still really nice. Great flavor – always baked well, and with good ingredients. Check it out. http://tonawanda-news.com/feature/x1456425899/Romeo-and-Juliet-s-opens-new-location-in-Tonawanda.

p.s.  Yaay I just got my 2012 Yelp Elite badge!

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Twitter Weekly Updates for 2012-01-22

January 22nd, 2012 · Uncategorized

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Twitter Weekly Updates for 2012-01-15

January 15th, 2012 · Uncategorized

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Twitter Weekly Updates for 2012-01-08

January 8th, 2012 · Uncategorized

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Twitter Weekly Updates for 2012-01-01

January 1st, 2012 · Uncategorized

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Twitter Weekly Updates for 2011-12-25

December 25th, 2011 · Uncategorized

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My kind of holiday music…

December 19th, 2011 · Music


David Bazan covers “Just Like Christmas” by Low

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Twitter Weekly Updates for 2011-12-18

December 18th, 2011 · Uncategorized

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Challah!

December 18th, 2011 · Food

I think this is one of the best proofings I’ve had with Challah to date.  I cheat a little, as my new awesome stove has a ‘proof’ button that keeps the rising dough at a constant, slightly elevated temperature.  If only the oven had a ‘steam’ cycle, but alas I’ll have to stick with the heated pan of boiling water method.

Couple pics of last night’s Challah bake.  I use the recpie from (as usual) Peter Reinhart’s Bread Baker’s Apprentice.

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