getting here + asparagus ribbon salad with dried cherries
Ever since our enormous Penske rolled out of Brooklyn at 11:30pm on a Saturday night, our lives have been something just shy of complete chaos. I’ve been traveling back and forth to NYC over the past week tying up loose ends. It was strange to be back in the city not 48 hours after our exhausted/triumphant exit. But now, we’re really here. The family is settling in, though nearly any task includes endless searching through a boxes and bags, rifling through these papers or those, or opening this drawer and then that one. I feel a little like we’re all just wandering in circles in this unfamiliar space. After one of the most intense and exhausting weeks of my life spent getting out of New York, I am a little bummed to face the fact that moving into a place is hard too. read more »
tarragon strawberry smash cocktail
Over the winter, I usually leave the plants in my ramshackle container garden to fend for themselves. Predictably, they become a brown and shriveled tangle of undifferentiated plants. It’s actually pretty unsightly, but I can never bring myself to accept the end of the growing season or rule out the remote possibility of fresh rosemary in December. As winter wanes and the days lengthen and warm, I’m always amazed by whatever it is that springs back to life. Chives, strawberries, and echinacea are tried-and-true, but the herbs are less predictable. This year’s surprise was tarragon. Small yet robust, it announced itself as a shock of green against a mass of dead brown something. read more »
gluten-free coconut flour pancakes with strawberries
One of the things I love most about eating seasonally is that it gives the seasons and the weather real meaning. Each week of the growing season brings new possibilities. Last year, an early spring meant favorite summer fruits showed up almost a month early. This year, things are arriving more or less on schedule, so we’re still waiting for strawberries and asparagus (though we do have ramps!). read more »
here we go + broccoli slaw with caramelized grapefruit & avocado
We’ve been hinting at big news for a while now, and today we’re ready to come out with it. After months of planning and thought, Brian and I are leaving New York City. read more »
poached duck eggs over shiitake & tatsoi toasts
And just like that, spring is here. A lone bird chirps on the afternoon breeze. Across my back yard, the cherry tree (this one) is starting to bloom, making the branches look fluffy and white. But let’s not waste time on small talk, we need to get outside. read more »
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