About me
We love to cook and eat, talk about cooking and experiment. We've been known to have an extensive discussion about dinner while eating lunch.
We boat a lot and love spending lazy weekends swimming, reading and of course cooking.
Our home is in the foothills of the Cascade Mountains, below Mt. Bachelor. Which means our growing season is short, but intense because of the weather and very long daylight hours.
My Favorite Foods
Favorite meals? The one I am preparing next. I have worked with many great chefs and love to tweak a recipe to make it perfect for TODAY. Ingredients and weather change, as do our moods, which means that each time you make the same recipe it will be slightly different.
Ok, the BezonianBob Ingredient Rant:
EVERYTHING should be as fresh as possible. As in, the mint in my mojito may be stronger than your store bought because I grow some intense mint. For everything that is usually considered a main ingredient (beef, chicken, fish, cheese, etc.) we almost always know the producer by name. In fact, often we have driven out to their ranch, farm, whatever, and bargained for what we are cooking.
Grilling: This means over a wood fire. Period. If you are using gas, go back in the house cause it's the same thing. If your grill does not have a thermometer attached, use a hand held or digital remote.
BezonianBoatDrinks: Check out our blog for some of our faves. Here is a simple sample.
Mix 2oz Bushimills Irish Whiskey with 4oz. Simply Lemonade. Pour over ice. This is a boat drink that seems to get us through many warm June afternoons. Swim if you dare. Hey, it will wake you up!
Chicken breasts should be organic, free range, very thick. I love a big breasted bird! Typically, the breasts we use to grill are about an inch and a half thick. These are the progeny of the incredible organic eggs we get from our friends.
Website
http://bezonianbob.blogspot.com/
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