Two recent cartoons in The New Yorker pretty much sum it up: PC Vey’s cranky cook saying to the man behind her at the stove: “Not now — I’m cooking to avoid intimacy.” And in the Pat Byrnes’ cartoon the female cook asks an anxious-looking man, “How am I supposed to cook? The Internet is… Continue reading World’s best chicken salad and how/why we cook/eat
Monday was a big day — HUGE! We picked our first red tomatoes of the season, the first purple bell pepper we’ve ever harvested here, chard, basil and squash. Our sweet corn is tassling. I squoze into a pair of size 18 white summer slacks (never mind that one of my good friends told me… Continue reading Big
Oops: My friend Eleanor P. noticed that God and I left the milk out of the actual soup recipe below! Add 1 cup skim milk. Thank you Eleanor! My friend Michon and I ate in the garden at the Village Tavern in Winston-Salem last Thursday night. Big green umbrellas, little white lights, black-clad servers… Continue reading God and details
…to leave off admiring the goldfinch swinging on a black-eyed Susan seed head the size of an olive pit and go back in the kitchen, another heap of summer squashes appears. And you’re ready with another unexpectedly wonderful recipe (something more than the chile to which you added chunks of zucchini before simmering). This Mexican… Continue reading Just when you thought it was safe
If it’s summer, it’s time to make pesto and, like a squirrel storing nuts for the winter, freeze ice-cube size nuggets for the chilly months when the Mediterranean herb does not flourish here. The Silver Palate cookbook and the revised Joy of Cooking have similar recipes, both wonderful and both loaded with olive oil, cheese… Continue reading Presto, pesto!
If I were a problem drinker, last night would have been a bender — my first since last fall. But I’m a problem eater which means I started with too many (unsalted at least) cashews, moved onto ice cream, cheese and cookies and this morning probably feel almost as lousy as if I had been… Continue reading Bender
And they keep on coming, thank goodness. These are the best of the dark green little jokers we’ve ever grown. And that is a swell thing because we have lots of vegetable-impaired friends and because I can make zucchini souffle. This is a wonderful, goof-proof recipe from the Fourth Creek Meeting House Encore cookbook our… Continue reading Zucchini, the sequel