Sangria was something I dabbled with in New York but fully embraced when we moved to Stamford–many a weekend during the spring and summer months would I make a big pitcher for us to sip on, often relaxing out on our balcony. My sangria-making frequency went down significantly since we moved to Baltimore, likely because we’ll spend many weekends either traipsing around the city looking for fun or we’re on the road to visit people. Read More
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
Do you have those recipes where you have them flagged for seemingly ever but never bother to make them? On my list of those was a spring onion frittata from Franny’s meant to serve over toast. The primary reason why I held off on this, I think, was poor timing–whenever I would happen to flip through the book looking for meal ideas spring onions would never be in season, and while the recipe claims you can use scallions in their place, it didn’t feel like the same sort of recipe at all. Fortunately, Michael made a stop at the Teet on his way home from the airport two weeks ago to get some groceries for dinner that night, and was very excited to show me that spring onions were finally back in season. Finally remembering this recipe at the appropriate time, I bought another bunch the following weekend because by hell or high water, I was making this dish, goddamnit. I even made a special trip to Dawson’s by my office the day I planned to make it to get some good bread and actually make toast to serve with this. Read More
So how are you all doing? Last week was incredibly rough (if you follow me on Instagram you know who I voted for), and it’s taken me some days to process it all. I’ve been writing every day, but I couldn’t bring myself to write about food until the weekend. Instead, I’ve been writing to my congresspeople begging them to publicly and loudly denounce all of the hate speech and hate crimes that have been unleashed in the last few days (and blaming a certain person for it) as well as to continue to fight for the causes I voted for, and writing a thank-you note to my preferred candidate for taking on this shit-storm of a campaign cycle. Read More
You guys, my ass is tired, both literally and figuratively.
We’re coming off a streak of weekends where we were either hosting guests or being guests ourselves, and while it’s been a lot of fun, it’s kind of sapped my inspiration for cooking. That’s not to say that we haven’t been cooking of course, but we’ve definitely relied on old favorites rather than new recipes, and I’m hoping that this upcoming weekend I can rectify that and spend some quality time with my cookbook collection. During this same time I’ve had some pretty intense workouts (this is what happens when you watch the kickass women in the Crossfit regionals) so there have been several days where I tend to walk like Frankenstein’s monster after getting out of my car or a chair. Read More
If I could pick any word to describe our holiday weekend, that word would be rejuvenating*. It was so nice to put in a half-day’s worth of work before the office closed, take care of some errands, and then go out and get some food on Friday afternoon. I was able to hop on the free commuter boat over to Harbor East and then headed eastward to Fell’s Point and it was so nice to feel the harbor breeze on my skin during that short ride. Grabbing a stool just about ten minutes before the kitchen would close for the rest of the afternoon, I quickly put in an order for escargots along with a small platter of oysters and clams. I had considered getting something more substantial, but it had been a hot walk over and the second I bit into one of those Delaware Salts I knew I had made the right decision because it was exactly what I had wanted. Paired with a nice white (and a rose with the escargots) and the latest issue of Cherry Bombe, it was the ideal relaxing late lunch. Incidentally, I also found a bunch of things I wanted to make in that issue, so if you’re at all interested grab it up immediately if not sooner. 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