Cheftimony Snack: Technology and the Road
“Also on the show, I rhapsodize about the final meal my wife and I had on our recent trip to New York.”
I have fingers crossed that today’s quick episode will find its way to Apple Podcasts and the other podcast directories. But it may take a wee while. I’m transitioning to a new way of publishing episodes and finding the ease of one-click publishing remarkably challenging. We’ll get it sorted, sooner or later, which will be great, because I’ve got some full episodes in the works that I’m excited to share! Via publishing. Eventually.
Mild complaints about technology aside, it really is quite remarkable. I’m typing these show notes in The Troller in Horseshoe Bay, waiting for the soon-to-depart ferry to take me across Howe Sound from Vancouver to my hometown of Gibsons. If it were slightly quieter and less crowded, I’d have recorded the episode here!
Also on the show, I rhapsodize about the final meal my wife and I had on our recent trip to New York. Porsena was the venue, and it was as good as I remember. Possibly better, which is saying a lot. I can’t wait to interview Chef Sara Jenkins of Porsena once she returns from Italy next month.
Dziupla gets another mention today because it’s where we went for amazing pierogies immediately after recording last week’s episode in Brooklyn. We also stopped by Doughnut Plant, again and again, but alas they never did have in stock their sourdough cacio e pepe doughnut. So of course we must return to New York…
For now, though, join me once again on the road… for this week’s Cheftimony Snack!