Thursday, February 26, 2009
Tuesday, February 17, 2009
Monday, February 16, 2009
wrinkles
"there is almost nothing that can be done to prevent wrinkles. the best advice is to go on a diet of milk, beer, and cake in order to grow fat and thus extend the skin to its full tightness."
PLEASURES CAUSED BY TASTE
by Jean Anthelme Brillat-Savarin, translated by MFK Fisher
*taste as nature has endowed us with is still that one of our senses which gives us the greatest joy
1 because the pleasure of eating is the only one which, indulged in moderately, is not followed by regret;
2 because it is common to all periods in history, all ages of man, and all social conditions;
3 because it recurs of necessity at least once every day, and can be repeated without inconvenience two or three times in that space of hours;
4 because it can mingle with all the other pleasures, and even console us for their absence;
5 because its sensations are at once more lasting than others and more subject to our will;
6 because, finally, in eating we experience a certain special and indefinable well being, which arises from our instinctive realization that by the very act we perform we are repairing our bodily losses and prolonging our lives
*taste as nature has endowed us with is still that one of our senses which gives us the greatest joy
1 because the pleasure of eating is the only one which, indulged in moderately, is not followed by regret;
2 because it is common to all periods in history, all ages of man, and all social conditions;
3 because it recurs of necessity at least once every day, and can be repeated without inconvenience two or three times in that space of hours;
4 because it can mingle with all the other pleasures, and even console us for their absence;
5 because its sensations are at once more lasting than others and more subject to our will;
6 because, finally, in eating we experience a certain special and indefinable well being, which arises from our instinctive realization that by the very act we perform we are repairing our bodily losses and prolonging our lives
Friday, February 13, 2009
gunpowder, blood, fruit, axel grease & grass stains (inspiration for jessica)
Thursday, February 12, 2009
I OFTEN SAY IF TWO MEDIOCRE PEOPLE come together, a scientist and a farmer, and they meet and discuss what they do, they’ll say, “We’re really in two different worlds.” But if it’s a visionary scientist and a visionary farmer, they’ll say, “My God, we’re doing the same thing.” I want to talk to the world’s top scientists. What does that have to do with ballet? A lot. Anyone who has dedicated themselves to something and given their best [is] at a high level of expertise. They’ve got a lot to offer, and I’m interested in conversations with them.
Alonzo King
Alonzo King
Wednesday, February 11, 2009
Tuesday, February 10, 2009
white house toast and ice cream
"god may forgive sins, but awkwardness has no forgiveness in heaven or earth." Hawthorne
douglas lake red raspberry ice cream
cook one pint red raspberries and one fourth cup water till berries are tender. add one and a quarter cups sugar. stir in one envelope plain gelatin which has been dissolved in one fourth cup cold water. cool. chill till solid. whip a half pint whipping cream till stiff. beat raspberries till light and frothy. fold whipped cream into raspberries. freeze; stir occasionally while freezing. (raspberries may be rubbed through a sieve.)
douglas lake red raspberry ice cream
cook one pint red raspberries and one fourth cup water till berries are tender. add one and a quarter cups sugar. stir in one envelope plain gelatin which has been dissolved in one fourth cup cold water. cool. chill till solid. whip a half pint whipping cream till stiff. beat raspberries till light and frothy. fold whipped cream into raspberries. freeze; stir occasionally while freezing. (raspberries may be rubbed through a sieve.)
Friday, February 06, 2009
Thursday, February 05, 2009
egg salad is the poor man's platter of oysters
poached egg salad with greens
10 ounces of spring greens (baby salad greens), wash and spin dry
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
2 cloves garlic, minced
Coarse salt
Freshly ground black pepper
4 large eggs
1/4 cup chopped parsley leaves for garnish
poached egg lentil salad
15 cherry tomatoes (or 8 slightly larger tomatoes)
1 bulb garlic, halved
1 tbsp olive oil
sea salt
100g Puy or high-quality brown lentils*
1 onion, quartered
1 bay leaf
sprig thyme
sea salt, ground black pepper
1 tbsp white wine vinegar
3 tbsp walnut oil (or olive oil)
1 red onion, finely diced
½ cup mint and parsley, chopped
1 egg, poached
rocket
or open faced egg salad sandwiches
or bread salad with egg
or chicory and white bean and egg
amish graham crackers
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