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!!!

8 Aug

Well lookit that! I can grow tomatoes!

We just got back from a whirlwind 18-hour trip to Wolfeboro, N.H. (More on that later. What a trip!) and this is what we found waiting for us.

My mind reels … Pasta? Salad? BLTs? Eat them one-by-one out of hand?

Click through to see who’s who. And feel free to share your tomato triumphs and ideas in the comments.

And for more on the tomato chronicles click here and here.

Dare

13 Jul

There’s something I dare not speak of.

You see that up there? And then do you see the other thing? I can’t, I just can’t. After last year, I just dare not speak of it.

And then there’s that other plant. You see that? You see all those?  Ugh, I can’t. I just can’t. I can’t talk about it.  I just sit and fret and chew on my nails and check the weather obsessively.  Ugggggh.  I can’t stand imagining another year of failure.

So! Let’s concentrate on the things I can talk about. Like garlic, turnips and cherries.

Stuff & Things

27 May

There’s been so much going on this May, that I haven’t been able to tell you about all the things I have wanted to.  So here we go!

First up: Eggplant Soup. Yes. Eggplant. Soup. If you thought squash soup was weird, you’re going to think eggplant soup is bonkers. But you’ll be wrong.  It is delicious.  I first tried it at Destino in Chatham, and then Mexican Radio in Hudson had a version of it, and then it was a special at Destino again.  And though it was different at the two Mexican restaurants, it was delicious at both.  It is silky and yummy and very, very easy to make at home.  Grill or roast a few eggplants, caramelize some onions, add some broth, puree and add creme fraiche, crema or heavy cream to your taste and garnish with a little salsa fresca and a squirt of lime.  Yum!

Next: Sifting. We’ve been doing a lot of this.  First I had to sift the compost pile.  Twice.  And then there was the tomato garden, which we’ve been sifting for weeks now. But it’s almost done, to the point where I was able to make some beds and plant some tomatoes (though I’m not sure they’re going to make it, they were all kind of weenie, and it has been hot Upstate this week). And then there was flour.  I made pancakes from scratch for the first time ever a few weekends ago, after an aerobic spate of dirt sifting.  I don’t know if I was just very hungry ofrif these really are the best pancakes ever, but I’m going with the latter.  Sadly, I left the recipe Upstate (it’s, naturally, from Amy Bess Miller’s The Best of Shaker Cooking) so if anyone has a copy laying around, email me the recipe for Apple Pancakes and I’ll post it here. *

Cluck cluck! Head below the jump for a favorite farm and a very cool old diner.

Well Wed (And Fed)

5 May

Well, hi there everybody!

I’m back. Another year older and with a new prefix: Mrs.  It feels amazing! Can I say “Best Spring ever?” Yeah, I think I can.

I have no idea how much you want to hear about this whole wedding thing, so I’ll try to keep it to one thought: Getting married is awesome!  I know you’re going to think I’m crazy, but I was really dreading it. I have no idea why. I saw it as an ordeal that needed to be survived.  I was dreading our parents meeting. I was dreading the emotional bomb that the ceremony was going to be. I was dreading the reception and dinner.  Turns out, I’m a freak.

Our parents seem to genuinely like each other, and while I did find the whole thing incredibly emotional (I was so busy crying during the ceremony I have no idea if it was emotional for everyone else, but I think it was) I felt so light and bright and buoyant afterward. And then it was time to eat, drink and be merry. And eat and drink and laugh we did.

There was champagne and beautiful Burgundy. A pretty little salad, a perfect pea soup, lamb with ramps, mint pistou, spring vegetables and roasted potatoes and raspberry cake with lemon curd and buttercream frosting.  There were stories and tales and even a few toasts.  My bouquet was full of tulips, anemones, hydrangeas and sweet peas.  It was as springy as Spring can be. It was the perfect way to start a new life.

A return to cooking, below the fold.

Down To Earth

12 Mar

Apparently getting engaged makes me tongue-tied.

Or maybe getting engaged has given me so much to think about and so many things to do that I haven’t had the time to write.  Or cook.  But that’s also because suddenly everyone wants to take us out to dinner: friends, relatives, everyone.  It’s really nice–a whirlwind really–but I also can’t wait to sit back and relax a little bit this weekend, to roast a chicken a la Jacques Pepin, and maybe bake a loaf of bread.

But, before I do that (lest I sound ungrateful) I’d like to say a big, hearty and heartfelt thank you to each of you for your kind wishes and enthusiastic yays! You’re the nicest group of people to ever gather here at this little website.  Thank you all so much!

There are so many details to iron out, but since I’m sure you’re all just like the friends with whom I speak day-in and day-out, I figure you’d like a few details, too.  So here’s what I’ve got: We’re going to do a civil ceremony soon, like, the end of April soon.  Just our parents, my step-sister and her family and maybe Isaac’s sisters.  And then in September, we’re going to have a big party in our backyard up at the house!  Barbecue! Bocce! Croquet! Local beer! Finger Lakes wine! Laughter! Dancing! Smiles!

It’s going to be great and I can’t wait, but, it’s still incredibly overwhelming.  So in an attempt to bring things back down to earth a little bit, I’d like to talk about something very mundane: steamed potatoes.

Below the fold? More on steamed potatoes! Oh, and that whole wedding thing, too.

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