Friday, July 26, 2013
Not too long ago I was playing with the molds my father uses to make spherical ice cubes for scotch, as I wanted to put cocktails inside them. This is one of the successful attempts.
I had another attempt that was less successful, because the ice was too thick to get the cocktail out. And it turns out breaking a cocktail ball while holding an iPhone in one hand is really difficult:
Thursday, July 25, 2013
It's way too hot to cook. Turning on the stove or oven makes the entire house unbearable, and who really wants to eat anything hot or heavy anyway? (That's a rhetorical question, Nick has been baking and braising as much as ever. I don't get it.)
Friday, July 12, 2013
I've eaten the Rigatoni al Filo di Fumo at Topo Gigio probably once a month, on average, since I was eight years old. It was my favorite pasta then, and my tastes didn't change much as I matured (though the Farfalle ai Due Salmone and the black linguine with seafood tomato sauce are strong contenders).
But I don't live in Chicago anymore, so I can't get it. But is it possible to make something similar at home? Yes. Yes it is.
Thursday, July 11, 2013
I posted earlier about how to peel tomatoes by boiling them for a fraction of a minute and then peeling the skins right off. It's easy, but in the middle of the summer it can be pretty annoying to have to boil a big pot of water. But there's another, more summer-friendly way to peel tomatoes using the freezer. No boiling required.
Wednesday, July 10, 2013
When it comes to this fish bag from Atelier Iwakiri, my abiding fear of fish and sea creatures is in conflict with my deep-seated love of handbags that look like things.
Monday, July 8, 2013
At the market the other day I saw one of my favorite vendors with her usual massive piles of green and white asparagus. (I find myself very firmly on Team Green Asparagus.) But she also had these weird little bundles of "wild asparagus," which I would not initially have recognized as asparagus at all. They have tiny, delicate stalks and big bushy heads, and they kind of looked like a different plant entirely. But they're not, they're wild asparagus.
So I got some to play with. I ate a couple raw, and they had a flavor like a very light, young asparagus. (Which seems obvious, but sometimes you just have to put something in your mouth to believe it.) I've also been in the mood to make a risotto recently, so I made wild asparagus risotto.