Friday, April 18, 2014

friday link love

This morning run was beautiful. #latergram

Hi friends, happy Friday, Passover, and upcoming Easter. I hope this is a good weekend for you all. We spent some time in Massachusetts with family for Passover and had our fill of brisket. Every year, around this time, I fall hard for matzo with cream cheese or salted butter, only to forget about it as soon as the holiday ends. Much like my apples and honey craze around Rosh Hashanah, this one doesn’t linger much longer past the required time frame. In any case, I’m hopeful that our farmers’ market has more than just tubers this week – spring onions, perhaps?

Wishing you all a beautiful holiday weekend ahead. See you next week! xo

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Friday, April 11, 2014

friday link love

I don't think this light will ever get old. It's so infrequent it's like a treat each time.

Hi, friends, and happy Friday. We’re off to see our families for Passover and eat lots of matzo smeared with salted butter. I’ve been put in charge of dessert and I’m making a double batch of this cake. I did a test run of it earlier this week, made a few tweaks, and it was deemed a success by the book club, which I hosted this time. Some of you have asked me what we read and how we pick books, and here’s how our book club is structured. We rotate homes and the host makes dinner and picks the next book. And on and on we go. This way, your interests get a fair representation and we get to read books that we otherwise might not pick. Some of them we like, others – not so much. There’ve been highbrow picks like this and this, and lowbrow ones like this one (I won’t even make apologies for it, but I did lose a few braincells in the process). But we read, we get together, eat, discuss. We’ve been at it for over a decade I believe, though I joined about 8 years ago.

In other news, this has been a busy but manageable week (thank you, universe!) and I’m finally getting my brain in order to make real impact with the ice cream book. It feels like spring outside, and I’m looking forward to what our farmers’ market will have next week. I found a lovely yoga studio in our neighborhood and took a couple of classes and now – yowza! – so sore! – but in a good, happy, blissed-out way. I haven’t felt like this in awhile, and it’s wonderful. I’m looking forward to running in the park and yoga – and figuring out how to make time for “wellness”.

And finally, some exciting news, the book that I coauthored with chef Marc Forgione hits bookshelves on April 29! You can pre-order your copy on Amazon or pick up a copy at your local bookstore in a few weeks. I was particularly excited to be included in Saveur magazine’s April’s Books Worth Buying list, sharing the spot with David Lebovitz, whom I’ve deeply respected and admired over the years, and whose latest book has quickly become one of my favorites. David’s post on what goes into creating a book is particularly fantastic as it gets into the nitty-gritty of what it is to write a book. And let me tell you — it’s a process, and then some!

And that’s about all! I hope you have a relaxing, beautiful weekend ahead. xo, olga

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Wednesday, April 9, 2014

pickled carrot sticks

pickled carrots sticks

Back in our old apartment, before the move, before the kitchen excavation, our fridge was always full to the gills, except most of if its contents were myriad jars of preserved and pickled things are various stages of fermentation. There was always two jars of kimchi (newly fermented and older), preserved lemons, garlic confit, sauerkraut, quick-pickled onions, a few jams, and jars of anchovies, capers, mustards and the like. When we moved, I had to use up as many of these jars as I possibly could, but inevitably, some of them were thrown out, much to my chagrin.

Then, for several months, while our kitchen was a construction site, it was pointless to have jars of any kind because we didn’t have a kitchen. If we had to make our coffee in the bathroom, there wasn’t much room for preserved goods. Besides, at the time, our refrigerator lived in the dining room.

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Monday, April 7, 2014

tangerine champagne sorbet

tangerine champagne sorbet

I might have just figured out a loophole in this whole no-drinking-on-the-job thing. Suppose it’s a weekday, mid-afternoon, and you need a bit of a pick-me-up. You might be working in an office somewhere or, like me, at home. But unless your job is to review cocktails and spirits, it’s unlikely that you’re going to fix yourself a drink midday. Life, for better or worse, isn’t an episode on Mad Men, and if it were, you’d probably be drinking whiskey or vodka straight or on the rocks.

But, what if someone handed you sorbet with the same ingredients that go into a mimosa? You’d have it, and no one would ever even think ill of you.

You have David Lebovitz to thank for that. I’m just a humble messenger.

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Friday, April 4, 2014

friday link love

image

Hello, friends. It’s Friday again, which means time for links. I’m a bit rushed this morning, so I’m going to keep this short. Andrew and I hope to do a little home improvement this weekend – maybe paint an accent wall or something. If anyone has any leads on beautiful, classic brass door knobs, can you please leave a comment below? Thanks!

I also hope to pick up another plant somewhere, and to sleep past 7am. I’m nothing if not ambitious. Oh, and I’d like to tinker with a Passover dessert I’ve been thinking on. I wish you all a relaxing and cozy spring weekend. xo, olga

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Thursday, April 3, 2014

triple-coconut quinoa porridge

Triple-Quinoa Porridge

I’m ashamed to say that breakfasts are sort of an afterthought in this household. If there was a candid camera sneaking around here in the mornings, we’d be in the hall of shame for certain. I start my mornings, early, with a glass of water and lemon (thanks, Winnie!). I shuffle out in my bathrobe and sit, glass of water in hand, while I sift through various emails, make a list of things to do for the day, and generally try to wake up. Each morning, I compile relevant press links for a client, put together a social media strategy for the day. I do it early on because I like to free up the rest of my day to work on books, on writing, on having some flexibility with my schedule. And it’s perhaps because mornings are so packed with activity, that everything: exercise, breakfast, showering, often falls by the wayside.

Lately, in particular, as I was rushing to the finish line with Marc Murphy’s book (it’s been submitted! fireworks! fanfare! celebratory cocktails!) breakfast was, well, it didn’t exist period. I’d realize by about 11am that I was so hungry I couldn’t see straight, and I’d lunge into the kitchen and try to make myself a smoothie (very good), a piece of toast (good, but was getting old), or a few slices of cheddar cheese with an apple (also very good). But did I make myself a proper breakfast? No.

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