Here’s my confession: I am not a dirty person, but I can be messy. I’m really really bad at picking up after myself. It should be so easy. The scissors come out, they make a cut, and then they’re supposed to go back in their drawer. But instead they end up on the dining room table, and then I run off to do something else. Soon the table is hidden under a thick layer of detritus and the bedroom floor is covered in clothes. Sigh. The junk piles up. And then putting it away becomes an actual time-consuming chore.
But people can change, right? (Shhhhhh — they can). As a first step toward change, I decided to join Apartment Therapy’s January Cure. The goal is to get a little more organized. Each day we get a new task. Some are easy (making lists). Some are kind of awful (mopping the floors, organizing files). I haven’t been religious about every single task, but I’ve mostly stuck with the program. Here’s an update on a few of the tasks. (To see the full task list, go here.) Continue reading
Filed under design, DIY, food
Wait! Don’t leave. I know cauliflower soup sounds disgusting. I didn’t think I would like it either. But it is actually kind of amazing. Behold!
What makes this soup awesome is the topping — a salty, crunchy, tangy mix of breadcrumbs, lemon zest, pancetta, and parsley. Recipe below the jump. Continue reading
One of my favorite parts of fall is the food. Now that the weather has turned chilly, I’ve been on a soup bender. This one will warm your toes quite nicely. Enjoy it in front of a crackling fire. If, like me, you don’t have a fireplace, now is the time to pop in your fake fire DVD. Continue reading
I left you in Cannon Beach. After long walk on the beach and a short dip in the frigid water (just our toes), we headed inland. We spent the night with friends in Canby, and the next day we explored Portland.
The first stop was, of course, Portland’s famous food trucks. To no one’s amazement, Soren headed for the pork. I went with Vietnamese.
After lunch, we wandered, bought a pair of dangly earrings (me, not Soren), ate frozen yogurt, and eventually we ended up at Portland’s Rose Garden, which — I’ve got to be honest — blew the Brooklyn Botanic Garden away. The grounds were positively bursting with roses, just as a rose garden should be.
Is that micro mini the tiniest rose you’ve ever seen? Continue reading
Earlier this month, Soren and I took a little trip. We flew to Seattle, rented a car, and drove to San Francisco. It was mostly new territory for me. Aside from a high school band trip in the 1990s, I haven’t spent any time in the Pacific Northwest. I loved it. (Of course, my rosy view may be due to the fact that we had perfect weather — not a single day of rain).
Yesterday I picked up my first CSA box. CSA, for those who don’t know, stands for Community Supported Agriculture. It works like this: I pay a set amount to a local farmer, usually one lump sum in the spring. In return, he provides me with weekly boxes of produce for the duration of the growing season. I get whichever veggies are ripe — peas and lettuce this week and probably melons and potatoes in September. My farmer, Jorge Carmona, owns 20 acres in Eastern Pennsylvania. He’s a really nice guy. Continue reading
For Easter, I made an Italian pork roast called porchetta. The labor-intensive recipe came from my favorite bread book, Tartine Bread. The Tartine recipe starts with a boneless butterflied pork shoulder. This gets smeared with a mix of olive oil, fennel tops, fennel seeds, crushed red pepper, parsley, sage, rosemary, thyme, salt, and — because this is a bread book — bread crumbs. Then you roll the whole thing up like a rug and bind it with string.
The roast should resemble a Hostess Ho Ho, albeit with pork instead of cake and fennel stuffing instead of cream. This pork Ho Ho gets roasted at 220 degrees for 8-10 hours. I did the roasting while I slept, but I wouldn’t recommend this. My dreams were haunted by pigs, smoke alarms, and kitchen fires. Sweet dreams aren’t made of these.
The pork turned out delicious. But the stuffing was . . . meh . . . not great. First, there was way too much of it. Second, it was too fennel-y. Or too bread-y. Definitely too something. I may try this recipe next.
On the bright side, we had tons of leftover pork. Tartine recommended making Vietnamese sandwiches aka bánh mì. And so I did. Continue reading