We were in Vermont for the weekend, enjoying some absolutely perfect weather. Some swimming, a little (unsuccessful) fishing, and general relaxation were the totality of the agenda. And eating. That too. I brought a cooler full of garden, and we worked our way through it over the course of our stay. To begin, a glorious treat in the form of our first zucchini flowers stuffed with local smoked gouda, dredged in local eggs and whole…
Category: Away Games
John’s birthday party was Friday, and it was to be an all-finger food potluck. I didn’t have a ton of time to plan or shop, so I made do with things around the house, centering on two forms of duck from the freezer. I defrosted a moulard breast and two pieces of foie gras–both local–and went outside to pick currants. The pink and white currant bushes I planted last fall have taken off, loving their new environs and fruiting prolifically. I got just shy of two pounds of fruit from them both, doing a not very thorough job so there will be more to enjoy in the coming days.
There’s nothing like a series of splendid dinners to make a week of menial labor into an altogether pleasant experience. Using the wonders of technology, I was able to get in touch with some friends beforehand, and line up some highly enjoyable soirées. Here’s a brief rundown:
It was a busy week, and it’s good to be back; it’s so clear, mild, and perfect here after the tropical heat and humidity. Despite the hard work, there were some good meals (and not a little time in the pool at my gallerists/hosts’ house). Initially, it was just me staying there; the other artists arrived later in the week. I had one evening to myself, so I rummaged around in the fridge to construct…
I’m heading off to Miami today for a show- I’ll be gone a week- so here’s the post of the ridiculously off-the-hook steak we had the other night to tide you over until I get back. It’s a perfect example of how the simplest ingredients can attain perfection when they’re properly sourced, grown, and prepared. In this case, a seriously badass steak and a bunch of just-picked vegetables. Sounds pretty average, right? But oh, what…
We arrived carrying as much garden as we could (this picture doesn’t include any of the huge bags of salad and other greens): My Uncle gave me an old Canon DSLR body, so I messed around with it (using his lens) a little. I ordered a lens of my own, and it was waiting for me when I got home, so the pictures on this blog should now regularly rise above the “execrable” level. Note…
On Saturday we piled in the car- along with Oren, who took the bus up from the city- and headed to the Berkshires for Richard’s 60th birthday party. It was every bit the party we all knew it would be, and we all brought something since it was a surprise; Susan could not have made anything ahead of time without giving it away. This is a real shame, considering that they have the most unbelievable…
We went to Vermont for one night so I could meet with the contractor who’s helping keep part of the house from falling off, and invited Chris along as well so the kids could play together. He brought some ready-to-bake bread; they’ve been using the same sourdough starter we use, though with a different blend of flours. The trip up really gave it a chance to rise, so by the time we arrived it was…
We went to Vermont for the weekend, to check on the progress of the repairs being done there and to revel in the perfection that Vermont in high summer exemplifies. The raspberries are coming in, and the wild strawberries carpet the meadow- especially around the tree where my Mom’s ashes are buried. Milo loves it there, and we invited a friend and her daughter who is as close to a sibling as he has. The…
The garden is really hitting its stride now, offering a wider array of perfect options for organizing a dish around. The beets have been getting me excited, not least because they go with so many different flavors. They’re also beautiful. John’s birthday party offered me an excuse to monkey around with some of the different directions a beet can go, and try to combine them in an interesting way. Inspired by the bite of foie…