Today is casual Friday—though we are usually pretty casual around here—so it was open-faced chicken salad sandwiches for lunch. We did dress things up a bit by using fennel instead of celery and adding lemon zest and juice to the salad, and we toasted the bread and slathered it with more mayonnaise. Cook something delicious for yourselves this weekend, dear friends.


We needed something light for lunch today (one of us had a tricky tummy). So we put two cans of beef consommé in the freezer and while they were chilling, we boiled a couple of eggs. It took about 2 hours for the consommé to turn into an ice-crystal jelly. We spooned it into bowls then added chives, borage blossoms, and chopped eggs for garnish and flavor. While sometimes we add a splash of sherry to the consommé, today instead, we squeezed a little lemon juice on top. Though it looks like a ladies’ lunch item, it tasted cold, bold, and refreshing. And, good news, we are both feeling much better now.


We both showed up at our garden patch early today. In the cool of the morning we watered and weeded, then picked the first vegetables and the last of the lettuce. The bounty was tiny but thrilling, two 3-inch zucchini along with one big golden flower, 5 ripe Sungold cherry tomatoes, 11 fat pea pods, a few borage blossoms, and a few handfuls of tender lettuce leaves. Back in the studio we assembled a salad, adding a few crisp strips of bacon and some little croutons, then dressed it all with the simplest vinaigrette. It’s summertime and the eating is easy.


It’s three toasts each for two hungry gals today: Avocado mash with cayenne salt, olive oil, lemon juice, and s & p; asparagus (last of the season) on ham with a swipe of mayonnaise, and s & p; and caramelized onions, lemon zest, parsley, and s & p. Sad to see asparagus season ending, but you know what that means? Tomatoes all dressed up for summer toasts will be showing up soon. Bring ‘em on!


We were starving when we arrived at the studio. So we rummaged in the fridge and found two Italian sausages, a container of our tomato and pancetta sofrito, and a perfectly ripe avocado. Garnished with some basil leaves from our garden, it made a fine early lunch. Leftovers rule the day. Have a lovely weekend and cook something delicious for yourselves, dear friends.


Deliciously cozy rainy day with rumbles of thunder. Perfect for the garden—ozone and rainwater. We had an indoor picnic with fried chicken, mayo “buttered” eggs, and dill pickles. It really doesn’t get better than this. Until tomorrow!


It’s such a pretty day today, wish we were out at a  ball game or doing something fun like that. Maybe having brats smothered in sauerkraut with Dijon mustard and watching a video of Bran Ferren’s TED Talk will be just as fun—maybe even more! Happy Monday, dear friends.


Strawberries are everywhere now. What else to do but make strawberry ice cream with strawberries on top. So that’s what we’re eating for lunch listening to Sly and the Family Stone rock “Thank You (Falettinme Be Mice Elf Agin)”. It’s funky Friday and we’re just going to do what we want today. You do it too, dear friends. If not now, when?


Last night’s grilled fish is today’s lunch salad. Along with the fine cucumber, red onion, and dill salad a dear friend shared with us. A stop at the garden this morning to weed and water, rewarded us with the chive blossoms, parsley, and green onion we needed to season the grilled halibut salad, and borage flowers, with their cucumber-like flavor, to garnish the crunchy cuke salad. We are right in the middle of spring’s salad days.


This morning a package of “Love Beets”, organic cooked beets ready for anything were left outside our door. No note, no card, who could have left them? Some girls get roses but we much prefer beets.  They inspired our lunch today: a salad of Sea Island Red Peas, celery, and scallions in vinaigrette; the afore mentioned beets in olive oil, lemon juice, and black pepper; boiled eggs with a smear of cold, thick sour cream; garden lettuce and a couple of slices of smoked salmon.

“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”—Julia Child


Back in the studio after the long weekend. The two of us stood in the kitchen for over an hour filling one another in on what we: planted, cooked, drank, listened to, watched. While we talked we slid a turkey breast into the oven to roast, peeled a few handfuls of asparagus, washed some lettuce leaves (picked just this morning), and stirred up a vinaigrette. After adding hard-boiled eggs, we had a fine lunch—a Canal House chef-ish salad. Though officially it’s still spring, it feels undeniably like summer.



We’ve been clipping salad greens from our garden all week long. Big bagfuls. To keep up with them, we’ve made a habit of washing the leaves as soon as we return to the studio. We plunge them into several changes of cold water, shake off the water, roll the leaves in either clean dish or paper towels, and store them in an open plastic bag in the fridge. That leaves us (no pun intended) with just a vinaigrette to make whenever we want salad. Like we did for lunch today. We made our classic Canal House vinaigrette to go with like this: we crushed a clove of garlic to a paste with some salt and pepper, stirred in a teaspoon of Dijon mustard and a splash of red wine vinegar, then drizzled in 3 to 4 tablespoons of really good extra-virgin olive oil, stirring all the while. (CH says we’ll be hungry in half an hour and will have to grab a cheeseburger down the street, but MH doesn’t believe her.)


We were all set to have a big leafy salad piled on top of a pork cutlet for lunch today. But a stop at our local garden nursery this morning to pick up some vegetable plants changed our plans. The nice owner, Li-fan Huang, cultivates big fat shiitake mushrooms, an even “more perfect” accompaniment to the pork. So we grabbed a bag, sautéed the fungi along with the cutlets, and served them together with a little soy pan sauce and some sliced chives. Mmmm—meat on meat.


We were away over the weekend, so we met at the garden first thing this morning to water and check on everything. The radishes have gone a little berserk. It’s not the tap roots that have—they’re in various swollen stages, some ready to pull (which we did). It’s the leafy green radish tops that are out of control (the soil’s too rich). Problem? No problem. We just thinned the rows, pulling out the more vigorous tops. At the studio, we trimmed off the radishes (to nibble), washed the greens in cool water, and sautéed them in olive oil with a pinch of red pepper flakes and salt. For lunch we served the incredibly green-tasting radish greens at room temperature with a poached chicken cutlet, and a mayonnaise doctored with lemon and chopped fresh herbs.


We stopped by our garden this morning to pick a few spinach leaves for lunch, and the bag practically filled itself. Nothing like having a garden. When it gives, it’s like living in the song “Big Rock Candy Mountain”… where the hens lay soft-boiled eggs. Oh, come to think of it, what a good idea. So for lunch today, it’s steamed spinach and poached eggs drizzled with really good extra-virgin olive oil and seasoned with s & p.


We pulled the first few radishes from our garden yesterday afternoon. That felt like a mini triumph, not so much for us, but for the tiny seeds that grew into peppery scarlet beauties. We chomped them right then and there—after rinsing off the dirt with the garden hose. Then we cut lettuces and arugula for lunch today. This morning we dressed the greens in a garlicky vinaigrette and piled them on top of braised lamb (from yesterday’s shanks) and corn tortillas. We ate them with gusto (so messy, so good!). Maybe tomorrow we’ll be able to show you our radishes.



On Saturday, we were sporting flip flops. On Sunday, we were caught off guard. It was freezing and we should have donned our thermal socks and gloves. Today, though, we got it just right. We’re wearing vests under cardigans while lunching on oven-broasted baby lamb shanks and onions with buttery braised spring onions. Now we’re off to the garden to plant our six-inch tall tomato plants. By the time the fruits will be ready to pick, we’ll be complaining about the heat and bugs. Go figure.

Not to toot our own horns, but we had a lovely mention in the Weekend WSJ. In an interview for her new book, Bittersweet (Knopf, 2016),  Stephanie Danler says, “The books I cook from over and over again are: the series of Canal House books Christopher Hirsheimer does with Melissa Hamilton. If I’m going somewhere for the summer, I bring their summer volume with me. When I’m traveling for the holidays, I bring the holiday one. They did the cookbook “Canal House Cooks Every Day,” too.”

For the whole interview Thank you so much, Stephanie. Can’t wait to read your book. It sounds delicious.


Pulled out a container of last summer’s pesto from the freezer, along with some big sheets of pasta tucked away for just such a moment. Stirred some softened butter, chopped mint, minced scallions, and salt and pepper into fresh ricotta. The pesto’s lively green color didn’t survive the deep freeze, but its pungent flavor did. So today’s lunch is a harbinger of summer. Time to plant our basil. Cook something delicious for yourselves this weekend, dear friends.


Today’s lunch is a deconstructed BLT salad with avocado and asparagus, dressed with an emulsion of grated Pecorino Romano and really good olive oil—we gilded the lily!


We had all the makings for gazpacho—a big tin of plum tomatoes, a few fat red peppers, spring Vidalia onions. So that was on the menu for today’s Canal House lunch. However, one of us (she who shall remain nameless) got a little heavy handed with the raw onions and by the time each of us had polished off half bowls of the soup, the tummies protested. Now we are eating buttered Ryvita with Bobolink’s cave-ripened cheddar and trying to figure out what to do with the pot of soup that is left. Any ideas, dear friends?


Often one of us gets a taste for something and of course the other couldn’t be happier than to go along for the ride. This morning the market offered some very good-looking cod fillets and the freezer section had a nice “fresh” load of frozen crinkle cut French fries. No one has ever turned their nose up at fish n’ chips, at least not around here. But the pièce de résistance was to serve them with tonnato sauce (a tuna and caper seasoned mayonnaise)—fish on fish. We’re hooked!


We’ve been waiting for this day since we readied the soil in our garden plots and sewed the tiny seeds. That was six weeks ago while the air was still cold and raw. This morning was windy but warm when we grabbed our scissors and Henry the studio dog and walked down the towpath to the garden to clip the first tender lettuce and arugula leaves. Salad days have finally arrived. So today’s lunch is cold chicken and its gelée with asparagus vinaigrette crowned with our very own spring mix.


If we make a picnic lunch, surely warm sunny weather will come. We’re trying it out. But in the meantime, we are eating our plum sauce lacquered spareribs and potato salad, inside by the window, hoping to see the clouds clear out and the sun break through. Soonest, please!


We started out this morning thinking we’d have a big serving of fat asparagus with just a couple of ribbons of pappardelle for lunch. Then our appetites got the best of us as we tossed the pasta in a sauce of heavy cream, butter, grated pecorino, and lemon zest. Buono appetito!


We had a late lunch of cheese toast sprinkled with chile de árbol. What made them even better was the fact that the delicious bread was from Crossroads Bakeshop and the cave-aged cheddar from Bobolink Dairy—two of our favorite local makers. Our lips are still stinging from those chiles.


Local asparagus have arrived. Amen. And plump English peas, though not local, are showing up at the farmers’ market as well. As cool early spring eases into warmer weather, we are still on a cooking cusp between two seasons. Today’s lunch for example: we braised sweet asparagus and peas in butter and olive oil with bitter radicchio leaves (our go-to winter lettuce), a little lemon zest, and some salt and pepper. This is our delicious, bitter-sweet story for the day.


Mondays are good days for leftovers, especially when there is something delicious from the weekend that needs to get polished off. We stepped up to the task and had bowls of mussel-scallion stew with warm crunchy bread slathered with butter for lunch today. An auspicious way to start the week.


We met at the garden this morning to dig in another trench of potatoes, thin our radishes, and give the beds a little drink. We brought paper cups of hot coffee to help us wake up. But the warm breeze and the sight of an eagle swooping through the trees roused every one of our senses. We always feel bad thinning sprouts, deciding which little vigorous guys get to fully mature. But topping our avocado, olive oil, and salt and pepper sandwiches with the radish sprouts makes us feel much better. Waste not want not.

A tin of sardines makes a fine lunch for two, especially when you have a loaf of good bread, some Irish butter and extra-virgin olive oil, a lemon, cracked black pepper, and fresh chives on hand. Oh, and enough rosé to fill two thimble-size glasses.



We played hooky from the studio today to work from the screened-in summer porch at CH’s house. MH brought a double-smoked kielbasa for lunch and we cooked it with thick slices of sweet onion, some sturdy escarole, and a splash of chicken broth until the onions were soft and “starchy” (that’s how CH describes sweet onions when they release their sugars and thicken the braising juices). We worked, then ate lunch, then went back to work, never leaving  the porch. All the while, the sounds of the wind blowing through the trees and the calls of the song birds kept us humming along.