December 5, 2009 Supplemental, originally uploaded by kitchenbeard.

Headed to the company holiday party. Am I old enough to pull off a bow tie this year? We shall see.

Daily: December 5, 2009, originally uploaded by kitchenbeard.

Trying to remember what I needed to do today, but enjoying the thoughts from last night instead.

New Message, originally uploaded by kitchenbeard.

The fog took it's time burning off today. As I ran out during lunch to bolster the retail economy, the sun and the fog drifted between the towers of the financial district. Have to admit also that I took this with my phone and I'm surprised it captured the contrast in the shadows.

December 2, 2009, originally uploaded by kitchenbeard.

Sometimes it's just easier to drop the laundry off at the place on the corner, come back later and have it clean, folded and ready for me. At times its comforting to just know I don't have to do it.

Daily 120109, originally uploaded by kitchenbeard.

Walking to work I saw these piled up on the ground. While yammering on a conference call with one hand, I took this with the other.

11302009, originally uploaded by kitchenbeard.

I complain that I don't get enough time with the camera. Yet I bought the G11 so I could have an "everyday" camera and I haven't made use of it. Shame on me.

It's time to practice the discipline of a daily photo. It will teach me something along the way I hope. For now, I'm eating dinner and looking at the website of man I admire.

Waiting, originally uploaded by kitchenbeard.

Just a quick shot between putting one thing in the oven and pulling another out. I'm actually ahead of schedule. Happy thanksgiving to everyone.

Sausage and Herb Sauce Over Bow Ties, originally uploaded by kitchenbeard.

Sausage and Herb Sauce Over Bow Ties

4 oz pancetta
8 oz sweet fennel sausage
4 tennis ball sized yellow heirloom tomatoes
1 bunch parsley
1 bunch basil
1 bunch sage
4 large cloves garlic
Approx ¼ cup sauvignon blanc
2 oz goat cheese
4 oz bow tie pasta
Olive oil as needed
Optional parmesan reggiano for grating

1)Cut pancetta into ½ inch cubes. In a deep skillet or duch oven, heat some olive oil till it shimmers and then add the pancetta.
2)Cut open sausages and remove filling from casings. Discard casings. When pancetta begins to brown add sausage meat and continue cooking over medium heat until both have released their fat and are browning.
3)While meat cooks, trim stems off herbs. Add all herbs to bowl of food processor with garlic, one of the tomatoes diced and a little olive oil. Puree until it turns into a paste. It doesn’t need to be uniform.
4)Dice the rest of the tomatoes roughly and add to the pan. Stir quickly making sure that the meat isn’t burning. Use the natural tomato juices to deglaze. Add the herb mixture. Mix well and then add the wine. Reduce heat to a simmer and allow to reduce. The sauce may be very oily looking.
5)Cook pasta to barely al dente in salted water.
6)When pasta is done portion into three or four bowls and top with sauce. Add some crumbled goat cheese to each. Also serve with parmesan reggiano if you wish.

Gay Halloween, originally uploaded by kitchenbeard.

Me on the right