Too much lab work for blogging these last few days, but I thought I’d put out a blog entry with a photo. I love Oracle and platform technology, but I also fancy myself a bit of a chef.
The following is a photo of a dish I made some time back. It is a Wildfleisch Ragout a La Berghof with Chanterelle mushrooms and red cabbage. The plate is garnished with pear halves dressed with pflaumenmus and dill weed. The only thing missing from the picture is the Spaten Pils, but rest assured, it was on the table. Yes, it was all quite tasty.
The photo that follows is one of me heading off to “the market” to pick up the Wildfleisch-it was a bit of a hike (elevation 6089′ or 1855m), and I only get over there once a year.
Kevin Closson's Blog: Platforms, Databases and Storage 
Nice pictures. The food looks delicious, even though it was made in 2005. I feel hungry already. My wife would love having me cook something, but too bad, the only thing I can cook is “making a sandwich”. Have a good weekend!
Peaches with Pflaumenmus was news to me, i know them peaches with cranberries. However, given your enormous blog output (quantitative as well as qualitative) you certainly should have a second plate as well 😉
Guten Appetit!
Ihe,
No, not peaches, pears (Birne). Since the Pflaumenmus is semi-sweet and a bit spicy it makes a perfect garnish for game. The Berghoffer Ragout stews at 190F for over 8 hours in 3 pounds of mushrooms, sweet white wine, butter and onions. I’m going to have to go check the freezer to see what’s out there! Also, thanks for granting me seconds! 🙂
one word:
YUM!