STORY Some years ago, when I was an undergrad, I met a man because of potato salad. We were at one of those end-of-the-year picnics that colleges routinely sponsor (Yay, free food!), but the food was mediocre (Boo, food services!) […]
STORY Couscous is often my go-to side dish because it takes minutes to prepare (about 10-15 minutes), and it soaks up ingredients so beautifully. I like sprinkle pistachios (or almonds), dried fruit, and chopped vegetables with cilantro over the couscous […]
STORY During Sean’s last visit we ate a lot of meat… a whole lot of meat. So much meat that while I was preparing our protein-heavy breakfast of lamb bacon and pheasant eggs, it dawned on me that we needed […]
Today I planted my herbs: sweet basil, Genovese basil, purple basil, Siam Queen basil (I do so love basil), dill, lavender, oregano, Italian parsley, rosemary, sage, and thyme. But I don’t have a backyard because I’m an city dweller. So I used my Aerogarden, a hydroponic system-which I love. I have two.
Ok not really. But seriously, I did the Core Synergistics segment in the p90x series today, and I want to die. I think I might die. The intensity of this workout is proof positive that Tony Horton is a sadist, […]
STORY Sometimes we think things are hard when they’re not. I’d always assumed that yogurt required special aging time, like cheese, and I lived most of my life purchasing little yogurt cups, or big yogurt quarts. Guess what? Yogurt takes […]
For our last breakfast this weekend Sean and I tried turkey eggs. Sean researched them, and then scrambled them. And they were so buttery and delicious, I wish we took photos. But we didn’t. Instead we both marveled over the fact […]
Tonight we braised a bison cheek. My god folks, this one was a 10 out of 10. 3 hours of slow roasting at 275° F (135° C) produced one of the best meals we’ve ever had. Good. Rich, savory goodness.
Oh Union Square, you haven’t failed us yet! For brunch today we had hickory smoked lamb bacon. Lamb bacon! Let me say it again: Lamb Bacon! Genius. We served it with soft boiled double-yoke pheasant eggs, jicama and carrot slaw […]
This afternoon Sean and I went to the Union Square Farmer’s Market, and we decided to experiments. So we bought bison cheeks, a pheasant along with the eggs, and turkey eggs. I cooked the pheasant tonight in the rotisserie, stuffed […]