cherry stones at the oysterfest
When did mid-october turn into an extension of summer. Today we trekked down to Wellfleet, Read more
Posts from the ‘food’ Category
Oct 17
silver threads
rushes, gilded feathers, gossamer peacocks. Fanciful silver strands of christmas icicles, stuck in the ground they are nature’s ornaments. Read more
lobster + ice cream
one of the beauties of being in New England is the abundance of lobsters. Rip and I eat our lobsters differently. Read more
fruit jellybeans that are tomatoes
a trick was played on me this garden season. I planted eight tomato plants (down from 36 last year). Anxiously I waited their arrival. How big would they be? Read more
play with your food
remember that book “play with your food”? or something like that, where the author / photographer created faces and people made from garden vegetables and fruit? Read more
a cheese plate
i’ve been eating a lot of cheese lately, as one might have noticed, and I’ve been talking cheese a lot too. I spend much of my time learning the difference between a washed rind and a bloomy rind, and documenting it all. Read more
hues and tones
I’m considering a palette. Something that would inspire culinary curiosity. Read more
you say tomato, i say i can’t wait…
come on already. The summer this time around is splendid. It’s perfect weather for growing. Read more
tell it like it is
these onions are for strong English cheese. Got it? Get some. Read more
proper roast potatoes
Those of you who know me well, know how much I love a good potato. If I had to have a last meal, it would include some form of potato. And now I know that if I want really good roasted potatoes, I better use goose fat. Read more
jam not jelly
jelly in England is like American Jello. But Jam is just gorgeous. And there are so many, not just for toast. I’m mad for labels and English country foods. They’re called Artisan if you want to give them a fancy name and sell them in a fancy shop. Read more
we sell things here
like eggs, and leave an honor box for the money. Read more
eccles cake – breakfast of champions
Tired of traditional English and Scottish breakfasts, (eggs, beans, sausage, bacon, brown bread, toast, mushrooms, tomatoes galore) Read more
wild garlic
the petals of this blossom taste like garlic. Read more
hey ginger (bread + apple cake)
Nancy brought (crafted/baked/conjured up/created) us an extravaganza of a cake for Easter Dinner. Read more
hey macaroon
There’s a fabulous chocolatier in Harvard Square Burdick Chocolates on Brattle Street. Read more
pat the bunny
Dorothy Kunhardt started it all with her book in the 40s. I don’t remember patting my bunny as an infant, I don’t think we did that in England as it just seems a bit too inappropriate. But I did eat the bunny. Read more
keep the pearls
and now I want two dozen at least. Wellfleets, Westcotts, Pemaquids, Island Creeks, Cotuits….
