Posts Tagged ‘Food’

Please! No Food Fights!

Thursday, September 12th, 2019

On the whole I’ve been impressed by the Democratic candidates’ eloquence and collective goals, and annoyed by debate moderators’ attempts to provoke them into pointless bickering. Here’s what I’m hoping will NOT happen Thursday night.

Kian

Staunton, Part 2: History and Pastry

Friday, March 8th, 2019

Morisot and More

Thursday, November 8th, 2018

Philly: Part 3 of 4.

Philadelphia: Spoon-Free

Thursday, November 8th, 2018

Philly: Part 2 of 4. Spooning without spoons.

Aunt Marge

The Maple Tree

Friday, September 22nd, 2017

Although it stills feels as hot and muggy as midsummer here in Washington, DC, it is actually the first day of autumn in the northern hemisphere. So, a painting and a poem in celebration. The leaves are changing color; we await those crisp cool blue-sky days. And wait… Happy Autumn, everyone.

The Maple with its tassell flowers of green
That turns to red, a stag horn shapèd seed
Just spreading out its scallopped leaves is seen,
Of yellowish hue yet beautifully green.
Bark ribb’d like corderoy in seamy screed
That farther up the stem is smoother seen,
Where the white hemlock with white umbel flowers
Up each spread stoven to the branches towers
And mossy round the stoven spread dark green
And blotched leaved orchis and the blue-bell flowers—
Thickly they grow and neath the leaves are seen.
I love to see them gemm’d with morning hours.
I love the lone green places where they be
And the sweet clothing of the Maple tree.

—John Clare 1793-1864

Elizabeth

St. Cyprien, Sunday market

Sunday, June 18th, 2017

Our favorite day of the week in one of our favorite places: St. Cyprien/Dordogne.

Chocolatrium

Thursday, June 15th, 2017

How could we resist a visit to the Chocolatrium, where Cluizel manufactures its fabulous and fanciful chocolates? Its small museum offers exhibits on the history and production of chocolate and glimpses of chocolatiers at work; its workshop holds demonstrations and monthly chocolate-based cooking classes (in December the feature was a bûche de Noël); and its shop displays confections as if they were gemstones.

We spent a long time choosing gifts for friends and family, and it wasn’t until after returning home that I discovered Cluizel has a sister Chocolatrium in New Jersey.

Bryant 

It’s a Paris Party

Sunday, June 11th, 2017

Sunday afternoon in Paris: a time to get together for an eleven-hour lunch with old friends.

 

Paris, Pigeon, Poutres apparentes

Thursday, June 8th, 2017

The best of all places to begin a Paris sojourn: on a bench in the Jardin du Luxembourg. (But maybe without suitcases.)

St. Patrick’s Soda Bread

Friday, March 17th, 2017

Up early this morning, to prepare the St.Patrick’s Day table and bake soda bread for breakfast. There are many choices, and this recipe (below) is my current favorite. But I was out of wheat germ, so I substituted bran, resulting in a gutsier product. Great with Irish cheddar, or yogurt and jam (or all of the above, if that is to your taste). Happy St. Patrick’s Day!

Irish Brown Soda Bread

1-1/2 cups unbleached all-purpose flour, plus more for sprinkling
1 cup whole-wheat flour
1/2 cup old-fashioned rolled oats
1/4 cup toasted wheat germ (or bran)
1-1/2 teaspoons baking soda
1 teaspoon salt
6 T cold unsalted butter cut into bits
1-1/3 cups buttermilk or plain yogurt (I’ve tried both)

Preheat oven to 425º.

Sprinkle baking sheet with a little flour.

In a large bowl whisk together flours, oats, wheat germ/bran, baking soda, and salt. With fingertips rub in butter until mixture resembles coarse meal. Add buttermilk/yogurt and mix quickly until dough is evenly moistened. DO NOT OVERMIX.

Turn dough onto floured surface and shape quickly into neat sphere, sprinkling with more flour as needed. On prepared baking sheet pat dough out into 7-inch round. With sharp knife cut shallow X in top.

Bake 25 minutes or so (depends on your oven) until bread looks set in center. Cool before serving.

CakeGreen

Simone