Thankfully, it's not another fry-day, merely Friday.  Many thanks to Hal, Ethan, Karen and Rachel for helping me out with the fry-days earlier in the week!  I'm already ready for a cocktail.  How about this one?  I had it earlier this week at Kin Shop, which I highly recommend:

The ALN
3 oz. of Gin
½ oz. spicy pickle brine (based off distilled vinegar, lemongrass, ginger, Thai chilis, sugar, salt)
Thinly sliced kirby pickles
Shake the liquid together with ice and pour in a chilled martini glass. Garnish with the sliced pickles.

And, in case you're wondering, I've been writing up a storm lately.  Here are my latest Serious Eats New York posts, but there's more to come . . .

– Meet & Eat: Marissa Guggiana, Author, 'Primal Cuts'
– Meet & Eat: Julie Reiner, Lani Kai
– Meet & Eat: Robert LaValva, New Amsterdam Market
– Meet & Eat: Paul Greenberg, Author, 'Four Fish'
– Meet & Eat: Ben Westhoff, Author, 'New York City's Best Dive Bars'

I'm feeling a bit like this guy (who, in all fairness, looks more like he's a sea lion and not a walrus) after my ridiculous eating schedule since Saturday.  Oddly enough, I lost 1.4 lbs this week.  Go figure.

Many people have asked me if I would ever give up my "day job" to be a full-time food/cocktail writer.  I've always said no, for several reasons.  First, my "day job" is much more to me than that.  I truly love having a career in the pro bono world, where I know that my work is helping low-income people get much-needed legal assistance, even if it's not by my representing them directly.  Second, although I love writing, I don't think I have the self-motivation to be a freelance writer, constantly hustling and pitching stories.  I have managed to find a perfect balance for me, and I hope I can keep it.  Finally, I am currently writing a piece now under a short timeline that has made me realize how physically difficult being a food writer can be.  My stomach HATES me right now, and I've still got about three dishes left to taste.  For those of you out there who do this full time — you are rock stars.

Please feel free to discuss.

This lentil soup was sooooo damn good, I wanted to share the recipe with you.  That said, I think it was my magical homemade chicken stock that made it so over the top, which may be difficult for you to re-create exactly. 

2 medium carrots, peeled, cut into large chunks
2 medium celery, ribs, cut into large chunks
1 medium onion, cut into large chunks
2 medium garlic cloves, minced
2 cups dry lentils, picked over (I used red lentils)
3 bay leaves
1/2 tsp dried thyme, crushed
1/2 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
8 cups chicken broth (I used homemade chicken stock, which is part of the reason why this was so very tasty)
4 oz extra thick-cut bacon

Place ingredients in a 4- to 5-quart slow cooker in the following order: carrots, celery, onion, garlic, lentils, bay leaves, thyme, salt, pepper and broth. Cover slow cooker; cook on low setting for 6 hours. Before adding bacon, cook it for approximately 3 minutes in a saute pan, so that it browns lightly and some of the fat is rendered.  Uncover the slow cooker, stir in bacon and heat for 30 minutes more; remove bay leaves. Puree lightly with a stick blender, leaving some chunky consistency. 

Did I mention that I love my slow cooker?  Many thanks again to my brother, Bill, for getting it for me even though I was originally unsure about it.  I'm about to head out to work, I've loaded it up, and when I come home tonight, I'll have lentil soup.  Add a salad and a slice of hearty bread and a home cooked, healthy and delicious dinner is served.  And there will be plenty — I'll be sure to save some for you.