and did I mention classy? I had to share this picture with you as it made me crack up beyond belief and I enjoy embarrassing myself on the internet. The story behind it is that Leo (who was behind the camera) was saying that I always make the same face whenever he points a camera at me. So I decided to make this one instead. Photo by Leo Borovskiy of Lush Life Productions (whose more serious photos are fantastic).
Posts from September 2009
Just a little color to brighten up your day. And mine. Not that there's anything wrong with today, I'm just a little tired. Plus it's my Monday. Anyhoo, enjoy!
Over the course of this weekend, I have committed the following sins and/or engaged in the following sinful behaviors:
- I have openly mocked the gaudy McMansions we passed on our 50-mile bike ride.
- Sloth: an entire portion of a day watching a Mad Men marathon.
And finally, atonement -- bought a new scale today. Happy New Year, all!
First, learn to stock your home bar with the essential equipment as described in my latest Mix it Up post on Serious Eats NY, then mix yourself a Laren's Marmalade Surprise, courtesy of A Muddled Thought. Cheers!
“Laren’s Marmalade Surprise”
1 1//2 oz Cazadores Anejo
Bar Spoon of Orange Marmalade
¼ oz Lime Juice
½ oz Vanilla syrup
2 Dashes Mole Bitters
(photo by Hal Wolin)
Part of the fun at Hearth the other night -- Terroir is the wine bar they also own down the block on 12th Street. No, it's not permanent, but the trainers at the gym really liked it and encouraged me to get something similar on my arm. Hmm . . .
Last night, not only was I lucky enough to eat at the chef's counter at Hearth for their end-of-summer lobster dinner, but I had the good fortune to be sitting there when Chef Marco Canora saw a finished copy of his soon-to-be-released cookbook, Salt to Taste, for the very first time. The pure joy and excitement of seeing his first cookbook in completed form was wonderful to watch, and from what I could see, it looks gorgeous. I had attended many years ago for Gothamist. Chef Canora was one of the winners that year, and I adored his fava and pecorino salad with smoked lamb tenderloin that he served that night. When I got fava beans from my CSA, I did my best to recreate it, but alas, it wasn't as good, but once I get a copy of the book, I'll give it another try.
The book will be released on October 13th. Congratulations!
I know this because I wore boots for the first time last night Time to bust out the sweaters, I suppose. I'm looking forward to it, actually -- dreaming of soups, stews, short ribs, brisk bike rides, and hikes. And of course, the slow cooker.
What better way to ring in the Jewish New Year than with The Heebster from Russ & Daughters - Whitefish & Baked Salmon Salad and Horseradish Cream Cheese on a Bagel (an onion bagel, in the case of this gorgeous specimen)? It was absolutely delicious. Of course the first day of Rosh Hashanah I had the fried chicken lunch at Momofuku Noodle Bar -- which also made for a damn good celebratory meal.can be found here.
I have had a crazy overload of peaches and plums over the past two weeks, and although I adore them, there's only so many of them I can eat before they go bad. I've also been away on the weekend and super-busy during the week and haven't had time to bake or cook them up into something magnificent. The solution? The freezer. I sliced them up and placed them on a sheet tray to freeze overnight, then sealed them in a plastic back, removing as much air as possible. We'll see how they are in a few weeks or even a few months, when I need a taste of summer.
I'm happy to report that the Tequila Tweetup was a huge success. @livethelushlife @ShotsAndCuts @cocktailspirit, @nybarfly, @lizEATS @lincolnwrites @codeny @meredithmo @mysteryaction @brooklynwino @tzutzanu @astorcenter and many other friends all showed up for drinks and snacks at Cabrito (thanks to Lindsey and Allan for setting that up), and a good time was had by all. I'll leave the pictures up to @ShotsAndCuts -- I'm sure they'll be up here at some point.