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Tag Archives: environment
Mala suerte para el huevo
Mala provecho..
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How much would you pay..
..for peppers like these? They’re free! On a night trash touring with freegans somewhere in Upstate Manhattan these peppers were gleaned along with fresh pineapple, cantaloupe, oranges, lemons, apples, lettuce, cabbage, bread,.. As a ‘member of the media’ I agreed … Continue reading
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Gandules verdes
This afternoon two special guests shared with me how to prepare Dominican style beans. The approach was the classic and holistic style to teach and learn cooking—my guests cooked and I watched. There is much to write. Soon I’ll share … Continue reading
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Prandium exposed
UPDATE: The photo has been changed as of September 02008. If you’re wondering, and since folks have asked, perhaps you are.. What is that a picture of at the top of my site? When I first read about prandium* early … Continue reading
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Fancy little stars shooting on Chow.com
Hi folks. Sorry for the technical blip. Fancy little stars has finally been successfully posted on Chow.com’s Food Fight. Please take a minute to check it out and submit your vote—for me please! Click here to vote in Chow’s Food … Continue reading
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When life gives you meyers..
..the honey still drizzles..
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Poabastea
We’re debating if the fish Girl, cooked tonight was baked or poached. She laid in a pyrex baking dish a fine filet of haddok with olio, capers, cilantro, and some leftover white zin. Her newly proprietary recipe-in-development is not available … Continue reading
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Food fight
02.03.008 There have been technical difficulties with the Chow site. Multiple attempts to submit my recipe have not gone through. Their tech department is checking into. I’ll post an update once it’s up. Beginning today at noon Pacific time Chow.com … Continue reading
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Seltzer?
Hm..
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Pasta fagiolis
My version of my sister, mother, and grammarays’ pasta fagiolis Makes about six servings 1 and one quarter cup tubettini boiled to just before al dente 1 and one quarter cup dry adzuki beans*, soaked in cold water for several … Continue reading
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Meyerade un hiver
In pursuit of a more perfect prandium I have yet to address using fine white sugar to sweeten this summer in winter treat. There are four varieties of honey in the larder and meyer slices dripping with it have been … Continue reading
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Viva la Ro
One from the archives.. A fine and rare example of—very likely one of its kind—a cup of café con leche from long live our beloved fallen La Rosita. Happy happy joy joy missus Q Beaucoup buen provechos..
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Late edition
I’m in the kitchen starting to make my pasta fagiolis. I’ll share with you how I’m doing it while I’m doing it. I know it’s late, but I am energy loading for a good day tomorrow and a post-prandial slumber … Continue reading
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Lima beans
I cannot stop thinking about it. Using lima beans in the cass-olé was somewhat a shot in the dark, for me. I hadn’t eaten them since I was a kid. Yes, I liked lima beans then. Monsieur would make bowls … Continue reading
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Une grande salade
This grande salade is indeed a very simple salade.. Une salade simple Put a small bunch of field greens and one good size endive, cut into half inch sections, into your favourite bowl. Use a fork and spoon to mix … Continue reading
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A meyer miracle
It seems affordable meyer lemons aren’t just for folks in Salinas anymore and have made their way to the right coast. On the weekly sojourn to dearest Fairway, boxes of twelve medium meyers selling for $4.99 welcome folks at the … Continue reading
Get your pra’nce on
KCRW From Gotham, the sun’s setting to the south and a bit west. Slowly, it’s taking it’s time. Tonight is eating une grande salade. Q&D assessment of recent weeks’ prandia shows a diet around sixty percent fats,–vegetable and animal–but grain … Continue reading
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I. Wake up
Stand at the sink and wash dishes from yesterdays prandium.. Stance centered, form engaged, gaze trained forward, eyeballs move around, focusing..
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II. Dreaming again
..Monsieur’s tomatoes sliced into my favourite little omelette. Synaesthesia is a seasonistas savior. Une jeune l’omelette Two eggs beaten but not homogenized with fine chopped fresh fine herbes, pinch of sel, cracked piper, crp, poured into a drop of olio … Continue reading
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III. Café con leche
Stovetop.. Chopping block.. ..two minutes.. Bon appétit y buenas dias..
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Fancy little stars
There is much to be said for the power of comfort food—but I won’t. The last hundred paws of a brisk and long walk with poodles included a debate to introduce the Cotswold to pastina. I did, then said a … Continue reading
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One for the guba gallery..
..and a gift for a friend who sometimes steals food from me.. A prize to whoever guesses where this snap was taken. A hint for you.. It’s one of mine new favourite places on the planet. B p.. Disclaimer.. Daily … Continue reading
Slant edge wooden spatula
Some call it wood lust.. ..I say they’re stunning. The shot is terrible; the colour and lighting are wrong. The wood is all right.. Chestnut oak Purple heart Lilac Cedar Ginny Gartlein from Raintree Farm is the craftswoman and they … Continue reading
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Chilé relleno burrito
If you live near this Mexican kitchen,—it’s located on route 1 somewhere between Pismo Beach and Guadalupe, I think—I suggest you eat their chilé relleno burrito. I cannot get the memory of its taste out of my mouth. I must … Continue reading
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Bad Mexican in Salinas
If you live in Salinas, or are traveling through to meet Rocinante I suggest you do not make the turn off onto the auxiliary road, but keep on rolling into town. They serve what may be, to me, the worst … Continue reading
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Suppenküche
Tapped like a gonzo foodist in CA.. This woman of the prandium is enjoying a most delightful morning. Overnight I watched the winds blow nasty clouds out and woke this morning to blue skies. My spirits are returned. Strawberry casting … Continue reading
Hale to the groves
I was introduced to a sweet juicy citrus treat in 0’00. The honeybell is a hybrid crossing the Duncan grapefruit with the Dancy tangerine. They have larger pits like grapefruit but a bib is recommended to eat them. Did I … Continue reading
Not your Monsieur’s cass-olé
Cass-olé Four skinned legs and thighs des poulets (no antibiotics/hormones..) Two fresh sausages with brocolli rabe cut lengthwise Lima beans soaked overnight in a bowl on the stove One large-ish carrot and two medium turnips well scrubbed and cut lima … Continue reading
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Too weak to fight it
I mean no disrespect to recent events, indeed to lighten up a bit from the heaviness of it all, and poke some funny bones at myself.. I’ve been supporting a ten dollar a week raging sweet tooth habit since returning … Continue reading
It’s another one down
It’s likely to be the same song sung recently. But today is a day of mourning. John Patrick Ayrey
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Cass-olé
All day I played admin to the publisher and maid to the lady of the house. We can finally begin to write, and prepare and cook the week’s prandium, tonight’s cena. KCRW is playing in the big room loudly enough … Continue reading
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Coming to a prandium on your screen: cass-olé
I soaked the dry lima beans a la Farm Fresh Produce and will begin the week with preparing a cass-olé. Check back later today. I should have it in the oven by then and will share the goodness how to … Continue reading
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Good night pr’ack
The weather chased me outside today. Somehow I thought it was warmer out there than in here. Oh yeah, icebox kitchen. Several birds with that cold stone. But did I enjoy a Sunday downtown? I didn’t mind freezing with A … Continue reading
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Daily Prandium 