And A Giveway!! "How much junk food does he eat?" Dr. Olman is asking."Oh," Janice says, with enthusiasm, "he's a real addict." His wife is, it occurs to Harry, a channel that can't be switched. […] ". . . tons of fat through his system," Dr. Olman is saying, "rivers of it, some of it has to stick. Marbled meats, pork sausage, liverwurst, baloney, hot dogs, peanut butter, salted nuts ...""He loves all that stuff, he's a terrible nibbler," Janice chimes in, anxious to please,... [Lire la suite]
Can't remember what they're called. "Party animal turnips"?
Last week I was lucky enough to receive a little ziploc through the mail, filled with dried morels kindly offered by Justin from Marx Foods, and the mission to come up with a recipe. I can't say I looked very far. Pierre Hermé's new book on Macarons (a jewel of a book that will make you an emotional wreck) and a foraging expedition upstate New York during which a few oblivious foodies gaily sauntered among dried leaves, made it clear that it would have to be autumnal looking macarons.To hell with spring and its frightful pastel... [Lire la suite]
The good news about having Marc over at your dinner party, taking pictures, is you can guarantee that all the food is going to look glam. The other good news is that every bite tastes as good as it looks. You'll have to take Colloquial Cook's word for it, dudes (va falloir me faire confiance sur ce coup, les gars). I am considering ways I could convince Marc (or blackmail him, what the heck - I occasionally give in to the odd spell of despotism) into coming back to France next year with me. I would sit him in the pantry, between... [Lire la suite]
Full frontal. This blog is becoming unacceptably filthy.