Sour Cream Lemon Pie

I only recently discovered the cream variety of lemon pie as opposed to the meringue. This one isn't layered like a meringue is, but you can still throw some whipped cream on top anyway if you like. The filling itself is richer and creamier.  I'm in love!

Mushroom Heaven

Cooking is an art, a form of self expression, which feeds both the body and the soul.  One of my favorite hobbies is cobbling together bits and pieces of different recipes into something better than any of the originals.  Following the jump is one such astounding success.

It takes a good 2 1/2 hours to make this beast, but it feeds me for a week and tastes like I'm eating at a 5 star restaurant.  I think I've died and gone to heaven just about now.

This can be turned vegetarian by using vegetable stock instead of chicken broth and using extra fresh mushrooms and eggplant in place of the chicken.  To go full vegan you'd need to find some sort of alternative to cream.  I'm not sure what in particular that would be, though.

The Joy of Free Feet

One of the things I did not expect when I made the decision to try out the barefoot lifestyle was the childlike sense of freedom that I have rediscovered. It has been an amazing journey, and one which is not yet over.

Sketch Dump

Sketchbook scribbles!

Booyah Shed & Grill

My mother's side of the family has always nurtured a love of food.  Growing it. Cooking it.  Eating it.  It's as much a part of what the Nitkas are as football is a part of Green Bay.  I remember one of my three uncles for the huge gardens he's always kept.  I remember another of them for the bees he keeps and the amazing wonders of raw honey.  But neither of these is the one that I'll now have to start calling Chef.  That would be the third and final brother, the entrepreneur of the family, Uncle Dan.

This January I had the pleasure of visiting his brand new restaurant up in Wisconsin.  So strap yourselves in and come for a ride!  There will even be pictures.