Seems that there’s a special dinner party about to happen on this particular Tuesday night …
Holy crap - I’ve never seen so many goldfinches. By the looks of it, it almost seems like my father has been farming these little birds up at his place in Hollis, Maine. There have got to be dozens of them. Their color is muted this time of year, but in the spring it’s a brilliant buttercup yellow…. at least on the males.
What’s in the oven today? The dryer! Last night the dryer started to let off some creepy oily gassy odors when the heat was on, so fearing that it had ingested something flammable or otherwise evil, we hauled it out of the clothset and gutted it looking for the sock, plastic bag, or whatever that it had sucked in to the heating element. We found nothing and everything seemed ok, but we cleaned and washed everything, and followed up by “baking out” the heater and other nearby components to safely burn off anything we might have missed. Sunday Funday at home!
Dim Sum, last Sunday at Jing Fong in New York’s Chinatown. Lots of tea, shrimp dumplings, bau, turnip cakes…and…wait for it….. chicken feet!
For those sad few of you who don’t know what Dim Sum is, its kind of like Chinese brunch, where you sit down at a giant table with a bunch of people (that you either know or you don’t) and little ladies come around with carts full of tiny dishes with little servings everything you could ever dream of wanting to eat, and you sort of flag them down and they put their own little stamp on your check so the know what you ate when you head to the register. Five people ate and drank tea for hours to the point of where we were ready to burst for about $56. No complaints there!
Sevilla in the West village in Manhattan. They make a mean (although quite possibly over-salted) paella…. and infants drink for free! It’s across the street from Mary’s Fish Camp, and is a good alternative when that place has an hours long wait.
Made this massive load of pizza dough back a few weeks ago and have been thawing out blobs of it every couple days, and usually making them for breakfast. I have a system for this crust too, and it’s coming out awesome if I might say so myself. This one is caramelized onion, garlic, tomato, smoked mozzarella, and of course three eggs just kinda cracked on top. I make it in a cast iron fry pan, starting on the stove top and finishing it up in the oven.
This out to be on one of those stupid motivational calendars. Birch log and the Bandit at my dad’s place in Hollis, Maine right about Christmas time 2011.
Most of me can’t stand the place, but when you’re a long way from home, sometimes it’s your only hope for a halfway decent cup of coffee.
