Posts from November 2010
Had a wonderful Thanksgiving just outside of Nashville that included more amazing meals than I can count, a deboned and double-breasted turkey, Doyle & Debbie, Prince's Hot Chicken, The Patterson House, some exercise, and plenty of smiles, laughter, and love. The full album is here.
Heading to Nashville for Thanksgiving. I know nothing about Nashville for the most part, except that it always conjures up this Indigo Girls song for me:
Have an amazing Thanksgiving, y'all!
I dream of a world full of happiness, peace, and love. A world where there is no war, people are kind to one another, and we work together to preserve our planet. A place where we embrace and celebrate our cultural differences without conflict. And where it is possible eat and drink to our heart's content without any negative consequences whatsoever.
Thankfully, it's not another fry-day, merely Friday. Many thanks to Hal, Ethan, Karen and Rachel for helping me out with the fry-days earlier in the week! I'm already ready for a cocktail. How about this one? I had it earlier this week at Kin Shop, which I highly recommend:
3 oz. of Gin
½ oz. spicy pickle brine (based off distilled vinegar, lemongrass, ginger, Thai chilis, sugar, salt)
Thinly sliced kirby pickles
Shake the liquid together with ice and pour in a chilled martini glass. Garnish with the sliced pickles.
And, in case you're wondering, I've been writing up a storm lately. Here are my latest Serious Eats New York posts, but there's more to come . . .
- Meet & Eat: Marissa Guggiana, Author, 'Primal Cuts'
- Meet & Eat: Julie Reiner, Lani Kai
- Meet & Eat: Robert LaValva, New Amsterdam Market
- Meet & Eat: Paul Greenberg, Author, 'Four Fish'
- Meet & Eat: Ben Westhoff, Author, 'New York City's Best Dive Bars'
I'm feeling a bit like this guy (who, in all fairness, looks more like he's a sea lion and not a walrus) after my ridiculous eating schedule since Saturday. Oddly enough, I lost 1.4 lbs this week. Go figure.
Many people have asked me if I would ever give up my "day job" to be a full-time food/cocktail writer. I've always said no, for several reasons. First, my "day job" is much more to me than that. I truly love having a career in the pro bono world, where I know that my work is helping low-income people get much-needed legal assistance, even if it's not by my representing them directly. Second, although I love writing, I don't think I have the self-motivation to be a freelance writer, constantly hustling and pitching stories. I have managed to find a perfect balance for me, and I hope I can keep it. Finally, I am currently writing a piece now under a short timeline that has made me realize how physically difficult being a food writer can be. My stomach HATES me right now, and I've still got about three dishes left to taste. For those of you out there who do this full time -- you are rock stars.
Heard this the other night at Vandaag. And it's been stuck in my head ever since. I found it impossible not to whistle along!
Please feel free to discuss.
This lentil soup was sooooo damn good, I wanted to share the recipe with you. That said, I think it was my magical homemade chicken stock that made it so over the top, which may be difficult for you to re-create exactly.
2 medium carrots, peeled, cut into large chunks
2 medium celery, ribs, cut into large chunks
1 medium onion, cut into large chunks
2 medium garlic cloves, minced
2 cups dry lentils, picked over (I used red lentils)
3 bay leaves
1/2 tsp dried thyme, crushed
1/2 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
8 cups chicken broth (I used homemade chicken stock, which is part of the reason why this was so very tasty)
4 oz extra thick-cut bacon
Place ingredients in a 4- to 5-quart slow cooker in the following order: carrots, celery, onion, garlic, lentils, bay leaves, thyme, salt, pepper and broth. Cover slow cooker; cook on low setting for 6 hours. Before adding bacon, cook it for approximately 3 minutes in a saute pan, so that it browns lightly and some of the fat is rendered. Uncover the slow cooker, stir in bacon and heat for 30 minutes more; remove bay leaves. Puree lightly with a stick blender, leaving some chunky consistency.