Breakfast. If I could, I would eat smashed avocado and fleur de sel on toast every single morning. Feels right.
Lunch. Apparently I wasn’t tired of avocado on toast yet, because I added tomato, lettuce, smoked turkey, swiss cheese, and mustard, and had that for lunch, too. (I love eating the same thing in a row, many times over, until I either get sick of it or run out of it.)
And dinner. Pheasant breast wrapped in caul and stuffed with minced mushrooms, served with double smoked bacon, braised green beans, and baby potatoes and carrots roasted in bacon grease. It’s still pretty hot out, but I’m already craving cozy, warm meals, and this was perfectly rich and decadent.
Also, some housekeeping:
Voir recently interviewed me for a piece about the series of culinary workshops I’ve been curating at Le Pick Up. Read it here! (In French). Don’t forget — the next one is August 25!
And: Yesterday I joined forces with the estimable Venus collective over at CKUT. Um, it was so much fun, and it felt great to get back into radio after a few years of silence. I played songs by Noveller, Gang Gang Dance, Sade, and Grouper. Good times. Plus, I finally met Amber! Oh, and also? I was invited to curate the month of November for their popular ‘Montreal Sessions’ program. I’m so stoked!
And lastly: I interviewed Peter Gershon, my editor at Signal to Noise magazine, for a story in Foxy Digitalis. Read it here.
Posted in food, home, music, work, writers
Tagged a day of meals, ckut, depanneur le pick up, foxy digitalis, venus collective, voir, writing
Breakfast at home, and devouring some treasures I scooped from our adventure to Ontario — chili peppers and sweet cherry tomatoes I hand-picked from Norm Hardie’s garden (more on that soon!) in Prince Edward County, with cumin seed-flecked smoked gouda from Ottawa’s La Bottega and seeded bread from Ottawa’s Le Moulin de Provence.
Funny how time gets away from us — especially when there’s a wedding in the works. Especially when there’s 200 people coming to the wedding, and especially when you’re the maid of honor. But, as with events that seem to take a million lifetimes to plan, they all seem to be over in a split second. So I’m back in Canada, for now, and I have plenty of things to do — like this workshop that’s just around the corner. It’s going to be just great, and you know? It’s nice to be back.
I haven’t cooked at all since I’ve been in Ithaca — I’m truly being spoiled, and enjoying the break from the kitchen. Lucky me, beautiful Kathryn made me lunch to eat in her backyard yesterday. Azuki beans, kale and steamed tofu fried rice. Healthy, nourishing, and full of promise.
My time spent home in San Diego was short and sweet.
Now I’m off for a weekend of maid-of-honor duties at the big bridal weekend! Hello, New York Fingerlakes…
I don’t know if it’s the rising temperatures, the creeping hem lengths, or the sudden abundance of proper produce, but I’ve been cooking less and less. The typically powerful cravings — cheese, butter, cream, meat — haven’t disappeared, but they haunt me much less. (As if I could ever give up cheese). But some nights, all that takes to make me happy, apparently, is a rosy trout filet, a few fat spears of asparagus, one big handful of fresh spinach, and lemon draped over everything.
Best style of summer eating: Head to market, buy a lot of whatever looks incredible (occasionally a dangerous tactic), bike home, teetering dangerously with the weight of new goods, and happily mix everything up with the most minimal of actual cooking or heat.
This tomato water-infused chopped vegetable dish was Patricia Wells-inspired, and would really work with any vegetables at all. Because everything is cooked so briefly, the key is stupendous vegetables that you would be happy to eat raw, and a really fruity, high-quality olive oil. Baby swiss chard, green garlic, carrots, spring onions, tomato, celery leaves, and fresh green chickpeas all made it into the pan, lit by the warm punch of good olive oil. It tasted like pure sunshine.
A final note about the asparagus: I find that fresh spears have a wonderfully pronounced nuttiness from a quick high-heat oven roast, but the more delicate and tender white varieties — like the ones shown above — feel more appropriate in a quick and virginal steam, and finished with a dusting of salt.
And one more thing: I typically like a little something “more” in my meals — maybe a heel of bread, a fried egg, some chopped sardines, or a crumble of bacon — but the vegetables had so much body and life, it didn’t need anything else. If only I ate this healthfully the rest of the year!