Archive for the 'winnie' Category

Sometime this year

August and September:

Apricots poached with riesling and vanilla bean (from Molly). A snowstorm is purportedly on the way tomorrow. Apricots seem like such a distant memory now.
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Sometime last year

I had a couple of weeks where I was really on a roll with dinner, and I remembered to pull out the Bronica to document these rare events. But all the dust accumulating in the apartment thwarted my efforts to scan the negatives myself, so the developed rolls just sat. And sat. And sat. Until! Last week, on a very good tip from Brian, I found a guy who could fix my problem. (In this town, there is always a guy who can fix your problem.) (Thanks, Brian!)

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Chowder head

I took the heap of shells leftover from making the delicious pan-barbecued shrimp from The Essential New York Times Cookbook and made shrimp stock.

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Liquid summer

The summer just after we graduated college (11 years ago!), J, A, and I lived together in a dorm room. I was staging at a fancy French restaurant, working garde manger, and scooping ice cream and banging out espresso drinks and preparing to move to NYC for my Saveur internship. At home we were eating Kozy Shack rice pudding by the truckload. I had just discovered gazpacho and couldn’t stop making it. This might be the first time I’ve made it since, and I’m not sure why it’s taken so long because I still love the stuff.

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This recipe is a welcome addition to the repertoire.
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The Swiss know what they’re doing

When Carl first wrote about muesli around these parts almost exactly two years ago, I frankly wasn’t particularly eager to make some myself.
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Date night (and day and afternoon and morning and any time)

Every time I’m in San Francisco, I make a point of stopping by the Ferry Building farmers’ market, and I usually end up bringing something back. But this was the first time that, months after a visit, I actually requested that Joyce pick something up for me and mail it. (Thanks, Joyce!)
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A few years into making @mollyorangette Brother Timothy stuffing (THE BEST STUFFING EVER), I finally planned enough in advance so that instead of making do with English muffins, I actually made the specified English muffin bread (has anyone ever seen such a thing in NYC?). And I think I might have to start making it on the regular. Recipe from Beard on Bread. Is it weird that I'm excited about the color of my giblet stock? Finally got a blocking mat and some T pins. One holiday gift down, a half dozen more to go. Having a hard time figuring out gauge with these. Ripped back and started over 3 times. Still not as big as I'd like them to be, but they fit me (were intended for someone else) and I have yet to block them. This ginger apple torte from @food52 is a keeper. Extra good with banyuls.

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