Musings

How can you not love a fruit tart? DMK’s masterpiece was a fabulous and very tasty example.

Posted at 10:13 PM | Comments Off on Yum!

I got up before the sun (thank you, flicker, busy at 5:45am), and found the ground fog posing elegantly in the field, pierced by lupins.

Mid-morning, this phalanx of Canada geese flew over, right over, so I got to watch their shadows pass by on the grass around me.

Mid-afternoon, I picked rhubarb, then processed it to make what the old cookbooks call rhubarb sauce. Simmer ½ inch (or so) chunks of rhubarb in a bit of water until they break up (ten-ish minutes). Let the mixture cool some, then stir in enough sugar (or honey) to cut the tartness to the desired level. The heat will melt the sugar. Cool all the way and enjoy, plain or over ice cream (for example).

Lakeview dining, with the best company. Isn’t that the most colorful rhubarb sauce you’ve ever seen?

Posted at 7:58 PM | 1 Comment »

These fisher-folk trolling on the lake reminded me of many paintings, like a Winslow Homer piece, although I think he did sea settings, not a lake like this.

This apple was just so beautiful I had to include a shot of it. Friends kept it through the winter wrapped in newspaper in a crate with many other apples in a cool spot. Some made it, some didn’t. This one is spectacular, and as firm and luscious as it was when it was put into storage.

Posted at 7:55 PM | Comments Off on Evocative

Get it?

Two ways. The brand is parmigiano reggiano. And the cheese rind is branded parmigiano reggiano.

Posted at 10:24 PM | Comments Off on Branded

Haven’t seen pomelos for a while; their size always surprises me. We used to buy them in Oaxaca. The pith is thick; the flesh is like grapefruit—and it’s a grapefruit ancestor. TMI?

Posted at 6:56 PM | Comments Off on Didn’t buy

For no reason I can fathom, this afternoon I was thinking about this meal, a fabulous (understatement) fish stew called Marmite du Pêcheur. It’s a specialty at harbor-side restaurants of Marseille, and is traditionally served with a side of mustard (in shadow, foreground), shreds of hard cheese, and little rounds of bread to help sop up the liquid. I don’t remember what the beverage was, other than it had lots of mint (far right).

I don’t usually have graphic food memories years later, and all I can figure is that it’s an artifact of this crud I’ve had for the last three days…a sore-throat cold. I guess I could have fessed up to the crud in yesterday’s bug report.

By the way, we had the lovely luncheon on 26 February 2018, so almost exactly six years ago.

Posted at 8:47 PM | Comments Off on Marmite memory

Redolent with cloves, ginger, cinnamon, and allspice, that is. Mmmm.

Posted at 9:45 PM | 2 Comments »

Hmm. Got any rum?

Nope. Bourbon.

That’ll do!

Posted at 8:15 PM | Comments Off on Mint-ebration!

The household part-time hunter-gather brought in steaming hot pizzas for us this evening [not plucked from a pizza tree!]. While he was out I grated these parm curls for…accessorizing?!

This was one of those funny-weather days when the temp dropped steadily all day—seems like it’s against nature. I hear we’re under or suffering an atmospheric river….

Posted at 9:39 PM | Comments Off on Not perm curls

We went to the park to stroll in the lovely sunshine, and discovered preparations underway to host a music-fest over the weekend. We saw many food trailers and whole zones of porta-potties, and two stages being assembled. This is the north one.

This was the main ingredient in the pile behind the mini-donut truck. Note that the open kettle recipe requires more water than automatic equipment. I cannot figure out why.

Posted at 7:19 PM | Comments Off on Coming events