It was a rough week for the boy, I’m afraid.
Weekend breakfasts, brought to you by Zabar’s
A few weeks ago, I made a Dutch baby pancake for breakfast and learned from Audrey in the comments section that lingonberry jam is a terrific addition. So when I found myself at Zabar’s last Sunday (my first time!) after brunch with Gil’s family (another first!), I made sure to look around their jam section for a jar. I chose between three brands, which was such a luxury.
And Audrey was oh, so right — the jam was a perfect accent to the pancake. It melted into the butter and lemon juice and turned into a sweet & tart glaze and oh dear lord I really need another one right this second…
Deep breath. And moving on…
Because I didn’t know when we’d be coming home or after how much walking last weekend, I didn’t want to get too loaded down at Zabar’s. It was tough, but we left with only a few precious items. In addition to the jam, I picked up a smallish container of truffle butter because I could almost taste the shirred eggs I’d […]
Bellybellybelly
lf you’ve spent any time at all around these parts, you’ll know that I haven’t historically concerned myself with superspecial high-end ingredients. I do what I can, but if it’s a question of getting in the car and driving to Whole Foods in north Jersey traffic for something decent or just down the street for passable, I’ll admit to the laziness that so grips me.
But. During my dinner with Claudia of cook eat FRET fame, we discussed this very thing and I realized there’s absolutely no reason for me to live this way. I’m a food (for the most part) blogger, found my first NYC apartment online, met my roommates that way, and even met my husband online ferpete’ssake! Why wouldn‘t I think to order better-quality ingredients online? Clearly, I have a brain defect.
So order online I did. Looking for organic meat purveyors in the area, I found Fossil Farms and sat drooling as I clicked on page after page of meats both exotic and commonplace. They don’t have a store front, but that didn’t deter me; I contacted their customer service department and was assured we could pick up […]
It’s a celebration!
On his two-week anniversary of coming to live with us, Rufus celebrated by tear-assing up the stairs! It’s a huge accomplishment.
Broccoli binge
Suggestible? Me? Why, whatever do you mean? Sure, my sister-in-law Jane sent a link to a roasted broccoli recipe that featured lovely charred stalks of broccoli bathed in garlicky olive oil a couple of days ago, and I whipped up a batch last night, but c’mon. I’m a woman of ideas … options … and strong cravings coupled with OCD, as it turns out.
I didn’t feel like making a bunch of other stuff for dinner, too, so the broccoli was the featured player. I made a little extra garlic oil at the start, boiled up some soba, toasted some pine nuts, and tossed the whole thing together for a quick and somewhat light meal (if you ignore the vat of oil). It was just a tiny bit bland, so I broke out the sriracha, which is excellent on all manner of foods, but especially noodles, which just drink it in.
recipe after the jump
Bloomin’
The amaryllis bulbs I planted a few weeks ago have bloomed. Thanks again, Deb — they’re just gorgeous!
Chickpea & spinach curry
Keeping with our decision to eat mostly meatless around here, I turned to the meat of the legume kingdom for dinner tonight — the chickpea! What? You’ve never heard of that? Anyway, I just love ‘em; they’re one of the few beans I really don’t mind eating canned, mainly because I’m too lazy/scatterbrained to get my act together and start cooking the dried ones a full month in advance.
I’ve been thinking back to one of Anthony Bourdain’s visits to India this past week. He dined at a vegetarian restaurant and said if the states had such incredible vegetarian food to offer, he’d have no trouble respecting the lifestyle (or something to that effect). So I got myself in the kitchen tonight (after blocking the entrances with baby gates to keep the boy out) and made a nice little curry using a recipe from Cooking Light as a starting point and served it over a mound of delicious, aromatic basmati rice.
I’m really glad I made enough for leftovers tomorrow. Wow — a meatless meal and anticipating the leftovers? I don’t even know myself anymore.
Of course, when we decide […]
Doug & Wendy Whiner
The boy woke us up at 3am whining to go out, then again at 6:30. I have to keep looking back at cute photos of him not to get too annoyed.
Another food post is coming later today. Promise.
a walk around the neighborhood after the jump
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