I’ve come to think of learning about seasonal food from the comfort of a Brooklyn address as akin to being a teenager, when you’re the all-knowing king of the teensiest sliver of actual life. The teenage world is prescribed; their intricate social customs and language have little bearing on the world at large. In your heart, you feel like you’ve figured it all out, but have yet to consider all the things you don’t know, with the compromise and complexity of adult life only a distant possibility. For better or worse, to be teenaged is to exist in a bubble.
In the same way, I thought I knew a lot about local food when I lived in New York City. read more »
Charlottesville is just 25 miles from the Blue Ridge Mountains, and the Shenandoah National Park, but it took us more than a year of living here to make our way out there. And even then, we barely made it. To start, it one was of those weekends –– equal parts magical and exhausting –– where Brian and I fit way too much in. It was like a marathon as we madly hopped from one fun activity to the next, with hardly any time for important things like sitting around or making food.
No matter, on Sunday we had brunch with visiting friends and then set out for a trip to the mountains. read more »
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Throughout the year, few moments are as defining as that first bite of a really great summer tomato, so full of brightness and acidity. The pale specimens that line grocery store shelves in winter have very little in common with summer’s greatest achievement. The arrival of great tomatoes also signals something else –– the beginning of summer eating.
Defined mostly by (nearly) overwhelming abundance, summer eating centers on freshness. It’s more about prepping and combining ingredients than cooking them. Because of the sweltering heat and the fact that so many summer ingredients are perfectly delicious on their own, summer cooking should be minimal. It was with these core principals in mind that Brian and I set to making a tasty batch of fish tacos over the weekend. read more »
I don’t mention it much here, but in my past life, I was a painter. Not the kind who paints rooms, though I’m decent at that too, but the kind who paints pictures. I’ve even done a few turns adjuncting here and there, but never really showed anything because my work was always almost ready. It was a kind of permanent dissatisfaction, my aesthetics lagging behind my fumbling fingers. read more »
The other day, Brian got off work early and we took a trip to park with the girls, including a pretty magical hike. We meandered according to the whims of our toddler, spotted lots of deer, and took in the just-changing season. I learned on a recent trip to Vermont that they call it stick season –– the time after the leaves are gone but before the first snow falls. Up there, stick season is a time to prepare for the winter ski season and take care of things at home. Here in the Mid-Atlantic, with only occasional snow, stick season just means winter. Happily, we’re still enjoying mild, completely gorgeous weather, making it a pleasure to be outside, leaves or no.
But I’m also ready to head inside. Reflection, cooking, and quieter times all sound pretty great. In the kitchen, I’ve been doing a better job of digging into the fall produce. Today’s project: Brussels Sprouts. read more »
If you’re a regular reader, you’re probably asking yourself right now “Wait, am I going crazy? Doesn’t Brooklyn Supper already have a roast chicken recipe? I thought we were just discussing that in my blog club the other day. That was, like, their second post. A classic.” Let me explain. You’re not going crazy. We do have a roast chicken recipe. That’s a very good memory you have there. It was actually our fifth post, but you were pretty close. We posted it all the way back in July of 2008, which was really a different time. Like people were already really annoying about bacon but they hadn’t gotten all weird about pumpkin pie spice yet.
In the intervening years, though, a few things happened that made us want to redo our roast chicken piece. read more »