Month: July 2008
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I have this thing about fruit. If it's fresh – and good, you know, the kind that simply glows with flavor, zings on your tongue – then all I can do is eat it fresh and raw, out of hand. Cooking it feels like I'm spoiling the whole point. Jams, pies, compotes – they're more…
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Ben’s sister gave birth to a lovely little Spanish-American monkey of a boy two days ago, at least as far as we could tell from the blissed-out sound of her voice and the blurry images of an adorable wee baby face on the webcam. We’re counting the days (hours! minutes!) until we get to snuggle…
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It takes a particular breed of nut to roast peppers when it's 93 degrees out and humidity hangs in the air like the fug in the monkey house at the zoo. Am I such a nut? Apparently, dear reader, I am. Here's the thing. I wanted to get rid of some walnuts that have been…
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Drowning in greens! Send help! Beet greens, collard greens, turnip greens, Swiss chard, they’re overflowing from my fridge like some kind of sturdy green tidal wave. A long weekend in Maine and a few nights out on the town has allowed the wholesale takeover of my crisper drawers and imbued me with an increasing sense…
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With apologies to William Carlos Williams: This is just to saythat I am not immuneto kitchen disasters Lest you thought otherwisewitness this breadmade with such naive delight It is terribleso hardand so flat (This rose just fine during the first proofing stage, and it seemed to be doing fine towards the beginning of the second…
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We were up in Beacon this weekend with a group of friends, staying at Ben’s mother’s house. It was rainy, rainy and warm, on Saturday, and then sunny on Sunday. While the rest of the group slept on Sunday morning, I showered and quietly padded out of the house to walk down to the Beacon…
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Let me indulge in some gentle proselytizing today, yes? I’ve just come home laden with plastic bags and I’m feeling chatty. Have a look at the collection of fruits and vegetables that I picked up today from my CSA drop-off point at a church here in Queens. We’ve got a bundle of sweet carrots, a…
The Wednesday Chef 