“Was this the best birthday ever?” I asked him. “Well, no, but that’s okay,” he replied. I’m taking that as a success, and I’m crediting the cake. Here’s what else I’ve been up to this week:
One Good Tip
Leftover Land
There is no clearer example of entropy than my refrigerator, which devolves into chaos no matter how often I organize it. (Scientists, don’t fact check me.) To impose some order to the madness, I’ve started to corral all of the leftovers into one area: “leftover land.” This way, it’s obvious when there’s a lingering cup or two of squash au vin that should be taken care of before I embark on another stew. And when I’ve accumulated lots of random grains and lentils and beans that don’t amount to a full meal on their own, that’s when I’ll follow Sohla El-Waylly’s lead and make koshari.
Spring-y pasta never goes out of style.
Photo and Food Styling by Sarah JampelThe Best Thing I Ate This Week
Just Don’t Call It Primavera
There’s something very retro about pasta primavera—perhaps because it was invented not in Italy but in North America in the ’70s and sometimes involves broccoli and red peppers. But I still find the idea of sweet spring veg in a creamy lemony sauce extremely appealing. This week, I thinly sliced the two giant leeks that’d been stinkin’ up the fridge, then melted them down in butter until super soft before adding sliced asparagus and frozen peas. Once the veg was crisp-tender and bright green, I stirred in 12 ounces of al dente pasta, a heap of grated parm, and a few tablespoons of cream and mixed vigorously until the noodles were coated. Finishing touches: lemon zest, lemon juice, parsley, and then, once in bowls, a sprinkle of smoky, fruity black urfa chile from Burlap and Barrel.
Moment of Appreciation
The Quiet Hour
Every morning my cat wakes me up between 5:45 and 6 a.m., the point at which he simply cannot wait any longer for breakfast (I can empathize). Because this is aggravating but impossible to prevent, I’m trying to choose my attitude: So I get out of bed, appease him, and then, against all recommendations, crawl back into bed, where I spend one uninterrupted hour reading a book (right now, that’s Three Women by Lisa Taddeo). With most of the time zone asleep, it’s the only time of day I feel no need to read the news, trawl for new content, or respond to emails.
And then when that hour is up, it’s still only seven. The rest of the morning sprawls out in front of me! This week I made granola (my go-to is this one, but I use oats in place of half of the nuts) and radish and carrot pickles before 8. This is quite often the most productive part of my day (don’t tell my boss).
"cake" - Google News
May 13, 2020 at 09:20PM
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A Quarantine Birthday Deserves a Very Special Cake - Bon Appetit
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