Thursday, July 25, 2013

pasta with sun gold tomatoes and onion

pasta with sun gold tomatoes and onion

I’ve started this post. And then started it again. And then started it again. And again. And here I am, still struggling. I kind of just want to delete everything below, and just write, Make this pasta. Tonight. The end.

What I don’t want to do is to write a twee post on how amazing this dish will be. I want to be all, Ok, so we’ve known one another for awhile and you just have to trust me on this, m’kay? Is it delicious and will you want to eat it on a weekly (if not a more frequent) basis? I’m pretty sure once you’ll try it, you’ll answer yes. But do I want to rhapsodise about it and use hyperboles? I’m just not in the mood. Lately, I’ve been feeling very small-d democratic about food, very pedestrian.

In a busy household such as ours, and we’re not even busy-with-kids kind of busy, what I appreciate so much more than having time to test a recipe, is having a homemade dinner with Andrew as often as we can make it happen. Most of the time, we can do it about five days a week. That’s not bad, right? And while I’d prefer to be in the kitchen day in and out cooking for you, I’ve this pesky thing called rent and work has been piling up mountain high. What’s up, summer – aren’t you supposed to be all low and slow?

Continue reading pasta with sun gold tomatoes and onion.

Thursday, July 11, 2013

sour milk waffles

It was a fabulous morning. #latergram

I’d like to talk about waffles today. Or rather, I’d like to talk about leisurely breakfasts and lazy weekends, something I haven’t been experiencing lately and have rather missed. The kind of weekends when you find yourself, at 2 o’clock in the afternoon, still reading the in your pajamas, dirty dishes in the sink, news in the background without a care in the world. It’s been oppressively hot in New York lately, so staying in the cool of air conditioning and eating waffles while reading the paper really is a fine way to pass your Sunday.

Which is exactly what we did over the holiday weekend. I had handed in the copy-edited manuscript back to the editor; I huffed and puffed and got another project I’m working on to a point where I was proud of it, so I put it to rest for a few days; I finished my PR work on time, and thought it was time to shut the computer down.

I won’t bore you with the details of how I spent two days hanging out with Apple geniuses waiting for them to run all kinds of diagnostic tests on my computer to isolate the problem. I won’t give you the rundown of how I had to explain not once, not twice, not even three times that I knew what things like “hard drive”, “RAM”, “cache”, and “reformat” meant. But suffice to say that if your computer does indeed decide to break down on you, I hope, for your sake, that it picks the kind of weekend when you don’t have anything due, when you can afford to take the time to make sure it is properly fixed. From what I recall, from decades of being a computer owner, computers have a fine way of picking the least convenient time and breaking down on you – the night before your thesis is due, for example, not that this kind of thing happened to me. Oh, wait, it did.

Continue reading sour milk waffles.

See more: Breakfast,
Tuesday, July 9, 2013

pie crust primer

Slightly misshapen ( but that's what I get for rushing) pie. Happy 4th!!

Of all the things in the world, there are only a handful I’m pretty sure of: my husband being an amazing and kind person; gravity; good bread and butter as significant factors in my level of happiness; my morning runs making me a saner, smarter, healthier person. Another thing I’m pretty sure of is that the world doesn’t need another pie crust recipe. And I’m happy to say – this isn’t one. The recipe included here is one that you will probably see in countless magazine issues, blog posts, and newspaper articles. If they promise you of pie crust nirvana, I wouldn’t buy it. Not because the recipe won’t provide it, but chances are, if you look at the crust recipe already in your possession, either you have it already, or it’s pretty close to what is being offered. After all, there are only so many ways you can reinvent the wheel.

You know what happens when I get overworked? I watch NCIS reruns on cable and I make pie dough by hand.

There seems to be, however, a proper lack of comfort level of how to make pie crust work with you and for you. The pie crust is generally thought of as “too much work”, as “finicky”, as “unpredictable”. While this here now might be the high pie baking time (what with all this amazing in-season fruit just begging to be pie-d (I just made it into a verb!), but because so many of us are enduring a merciless heat wave, it is precisely the high temperatures that not only seemingly threaten our pie crust success, but also deter you from setting foot in your kitchen never mind turning on your oven. And yet, pie must be made, I think. And I’m here to help you do it.

Continue reading pie crust primer.