This past weekend was lovely, if it also went by too quickly, because we were able to cook at our own speed and please only ourselves. While I’m grateful for everything we’ve been able to do and thankful for everyone who came ’round last weekend to celebrate Michael, I was sorely in need of a return to a more normal weekend schedule. The kind where we wake up, I read for a bit, and then Michael eventually gets up and makes us bacon and eggs and we figure out what we’re going to do for the rest of the day. If there’s a plan to head around the harbor to Fells Point or Harbor East I’ll get my workout in before we go, and then we while away the rest of the afternoon over long walks, a couple of beers, and either some bar food or barbecue (and occasionally an oyster or six). We’ll grab provisions for dinner at the Whole Foods nearby before making the walk back over to Fed Hill, and then we’ll shower and make dinner and chill out for the rest of the day. Read More
I’ve written about fifty drafts of this post, not wanting to commit to one lest something happen, but I guess it’s finally time to let the cat out of the bag since I already did so on Instagram: we’re officially homeowners.
As people who have rented our entire adult lives, this is momentous less for the buying of the house itself and more for the decision to intentionally stay in one place for a while. We didn’t necessarily intend to buy so soon, but a combination of factors led to this decision. Read More
Fall is here, and already I’m unimpressed because I feel like it’s been nothing but grey and cloudy days since the Equinox. And now we’re expected to get buckets of rain for the next four days or so! How are we supposed to enjoy all of those fall things that are so amazing people start yearning for them at the beginning of summer if we all have to be cloistered up inside?
It’s nonsense, is what it is. Read More
Well, I hope you’re happy, you who yearn for fall and start pinning pictures of pumpkins and sweaters and boots on Pinterest in JUNE and/or have excited countdowns for the start of football season. It might seem irrational to blame a certain group of people for the bitter cold and varying degrees of snow outside, but someone has to take the blame for this and I’m going to aim it at anyone who hopes for summer to come and go quickly and for fall to start immediately after Labor Day. Because the more hype there is around all things autumnal, the more likely we seem to be destined to get a brutal winter. I know I really shouldn’t complain because for the most part we’ve only been dealing with brutal cold while our friends in New England have been getting terrifying/downright absurd levels of snow, but the average high here for this time of year is supposed to be in the mid-forties.
As I write this, the current temperature is SEVENTEEN, and we’ll be lucky if we get into the high twenties today. I’m all for hygge and coziness and the like, but at some point I’d also like us to move closer in the direction of springtime. Read More
This post marks the start of a series of experiments that can be credited to none other than Mimi Thorisson of Manger. A few days ago I came across her most recent post in which she chronicles foraging for porcinis to make the most beautiful homemade ravioli I’ve ever seen, and while initially I wanted to make the recipe she posted, I realized there were some issues:
- The only porcinis I can find are dried. (Not a dealbreaker, but they aren’t really in the spirit of the recipe.)
- The recipe also calls for pork cheeks. Pork cheeks, sadly, are not readily available near us, at least in a way that would make them easy to transport home.
Admittedly, anything I’ve seen that’s been produced by the channel hasn’t blown me away, but two hosts from the BBC have left me delighted: Lorraine Pascale (currently of Lorraine’s Fast, Fresh and Easy Food and Rachel Khoo (Rachel Khoo’s Kitchen Notebook: London and Little Paris Kitchen: Cooking with Rachel Khoo). Unlike certain cooking hosts out there, both Rachel and Lorraine primarily cook food from scratch without being overly fussy or precious about it, and the recipes they present are actually interesting. My one complaint is that not every recipe is readily available online (Lorraine’s are a little easier to track down) so if something intrigues me I’ll sit with my notebook and furiously write down the ingredients and instructions, but it’s also refreshing to be engaged with a cooking show again so I’m not really complaining.
Despite it being his birthday month, Michael hates the month of August. He’s also not that much of a fan of his birthday, come to think of it—the last few years we’ve gone down to Keen’s in Midtown so he could avail himself of a giant steak, but even that isn’t appealing to his senses this year. I have plans to take him to Momofuku this year, as we’ve never been but we are completely obsessed with Momofuku. I want to make sure it’s fully in the spirit of Treat Yo Self Day and we spend the day frequenting as many of his favorite places as possible.
It needs to be a good one, too, as this particular August had an..interesting beginning but I would be remiss if I didn’t mention the bright spots here and there. We were able to celebrate a friend’s milestone birthday down at his new home in Maryland and had a mini-reunion of sorts with so many of our friends from the New Haven years which was a real treat. I also haven’t been south of Delaware for years, so it was a lot of fun to see places like Baltimore for the first time in so long—the last reason that brought me to that particular area was when I was scoping out colleges and Loyola was on my shortlist.
The other bright spot, as silly as it sounds, has been the fact that heirloom tomatoes have been on sale at Fairway all month. Organic heirloom tomatoes, I should add. Every week I’ve ventured over to the organic section to pick up a few for weekend salads, and every purchase has yielded delicious results. Whether it’s the tomato-cucumber salad from Hawksmoor at Home or a lunchtime arrangement with peaches, basil, and burrata, I haven’ had to fret much over eating enough lycopene. Taking a cue from Ina Garten I also made a fresh pasta sauce by marinating some chopped heirloom tomatoes in olive oil, mint, and garlic and then stirred it into fedelini with some fresh mozzarella. The leftovers I had the following week were excellent, as each day it smelled like a margherita pizza was cooking in the work microwave.