Looking down a microscope at thin sections all day won’t only strain your eyes, it’ll also eventually make your stomach growl. Thankfully, I’m not only a mineralogist, but I’m also a bit of a foodie and a reasonably decent cook too (that is, my kitchen repertoire extends well beyond pouring cereal and milk into a bowl, microwaving a frozen TV dinner, and boiling water).  So check out some of my favorite home-cooking recipes and DIY foods, paginated individually under the recipe sub-tab.

(The recipe list is a bit sparse at the moment… sorry about that.  I’ll be “beefing” it up soon… 😉 , and adding photos too).


slow-roasted duck quarter for one

duck & wild mushroom risotto

extra thick & creamy yogurt

Frank’s “forage Tucson” amaretto sour