French confiserie and, in particular, making Nougat de Montélimar (a.k.a., nougat blanc, or torrone in Italian) has become a minor obsession and happy diversion of mine. At every step of the process the substances involved are quite beautiful, and the end result has a sublime taste and texture| Ryan Norbauer
I have undertaken many self-guided Lovecraft-centric perambulations in Providence, and I recently expanded my dossier on the subject thanks to pointers received at the scholarly HPL conference held in the city in 2013. The notes that follow are the culmination of those researches and explorations. If the avid Lovecraftian were| Ryan Norbauer