I’m in love with my jelly silicon muffin pan. Muffins pop out of them with barely a tap, and muffin varieties are a territory that seems endless in scope.
I really wasn’t sure what to do with all that cheddar I hoarded back from Tillamook. When the nice lady working at the factory’s store told me that the cheese was indeed transportable as long as it was unopened, I went apeshit and got a few blocks, forgetting that the only thing I really do with cheddar – and I only eat the sharpest of the sharp white – is slice it up and munch on it with wine, or … Read More
This was a really simple way of using up some chicken I had roasted the other day when it was raining. I’m not sure why that makes sense, but buying a whole chicken and sticking it in the oven with herbs and lemon tucked under its skin was simply the answer to a not very gentle evening’s weather, after a not very relaxing day at work. The little bugger didn’t have very much meat left on its bones after some … Read More
Are every woman’s two best summer pals. The kind of friends you forget to call once the season’s over, and almost, regrettably, forget they exist by the time it starts over again. Then you call them like it’s their job to hang out with you, all at once. Poor young pickles and cold sesame noodles! You don’t ever bring them out with you unless you’re going to a barbeque. You are so very selfish.
Fresh corn on the cob that squirts you in the face when you snap it in half is just what I was in the mood for when I went to the Fairway Market in Red Hook this weekend. Unfortunately, the two ears I’d gotten with the thought of making corn chowder stayed in my fridge for two days. By Monday it was pretty clear that I wasn’t going to make a hot soup in August, as much as I could … Read More
The great thing about summer is that I can buy produce, well fruit at least, outside my office building from a fruit stand vendor. I have no idea where he trucks his fruit in, but it’s probably somewhere closer than where the average grocery store gets them given how firm and juicy the fruit is. And I love seeing them use those simple scoop-bottomed scales–always so human. Although the figs looked tempting, I opted for some dark, ruby-red cherries because, … Read More
There are some moments when I almost believe that the New York Times Dining & Wine section reads my mind. And then I take a step back and realize, oh, it’s summer, so that’s why I was thinking of gazpacho, and that’s why the New York Times was, too. Still, before the article had even popped up, which compared two (admittedly unauthentic) recipes of the cold, crisp vegetable slurry, I had already consulted my food gods on the subject: Emeril, … Read More