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Welcome - you probably want koplowiczandsons.com, my professional site.  Koplowicz.com is the personal family repository for all things Koplowicz.  I don't post much here any more, but check out my social links above (especially LinkedIn).

Blog

I Was Wrong

koppie
Turns out, I didn’t know what was going on.
 
To be fair, we were coming off of 8 years of liberal dominance.  The Republicans were in disarray.  All the conventional wisdom pointed to a Clinton landslide - even the polls did.  So what went wrong?  I don’t know; I’m going to wait for smarter people to try to answer that question for me.
 

"We have sinned against you by mocking"

koppie

We need to stop making fun of Trump.  No, I’m being serious.  I’ve been sitting on this for a while, but the bombing in North Carolina over the weekend showed me it’s time to say something.

Last week, I took a day off to atone.  It was Yom Kippur, the holiest day on the Jewish calendar.  During the Vidui, the Confession, I recited the following:

We have sinned against you by speaking perversely;

Stars & Bars: Wading In

koppie

There's been a lot of talk lately about the Confederate flag, how evil it is, how the people who wave it are all bad, and how it must come down.  I know some of those people who love that flag, and I feel bad for them.  I feel bad for them because society doesn't understand them, and society ignores them when they try to speak up.

Tuneup

koppie

This blog is different.  Can you tell?  Probably not, which was the point.

My web host did an upgrade, which broke my blog.  The truth is this is a good thing; PHP 5.2 hasn't been supported in a very long time, and Drupal 6 is very quickly approaching End of Life.  It was time to upgrade.

Daddy in the Kitchen

Cauliflower, Leek & Garlic Soup

koppie

This one gets a split vote: I loved it but Yelena hated it.  This is the kind of ultra-gourmet thing you'd see served at Gather (which is also a love/hate kind of place).
I actually hate cauliflower, but I loved this soup.  It's got a fantastic combination of flavors that work perfectly together.  I served it with the radicchio & goat cheese bruschetta and a chilled petite voigner.  Add some candles and mood music, and you've got an at-home date at an upscale restaurant.

Swiss chard

koppie

I love swiss chard and our local organic box always sends us some in the winter.  My standby is to steam it with butter and garlic, but that's what I do with all green leafy vegetables, and it does get boring after a while.  Enter this recipe from Simply Recipes (courtesy of Punchfork).  It's basically the same, but pan fried instead of steamed.  Gives it a nicer texture.  I kept the crushed peppers on the side because Yelena hates 'em but I love 'em.

Ginger Bok Choy

koppie

I love bok choy, dijon mustard, and ginger, so this ought to be a great combination right?  The problem: Yelena doesn't like mustard or ginger.  But guess what: she liked this recipe anyway.  She called it "good not great," but considering the ingredients, I call this a win.
Bottom line: Great combination of flavors = another great way to prepare bok choy.  I'll be making this again.

Roman Spiced Squash

koppie

This recipe is from another source that is unspeakably awesome: Inn at the Crossroads.  These people make food based on the phenomenal fantasy series by George RR Martin, recently made into an HBO TV series.  I don't know how I didn't notice this while I was reading the books, but they are redolent with descriptions of food.  Turns out that all these foods are pretty authentic for the early medieval period.  (Concidence?  You'd have to ask GRRM.)  Something else I never knew: we have Roman recipes.