It is unequivocally spring around here, and every day it’s as if there’s something new to savor: longer days, warmer weather, the trees finally budding back to life and offering some gorgeous color. I try to keep reminding myself of this while I’ve been struggling with some writer’s block recently for a variety of reasons ranging from being busy with social engagements to feeling ennui in the spring, and the latter feeling is totally bullshit. Spring should be the last season in which ennui should be able to take hold of me, because for once everything I love is coming back: the light, the lush greenery, and the better produce. How can I struggle with existential crises when spring onions are back in the market? Read More
During my first job out of college this time of year would always be a busy one because this is, after all, the height of soup season. I had to drive to the client site twice a week, and while the commute was a rough one (I’d leave at 6:00 in order to get there by 8:15 in order to get a spot in the good parking lot), there were a few perks, from being able to get everything from discounted cookies and crackers to the “seconds” of a certain brand of chocolate truffles by the 2.5 lb bag in the company store or the tomato soup bar in the subsidized cafeteria. While I would otherwise bring the rest of my lunch, I’d beebop over to the cafeteria every day, regardless of the weather, and treat myself to some tomato soup topped with salsa (they owned a brand of that too, of course) and cheddar cheese.
It was probably for the best that I had all of that sodium at a relatively young age when I could handle that, rather than now. Read More
As creative as we like to get in the kitchen on weekends, I have to admit that we are pretty susceptible to falling into dinner routines (or ruts, depending on how you look at it) on weeknights. If work is keeping us really busy it becomes much easier to stick with what we know and bang out dinner without much thinking, but too much of that will leave me feeling rather uninspired, and there’s something to be said about closing out the day with a delicious meal that isn’t just the same old, same-old. Read More
[Ed.–So Michael has been getting used to his new job and our new routine and therefore hasn’t been contributing anything here aside from cooking. Let’s welcome him back today!]
Yes, I have a new job. It’s accompanied by an hour drive in either direction and while the trip itself is by no means awful, it does take a healthy bite out of my day. Long past seem the days of sauntering home in the time it took my ipod to play a single song, now it’s more like an entire CD or so. I’m certainly not complaining, [Ed.–he SO is!] but everything’s definitely different now.
I certainly have become aware of that certain sensation that I’ve read about over the years, where you get home and you don’t feel like cooking. Perish the thought, of course, but still, my brain’s cooking center hasn’t been firing quite has hot as I’m used to, but where there’s a will, there’s a way and when the going gets hungry, the hungry get going. Read More
[Editor’s Note. – this is a continuation of our surf and turf night.]
Usually when I go for beef (braises excluded), I go for flank or skirt steak, which are not exactly the… steak-iest of steaks. I have my reasons; traditional steaks (sirloin, porterhouse, ribeye, etc) are expensive, difficult to cook properly without a nice grill and the admittedly somewhat misguided food guilt that comes from eating steak (steak is bad for me). I blame my parents. Also, E isn’t a huge steak fan, so I must have some real impetus to get my steak on at home, even occasionally.
Enter Ron Swanson. Read More
After the previous weekend, indulgent in pork shoulders and roast chicken, I tried to keep my options open and free, although this meant I had no plans for dinner up until dangerously close to the zero hour. I decided that we could put on of E’s fifty Spanish cookbooks to use, but we came up with little in the way of ideas save for dishes that ‘would be great some other time’. It was a problem. Read More
[Editors Note: I will admit that I like to bug Michael about what he’s making for dinner when I call him from the Westport train station platform, mostly because I like having something to fantasize about during my hour and a half commute (on a good day). Especially with all of the weird smells I encounter on the bus thanks to people bringing their Popeye’s chicken and Little Caesar’s pizza onto the M60, M100, M101 or Bx15, I like to know that there’s something awesome in store for me at home. Onwards after the jump!] Read More