Eddie Ross continues to be prolific and backs us up on our love of carnations, Eddie Ross
Quilty reminds us that we are sad we don’t live in NYC, although we’ll take the Oakland sunshine over the NYC slush I hear is there today, GoodJobbb
and Rimpletide does the important work of exploring our collective sexuality for us vis a vis wooden dolls, Rimpletide
while the Pipeline reports on what’s hot from the hottest (pretty fucking hot) currently cold climate, Stockholm, The Pipeline
Domino Magazine is the last victim of the recession a/k/a “economic downturn.”
In the tradition of my dinner-for-one posts, here is the special meal I made for me last night.
Sea Scallops with Cilantro Gremolata and Ginger Lime Beurre Blanc from Gourmet, February 2002
I cut the recipe down to three scallops (purchased at the fine Hapuku Fish Shop), took out my “good” china (Haviland) and served the scallops on a bed of frisee.
I had an unseasonal yet delicious bottle of mildly sparkling Spanish white with dinner (strong enough to hold up to the ginger and cilantro flavors). It is called Vi D’Agulla:
…a charming and slightly frizzante wine from the Penedes region of Spain located just outside of Barcelona. Its name means “wine with a prickle” and is intended as a summer thirst quencher.
Other notes: this recipe is super easy, and you can up the healthiness factor by going light on the beurre blanc, as I did.
You MUST listen. I’m addicted.
Service Bell by Grizzly Bear featuring Feist (link to stream)
As mentioned in yesterday’s post on the new Terri Timely website, I bring you “Cecil,” with an amazing performance by Geoff Hasbrook and music and sound design by ARL favorite Rich Bologna.
It’s this time of the year that I go to the farmer’s market and start wondering what exactly I’m supposed to do with a bunch of parsnips and potatoes. A year or two ago I came up with an excellent solution in a roasted root vegetable recipe I found on epicurious.
Roasted Root Vegetables with Thyme and Marjoram Vinaigrette from Bon Appetit November 2002
I love this recipe-the combination of thyme and marjoram is beautiful and paired with the balsalmic reduction and lemon zest it’s just brilliant. The flavors are bright enough to enliven any January night.
When I was browsing the Times yesterday I found Roasted Carrots and Parsnips With Rosemary and Garlic. I haven’t made this yet, but I like the simplicity. If you don’t cook much or haven’t done a lot of vegetable roasting maybe this is a good place to get started? Looks good.
I heard from soother1978 that last night he made the Barefoot Contessa’s Roasted Winter Vegetables and found it fundamentally soothing. I have almost every Barefoot cookbook, but really didn’t want to have to go combing through every single one for the recipe so I was thrilled to find the recipe easily on the food network’s site. If you’re a Barefoot fan you can also check her reader Q&A updates on the House Beautiful website.