April 14th 2007

mmmm, lunch.

Last week’s lamb kept pretty darn well. Mr. Angst and I finished off the last of it for lunch today and, YUM.

Was that only a week ago, though? Wow.

April 8th 2007

not guilt free, but probably worth it

Mr. Angst and I hosted some friends for a FABULOUS Easter dinner, complete with roasted leg of lamb, parmesan mashed potatoes, arugula salad with raspberry balsamic vinaigrette, bread pudding, white chocolate raspberry cheesecake, and some fine port. (I didn’t make the desserts, nor did I provide the port. Good guests!) It was a terrific evening, with lots of good conversation (and a general avoidance of law school talk, thank heavens).

But every good thing has its downside. In this case, while it’s fun to have a great dinner party, all the cooking and eating and talking make it difficult to get any schoolwork done. I finished up some journal duties after our guests left, but did not manage to get to tomorrow morning’s reading. I’m going to skim through the hornbook treatment of tomorrow’s topic, but who knows how much I’ll absorb. Other things, like the Law School Roundup, also fall by the wayside; I’m hoping to get to that tomorrow morning.

Anyway, happy Easter, everyone!

March 8th 2007

food plus dog plus work

It turns out the exact right number of hard-boiled egss needed for an egg-salad sandwich on regular sandwich-sized bread is one and a half. It’s sort of hard to boil half an egg, so I ended up eating half an egg’s worth of egg salad off the plate, where it unceremoniously fell out of my sandwich.

In other news, I’ve been writing all day, doing pretty well at it, and now I’m ready to take a little break. Take one with me! Enjoy, on your break, these photos of Himself.

Watching the street:

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Giving me the eye:

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Enough with the pictures!

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February 25th 2007

Sunday night foodblogging

Mr. Angst has this periodic craving for arrabiata, but not real arrabiata. See, real arrabiata is a tomato sauce, traditionally served with penne and chicken. But Mr. Angst first tasted “angry pasta” at a little place in Our Old Town, and their arrabiata was made with a white wine cream sauce, prociutto, and shrimp, with some diced tomatoes scattered in.

So I’ve tried a variety of arrabiata recipes over the years and never gotten it right–mostly because Mr. Angst doesn’t want real arrabiata. Tonight, we decided that I would try regular arrabiata again, since we didn’t have any white wine, or cream, or proscuitto, or tomatoes.

What I made was this, but modified. Basically, I diced several cloves of garlic, threw them in a saucepan with a little less than a quarter cup of olive oil and a heaping teaspoon of red pepper flakes. Then I poured in about two cups of red sauce I made a couple of days ago, not having tomato paste or whole peeled tomatoes on hand, either. I cooked the sauce in the oil and garlic, and discovered there was a little too much oil, which I promptly poured off into another skillet, for the chicken.

I pounded the chicken, dunked it in one beaten egg then in a cup of bread crumbs laced with salt and pepper, and browned the chicken on both sides in the peppery, tomatoey oil–to which I added a little more regular oil because there wasn’t enough. Four minutes for each side of the chicken later, I pulled it from the pan, sliced it, and threw it into the sauce. Ten minutes later I threw in about 8 oz of cooked egg noodles (you guessed it, no penne around).

I have to say, this was a pretty good recipe. Easy to make, super tasty, and plenty left over for tomorrow’s lunch. I highly recommend, especially because it’s super adaptable–I think you could do whatever you wanted with the base and it would be good.

February 24th 2007

maybe it’s a bad habit, but I still cope by baking

I’m dealing with a particularly ugly bit of work right now, one of those picking-up-after-people kind of things, and it’s pretty frustrating. I mean, I signed on for this particular duty and I knew I’d have to deal with these sorts of things, but that doesn’t make me any happier when I open a document that’s supposed to be one way only to find it’s totally not.

So to cope, I made these cookies and boy, are they good. I’ve had three or four now, and that’s WAY too many, but they’re too tasty not to. Because they have maple syrup in them, they get all crnchy and caramalized, but they are also kind of gooey, and they are Teh Yum.

I encourage all of you stress bunnies out there to make cookies when you need a break. That way, when it’s time to get back to work, you’ll have snackies.

January 29th 2007

dinner and a book?

I keep screwing up when I make cookies. Tonight, it was totally my fault–I halved the recipe, but forgot that I halved it when I added the eggs. So I added one egg and one yolk when I should have added half of that. I’m not sure how I would have added half…how do you halve an egg or an egg yolk?

So my cookies spread out all over the cookie sheet and they’re all weird looking. They taste good, but they look crappy. Ah well. Dinner was yummy–baked pork chops, buttered rice, and wilted spinach–so I think that makes up for it.

But all the cooking can’t make all the work go away. So I have to read some articles tonight, maybe draft a little more of the brief I’m working on in clinic, and finish my reading for Admin. Oh, and maybe read my opponent’s brief for tomorrow night’s oral arguments. Yeah, that’s a lot to get done before bedtime–and I have to get up early, so it won’t be a late night, either.

Off to get something done. SOMETHING.

January 22nd 2007

food meme

I’ve been tagged at Unblague with a food meme. I like food. So I’ll do this one. Also, I feel bad for never getting around to the Christmas song meme.

1. If you were stuck on an island and could only eat one cuisine (e.g., French, Italian, etc.) for the rest of your life, what would it be? Why?

Um. Cheese and bread? Cheese and pasta? Cheese and broccoli? Is “cheese” a cuisine? It should be. No, seriously, I’d have to say Italian, but that would have to include the whole boot. So not just the standard Southern Italian red-sauced pastas, but also the clean, fire-grilled meats and veggies from Tuscany, and the seafood from Tuscany, and the clean flavors and simple palette of Roman food. I could live on that. Plus, the coffee and the wine are almost unbeatable.

2. What is the most unusual food you’ve eaten?

I honestly have no idea. I’ll eat just about anything without thinking twice, and I don’t tend to keep track. It’s likely the most unusual thing I’ve eaten was consumed in a sushi restaurant, where I am in the habit of asking for the chef’s special–I love the surprises! I’ve also eaten menudo (though I started refusing that many years ago) and that’s pretty unusual. (For those not in the know, menudo is a soup whose primary ingredient is tripe.) I’m not sure tripe is “unusual” but it is gross, so maybe it counts.

3. What is the most unusual food you’ve eaten and liked?

Again, probably some form of sushi. I also like those little baby octopi you sometimes find in seafood restaurants or in paella.

4. What foods will you avoid eating (either because of a dietary choice or allergies or just plain don’t like)?

Tripe. Duh. Also, even though they are such an “in” veggie right now, I still can’t stomach brussel sprouts. There are certain flavors in Thai food I can’t really handle, too–usually something like Lard Nar. I don’t particularly care for mayonnaise in excess. But for the most part, I will almost anything you put in front of me. Not often, perhaps, but I’ll eat it at least every now and then.

5. Do you cook (and by that, I mean prepare a meal that you’d serve to friends)?

Um, yeah. See?

6. If yes, what is your favorite dish to prepare to impress someone?

There’s this great salmon recipe I got from Emeril–panko and wasabi crusted, pan-seared, served with a ginger-orange beurre blanc. That stuff kicks butt. I’ve also done a really good leg of lamb. Pork tenderloins are good for crowds, since I slice them into medallions. And I’ve made really yummy, flavorful savory vegetarian red beans and rice. I’m good at lasagne and any variety of other Italian foods, and I make a really good osso buco. Just for a few of the things I make.

7. When you go to a restaurant, what’s your ordering strategy/preference?

I’m not sure I understand this question. Strategy? Preference? I try to order things the restaurant is known for or good at–so, if I’m at a steak place (and in the mood for steak), I will order a steak. I also try to order things I can’t make or don’t make well. That prevents me from criticising the food too much. In that vein, I also try to order things I’ve never tried, if that’s possible, and if those things don’t have flavors I don’t like. (Like green olives in food. I really don’t like green olives in food.)

8. Have you ever returned a dish or wine to the kitchen at a restaurant? Why?

Yes–I’ve returned pasta with chicken for lack of chicken; steak for being overcooked; steak for being undercooked. I myself have not returned wine, but have been at the table when others have returned wine. I WOULD return wine, though.

9. How many cookbooks do you own?

Six or seven? Maybe a few more? I also have stacks of printouts from online recipe sites, a book of my own recipes, a book of recipes from my best friend, and a folder of recipes on my computer.

10. What is one food that you wouldn’t want to live without?

Cheese. Chocolate. Wine. Steak. Varieties of shellfish like Gulf shrimp, scallops, and lobster. Why are some of these questions so hard??

OK, back to my risotto. That’s cooking, on the stove.

December 30th 2006

more foodblogging

I have been on a major cooking tear this break. Of course, that’s not really anything unusual, since I always want to nest when I have free time and the weather is cold (or at least chilly. Seriously, it’s been a pretty pathetic winter around here. Notwithstanding the big storm at the beginning of the month, of course).

Tonight, I wanted stew. I have the new dutch oven (thanks, brother!) and had all the supplies–you know, the potatoes and carrots and onions and celery and wine and broth. I bought stew meat the other day when we got home, too. So I pounced right in with a terrific Cooks Illustrated recipe, halved, of course, because I am not making stew for eight.

But as I jotted down the instructions earlier today, I thought to myself, Hey, self, what goes good with stew?? And myself answered, Well, self, HOMEMADE BREAD goes well with stew.

Problem: the dutch oven for the no-knead bread would be in use for the stew. And I did not have even eight hours to let the stuff rise, much less the additional two for it to do the second rise and bake. So I pulled out the stand mixer and did regular old kneaded bread. It’ll go in the oven right after the stew comes out. (Yeah, the stew braises in the oven. MMMMMMM.)

So I’ve been nesting today. Nest nest nest. I also did some writing. Yay, me! But mostly, I’ve been nesting.

December 25th 2006

xmas foodblogging

The bread was a huge hit this morning–when toasted, its texture resembles an English muffin, but with better flavor and bite. My 18-month old nephew, in particular, was a huge fan, which tells me this is a recipe I really need to make again–adults and toddlers alike noshed on it all morning.

In other foodblogging news, I roasted a goose for Christmas dinner, and it turned out pretty good. Goose is tricky to make, since it’s very fatty (like duck) and the meat is very thinly stretched over the bones. The best recipes involve methods designed to render much of the fat out of the bird without the fat seeping down into the meat. I chose the less-dangerous-though-less-reliable method of pricking the skin all over–without piercing the flesh–and roating at high heat, breast down, for the first 30 minutes. (The other method requires the cook to plunge the bird into a pot of boiling water, twice–once from each end–and I just don’t think I’m tall enough or coordinated enough for that to NOT end badly.) At any rate, I spent a lot of time concerned over goose fat this afternoon. In the end, the feedback was positive, even though I thought the meat got a little overdone, so I will also call this one a success.

Merry Christmas, everyone! I hope your Christmas noshings were as good as ours, and your day a terrific one, full of family and love.

December 22nd 2006

you knew I’d make some bread. you had to.

It will come as no surprise to any of my regular readers that I HAD to make this bread. I am a BIG fan of breadmaking, and an even bigger fan of any method that is less labor intensive as the regular, knead-till-your-arms-fall-off method, well as is cognizant of the tremendous power of yeast.

So here, in all it’s glory, is my attempt at No-Knead Bread. A few notes:

First, I did not let this stuff rise and ferment for 18 hours. I did not have 18 hours. Mr. Angst and I did Christmas with each other (and with the out-of-town gifts my family has sent) this morning. So I received my brand new dutch oven, therefore, at 10 am (thanks, brother!). Also, we are leaving to celebrate Christmas with the Angst family tomorrow morning, at about 9 am. But I really, really wanted to play with the dutch oven before we left (and what better way to play than to bake bread that sort of requires one). I also figured it would be really coool to take fresh, homemade bread to my in-laws.

All that to say, my dough got a 9 hour rise. (To be fair, I added a LITTLE bit more yeast–perhaps 50% more than the recipe calls for, hoping it might offset the shortened rising time.)

Here it is at 8 hours. Many, many bubbles. Many, many threads of gluten. I think it got so developed so quickly because I let it do about 6 hours of its rise in the oven, which has a resting temperature somewhere probably around 80 degrees, just a little higher than the recommended 70-degree-room temperature.

8 hours rise

Here is the dough after the scraping, flouring, and folding. Um, folks? The dough is MUCH wetter than it looks in the little video on the NY Times website. Maybe I didn’t use “just enough flour to keep dough from sticking to work surface or to your fingers” because it was STICKY. I kept adding flour, though, and finally was able to get it into a rough ball. You can see my cotton towel coated with white cornmeal, ready to take the dough for the second rise.

shaped bread

Here is the bread after the second rise, ready to go into the HOT HOT HOT dutch oven. HOT HOT HOT. I’m excited, though, because I know that, at this point, we’re only an hour or so away from fresh bread. Not that we’re cutting into it tonight. No sirree. Once it cools, it gets wrapped up for tomorrow.

second rise

And here’s the dough in the pot. Getting it into the pot was the trickiest part, I think. It’s pretty floppy stuff, and doesn’t really go where you want it to. I tried shaking the pot once the dough was in, to get it to even out, but that didn’t really work. Eh. If it’s uneven, it’s uneven. At this point I was more concerned that the steaming thing (the whole point of using a pot with a lid) wouldn’t work because I had to take the handle off the pot lid (not able to withstand the temperature, you know, and my foil makeshift didn’t stay).

in the pot

Now I’ve taken off the lid. Now would be the time to mention that the smell of this stuff is pretty heavenly. I can only imagine how good the apartment would smell if I made it with cinnamon and raisins, or with cheese, or with any other yummy, flavorful filling. I took the lid off after about 28 minutes, which seems to be around the right amount of time, since I can tell a bit of a crust is forming. The rest of the oven time will just be for browning all over. Yum!

lid off

The finished product, after another 20 minutes in the oven. I wish I also had a picture of the crumb to show you, but I am not cutting into this any time soon–I really want it to cool fully!

finished bread

I can hear the crust crackling, so I’m pretty excited about digging into this stuff. (Yeah, yeah, I know, I have to wait. Or DO I?)

Update: OK, I lied. I couldn’t wait. Here’s the crumb. It’s not as full of big giant holes as some of the other examples out there on the web, but pretty respectable, nonetheless. (And tasty. Yeah, yeah. Oh well.)

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December 18th 2006

you can’t JUST work. you have to EAT, too.

What, so exams aren’t stressful enough? I have to get sick, too? And the kind of sick that makes me wake up with a tight chest and labored breathing? (And, hey, Vicks? I thought Nyquil was supposed to make all the icky congestion go away while I slept. That’s what it’s done for me before. Worthless drug.)

Today was laborious–and not just because of my breathing. I spent a lot of time working through about 300 pages of Hart & Wechsler, and I feel it in my bones. I. Am. Tired. But I am not done, unfortunately. On board for tonight–federal common law, admiralty, and a habeas corpus. Or maybe just brief sketches of each of those. I’m not sure.

One cannot trudge through the murkiness of federal jurisdiction without sustenance, though. So tonight I made these pizzas again. They were just as good this time as last. (And just as messy to make–flour EVERYWHERE.)

And with a full tummy and the cooking itch satisfied, I am back to work.

October 27th 2006

eat well, live well, sleep well

Mr. Angst and I just had the best meal.

I had received a gift certificate to this particular establishment several weeks ago, and didn’t really know what to make of it. I hadn’t heard of it, didn’t know anything about it, and actually didn’t notice the (very generous) amount until an hour or so after I’d received it. After looking it up online and seeing what it Was All About, we decided we’d go for Mr. Angst’s birthday. (As it turns out, it was also a celebration of my knowing where I’m going to work next summer.)

People. I have eaten some good foods. I have MADE some good foods. I have even spent some serious money on some good foods.

But none of that holds a candle to the foods I ate tonight. And not just the food! The service, the ambience, the wine list, all of it–what a completely WHOLE dining experience. Every bite, I enjoyed. Every sip, I enjoyed. Every minute, I enjoyed. I thought I had eaten well; I was wrong. I thought I was a “mini-foodie”; having not eaten at more restaurants like this one, I don’t think I am. I was too impressed/amazed/delighted by all of it to be able to criticize any of it–and isn’t that, after all, what foodies do?

[For those of you interested, we enjoyed an Australian pinot noir with a French prix fixe menu including such classics as salad Lyonnaise, and such non-classics as the BEST bleu cheese I have EVER had–I think from Italy. There were scallops and quail, veal and lobster, and a very nice tarte tatin to finish things off. Not to mention the two amuses bouches, compliments of the chef, and the muscato, gratis, in celebration of Mr. Angst’s birthday. Written out like that, it doesn’t seem like we could have been there for close to three hours, but we were. And every minute was outstanding. Sigh. Happiness is burbling up inside me.]

Sigh. I am full–but not overfull, a critical distinction–and happy, and actually really buoyant. Ready, I think, to attack a little thing called my comment tomorrow.

Bon appetit.

October 23rd 2006

can you smell what The Rock is cooking?

My birthday present from Mr. Angst was, as you may recall, a sauce class at a local cooking school.

Last Thursday was the second of two classes, and since then, I’ve been trying to figure out ways to work what I learned into our weekly diet.

So last night, I made these chicken breastsagain–but instead of just throwing together a pan sauce, I made a roux in the pan, with the cooking oil and drippings, and whipped up a veloute with some of the same flavors as the regular recipe.

Verdict: Mr. Angst didn’t really like the roux flavor. Oh well.

I also wanted to try something different, so I made a dessert sabayon (or, if you are Italian, like me, a zabaliogne) with some white wine, egg yolks, and sugar, and served it over some sauteed apple slices. (Those Honeycrisps are getting eaten very quickly!)

Verdict: Mr. Angst proclaimed it “good, but with kind of that heavy, eggy flavor.” Well, duh. It’s made of egg yolks, sugar, and wine. That one might get used again, in lieu of creme anglaise over souffles, maybe.

Tonight, I wanted to keep going. I have an event to attend on Sunday, to which I promised I’d bring mac and cheese. Usually, when I make mac and cheese, I do this sort of minimal version that has about five ingredients and takes about five minutes to throw together: layer elbow noodles, shredded or sliced cheddar, butter, and salt-and-pepper (yes, that is a single ingredient), and pour evaporated milk over the top before baking. It’s good–and uber-cheesy–but I wanted to try “real” mac and cheese. So tonight I threw together a cheese sauce (bechamel plus shredded cheddar) and boiled up some egg noodles. Because I like a cheesy crust on my mac and cheese, I did throw a layer of just straight cheese on top, but that was my only concession to the quick-and-dirty version I usually make.

Verdict: not in yet. Will report later, maybe with pictures.

So far, then, I’ve made several of the sauces I didn’t know how to make already. (I already had Hollandaise, beurre blanc, and tomato sauce down.) What’s left? Brown sauce, maybe, even though I don’t really like brown sauce; mayonnaise, which Mr. Angst will NEVER eat, so I’m not sure it’s worth using up the oil; and a mushroom “foam” which tasted AWESOME but looked like puke.

I’m certainly trying to get my money’s worth out of the class, though. If the mac and cheese comes off, I may have.

Update 1: My verdict? The mac and cheese is super yummy! It’s cheesy but not too cheesy; the cheese didn’t separate or get oily like it sometimes does, and the cheesy on the top got mostly crusty (I needed more time in the oven and was too impatient). We’ll see what the rest of the family says when the rest of the family gets home later.

October 22nd 2006

Sunday grocery-blogging

Peapod came this morning and thank God. Because we were completely out of food–especially since I just cleaned out our (disgusting) fridge, throwing away tubs of leftovers that had been left WAY over.

One of the things I always forget to buy at the grocery store (or from Peapod, for that matter) is snack food. That is, things I can munch on between meals that won’t end up becoming a meal. For me, Goldfish and Cheez-Its are not snack food because, if I’m hungry enough, I will eat so many of them that I no longer want dinner. Snack food, for me, needs to be inherently limited in amount. Boxes of cheese crackers go on forever, and I can keep eating them forever. Not so with things like apples and blocks of cheese (cheese that I have to slice into, in other words).

This time around, therefore, I specifically thought of snack food when I put together my Peapod order. I browsed through the “aisles” on the website with snack food specifically in mind. And I ended up with some lovely brie and a half-dozen Honeycrisp apples. Add a box of gourmet crackers that has been sitting on the microwave for a while, and you have a pretty decent afternoon snack. Thin-sliced apples with smears of brie on buttery crackers…..yum. I mean, SUPER yum.

Now, of course, that I’ve eaten, I should be alert and energetic, because I have a comment to write. So I should do that. My stack of sources is at my side, the afghan is spread over my chilly feet, the dog is next to me (and making me laugh, because I keep throwing the blanket over his head and calling his name, which makes him stumble around under the blanket till he finds the edge and sticks just his nose out, thinking I’ve got a treat for him). It’s possible I should stop playing with the dog, since that means I’m not writing. It’s also possible I should stop blogging, since, though I’m writing, I’m not actually writing my comment. (That reminds me that I should compose a post about my writing process, because that’s something to write about around here. I know, it’s been really quiet around here lately.)

October 8th 2006

per someone’s request, Sunday night foodblogging

So remember when I made this? I finally got around to taking some photos!

This is served with green beans (simmer, covered, in water with some salt and butter until soft) and risotto-style orzo (toast 3/4 cup orzo in a tablespoon of olive oil, then add 1 can of chicken broth a bit at a time until fully absorbed and orzo is soft and creamy; finish with a squirt or two of lemon juice to cut the chickeny flavor).

Not too shabby for a Sunday night dinner. Mmmmmm.

October 5th 2006

back in the kitchen

Children, I would just like to point out–proudly–that I have cooked three nights out of four this week. And I may cook again tonight.

This is record-setting, at least this semester.

Just so you know what I’ve made:

Monday: Pan-Roasted Chicken Breasts, Sauteed Green Beans with Lemon, and Cous-Cous

Tuesday: Roasted Acorn Squash and Asparagus (I ate no meat; Mr. Angst had some leftover pork tenderloin)

Wednesday: Baked Pork Chops, Egg Noodles with Marinara, and Steamed Broccoli

So, nothing dramatically exciting, just good home-cooked meals, the kind you grew up on. Or at least the kind I grew up on. It feels good.

October 3rd 2006

All Request Weekend: The End of the Road

C’s last question was whether my professors know I blog. The answer is short: I don’t know. No idea. And I don’t really want to know. I’ve said before that I’m not really anonymous, just “googlenonymous,” so it’s entirely possible that some of my profs know I blog. Of course, they’d also have to know who I am in real life, and I think I fly under the radar. Maybe?

Andrea also asked a question about food, and it was so hard I left it for last, and now I don’t think I can answer it. Because it would make me too hungry. I mean, I did eat dinner already, but it would still make me too hungry. And it would make me sad, because Andrea wanted me to list the three meals I would eat every day for the rest of my life, if I couldn’t eat any other meals but those three, and I love food too much to even contemplate being gustatorily restricted like that. I think I’ll cop out, then, by saying that for breakfast, I’d eat eggs of some variety with some variety of potato and a bread of some kind. For lunch, I’d have some lean protein and some green leafy vegetables. And for dinner, I’d have steak. If I could eat steak every night without dying young of a heart attack. And with the steak, a starch and a vegetable and a dessert. Or fruit. And maybe some red wine. Just one glass.

And that’s the end of the All Request Weekend. Until the next one!

September 16th 2006

random complaints

Mr. Angst and I went out for a nice dinner last night, since we hadn’t celebrated my birthday–and it was our nanniversary, too. So we went to a moderately priced restaurant we like, that has good food, good wine, and good service.

And it was a disaster. Our waiter ignored us most of the night. It took me ten minutes to ASK FOR a second glass of wine. TEN MINUTES! Then the waiter picked up my empty glass, took it with him, stood at another table and explained the ENTIRE menu to them, before coming back by to clarify exactly what I wanted. By the time my wine came around, our food had already arrived, and I had only ordered it because I wanted wine with my food.

Also, Mr. Angst’s steak came out overcooked and when he pointed it out to the waiter, the waiter came back and said, “The kitchen says this was medium rare, so next time, try to order it ‘rare to medium rare’ to get what you want.” Mr. Angst replied, “That is EXACTLY how I DID order it.” The waiter says, “Oh, well, maybe I wrote it down wrong.” In other words, he ARGUED with Mr. Angst over whether or not his steak was made the way it was ordered. That is NOT COOL.

All the while, I was watching another table in our waiter’s section, where a couple had had their plates cleared, their leftovers boxed up, and were just sitting there, waiting for someone to bring by the dessert tray so they could say no, ask for their check, and leave. And I wondered what the hell was going on with our waiter. He was just plain awful.

So this morning I’m a little annoyed that we spent all that money on an evening that was not very enjoyable. Usually we have very good waistaff there–people who will chat with us, recommend wines or specials, or tell us about off-the-menu options. Last night was all the more disappointing in comparison to our previous experiences.

I’m sure we’ll go back sometime, but I don’t think it will be anytime soon. And that’s too bad, because I like their food.

September 12th 2006

he’s a peach

I just got a confirmation email about my birthday present from Mr. Angst: I’m taking a two-night class on SAUCES at a local cooking school. Even though the classes are a month away, I am SOOOOOO excited. It’s the best birthday present, ever, probably.

July 22nd 2006

farmers’ marketing

In general I believe the best strategy for getting the good stuff at the farmer’s market is to go early, when you maximize your chances of getting the best produce. I say this because, while I am sure you can get lower prices on what’s left by going later, you have to take what’s left and chances are that produce is not the biggest, brightest, sweetest, least bruised, etc. And if you are buying produce for eating, you generally want the biggest (when the price is per unit and not per pound), brightest/sweetest (for best flavor) and least bruised (so it keeps longer).

However, for flowers, I suggest the opposite strategy. Today’s trip to the farmer’s market yielded a bunch of brightly colored peonies for $1 because I was there in the last hour of the market. They are just as bright and beautiful as flowers earlier in the day but not worth the waste of transporting them back for the seller.