First, learn to stock your home bar with the essential equipment as described in my latest Mix it Up post on Serious Eats NY, then mix yourself a Laren's Marmalade Surprise, courtesy of A Muddled Thought. Cheers!
“Laren’s Marmalade Surprise”
1 1//2 oz Cazadores Anejo
Bar Spoon of Orange Marmalade
¼ oz Lime Juice
½ oz Vanilla syrup
Muddled Jalepeno
2 Dashes Mole Bitters
(photo by Hal Wolin)
Last night, not only was I lucky enough to eat at the chef's counter at Hearth for their end-of-summer lobster dinner, but I had the good fortune to be sitting there when Chef Marco Canora saw a finished copy of his soon-to-be-released cookbook, Salt to Taste
Earlier that night I had spoken to him (luckily it was during the first course, before I had lobster all over me), and told him how it was appropriate that I was there on that particular night. Last night was the night of the StarChefs Rising Star Gala, which I had attended many years ago for Gothamist. Chef Canora was one of the winners that year, and I adored his fava and pecorino salad with smoked lamb tenderloin that he served that night. When I got fava beans from my CSA, I did my best to recreate it, but alas, it wasn't as good, but once I get a copy of the book, I'll give it another try.
The book will be released on October 13th. Congratulations!
I know this because I wore boots for the first time last night Time to bust out the sweaters, I suppose. I'm looking forward to it, actually — dreaming of soups, stews, short ribs, brisk bike rides, and hikes. And of course, the slow cooker.
What better way to ring in the Jewish New Year than with The Heebster from Russ & Daughters – Whitefish & Baked Salmon Salad and Horseradish Cream Cheese on a Bagel (an onion bagel, in the case of this gorgeous specimen)? It was absolutely delicious. Of course the first day of Rosh Hashanah I had the fried chicken lunch at Momofuku Noodle Bar — which also made for a damn good celebratory meal.
More pictures from the tasty and fun New Year's weekend with friends and family can be found here.
I have had a crazy overload of peaches and plums over the past two weeks, and although I adore them, there's only so many of them I can eat before they go bad. I've also been away on the weekend and super-busy during the week and haven't had time to bake or cook them up into something magnificent. The solution? The freezer. I sliced them up and placed them on a sheet tray to freeze overnight, then sealed them in a plastic back, removing as much air as possible. We'll see how they are in a few weeks or even a few months, when I need a taste of summer.
I’m happy to report that the Tequila Tweetup was a huge success. @livethelushlife @ShotsAndCuts @cocktailspirit, @nybarfly, @lizEATS @lincolnwrites @codeny @meredithmo @mysteryaction @brooklynwino @tzutzanu @astorcenter and many other friends all showed up for drinks and snacks at Cabrito (thanks to Lindsey and Allan for setting that up), and a good time was had by all. I’ll leave the pictures up to @ShotsAndCuts — I’m sure they’ll be up here at some point.
I think mine's broken. Or at least on another time zone. I really wish I was one of those get-up-and-go morning types, but I am very much not. I am a night owl, and no matter how tired I am, I can't really get to sleep before midnight. I'm also the kind of person who needs a good amount of sleep — I can't function well without at least six hours, preferably eight. If left to my own devices, my work/life schedule would look very different. I'd probably sleep till about 9:30 or 10, slowly make my way to the gym, come home for breakfast and a shower, then work on and off till about 8 or so, taking a nap somewhere along the way. If a had plans, I'd meet friends and have dinner at about 9, and then maybe do some more work or read/watch TV or a movie, going to bed at 1 or 2. Sort of like law school.
I know my dad is going to tell me to just go to bed earlier. I wish I could, but when I try, I can't sleep. I can read, but I end up staying awake until midnight anyway. Any other suggestions?
Tonight is the 10th Anniversary celebration of the formation of Pro Bono Net, where I worked for about 5 1/2 years. I started as its third employee — me and the two co-founders. It was my first step away from the practice of law and into the world of pro bono as a career. It's amazing how far the organization has come since then — looking forward to celebrating!
Did I mention that I love lobster rolls, especially when eaten on a gorgeous day at Two Lights Lobster Shack with good company? Throw in some fried clams and really, what more can you ask for? Pictures from the weekend in Yay Maine are here.
