Crunchy, tangy, punchy, meaty, chewy, spicy. Yep, all that, and almost no cooking to do.
My monthly column at Anthology has been a ongoing affair for two years now (next month!) - how cool is that?!
If you have not already heard, Anthology will be closing their doors at the end of this year. Of course this is very sad news for me as I have loved our flourishing relationship, the numerous online and in-print stories together and the million emails getting it all done. But as anything in life, change happens. The show will still go on.
I imagine the great homes in my future. New and relevant places to continue sharing my voice. I might even update here more… :P If you have suggestions, I'd love to hear them!
For better or worse, I work like a fiend. My Instagram page bears the evidence. I cook new and varied (deeelicious) things, multiple times in a given day. All this of course is mounting to something fantastic, still simmering and melding....
If you're hankering for more of me, visit me there. I have a lot of fun rescuing food. I play extensively on set. Be forewarned: you will get hungry, stat.
Another piece I recently produced for The Times is this terrific, zippy gazpacho. It is a great basic recipe; one to which I added tequila, lime, and a pinch of salt this evening (in a cocktail glass), to reward myself for all the hard work cooking, styling, and shooting I've been up to.
Yes oh yes. Makes me feel like we are still embarking on summer, not that it is almost over….
I have seen the light change at home base. A longer cast of the sun inside, sign of earth's rotation towards autumn. That will mean the pussycats get to bask in more sun spots, but it also means the end of tomato season. Not yet. But, it's a real thing to reckon with and I'm definitely (and defiantly) not ready.
There is an ice cream story on the horizon. And a pop-up dinner. Then there's the story I shot for Saveur Magazine, about craft cocktails at a neighborhood spot called Lou's. And soon, a trip to Maine filled with lots of lobster. I'm still firmly planted in balmy evenings and icy cocktails, see?
For myself…. today I baked a gorgeous fig, black pepper, and smoky blue cheese galette. I hungrily picked the figs from a neighboring tree near a friend's home, sweet reward in itself after a long three-day shoot. After a final round in front of the camera tomorrow, I get to devour it.
Also on the agenda: making a quail egg and roasted tomato pasta with capers and chives. Sounds good, doesn't it? Visit Instagram to see how it turned out!
Maybe I'll convince someone to go foraging again with me, if I can buy myself some free time. In any case, I will eat like a queen. Come sit at the table with me. Eat some of this good food.