With a chill in the night air and a few recent professional disappointments, the past couple weeks have been a time for long, hot showers. At night, the bathroom all steamy, I listen to the BBC News, which focuses on Africa in the evening and often serves as a reminder that, with my safe home and clean water, I’m still ahead by more than any of us deserve. No one can blame me for being rooted in my own life –– it’s an essential part of being human –– but remembering that all I have is mine by chance is good way to keep things in check. read more »
If I were a gambler, I’d wager you don’t have any preserved limes in the fridge right now and your grocery store doesn’t carry them and the stock boy will look at you funny if you ask about them. What I’m saying is– I know preserved limes are something of a specialty ingredient. But I’m here to tell you that these preserved lime bars will give you all the reason you need to make a batch of your own. Preserved limes provide an unexpected and wonderful blend of tastes and sensations and these bars present them in their fullest. They’re bright and briny, sweet and salty, buttery and bracing. read more »
In the continually-evolving saga of life with two kids, we find ourselves, once again, at the hospital. This time around, we’re here for our 5 year-old. She gave us a serious scare, but got better quickly, and will likely be heading home tomorrow. And that’s really good, because we like her there. read more »
Garlic again? Yeah, totally. Late summer is when the good stuff comes into its own, and the fresh, bracing flavor makes everything from bruschetta to greens so much better. read more »
Like pretty much everyone, Brian and I have been devastated by the heartbreaking news from Japan. We’re stuck here, wishing there was something we could do to turn back time and prevent this horrible tragedy. When we learned about For Japan with Love we were glad to do even a small thing to help raise money to get needed supplies to the Japanese. Supporting the wonderful charity Shelterbox, which is already on the ground in Japan distributing necessities to those affected by the tragedy. So, we’re keeping quiet this Friday on Brooklyn Supper to raise awareness for the good work Shelterbox is doing. If you can, give.
And so here we are, in the absolute middle of winter, with cold winds blowing and month-old, sooty snow piled high outside. My initial zeal for fresh root vegetables, citrus and kale is waning. But the things is, the year more than most, I want fresh vegetables and the creamy, buttery gratins of the season just don’t sound appealing. So, for now at least, we are still eating vegetables, even as they become harder and harder to procure.
Unless you go to the grocery store–there you’d hardly know it was winter at all. They even have tomatoes! But you know, I have my standards, so I walked right by the tomatoes and picked up a beautiful purple radicchio. And then this salad was born. I wasn’t sure what I was after, I just wanted something bright, crisp, and fresh. And that’s just what we have here. A vivid salad with tender leaves, a hint of lime, a little bit of pecorino, and a classic mustard-lime vinaigrette. A perfect counterpoint to the heavier dishes of the season. read more »