#for whatever reason i have been really in love with balsamic vinegar lately

[rottingcompost]

balsamic vinegar my beloved <3

[thisislizheather]

June Jaunts 2021

July always feels like one big long nap to me. There’s never really anything going on, kids are off school, adults seem to work less, it’s kind of great in that way. Maybe I won’t hate it this year? In any case, here’s what went down in June.

I compiled the best tweets of June over here and here.

I visited and wrote about the new Rockaway Hotel and pool.

I did Nathan’s podcast amidst his hiatus.

I recapped what I did from my spring list and made an upcoming summer to-do list, which I really encourage you to do on your own.

I read and reviewed The Happiness Advantage by Shawn Archor.

I’ve almost finished watching Living Single and seasons one through four are definitely the best ones. Love the episode where Kyle says goodbye to an old jazz venue that gets demolished, such a solid show.

I just saw the latest issue of the LCBO magazine and someone needs to pick me up that dill pickle vodka immediately.

Dying over how good the Strawberry Pound Cake candle smells from Bath & Body Works. Also picked up the Whipped Coffee candle for later this year from their semi-annual sale.

I went on an impromptu day trip to Connecticut.

I met up with Irene in Chinatown so I went early to walk around because man, I love that area.

Above Photo: Chinatown NYC, June 2021

Above Photo: Doyers Street, Chinatown NYC, June 2021

Above Photo: Irene!

Above Photo: Me!

I ate at dell’anima and it was insanely disappointing. It felt like being in a cafeteria at the mall, it’s just a terrible location. I wasn’t expecting much since I knew it was on 11th Avenue, but still. I had no idea it would be so deeply casual (which is upsetting for an NYC restaurant). The food was as average as could be. Also, can we stop with the plastic cups at restaurants? It’s time.

I also stopped by Anfora which is a pleasant little spot, especially before or after dinner.

I went to Daily Provisions and tried their roast beef sandwich and salted caramel brownie and does everywhere just suck this month? And I support Danny Meyer, but he truly is the master of overpricing food. Also - on what planet can a brownie taste bland?? Tell me??

I’m on the lash extension train again (I know, I’m weak) and I just got them done at Lash Princess in the city and they look incredible so I’m definitely going to return.

I rewatched Baywatch: Hawaiian Wedding and yep, still great.

Love the stationary/toy store Modern State on the Upper East Side.

I’ve heard about cotton candy grapes for years and have never been able to get ahold of them, but I just found them and whoa! Everything you want them to be and more. Am I bothered by the fact that they’re 1000% modified and MUST be terrible for humans to eat? A bit.

I finally ate the Wednesday sandwich special at Mama’s Too on the Upper West Side and it was pretty incredible. It was a roast beef au jus with horseradish cream on top of their house-made pizza crust. It was a little heavy on the fatty pieces of meat, but once those were taken out, it was insanity to eat. Take a look.

Above Photo: Roast beef au jus with horseradish cream at Mama’s Too, NYC

We saw A Quiet Place 2 in theatres and yes it’s an okay movie but it was too suspenseful for me after not seeing a movie in theatres for so long. I don’t think I want any more suspense in my life

We also watched The Conjuring: The Devil Made Me Do It at home and meh. Patrick Wilson can still get it, though.

Yet another great song off of Olivia Rodrigo’s album.

I finally got a reservation at Forsythia and it was looooovely, I can’t wait to go again. The restaurant itself is beautiful and such a perfect date place, the chairs are gorgeous and comfortable, the service was flawless and the pastas were phenomenal (the garganelli was a standout for sure). And god knows how much I love a place that serves their bread with olive oil as well as butter, WHY DOESN’T EVERY PLACE DO THIS?

I had to try the panzanella salad at L’Artusi and of course it’s great, but it’s also just so genius to put the cheese ON THE BOTTOM of a salad like this one. (Also, I’ll forever support whatever this team wants to do.)

Above Photo: Heirloom Tomato & Burrata Panzanella with Stonefruit, Sourdough, Basil, Yuza, Nigella at L’Artusi, NYC

Above Photo: Bucatini with Pancetta, Tomato, Chiles, Pecorino at L’Artusi, NYC

I tried the new Milk Bar cookies at Whole Foods and they truly taste like the cake truffles at their stores, so watch out.

The two best gelato flavours at il laboratorio del gelato? 1) Peach 2) Ginger. I’m telling you.

I’ve been looking for the perfect navy raincoat for years and I finally found her at J. Crew on sale for $71.

I tried the gelato at Anita Gelato and even though the wild strawberry with ricotta & mascarpone was really good, there’s no way it’s worth waiting in line for twenty minutes.

Above Photo: Wild strawberry with ricotta & mascarpone with a vanilla scoop, Anita Gelato in NYC

A great piece, with great photos on NYC reopening.

I made hash browns at home and does everyone do this already? It’s ridiculously easy and satisfying and I had no idea.

I’ve been on a real orzo bender lately and this tomato one was great. So was this lemon basil one (I added a ton of fresh parmesan and it was nuts).

This sketch is old, but I just saw it for the first time and man it’s great.

The new Halloween trailer is out and I want to love it but can’t we just let some things die?

This Target candle reminds me of Florida vacations and I want to buy ten.

I stupidly ate at Eataly (don’t do it, especially if you live in New York, you should know better) and of course it was bad. What a smart idea to eat at a place called Le Pizza & La Pasta, I’m a moron. Even smarter, I got the steak tartare and it was as bland as the day is long (and look I know I’m a clown for not even ordering pizza OR pasta when it’s in the name). The basil vodka cocktail was pretty good, though.

One thing that Eataly is good for, though, is selling really good dried pastas. I finally tried the brand Afeltra (the pasta as well as their canned tomatoes) and wowza. Definitely will be buying again. Best dried brand I’ve tried so far. Oh! I also bought this Ponti Balsamic Vinegar that tastes like candy, it’s so good. It’s thicker than other balsamics, so maybe it’s more of a finishing vinegar but I highly recommend.

I made these white chocolate apricot scones (and then later that week some white chocolate strawberry scones) and they were phenomenal. I did use cake flour because that’s all I had and I think that might be the reason they tasted so great. Also, it’s a wildly easy recipe to follow incase you’re intimidated by the word “scone.”

Above Photo: White chocolate apricot scone

I started watching the new season of Dave and it’s so well done I could scream (do you remember how good this part was from last season?). Such a good show. I do sort of hate men more by the end of each episode, so I don’t know what that’s about but I think I’m okay with it.

Bought a new nonstick frying pan (the GreenPan) and it’s incredible. Sometimes the answer is new cookware, no matter the question.

Nathan bought a new filtered shower-head and it’s making me excited for every shower now. Just a powerhouse. Feels like I’m at a hotel in there.

Since it’s summer, I’d love to make these summer recipes:

Grilled Caprese Skewers with Halloumi and Sourdough

Pan-Seared Scallops with Chorizo and Corn

BLT Pasta Salad

Summer Coconut Chickpea Curry

Strawberry Crumble Coffee Cake

Some things that I’m looking forward to: I’m not usually into miniseries but Nine Perfect Strangers looks pretty good so I might watch that, we’re going to TWO weddings this month so that will be wonderful, and I really need to get back in a pool so I’m working on that happening.

If you have any interest in reading what went on in May, come on over here.

[redeyedryu]

Apathy & Happenstance

Chapter 7  - Ventilation and Conversation [Ao3] | 1 | 6 | x | 8

W H E L P. A bit over a year later but eh, better late than never, amirite? Let’s try this writing thing again, shall we? Anyway, I’ve been working on the world building and plot for this story for the last few months and am excited to get back into it! I’ve also decided to shift it into being a Reverse Harem fic so that’ll be fun.

Summary:   You can't lay in bed and sleep away your troubles forever. Eventually you're going to have to face the day and all its rancid smelling trials and tribulations. At least you've got pancakes.

You awaken the following day slowly; groggy, mind clouded in a fog and body heavy. You groan and rub at your eyes. Sigh and roll over. Maybe if you just lay here you can drift back to sleep, get another hour or so before you have to head in to work. The sound of a raised, albeit muffled, voice filters in through the door and you’re abruptly smacked with recollections of yesterday’s strange events. The groan you let loose borders on a whine as you pull the blanket up and over your head.

Maybe if you just ignore them the issue will go away. Maybe it really was just some crazy lucid daydream all along.

The voices begin steadily increasing in volume, chasing off any lingering remnants of sleep and, by extension, your hope of not having to deal with your new house guests. When you hear cabinets slamming and the clanking of pots and pans you decide sleep is a lost cause at this point and that you can only avoid facing reality for so long.

“Hnnngh…” you practically growl, tossing the blanket off. You reach over and nab your phone, intent on checking the time. You frown. “It’s too early to be alive…” you grumble, locking the device as you flop it face-down onto the bed. It’s really not but your incredibly tired body argues otherwise. You don't know what time you had finally managed to fall asleep but you're pretty sure you had seen the faintest hints of dawn peeking from between your heavy curtains.

You didn't get nearly enough sleep, you had been rudely awoken, and you have work today. A sure recipe for a shitty day.

You drag in a heavy breath, hold it for a beat, and then release it, taking the moment to muster up the strength to face the day.

It’s no big deal, you tell yourself. It's just another day; it'll be over before you know it. Then tomorrow will come and pass, then the day after and the day after that. However long it will take Sans—the one from your own universe, the blue one—to get here will creep up on you in no time, he’ll come and take The Edge Brothers and it’ll be back to your usual routine in no time. Back to being by yourself.

You ignore a strange tightness in your chest at that thought and push yourself out of bed.

You find the skeleton brothers bickering in the kitchen, an unrecognizable lump of something sizzling in a skillet. It smells like a strange combination of burnt starch and vinegar. Your face involuntarily scrunches up at the burning stench.

What the ever-loving hell had they been trying to cook…?

You swallow down a strong, acidic taste in your mouth, not particularly inclined to vomit so soon after starting your day and brush past Papyrus, commandeering the stove and flicking the burner off, shifting the smoking mess onto an adjacent burner. The fan atop the stove is quickly turned on max and you take a brief moment to survey the kitchen (nothing else seems to be burning or in an otherwise dire condition, thank goodness), batting at the smoke burning your eyes and nose. With all the smoke lingering about you count yourself lucky the smoke alarm hadn't gone off. You make a mental note to check its batteries later.

You surmise Papyrus had been the one cooking (if you could even call it that) judging by his proximity to the stove and that Sans was seated on the counter opposite the appliance; not a very conducive location for one to cook from. You note with mild interest how the two appear to be reciprocating your silent surveil.

The Edge Brothers are watching you in tense silence, as if waiting for you to explode or something. You think you see Sans flinch when you shuffle by him to open the window in the living room. Was he thinking you were going to hit him? It begs the question of just how bad things are in their home world. You try not to dwell on it, however; for all you know, you could have just imagined it and are overthinking things.

You take a deep breath, hold it, and then let loose a heavy exhale upon your return to the kitchen. You direct your dry, tired gaze to Papyrus but before you can even open your mouth, he speaks.

“YOUR EGREGIOUSLY LOW-QUALITY FOOD STUFFS MAKES FOR ABSOLUTELY TERRIBLE INGREDIENTS!”

Your brows furrow.

…what?

“I WAS UNABLE TO SHOWCASE MY EXCEPTIONAL COOKING SKILLS BY PREPARING MY SPECIAL BREAKFAST LASAGNA DUE TO THE MEDIOCRITY OF YOUR PANTRY!”

You blink. Blink again, slower. Quirk a brow. In what world does lasagna involve so much vinegar to the point your nostrils are burning? Not to mention you're pretty sure you're supposed to use balsamic vinegar…. But that rancid mess? Your gaze drifts to the still steaming mass of failure. That is most definitely the smell of white vinegar. As your gaze drifts back to the towering skeleton’s empty sockets you find yourself doubting these “exceptional cooking skills” of his, quality of your pantry’s stock aside.

“Or maybe you’re just a really bad cook,” you mutter, shuffling back over to the stove to turn off the deafening fan, the smoke having dispersed enough. When you get no howling retort you're not sure whether you're relieved Papyrus hadn’t heard your snarky remark, or disappointed. You decide not to press your luck and try to shift the topic away from his questionable, self-proclaimed cooking prowess.

“Dunno many people that eat lasagna for breakfast,” you muse, bending down to retrieve another skillet and a lid, the latter of which you promptly drop atop the charred whatever-that-is. You nab a mixing bowl from the next cabinet over and go about gathering the necessary ingredients for a more common breakfast. Papyrus, meanwhile, has apparently elected to spectate a bit behind and to your side. “Though I guess there’re people out there that have nothing but meat for it…”

“YES, WELL CLEARLY YOU HAVE BEEN MISSING OUT, HUMAN.” You think he might have been trying to make that come off as some kind of condescending, baiting remark, but choose not to bite.

Instead, you proceed to mix the pancake batter before you, turning the stove on and heating up the skillet. The unmistakable sound of bones tapping out an impatient rhythm against linoleum drifts from behind you. Papyrus is probably still expecting some kind of response.

You're not going to indulge him, though, so you remain silent.

As an awkward, tense minute passes in verbal silence and the tapping of his bony feet petter out, you think you hear the sound of Papyrus’s skeletal jaw parting and brace yourself for a potential verbal bout. Before he can utter a single syllable, however, his brother beats him to the punch.

“whatcha makin’?” the sharp-toothed skeleton inquires from his perch.

“Pancakes,” you reply. As you spoon batter onto the pan you twist to address the two. “There anything y’all like on ‘um? I’ve got chocolate chips, blueberries, strawberries, a couple’a bananas, some cinnamon…?”

For a brief second you're caught off guard, your brows furrowing and head tilting ever so slightly. At your inquiry and obvious implication that you’re making breakfast for them, too, they had given you this wide-eye socketed look, an expression you can only describe as flabbergast on their bony faces. They didn't say anything, only continued to stare.

“Uh…” Had you said something wrong? “Unless you guys don't want any?” you say, offering them an out; maybe they didn't like pancakes? You squint at them before redirecting your attention back to the pancakes cooking before you. You honestly have more than enough batter for them and then some. If they don't want any you'll just bag the rest for later.

“strawberry…”

You barely catch it as you're dropping the first two ‘cakes on a plate. You're not sure you even actually heard that.

“Sorry?” you respond, turning back to catch Sans’s gaze. That curious red sweat is dotting the crown of his skull again and he quickly averts his gaze from yours. He’s clutching the edge of the counter tightly, hands on either side of his thighs. “I didn't quite catch that,” you prompt.

His shoulders are hunched up and he seems to be retreating into the collar of his sweater. An errant thought dances across your mind that he reminds you of a turtle trying to hide in that moment.

“s-strawberries…” he mutters, though it's muffled through fabric. He's still avoiding looking at you.

You take a moment to blink wide-eyed at the skeleton who’s apparently flustered for some unfathomable reason and then shrug.

“Strawberries it is, then. And you?” You shift your gaze to Papyrus, who has since taken to leaning against the counter, legs and arms crossed. He holds your gaze for a brief moment, the tip of his index finger bones tapping against his forearm.

“CHOCOLATE.” His reply is flat and in similar fashion to his brother, he averts his gaze from you by way of turning his skull to the side.

“Strawberries and chocolate, got it.” You have to suppress a snicker at that combination as you get back to cooking. There’s just something amusing about these “tough guys” having any apparent soft spot for sweets.

Breakfast (though it’s honestly more appropriate to call it lunch at this time of day) was a rather nice affair, all things considered. You had cooked up scrambled eggs, sausage, and toast to go along with the pancakes and the brothers had dug in with gusto. Papyrus, much to your surprise, had even insisted on clearing the table and doing the dishes, allowing you ample time to ready yourself for work.

You had given him quite the skeptical, dubious expression at first but he had insisted.

You find yourself reflecting on the interaction as you thread a belt through the belt loops of your pants, nearly ready to head out.

“OH PLEASE, HUMAN,” he had huffed, and though he had no visible eye-lights like his brother, you had the distinct feeling he had rolled his eyes at you. “I MAY BE MANY THINGS: GREAT AND POWERFUL, TERRIFYING AND AWE-INSPIRING, BUT ONE THING I MOST CERTAINLY AM NOT, IS INCAPABLE OF EXPRESSING MY GRATITUDE.” You quirked a brow at that, the plate you had been lifting off the table slowly gravitating back to its surface. He proceeded to let loose something of a ...growling sigh? You weren't sure.

“MUST I SPELL IT OUT FOR YOU?”

Uh… maybe?? Your internal dialog supplied. Seriously, where was this sudden shift in character coming from?

You must have emoted something as Papyrus had then proceeded to drag a clawed hand down his face with an unintelligible grumble.

“YOU HAVE AGREED TO SHELTER ME AND MY BROTHER, ABSOLUTE STRANGERS,” he continued after he had recomposed himself. “DESPITE KNOWING THE POTENTIAL DANGER WE COULD POSSIBLY POSE TO YOU. DESPITE OUR… RATHER LESS THAN AMICABLE  INTRODUCTIONS TO ONE ANOTHER. FURTHERMORE, YOU HAVE INCLUDED US IN YOUR MEAL WHEN YOU HAVE EVERY RIGHT TO LEAVE US TO FEND FOR OURSELVES.” He had clenched his jaw and shifted his gaze to glare at the floor. “Especially after my bungled attempt to…” he shook his skull with a growl and had then locked eye to eye socket with you. His subdued voice was rather jarring, after having acclimated to his typical volume.

“WE ARE IN YOUR DEBT.”

He had said no more after that, simply proceeded to gather up the dishes scattered on the table and carried them to the sink. Sans hadn't pipped in anything, having disappeared into your guest room the second he had finished off his food, where he has remained since.

It's interesting, you think to yourself as you scour your room for your work hat, that Papyrus had laid that out there. You can't deny that little moment—whatever it was—with him was nice. Odd, yes, but nice nonetheless. Getting more insight into your house guests and learning that at least one of them has some semblance of etiquette is a relief.

Now if only you could find that stupid hat…

Pulling out your phone, you glance at the time and realize you’re just going to have to ask Josh for a new one. Again. You heave a sigh as you pick yourself up from the ground, extricating yourself from under your bed. Maybe you should just keep a cap in your locker.

Sans is apparently still napping in the guest room as you head out, as you don't spot him on either couch, in the kitchen, or seated at the small dinning table. Papyrus, meanwhile, appears to be wrapping up his rather thorough cleaning of the kitchen—seriously, you can't recall the last time it had looked so spotless. You catch his attention just as he's tossing a couple dirty paper towels into the garbage and motion him over to the living room. You give him a very quick, very condensed rundown of your consoles and TV, and inform him of the spare key in one of the kitchen drawers should he or his brother want to head out, before informing him that you’re heading to work and will be back later in the evening.

It isn't until after you're halfway to work that you realize you never really set ground rules or boundaries with your guests. You heave a heavy sigh and hope they don't go through your crap—not that you have anything particularly scandalous to hide. Guess that’s something the you of tomorrow will have to deal with. And besides, this afternoon hadn't been that bad at all; maybe this won't be as terrible a situation as you had first assumed.

[meatismurderbutalsodelicious]

How to Stock Your Pantry for the Semi-Apocalypse*

It’s been a rough couple of weeks for many of my friends in the United States, what with the pestilence, the lack of leadership, the hoarding in the supermarkets, and it’s not even the post-Apocalyptic dystopian future we were promised.

However, what’s been slowly creeping into my Facebook feed of late are the first hints of food boredom.

Even those who can afford to order in their favorite Chinese or Mexican, those menus are getting a bit long in the tooth. What once was an “every couple of weeks” guilty pleasure of General Tsao’s chicken, “special” fried rice and a bottle of your favorite twist-off cap Shiraz has lost its charm.

Anyone who follows my Instagram account knows that nothing comes between me, food and cocktails. I’m the guy who when answering the questionnaire at a new doctor’s office warily counters the “how many alcoholic drinks do you have a week” inquiry with a defensive, “Why do you need to know?”

“I hear you like to cook?” I’m often asked when being introduced to new friends and colleagues and my go-to answer is, “Yes, but I prefer to eat.”

And that’s why I cook. I wish I could say I find cooking to be this relaxing past-time, where I spend anywhere from 15-minutes to several hours whipping up a quick pasta sauce or creating a complex Indian curry, listening to Adelle or Carly Simon—a glass of Muscadet in hand. But, no. Cooking, for me, is an ordeal and a means to an end.

Homemade beef pho broth.

But that’s doesn’t mean it can’t be somewhat enjoyable; your food doesn’t have to be predictable or monotonous. And, if you’re going to be confined to your home for three to four weeks, this is where you have to improvise, to grab the whisk by the handle and make the magic happen.

The Basics

First, if you’re entering week three of isolation and it’s time to hit the markets, let’s think smart and make sure your fridge and pantry are stocked with the vitals. If you have food allergies or adopted a lifestyle that has dietary restrictions, please, swap out as needed.

Some of you have been furloughed or lost your jobs, so this is a reasonably priced list offering staples that will last a long time and give days, if not weeks, and in some cases, months of value. Buy what you feel is necessary. As Stephen Casuto, host and creator of one of my favorite cooking shows, Not Another Cooking Show, says, “You, do you.”

“Table salt is disgusting and should only be used for rubbing into the wounds of your enemies.”

The Carbs:

Pasta — enough for at least six meals for two people with leftovers, or three meals for four people (spaghetti/linguini and some kind of tube or macaroni—rotini, fusilli. etc.)

Rice — My old standby is Jasmine rice. Prepared properly it can be used in all kinds of dishes—plain, Mexican, Spanish, Asian, Indian, Italian.

The Vegetables:

Potatoes—Technically, a carb, but, hey. Both waxy (Yuko Golds, Red Bliss or similar) and floury (Idaho, Russet or similar). Keep in a cool, dry drawer, these can last for weeks if stored properly.

Preparing the base for a Pasta Fagioli soup.

Carrots—Large ones with their greens preferred, but if the hoarders have bought all those, then freakish manicured baby carrots.

Tomatoes—firm, preferably on the vine and not quite ripe yet. Only get about four to six so you will use them and they won’t rot and go to waste. Great for sandwiches, avocado toast, chopped into an omelet.

Onions—Yellow and Red (Yellow for most of the sauteeing and cooking you’re going to do, and red for fresh salads, sandwiches, and salsas)

Garlic—Two to three decent-sized bulbs, stored with the onions and potatoes. (Remember: Warm and humid makes your garlic and onions grow into stinky house plants.)

The easy and delicious weekday sauce.

Peppers—Depending on what you love or what you can tolerate, get at least two bell peppers or Italian green peppers, maybe a handful of hot red birdseye chillis, or some habaneros. These will add color and sparkle to everything from a salad to some scrambled eggs.

Celery—I’m of two minds when it comes to celery. First, it’s a vital part of mirepoix, that magical combination of onions, carrots, and celery that’s the basis of most Western soups and stews. But, unless you’re on a rabbit diet, people tend to buy it, use less than half a bunch in one minestrone soup then end up chucking the rest away. But, hey, you’re the cook.

Herbs—Get the dried kind out of desperation: bay leaves, oregano, thyme, rosemary. But, always get fresh parsley and basil.

Dried Goods:

Flour—White, all-purpose flour and Cornmeal (making cornbread for breakfast is a simple warm treat. Everyone should be able to cook this from scratch).

Thickeners—Corn starch, potato starch; I recently discovered xanthan gum and if you’re one of those folks taken by “molecular gastronomy” or food as a science project, this is one of the weirder thickening agents on the market.

Cornbread can be made in less than an hour.

Leavening Agents—Baking soda and baking powder. (Unless you’ve decided you really love baking artisanal bread, you really don’t need yeast).

Salt—Preferably sea salt, or kosher salt. Remember different salts have different salinities, so a “pinch” of pink Himalayan salt is less salty than a similar size “pinch” of Morton’s Table Salt, which, by the way, is disgusting and should only be used for rubbing into the wounds of your enemies. So, get a salt that fits your budget, your health needs, and your personal flavor profile. I prefer sea salts, they have a richness I like and I feel I can control seasoning better.

Pepper—Black peppercorns, of course, but nothing beats having a box or container of white pepper. It’s got a completely different flavor profile than black pepper and adds a wonderful heat to everything from mashed potatoes to cream soups.

Eggs and Dairy

Milk—If you’re lactose intolerant or vegan/vegetarian you can substitute soy milk or your favorite substitute here, but not almond milk because that shit is a ripoff and is killing the planet.

Cream—You will want this for mashed potatoes and to thicken some sauces.

Butter—Always buy Kerrygold Irish Butter, salted and unsalted. It’s the best butter out there. Fight me.

Making a chicken curry from scratch

Plain Yogurt—I prefer Greek yogurt myself. It’s handy to have around and a great way to add richness to a baked item if you only have low-fat milk or to make a quick fresh fruit breakfast.

Cheese—If you must, get a bag of shredded cheddar and a bag of “parmesan”. Cheeses are personal taste, I love fatty, creamy, stinky cheeses, but, honestly, they don’t last long and they are an extravagance for many people at this time. So, get what you like, but make sure you at least have a nice chunk of quality cheddar or similar cheese around.

Eggs—A dozen, big ones. Free-range if you feel guilty.

This Singapore-style laksa is easy and quick.

A Bit of the Sweet

Sugar—Processed sugar is evil. Now that we’ve got that out of the way, always have some handy. It’s great to throw a tablespoon into a tomato-based sauce to offset the acidity. And there is nothing like a lovely stack of homemade pancakes covered in melted butter, a sprinkling of sugar and a squeeze of fresh lemon juice.

Brown Sugar—Less sweet, a little smokey and great for Asian broths that ask for processed sugar. And, it’s “good” for you because, you know, it’s not processed.

Maple Syrup—For pancakes and French Toast.

Condiments:

Ketchup—Whatever you like. Though raised on American Heinz ketchup, I prefer the British brands that tend to use a little more vinegar, but that is an acquired taste.

Mayonaise—The magical base for so many different dressings and sauces. Yes, I will sit down with a plate of french fries or steak-cut chips and a cup of mayo and just go to town on that. Also, dipping cold, boiled chicken that’s torn into strips and wrapped in chilled, crisp iceberg lettuce into mayo while drinking a dry white wine on a hot summer’s day is one of God’s little miracles.

Fried halloumi cheese on a run of the mill avocado toast makes it better.

Mustard—Go ahead, buy French’s American Mustard in a squeeze jar. I don’t judge. But, please get some good Dijon Mustard, and some English Mustard, wet or the powder, is really handy to have for extra punch.

Vinegar—Plain old white vinegar if you're on a budget, but red wine, is also good. Italian balsamic if you want to live large, but I find a bottle of Japanese rice wine vinegar is the perfect all-rounder.

Hot sauce—Tobasco and Siraccha are my go-to faves, but you know what you like.

Olive Oil—Get Extra-Virgin and plain. the EVOO is great for both cooking and for finishing dishes and for cold dressings and sauces. Plain olive oil is great for adding flavor to simple fried sauces and dishes.

Vegetable Oil—A good neutral oil is Canola. It won’t kill you.

Prepared Foods

Canned Goods—at least one can of each: chickpeas, black beans, and kidney beans. Also, a can of mushrooms and a couple of cans of diced green chillis. Two to three 24-ounce cans of Italian tomatoes, with our without basil.

Frozen vegetables—A package of corn and a package of peas. One package of mixed vegetables for making quick healthy soups.

Broths and stocks—Beef, chicken, and vegetable. Fish stock for the more adventurous. (If you haven’t had sliced potatoes slow-cooked in fish stock, I totally recommend it, simple and delicious.) I always buy low-sodium because my body is, like, you know, a temple. 🙄

Actually, always try to purchase low sodium processed foods, that gives you, the cook, more power over the seasoning of your meals.

Thai beef soup with beef balls.

Now, you’re thinking, why is this guy torturing us with pictures of beautiful, exotic home-cooked meals? Why are so many of the “basics” not as exciting as the final products?

That’s because now is the time to get what I’ll call…

The New Basics

You’ve hit the local Vons, or Trader Joe’s, Publix or Wegman’s; you’ve emptied your wallet at Whole Foods and Kroeger, now let’s get some real food. Head down to your local Asian supermarket, or your local South American/Mexican supermarket, because this is where it gets interesting.

The Carbs:

Noodles—From Japanese soba, udon and Hokkaido (ramen) noodles to the long, translucent Vietnamese and Thai rice noodles to the tightly wound, sometimes flavored Chinese noodle nests, most of these keep a long time in a dry cool place and they cook quickly offering alternative tastes and textures.

The Vegetables:

Fresh Ginger Root—it’s ugly and essential, but it can change the flavor of everything from a simple broth to a quick scrambled egg into a culinary adventure. No, don’t peel it with a spoon, that’s silly. Just use a sharp knife on the extraneous knobbly bits and then use a vegetable peeler like a normal person. Honestly, I see the YouTube chefs wrestling with a chunk of ginger and a tablespoon and I just shake my head.

Choy Sum and/or Bak Choy—Definitely hunt these down at the Asian grocer. They stay fresh longer in a good vegetable crisper in your fridge; they’re easy to clean and prepare and cook very quickly.

Chayote—A green, waxy squash that is like a more flavorful cucumber, with a great texture. Add it to all your veggie soups, or saute it with some garlic. Just handy. And keeps in the fridge for a long time.

Condiments:

Soy sauce—Get both kinds, dark soy sauce and light soy sauce. The difference isn’t the color, it’s the viscosity and the flavor. Dark soy sauce is actually somewhat sweet, unctuous and thick and adds deep rich flavors to stews, soups, and sauces. Soy sauce is a nice alternative to just seasoning with salt. Get low sodium, if dietary restrictions are in place, but you don’t really need to use too much, so, I always go with regular.

Chili Oils/Pastes—Much like the fresh peppers, this is all about personal taste. I love spicy food, but I’m not a fan of heat for heat’s sake. So, no a jalapeno margarita where I can’t taste anything or feel my lips is not a great culinary experience. Still, always have these little miracle jars handy, you control the heat by how much or how little you add to the dish you’re preparing. My three faves are traditional Chinese chili garlic sauce, Chiu Chow chili oil, and Calabrian chili oil.

Vinegar — Plain old white vinegar if you’re on a budget, but red wine, is also good. Italian balsamic if you want to live large, but I find a bottle of Japanese rice wine vinegar is the perfect all-rounder.

Fish sauce—Don’t let the name and smell deter you, a spoonful of this elixir in a soup or dressing adds a lovely saltiness and brightness.

Sesame Oil—Plain or toasted. This is for flavor only, really. You can add it to dressings, or add it to vegetable oil when sauteeing, but you can’t cook with it because it burns very quickly; that said, it gives a great depth of flavor to any dish you add it to.

Frozen Foods:

Dumplings—Either factory-made or handmade, Asian dumplings are inexpensive, delicious and easy to prepare. Beef, pork, shrimp, and vegetable or a combination of two or more fillings are always available. Korean dumplings tend to be larger. Wontons are light and mostly shrimp or shrimp and pork. If you’re lucky to have a vibrant Asian community, find the “Mom and Pop” store that makes both noodles and dumplings. Fresh dumplings are usually packed with a light dusting of corn or potato starch so they can be easily frozen.

Asian-style meatballs—OK, now these have a texture that takes a little getting used to, but they are packed with protein and flavor and cook up in seconds in a frying pan or in a soup. Pork, beef, and shrimp are the most popular. I love them and find they really make a noodle soup a quick, but truly satisfying meal.

Canned Goods:

Coconut Milk—From Indian to Thai to Malaysian cuisine, this is mother’s milk. Get a couple of cans.

Peppers—Canned chipotles. Smoked in a flavorful sauce, a little goes a long way here. But you can add these to soups and basic stews to create great depths of heat and flavor.

Okay, now this is by no means a definitive list, but it’s enough I think to give you as many options as you can once you return home and prepare for the next few weeks of personal time.

As you’ve seen, I’ve included links to some of my favorite recipes with the pictures, it’s from these recipes that I reevaluated and changed how I stock my fridge and pantry.

It’s also helped inform my cooking. Bored with cereal and toast, and fried eggs, or scrambled eggs or an omelet with bacon, one morning I created what is now my favorite, flavorful, high protein, yet not too filling breakfast; scrambled eggs and dumplings. It’s my recipe, inspired by other more traditional recipes and the food I had available at the time. It’s what Chef John from the delightful Food Wishes refers to as “that’s just you, cooking.”

The First Recipe

Ingredients:

Three eggs, room temperature, well beaten, preferably in a metal bowl with a whisk

One to two scallions or a half/third of a small yellow onion, finely chopped

One chili pepper (in this case, a Thai green chili), finely chopped.

Four to six frozen Asian dumplings depending on what type

2 Tablespoons — Vegetable oil

1 Tablespoon — Sesame oil

Chiu Chow chili oil or Sriracha

Soy Sauce

Salt

In a small saucepan bring water to a boil. In a small frying pan add your vegetable oil, the onions, and chilis and some salt and turn on the heat.

You want the onions and chilis to cook slowly and sweat, not burn or brown so keep an eye on them and keep stirring.

Now once the vegetables are cooked and the kitchen smells delicious, add a tablespoon of sesame oil into vegetables and lower the heat.

Now, the water should be at a rolling boil. Add the dumplings. I used Korean pork dumplings this morning. They only take three to five minutes to cook. You will know they are done when they float and spin freely in the water.

Now, turn up the heat of the frying pan and add in the eggs, keep stirring and cook the eggs as you like them. Take the eggs off the heat, the residual heat should finish the cooking.

Meanwhile, the dumplings should be cooked. Strain them and place them in the bottom of a bowl. Then scoop over the eggs, finish with a tablespoon or two of soy sauce and the chili sauce of your choosing.

This is a 15-minute breakfast, tops. I hope this was helpful. It’s a trying time for everyone and many of us are fortunate enough to have a roof over our heads that we can cower under. This is an opportunity for reflection, but also to make the most of your family or companions. For those of you living alone, treat yourself to a culinary feast once in a while.

I say cooking is an ordeal, but it’s also a celebration. A chance to be creative and offer comfort, if not for yourself, for the people you live with and love.

Go break an egg.

*This article is the inspiration for this blog and was previously published on Medium.

[juniorformulamotorsport]

Friday, 27th September 2019 – Restaurant Hotel Kasteel Bloemendal, Vaals

We had another deal where our dinner was included in our room rate, and so we didn’t need to worry too much about where we should go that evening. All we needed to do was get our act together and wander down to the ground floor, the bar, and the restaurant. We also had two sets of free drink vouchers, one as part of the deal I’d booked, and one set that went with the upgrade, so it would have been churlish not to at least try the hotel bar. A glass of cava went down well, and the we headed into the dining room, not wanting to be too late.

We were shown to our table and found our menu there waiting for us. Now it was just down to what would happen in terms of how good the cooking might turn out to be. When I was working in the Netherlands, on a contract through a third-party company, with Shell at Zaltbommel, back around 2007, I often stayed at the Hotel Vught, simply because I’d reached the point of being unable to tolerate the hotel that everyone else was using near the office, between their inability to turn the tables and keep the breakfast buffet stocked in a morning, and the tendency of the only treadmill in the gym to try and kill me by going from 10kph to a dead stop for no reason and with no warning. So I decamped to the Vught a couple of time, where I was at least guaranteed a good breakfast. They didn’t, however, seem to be able to turn out a good dinner, and I only made the mistake of eating there in the evenings once – and was forced into it by being late on arrival on a second occasion. What I didn’t know at the time was that Van der Valk hotels are franchises rather than a chain in the strictest sense of the term, so the restaurants may well vary. As it turned out, we had no reason at all for concern. Our waitress was slightly concerned that we had the menu in German and Dutch but not English, presumably assuming that as we are English we wouldn’t be able to understand any other language. I reassured her that I was fine with with German, and that I could deal with Dutch as well if necessary. She seemed surprised… I didn’t mention that I’m pretty fluent in menu Spanish, Italian, Portuguese and Danish as well, and that I’m just fluent in French and German. I didn’t want to shake her suppositions too badly!

We took a look at the wine list (and noted some Dutch wines on the list which could have been interesting) but decided we would trust the wine choices that had been made for the dishes. Our waitress clearly understood the wines, and the wine list, and might actually be the sommelier as well. We never did figure out quite who was in charge of the wines, but she was certainly incredibly well-informed, even if she couldn’t taste any of them any more because she’d just found out she was pregnant. We were brought an amuse-bouche and this being the Netherlands it was a croquette. This one was made with “old” cheese so I assume they mean matured Gouda. It was good, cheesy and crisp, and very, very Dutch, but in a good way – Dutch cuisine often leaves a lot to be desired, is all I’m saying, but when it is good, it’s very good indeed. I put most of it down to their dour, Calvinist history which means you’re not supposed to take pleasure in anything. They do seem to be getting over it now.

The first course proper, was a rillette of cod with Dutch shrimp, a spring roll of oriental vegetables and a sesame cream. It was light and delicious, and the cod really was the hero ingredient, coming through as tiny soft layers with in the rillette. The shrimp were good too, salty and providing some structure to the dish, and there was a lovely crunch to the spring roll. The pace was good for us too, not too fast, possibly because there was a wedding party going on in one part of the hotel, and a birthday party in another. Whatever the reason, it worked well for us.

We were next serve a pumpkin soup with a toffee of pumpkin and shades of lime, or at least that was how they described it. The toffee and the lime came as tiny gel mounds in the bottom of the soup bowl, carefully laid out and with herbs decorating the space between. The soup arrived in a separate jug and was poured in, leaving us to decide whether we wanted to chase the gels individually or give the whole thing a vigorous stir to blend the flavours through the soup, and give the whole thing a massive kick. I stirred it. The sweetness of the toffee contrasted with the lime “shades” and added depth to the already deep flavour of pumpkin in the soup. It was probably as good as the soup we ate in Breisach.

After refills of our wine glasses (they were not at all stingy with the wines) our main eventually arrived, a portion of loin of veal with a cauliflower and miso creme, green herb gnocchi and a balsamic vinegar sauce. I am definitely over my fear of veal these days. This was really very good, more steak like than anything else. The cauliflower and miso puree was rich and umami packed and I am so stealing that idea, and the gnocchi were light as a feather. It wasn’t the best meal of the holiday (that accolade goes to Raben) but thus far it was right up there.

We hit dessert about two and a half hours after we initially sat down, and it didn’t disappoint. As we often do, when faced with a choice between cheese and something sweet, we opted for one of each. And thus we ended up with a very pretty plateful of sweetness, in the form of a white chocolate and apricot tartlet with structures of yogurt. Actually that’s far too simple a description of what was in front of us. The “tartlet” was soft with layers of creamy fruit and soft sponge, and it came with a dramatic and delicious ice cream combining apricot with chocolate in a way that suggested the pastry chef was very skilled. There were crumbs of “soil” and curls of tempered chocolate and the whole thing was really well done and really impressive.

The cheeses were nicely kept too, and went well with the 10 year old tawny port we were served with it. The menu simply said “Cheeseplatter (selection of 5 cheeses)” which probably didn’t do it justice in any way. The cheeses may not have been local, but the bread and the chutney and the membrillo that were also on the plate went down really well, as did the cheese.

We went back to the bar afterwards and used our second lot of bar tokens, and then retreated to the third floor in search of sleep.

Food 2019 – Alsace and Baden, Day 15, Restaurant Hotel Kasteel Bloemendal, Vaals Friday, 27th September 2019 - Restaurant Hotel Kasteel Bloemendal, Vaals We had another deal where our dinner was included in our room rate, and so we didn't need to worry too much about where we should go that evening.

[sunkissis]

You guys, I have been on a hunt for really good pizza in Paris. I know I won’t find any deep dish, extra cheesy and greasy pepperoni like my beloved Round Table Pizza so I needed to compromise with a decent Italian pizza. I heard about a beautiful restaurant called Pink Mamma in Pigalle is a popular spot on Instagram so we headed out on a late Saturday afternoon. We took the bus to Pigalle which took longer than we expected so we arrive a little after 7pm (just after opening). I was surprised to find a long line ahead of us. Then I realized there were no reservations so when we made it inside the hostess told us to return at dix, Liv translated to us that she meant come back at TEN PM!! Holy Cow, there was no way I was going to wait three hours to eat. We were starving. Since we were already there I decided to hang out and take photos of the four story gorgeous interior. The decor is different on every floor and I tried to capture what my eyes saw however, it was awkward taking photos of strangers eating so I had to be discreet about it. Luckily, the light was at golden hour so Antz took these incredible photos of me feeling like an Italian Goddess.

I never looked so fancy riding a public bus before.

The four story staircase was bananas. It was like being inside of an art gallery. We spent a lot of time checking out the paintings.

  Was hoping to snag this table but it was reserved for a party of five.

  I mean, could I ask for better light. My kind hubby was playing paparazzi while the diners were looking at me like I was an alien.

  Liv and I headed to the loo, which was in the basement.

I have never seen a meatlocker look so chic. I mean, I was looking for a mirror and instead we got a view of all of the meat.

Just as we were about to leave, the hostess saw we were still there and she said if we wanted to eat now, she could get us a table. I was disappointed that we couldn’t dine on the top floor (which looked like the best spot) however, we were so hungry we happily took whatever we could get.

I didn’t have any high expectations for the food (I have been so disappointed by food in Paris before) so I was pleasantly surprised by the menu. I hadn’t had any delicious bruschetta since our goodbye dinner with Leslie and Stephen last February at my favorite Colombo’s Italian restaurant in Eagle Rock. I do wish they used balsamic vinegar but I really liked the fresh apricot that was added in place of tomatos, very rustic. Antz ordered a steak and potatoes dish that he loved and Liv had kids pasta. I had pretty yummy pizza. I enjoyed it but I not a big fan of the burnt thin crust, Margherita style pizza. Sorry, I still miss American food terribly. The good news was our bill was reasonable for such a fancy place. Around €60 with wine.

So, Pink Mamma definitely lived up to all the hype. Be sure to go well before they open to get a good table. We ended up walking around lower Pigalle neighborhood after our meal and popped into the trendy Hotel Amour for dessert on their patio. The weather was lovely, Antz and I shared a delightful strawberry tart. Liv had ice cream. Then we took an Uber home.

    Pink Mamma 6:45 – 11 pm 20bis Rue de Douai 75009 Paris

Hotel Amour 8 Rue de Navarin 75009 Paris

Places in Paris: Pink Mamma You guys, I have been on a hunt for really good pizza in Paris. I know I won't find any deep dish, extra cheesy and greasy pepperoni like my beloved Round Table Pizza so I needed to compromise with a decent Italian pizza.

[cookinginmyheels]

Just because it doesn’t involve setting the dining room table and sitting in proper chairs doesn’t mean it’s not a dinner party. In fact, some of my favorite dinners with friends  have been propped on a stool or kitchen counter, wine glass in hand, sharing dinner on my bench.

Just a brief definition here – when I say “bench” I don’t mean a spot to sit. A bench, or rather my bench, is a butcher-block kitchen island, and probably the best purchase I ever made at IKEA. Solid as a brick sh-thouse, with heft warranting major stink-eye from the burly moving guys that humped it into my house, my bench is where I do most of the work in my kitchen. Essentially, my bench is Cooking in My Heels.  You’ll recognize it as the canvass for the majority of the food pics I’ve posted since leaving NYC.

My bench is also where you’d likely be sitting if you’ve ever joined me for an impromptu dinner of two or three.  These are the kind of meals that don’t take an enormous amount of planning (none really), and are usually pulled together from what’s at hand.

The trick to perfect bench dining is not to fuss. Well, not to fuss too much. Most cooks will admit that the “fuss” is half the fun. But when your guest is tired from a long drive, a long day, or dropped in unexpectedly for a little friend-time, celebration or comfort, less is most definitely more. As long as you have a glass of wine or cold beer to hand them at the start, the rest falls into place with a few staples on hand.

  The Staples:  There’s a list of must-haves in my pantry or fridge that I specifically put in there in the hope that friends will feel comfortable to pop over for an impromptu nibble.  In fact, when I moved to places I knew no one a little over five years ago, and again two years ago, it was this strategy that helped me build a new circle of friends and ultimately a very livable new life. If you feed them, they will come really does work.

I’m not including the usual suspects many have around on this list — the butter, olive oil, eggs, bacon (if you don’t eschew it for religious or veg reasons), milk/cream/dairy substitute, onions/shallots, etc.  These are the one-step-up items I keep on hand to make the unplanned dinner menu less, well, unplanned.

Long dry pasta, like spaghetti, buccatini, linguine  – for cacio e pepe, or carbonara . Both of these dishes are fast and made with staples. They also impress the hell out of your date when they stop by or stay for a late visit, which eventually  turns into a late dinner or very early breakfast. Sometimes I mix it up with some squid-ink pasta when I find it, since it reminds me of my travels in Venice and let’s face it, black pasta is kind of sexy, even as just noodles, butter and cheese.

Capers, mixed olives, sun-dried tomatoes in oil, interesting pickled things: Mixed olives are a great nibble with wine or cocktail while you are making a meal, a must for oven-baked shrimp, tomatoes and feta or a quick puttanesca, and a dirty martini would be downright puritanical without them. Capers make a great addition to citrusy dishes, and fried in a little bit of olive oil is one of the best toppings for batter-fried foods ever, even if the frying is done by a restaurant and delivered to your door. Interesting pickled things are great to nibble, great with cocktails (pickled green beans or asparagus in your Bloody), and chopped and tossed in a salad with a splash of their brine and olive oil gets your salad dressed in a pinch. Sun-dried tomatoes on grilled or toasted bread rubbed with a little garlic is terrific as a start or a side with soup.

Hard cheeses like romano, parmesan, grana padano: Not just for grating (which they are great for), but for nibbling too.  When you are flush, invest in a good aged Parmigiano Reggiano and you have a terrific treat with a glass of wine before dinner. Add crusty bread, some dry salami, a dish with good olive oil & balsamic, olives, maybe some apples, pears or oranges, and you’ve got a pretty terrific dinner too, no stove required.

Goat cheese in the freezer, feta in the fridge: Goat cheese freezes very well, feta does not but in brine lasts well in fridge, and both are terrific in dishes (baked shrimp, tomatoes, olives and feta/goat, and salad with those olives and pickled things you have.) Both cheeses are also wonderful with honey (something I always have on hand),  make a terrific addition to a cheese plate (goat). Even better is taking some feta slices, drizzle with honey, olive oil and some fresh thyme (if you have it, not necessary if you don’t), and plop under the broiler a few minutes…..truly heaven on a plate!

Good canned tomatoes: I’m talking about those San Marzanos now. Yes they are expensive, but they always go on sale so pick up a few when they are. Saute up some onions, garlic, throw in the tomatoes, salt, pepper, pinch of sugar, glug of wine and a pinch of thyme, marjoram or oregano. Simmer 30 minutes and you’ve got a great sauce.  Which brings me to garlic…

Dorot frozen garlic, ginger and basil:  This is actually pureed fresh garlic/ginger/basil, measured out to 1 tsp portions, and frozen into little cubes with a touch of citric acid to keep the color. You can find it in Trader Joe’s freezer, but I’ve seen it in the freezer section in some markets too. My bulbs of garlic often sprout or spoil before I get to use the whole thing — I love garlic, but use sparingly since it doesn’t love me.  Frozen is much easier and much better than jarred in oil — food safety-wise and taste-wise. Adding a cube of basil to your quick pasta sauce makes it taste more like you picked those tomatoes yourself, and makes a really fast pesto mashed with olive oil, a little of the frozen garlic and some of that good grated cheese. Spread that on toasted bread with a sun-dried tomato on top and you have a pretty special nibble.

Frozen raw peeled shrimp: This will probably run you about ten bucks, but man is it worth it for quick, easy, delicious and special. You don’t even have to thaw them. They saute fast, or toss them in some quick-made tomato sauce or even jarred that is simmering and they will cook quickly without thawing. Throw over pasta (or quick cooking grits/polenta if you have it) and it’s pretty dang awesome.  Sheet pan shrimp, feta, tomatoes and olives comes together in mere minutes, and with some crusty bread to sop up the juices, makes a great meal.

Good vanilla ice cream, good dark chocolate: Ok, confession time here. I’ve been following the initials previously known as Weight Watchers for a few months now (21lbs and counting…), so having ice cream and chocolate in the house has been on hold since July. However, when I’m maintaining rather than losing, I’ll usually have one in the freezer, the other in the cabinet for one of my favorite quick, easy and universally loved desserts – affogato. Affogato is basically vanilla ice cream with a pour over of hot espresso or hot strong coffee. Shave or chop some bittersweet chocolate over it to make it extra special. and I have yet to meet someone who doesn’t like it.  Do you have some really good aged balsamic vinegar? Try a drizzle of that on the ice cream instead. Sounds weird, tastes great.

Menus from your favorite places that deliver:  Sometimes even a good cook doesn’t want to. Pull out those olives or good parm, open that wine or great craft beer, and pull out your phone.

There are countless more ideas for feeding last minutes friends, and I’d bet you have a few of your own favorites too (which I’d love to hear.) The most important part is being a little brave and opening your kitchen to friends.  With a few simple staples on hand, you won’t stress, they won’t stress, and whatever you serve is going to be great. Even if it’s delivery pizza, good wine, and that ice cream in the freezer.

If you like what you read here, please share. Meantime, I’d love you to join me on Facebook (please click the ‘like’ button).

      DWF: Dinner at the Bench Just because it doesn't involve setting the dining room table and sitting in proper chairs doesn't mean it's not a dinner party.