June 21, 2018 • 0 comment(s)
For my eighteenth birthday – which fell during the summer in between high school graduation and moving off to college – my dad took me to a fancy dinner at a fancy French restaurant in Richmond, Va.; I believe it was called La Petite France. I had wanted to go there for some time. I will never forget that dinner. My dad, a man of few spoken (and even fewer written (sadly, a trait that I in no way inherited )) words, gave me a watch. He knew that I valued any evidence, trinkets, tchotchkes, what have you, of his and my mom’s marriage (they divorced when I was 3, but have remained close friends to this day). The watch, he explained, was given to him by my mom before I was born. He had worn it for decades. The back of the watch was inscribed with his initials and the year 1972. He also went on to explain his interest in the concept of time – how our perception of it changes. I didn’t really understand what he meant at the time. But then I remember thinking a year was such a long time, and Summer vacations were always forever away. Now, a year is like a second, a blip.
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June 12, 2018 • 0 comment(s)
In the late 1940s and early 1950s the French were watching a lot of the popular films coming out of this country. After a little while they stopped to pause and wondered what in God’s teeth was going on over here?! In these films there were men coming home from the war to find the women had taken their jobs, their wives cheating on them or leaving them for the men who weren’t even “manly” enough to go to war, and their children were completely alienated from them. We were full of cynical attitudes and sexual motivation. Absolute disillusionment. We were broken people. A broken country. But we didn’t seem to realize that at the time.
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June 3, 2018 • 0 comment(s)
Before I begin, I would like to make a bold statement: never again will I have a brilliant writing concept as I'm falling asleep and assume I will recall it the next day. I would like to tell you all right here and now that forever forward I will keep an adorable little notebook and a nice pen on my person at all times. Even in bed. Especially in bed. That said, I promise this will still be just as great as my brain flower seemed last night, while half asleep and a few glasses of wine down the hatch. I know this because I want to talk about wings. And, really, who doesn't like wings?
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May 20, 2018 • 0 comment(s)
I have been mulling over the egg for weeks, now. It began with deviled eggs. And Humpty Dumpty.
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May 12, 2018 • 0 comment(s)
Glorious gloriousity, we've got strawberries! The recipe I'm sharing with you this week is an all grown-up take on the classic strawberry shortcake. The cake is a cornmeal shortcake, the whipped cream becomes a chantilly cream and those strawberries - which are Chanel red, big, ripe and impossibly juicy, are macerated with a little mint and honey. The recipe is adapted from my favorite LA chef, Suzanne Goin, and will render even the strictest fruit hater weak in the knees with dessert lust. ENJOY!
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May 4, 2018 • 0 comment(s)
We are now offering fresh, homemade mozzarella at the Birdhouse Farmers' Market on Tuesday afternoons! What comes to mind when one thinks of mozzarella? LASAGNA! (well, for me it does.)
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April 25, 2018 • 0 comment(s)
We found one of our customers made a remarkable looking savory tart using our Hakurei turnips, their greens and our spinach, so we had to investigate further!
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April 10, 2018 • 0 comment(s)
We've got cilantro, folks! To celebrate this extraordinarily anticipated spring (that has really only just just arrived), let's do a chilled soup, with ripe avocados, buttermilk and a whole lot of fresh cilantro!
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April 5, 2018 • 0 comment(s)
Though Mother Nature is toying with us a bit, spring is here. We are happy to finally offer a sure sign of spring, green bunching onions! The recipe this week features them prominently. Enjoy!
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March 30, 2018 • 0 comment(s)
Eggs. They are the new black. Or at least the new bacon. Eggs can be used in every type of meal in countless ways: sunny side up, scrambled, frittata'd or used to coat bread for French toast for breakfast, on top of a burger at lunch, deviled eggs for a snack, over roasted asparagus, in an avgolemono soup or used to make a pasta for dinner and even baked into cakes, cookies, whipped into meringues for dessert. You can have them soft, medium or hard boiled, or go for the sixty-two degree version. The options are endless.
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March 21, 2018 • 0 comment(s)
I am a soup person. I am just absolutely gonzo for soup. I love to make them at home and I also love to see how inspired a restaurant is by their soup du jour. And, oh man, I love the garnish on a soup. It’s like putting the star on the tippy top of the Christmas tree.
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March 14, 2018 • 0 comment(s)
March comes in like a lion, indeed. I'm really hoping the last freeze has just passed.
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