After going to the FoodCandy meetup and meeting some lovely new folks, I made myself a simple dinner before heading off to Stephanie’s birthday soiree Friday night. Due to the acoustics at the bar, however, it was a little hard to catch up with anyone or, more accurately, nobody could hear me. I have one of those voices that simply does not carry in a loud bar. On my way back home, I got a text message from Luke, and we were able to chat (quietly) over a glass of wine. Saturday, I was up early to head to Rhinebeck for Yael and Jonathan’s wedding, which was great fun — congrats again to both of you! The Lovely Miss Katie and I were both in attendance, as were my dad and Joan — I even convinced my dad to dance with me.
Finally, I spent yesterday relaxing before cooking yet another fantabulous meal with Jimmy. This time around we made a pumpkin and sage risotto topped with seared scallops and a sage and truffle butter. To go with we made oven roasted tomatoes with herbed breadcrumbs and parmesan cheese and roasted zucchini and onions. The grand finale was individual molten chocolate cakes with whipped cream (and the very last of my aged Havana Club rum).
I’ve been putting off writing about that meal all day because I’ve been fasting for Yom Kippur, but now I’m off to a breakfast, so I figured I handle it with less than 45 minutes to go until eating!
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WOW! If you can do that in your tiny kitchen, you can cook in my big kitchen any time.
WOW! If you can do that in your tiny kitchen, you can cook in my big kitchen any time.