Posts tagged no recipe
Friday, May 2, 2014

friday link love

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Happy Friday, friends. A busy, eventful week comes to an end. My book written with Marc Forgione is out in bookstores (hopefully) everywhere; I turned 36; and I finally ordered a new computer, since my current one is unlikely to survive an upcoming work trip. Good things all around with the exception of the upcoming bill for said new computer – minor details, right? A few links today, somewhat more entertaining than deep this week. Hope your weekend is restful and filled with what pleases you.
xo, olga

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Friday, April 25, 2014

friday link love

Finally got around to making a batch of preserved lemons. Lots of good things in here: thai chile, cinnamon stick, bay leaf, cloves, peppercorns, star anise. A Meyer lemon snuck in!

Happy Friday, friends! We’re having a smallish gathering of friends tomorrow, and as such, I’ve become the crazed host hell-bent committed to throwing a lovely, effortless party. Of course, effortless is never a word that should be used honestly when it comes to entertaining. It might be low stress, but if you like to cook and like to entertain, there is, of course effort involved. I’ve always pondered that word, “effortless”, when it came to throwing parties. Why do we want to aspire to effortless? I’ve always liked effort, the word and the intention, and I hope, at the very least, that even if the food is ho-hum, my effort shows.

My list was made; schedule of what to cook and when – drawn up. Easy-peasy, I thought, and of course, probably the moment I thought it, curveballs of all sizes came at me from every direction work-wise and the schedule was abandoned early on. Do you know what not crossing something off a list that’s assigned to a particular day does to someone like me? Complete and utter derailment, folks. Last night, Andrew witnessed what might be the “behind-closed-doors-meltdown” that was resolved all thanks to an awesome, new neighbor heroically saving the day with a 4-pound bag of sugar. Thanks, Amy! I’ll put together the party menu sometime next week, but not before I post a recipe I adapted from the book I wrote with Marc Forgione – due out in a few days! I’m always uncomfortable tooting my own horn, but if you are at all looking to step up your game in the kitchen, I think this book will help you get there. I’m enormously proud and grateful to have been involved in its making and as I leaf through the pages and recall all the hard work everyone put in, I’m even more excited about releasing this nearly 400-page beast baby into the wild. As many people have told me, having a baby was easier than writing a book, and this particular one was a long and uphill road, albeit an extremely satisfying one.

I wish you all a wonderful weekend! Cheers and until next week. xo, olga

PS the picture above is of preserved lemons, which I made earlier this week. I streamlined the recipe a bit and updated it with a few tips in case you’re itching to make your own. I can’t recommend homemade preserved lemons enough – totally worth the 10 minutes you spend making them and 1 month waiting.

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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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Friday, April 4, 2014

friday link love

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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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Friday, March 28, 2014

friday link love

Was getting distracted at home - in my spring cleaning phase - so camping out here until I make a good dent. #bookwork

Hi friends, happy Friday! I’m currently awaiting comments from the chef on the manuscript, and after that, I hope, the delivery to the editor will be a speedy one. I took a little break on Wednesday to have lunch with one of my middle school English teachers. We’ve stayed in touch over the years, and it was really lovely catching up over some pizza. I even roped him into sharing a kale salad with me. We had lots to talk about. Immensely relevant things such as, which classical music composer, who died rather young, was the biggest loss for humanity in terms of further work we could’ve expected? My answer was Mozart; his – Schubert. And boy oh boy did we get to geek out over singular pieces of music, like Beethoven’s 7th symphony (my favorite!), his dislike of Lizst, and my indifference towards Haydn.

But most of this week has been somewhat of a blur. When I get to the final stages of a book, there’s a lot of nitpicking and fixing things here and there. Things like comma placements and rearranging various groupings of words. Things like order of the table-of-contents matching those of chapters. Are there any TKs left over in the manuscript that need to be filled. All fairly arbitrary stuff, but stuff that I feel makes the work, on the whole, better.

I was also sad to learn that one of my all time favorite sites, Television Without Pity, is getting shut down. NBC, which owns the site, pulled the plug (also pulled the plug on Daily Candy as well) citing funding issues of sorts. As long as I remember living in NYC, TWoP was a faithful companion to my limited television watching. I loved reading their recaplets in the morning following an episode, and then longer, 15-page snarky analyses a few days later. I had always admired the writers for TWoP – they had the kind of ease and eloquence I always wanted to have. And now – the site will be no more in about a week. Sad. I hope that given the site’s fervent following that someone scoops it up and rescues it from demise.

And on that note, I’m going to wish you all a happy weekend. I was going to do absolutely nothing – I feel like after this work-filled winter, I totally earned a weekend of sloth-like behavior. But, at the last minute, something very time sensitive fell into my lap, and well – there go my Saturday and Sunday. But tonight, tonight I get lucky – and see a dear friend who I so wish lived next door. Or across the street. And Sunday, we get to host some friends for brunch. All good things.

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