Last week: sea beans. Why did nobody tell me about them before this? I’d only heard of them on Top Chef, before. This week: squash blossoms sauteed in butter, with salt and pepper. I’ve had’em stuffed with goat cheese, but doing them this way was way simpler and let us actually taste the squash flavor. [...]
I’ve got all four stove burners going (artichokes, grill-pan (asparagus, marinated tofu), quinoa, and lemon-butter) the mini-oven running (broccoli), music playing, Kate to share the meal with me once it’s done, and a glass of red wine in my hand. I’ve missed this So Much.
Via the inimitable Warren Ellis, of course.
Went out with friends Saturday night; I’m trying to reserve one night a week to do something social, just to take my head briefly away from journalism. We went back to Szechuan Gourmet. Most of the things we ordered were excellent, but one thing that Brian ordered near the end of the meal (a dish [...]
This is the lid to a food processor. Note the teeny hole in the center of the, er, plug piece. If you put an egg yolk and a squirt of mustard and some salt and pepper and a scant tablespoon, combined, of lemon juice and vinegar and maybe a smashed up garlic clove into the [...]