My name is Moe. I'm in Portland, Oregon, smack dab on the Left Coast.
I'm a Danish/German ex-pat and I dabble in a lot of cuisines. I mean I am pretty serious in my ways, but I don't want to get hoity-toity or anything.
I owe a lot to Meathead and his efforts, and the cash I threw at him to be able to make this post barely seems like just dues. I'm getting merged to a red-headed wonder next May, and without this website, we wouldn't have chosen a pig-pickin' at our reception, let alone known what to taste for while vetting a caterer's pulled pork. The recipes didn't hurt in getting the ring on her finger, either. I cop to it.
I would love to say a lot more, but a great man once wrote "a beginning is a very delicate time" and I am not doing that justice at all. I guess I am not the indoor-voice type.
IN FUMO, VERITAS!
(Sorry if I used Latin like a shop broom just there.)
EDIT: Oh I just had to add that I like to make the woman a breakfast of fresh pita bread with za'atar and labne in the morning, but my preferred breakfast is in my icon: a dram of Old Danish with havarti on rygbrod, followed by another dram. And then another dram. And maybe one more...
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