Splendor in the grass

no, not the kazan movie, but a lazy saturday in the park up in the hilltop town of verduno. it was an intense four-day weekend over here (and one of 4 long weekends in the past two months). the most repeated refrain this spring: che vita difficile. lots more frisbee, way too much food. but first, the latest in my adventures in emulsification:

my first attempt at making mayonnaise. i left it on the thin side, but i’m pretty satisfied with the results. how the hell did anyone manage to come up with this sauce, anyway? another example of the alchemy that is cooking: a unification of such simple, strong flavors, once it comes together it doesn’t taste like anything other than itself. (grazie per l’aiuto, dany.) this mayonnaise went into the

potato salad i made for our picnic (top center, left of the salad). behind the wine bottle, there’s my tzatziki; carla’s frittata is in the center, and i’ve improved my pita bread to achieve what you see here on the bottom left. i think that’s sardinian wine we’re drinking. daniele and carla’s feet in the periphery.

carla’s frittata is full of greens from the market. my potato salad is a mayo-2-mustard-celery-parsley affair. with piment d’espelette, naturally.

maybe it’s the weather, maybe it’s the lengthening days, but we both seem to be in a cooking mood these days. carla, also inspired by julie & julia, barded and tied up some quails.

sorry about the horrible lighting — my camera went dead after i accidentally took this with the flash on. still pretty good-lookin’, though, huh? and finger-lickin’ good too. particularly with heaps of buttery mashed potatoes and roasted asparagus (i’m eating asparagus every other meal these days, definitely a good — no, great — thing, notwithstanding the funny smelling pee).


4 Responses to “Splendor in the grass”

  1. 1 fwc April 26, 2006 at 11:20 am

    you made your own mayo? how hard was that? and what does the 2 mean in “mayo-2-mustard-celery-parsley”?

  2. 2 winnie April 26, 2006 at 1:24 pm

    it’s not that hard, really — the trick is to get someone to stand there and administer the oil in drops, one at a time. i’m not cool enough to hold the damn bottle steady -and- whisk at the same time (especially with the bowls i’ve got here), but that’s not all that hard. the ‘2’ means two kinds of mustard, dijon and something grainy. you should try making mayo, fred! homemade mayo is the bestest. (do you eat eggs?)

  3. 3 foo April 26, 2006 at 1:29 pm

    wow those quails look amazing.

  4. 4 foo April 26, 2006 at 1:30 pm

    whoa, there’s a wiki cookbook?!?!? (i found it linked off your mayo link.)

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