Monday, June 30, 2008
It's not the only trailer on the list. I also want to check out Kate's Lazy Meadow Motel, which offers accommodations in several Airstream trailers.
Fred Flare gives a tour of the Kate's Lazy Meadow Motel Tinkerbell Trailer in this video.
Saturday, June 28, 2008
Caramelized Spring Turnips
Slice, toss with olive oil, salt and pepper.
Spread on a baking sheet.
Bake for 10 to 15 minutes at 375 degrees.
...and, by the way, I happened to learn yesterday that Daniel Chester French, sculptor of the Lincoln Memorial and former Stockbridge resident, got his artistic start as a child by whittling turnips.
Thursday, June 26, 2008
(Thanks to Whole Foods for the photo, though I found today's figs at Guido's. There's no Whole Foods around here. For years I shopped at the one on Telegraph in Berkeley. I only share this as it makes me nervous to lift the image from Google. Hello, corporate lawyer: I've already paid and paid and paid for figs at Whole Foods.)
Tuesday, June 24, 2008
The various assignments have mostly been fun and the income welcome, but I'm so relieved to have a break. I googled images tonight to illustrate the feeling: open road...big sky...open window.
The Sound of Music notion of God closing doors and opening windows looms large in my world view. I hope I manage not to say yes to the next thing until the view looks like this painting.
Saturday, June 21, 2008
The girls, by the way, were the top earners during the radio station's recent fund drive, raising $1300 during their hour on air. They were, as usual, hilarious and relentless.
Thursday, June 19, 2008
(Video linked from Food Wishes Video Recipes)
2 egg yolks
1 tbl fresh lemon juice
1 tbl white wine vinegar
3/4 tsp salt
1/8 tsp sugar
1 tsp Dijon mustard
1 cup vegetable oil
1/2 cup olive oil
I've been trying to wean myself of Hellman's Light, which for the record (thanks, Kate B.), consists of:
WATER, SOYBEAN OIL, VINEGAR, MODIFIED CORN STARCH**, WHOLE EGGS AND EGG YOLKS, HIGH FRUCTOSE CORN SYRUP**, SALT, LEMON JUICE, XANTHAN GUM**, (SORBIC ACID**, CALCIUM DISODIUM EDTA) USED TO PROTECT QUALITY, PHOSPHORIC ACID**, DL ALPHA TOCOPHEROL ACETATE (VITAMIN E), BETA-CAROTENE**, CITRIC ACID**, NATURAL AND ARTIFICIAL** FLAVORS (SOY), PHYTONADIONE (VITAMIN K), PAPRIKA OLEORESIN.
*INGREDIENTS NOT IN MAYONNAISE.
Tuesday, June 17, 2008
Sunday, June 15, 2008
In 2002, she founded Liquid Architecture, a beverage consulting firm that creates signature drinks and bar concepts for a wide variety of clients, including The Atlantic magazine, Mont Blanc, Fox Searchlight, Warner Brothers, HBO, Comedy Central, and the Tribeca Film Festival.
You won’t find the standard neon green Appletini on her ever-changing bar card. Instead, this Alice Waters of bartending might shake up an Appletini using fresh-pressed apple juice with a dash of clove or cinnamon.
Gina: How many cocktail resource books do you own? What are a few of your favorites?
Dale DeGroff's Craft of the Cocktail
Ted Haigh's Vintage Cocktails
How to Mix Drinks by Jerry Thomas (the Godfather of Bartenders)
Savoy Cocktail Book by Harry Craddock
Drinks by Vincent Gasnier (he has a lot of great recipes for various syrups and punches)
Joy of Mixology by Gary Regan
Mr. Boston's Official Bartender's Guide by Anthony Giglio
Gina: My father-in-law passed away this week. Are there traditional drinks associated with funerals, wakes, or grieving?
Gina: If you were a cocktail, what cocktail would you be?
1 bottle Spanish red wine
1/4 cup cognac
1/4 cup orange curaçao
1/4 cup simple syrup
2 oranges, cut into half-wheels
2 peaches, cut into cubes
2 lemons, cut into half-wheels
Place all of the ingredients in a large glass or ceramic container and sir well. Cover and refrigerate for at least 4 hours. Serve over ice in rocks glasses. Garnish with additional fruit if desired.
Serves about 6
1 bottle dry white wine
3/4 cup watermelon schnapps
1/2 cup white cranberry juice
2 cups freshly scooped watermelon balls
2 limes, cut into half-wheels
Combine all of the ingredients in a large glass or ceramic container and sir well. Cover and refrigerate for at least 4 hours. Serve over ice.
Serves about 7
Wednesday, June 11, 2008
Tuesday, June 10, 2008
Saturday, June 7, 2008
Paige inspired me to pick up French radishes this morning at the Great Barrington Farmers' Market. I'm going to do as she suggests and shred them atop a green salad, dressed with her special vinaigrette.
The Orloff House Vinaigrette
1/2 cup good quality extra virgin olive oil
2 T balsamic vinegar
1 T champagne vinegar
1 t dijon mustard (or more to your taste)
1/4 t lemon oil
a pinch of Maldon salt
a few grindes of good pepper
a pinch of herbes de provence (optional)
Combine all ingredients in a glass jar with a screw-on lid, and shake to emulsify.
Wednesday, June 4, 2008
Tuesday, June 3, 2008
Sunday, June 1, 2008
Ten Years Ago
We were living in a rented casita in Corralejo, a dusty village located in the countryside outside of San Miguel. Our little house had a cactus fence around it and brick boveda domed ceilings. Annalena was three and attending a Mexican Montessori preschool. My father had just recently passed away. I spent a lot of time staring at the mountains and listening to Junior Walker.
Ten Months Ago
Last August I was in the homestretch of the BTF season. I enjoyed seeing Shaw's Mrs. Warren's Profession.
Ten Days Ago
I was wrangling actor bios for the program.
Ten Minutes Ago
I was writing my mother an e-mail about yesterday's lovely lunch with a new friend at Blue Ribbon Sushi
Ten Minutes from Now
I will eat some low-fat dulce de leche Häagen-Dazs.
Ten Hours from Now
I'll be at the office.
Ten Days from Now
I will be researching an article about breathing rituals. I will also likely be stressed out of my mind at work.
Ten Months from Now
I hope I'll be writing a new book.
I do have long-term wishes, but feel too superstitious to share them here.