Month: June 2007
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The Management would like to inform its readers that the author of this blog will be, until further notice, incapacitated after seeing what is sometimes referred to as the "common" house mouse in her kitchen, though she adamantly insists there is nothing common about it. It is quite a miracle that she is now able…
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Instructions for a hot day: 1. Go to a bar and have someone pour you a cold wheat beer. Drink it while beads of moisture collect on the glass, cooling the palms of your hand each time you take a sip. Sit in the window of the bar so you can see your fellow citizens…
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(Oh dear. This is awkward. I think I'm going to write this entire post in parentheses. You know, to mitigate the awkwardness. If it's in parentheses, then it's still sort of just a thought in my head and not an entirely un-take-back-able statement. Right? I don't know. Lord help me.) (So here's what happened. Last…
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Nostalgia for the Italian countryside is all well and good, but some things can happen only in New York. Consider this: walking down 17th Street at dusk last night, I saw a group of people clustered in front of a rug store. As I got closer, I heard strains of choral music and before I…
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Things that have made me happy in the past few days: 1. Molly Stevens’ book about braising, which I’d requested from the library, oh, six months ago, was finally released to me this week. (Granted, in June hot June, so the idea of braising seems entirely perverted at this moment, but still! I can ogle…
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It's always so difficult, isn't it? To find yourself on the wrong end of a holiday, trying desperately to remember the sight and texture of everything that had been in front of you just hours before: the glint of sun on the acacia leaves, the tiny lizard shimmying along the terracotta patio, the sweet-smelling breeze…
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Well. So. Hmm. I was going to tell you all about a peppery pineapple chutney that Florence Fabricant wrote about a few years ago that I made earlier this week as an homage to the deliciously fresh pineapple salsas we ate in Bermuda, but it turns out that’ll have to wait. I’ve got a plane…
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Sometimes, the best recipes are really more instructions rather than recipes – instructions that manage to entirely change the way you think about food. Like when you learn that sprinkling flaky salt on a sliced tomato wedge will transform the taste of the tomato in your mouth. Or that a drizzle of good olive oil…
The Wednesday Chef 