Brian Ziman

@BrianZiman
80 Followers
101 Following
642 Posts

Building, Teaching, Giving.

Mostly post about #food, #Seattle, the #arts, and occasionally #travel. And #coding.

Pronouns: he/him ⚲P

Opinions are my own and do not necessarily represent those of any company or organization.

Brian ZimanMar 6
NorwesconMar 5

It's here! Our full schedule for #NWC48 — every panel, dance, workshop, and everything else we offer for a full weekend of geeky goodness! (Well, _almost_ everything; our game schedule is still on the way…but coming!) Now available on the web, or download ePub or PDF copies, and the Guidebook app is coming soon. Only one more month to wait!

Dive in here: https://www.norwescon.org/con/schedule/

Brian ZimanMar 3
The best thing about being a grownup, is I can have Thanksgiving dinner in March, if I want to. Quail, hash brown casserole, candied sweet potatoes, green beans with bacon and onions, a pan sauce, and home made baguette. All from fresh ingredients from #PikePlaceMarket. #cooking
Brian ZimanFeb 26
So glad to be home to #Seattle, and my kitchen and #PikePlaceMarket. I present (the remaining three quarters) of my grandmother's "meat pie" - basically a biscuit-topped beef stew. #cooking
Brian ZimanFeb 15
Happy Lupercalia! #tst
Brian ZimanJan 28
I got to taste an 1894 Cognac at The Doctor's Office in Capitol Hill tonight! #Seattle
Brian ZimanJan 17
@Mastodon why am I seeing posts in my feed with hashtags I've muted?
Brian ZimanJan 9
Trans RescueJan 9
We've heard trans people fleeing the USA called 'cowards' in the last few hours. For the record, most TR volunteers are refugees. And we've had staff jailed, beaten, and tortured many times.
What we do is dangerous.
Show threadBrian ZimanDec 27
Ode to Duck, sixth and final course: Duck egg creme brulee. #cooking
Show threadBrian ZimanDec 27
Ode to Duck, fifth course: seared duck breast with the shallot port sauce, duck fat fried potatoes, steamed broccoli, and some brioche and butter. #cooking
Show threadBrian ZimanDec 27
Ode to Duck, fourth course: Foie gras with a shallot port reduction, and toasted brioche. #cooking