I’m too tired to write much about our dinner last night; today was such a giant, frustrating waste of time that it has given me a new understanding of the phrase “wit’s end.” Those of you who stalk follow me on Facebook may have already read all about it, but suffice it to say that I drove 220 miles round trip to Brooklyn for an appointment that was canceled the very minute I arrived. There’s…
Year: 2009
Milo’s birthday party was Saturday, and I kept it simple: grilled chicken legs and farfalle tossed with homemade pesto, feta, and cherry tomatoes. And cake. A vanilla cake with raspberry filling and chocolate frosting that had a bulldozer on it. Which I did not make. I don’t do cakes. If you search very hard, you might find a blog or two out there that touch occasionally on desserts, but this ain’t one of them. I…
I always try to let the circumstances of a day inform the dinner that I make, incorporating as much foresight as I can in the from of procuring certain ingredients in sufficient quantity to feed whoever will be around. Then there’s the amount of time I have to actually cook, and whatever the season offers in the way of things that are fresh and perfect from the garden. In the case of today, Milo’s Grandmother…
Yesterday I drove to NYC and back in one evening- showing the apartment, and having a nice dinner at the Good Fork with friends who are planning their own restaurant- it’s nice to drive on empty highways, but arriving back home at 2 AM to find that I didn’t have my house keys and thus was forced to “sleep” in the Pilates studio so as not to wake my lovely wife was not the ideal…
The party will be on Saturday, but today was the actual day. So I planned a simple meal of his favorites, and yet which also allowed me to refine my favorite variations on a couple of standards. He loves lasagna (he used to call it “Za-zagna” when he was little, and the name stuck). Since I’m still tinkering with my version, I gave it another whirl that took full advantage of the season’s bounty. The…
It was a busy week, and it’s good to be back; it’s so clear, mild, and perfect here after the tropical heat and humidity. Despite the hard work, there were some good meals (and not a little time in the pool at my gallerists/hosts’ house). Initially, it was just me staying there; the other artists arrived later in the week. I had one evening to myself, so I rummaged around in the fridge to construct…
I’m heading off to Miami today for a show- I’ll be gone a week- so here’s the post of the ridiculously off-the-hook steak we had the other night to tide you over until I get back. It’s a perfect example of how the simplest ingredients can attain perfection when they’re properly sourced, grown, and prepared. In this case, a seriously badass steak and a bunch of just-picked vegetables. Sounds pretty average, right? But oh, what…
Q: What’s better than 40,000 filthy hippies in the Nevada desert? A: A raspberry mocha custard tart with a red wine glaze. Don’t believe me? Check this out: Now, if you haven’t yet, please go here, find “Cookblog,” (currently at #3) and bestow upon me some hats. Allow me to suggest five as a nice round number. Your appreciation will make a difference, and I thank you for it. As I said, the family went…
OK, so I have no idea how I ended up in a blog popularity contest with the most popular food blogs in the world, but I’ll take it. If you haven’t already, and you are so inclined- on the basis of, you know, liking this blog- please click over there and lavish me with hatty appreciation. If I can get my traffic to a respectable level, it will be ever so much easier for me…
Some kind soul nominated this here blog for an awards-type competition. So if you like what you read here, why not click over and vote (come on, gimme 5 hats) so I can build enough traffic to get a book deal for something that I’m working on. I have no idea who nominated me, but thanks. Not sure what the deadline is, so be skippy. If I win, I will send you BACON. Tonight, continuing…