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  • July 29, 2011

A platter full of dead-ripe tomatoes strewn with wild arugula, dressed with Carter & Cavero’s  lemon extra-virgin olive oil, and Maldon salt and black pepper—carpe diem

  • July 28, 2011

We found a baseball bat-sized zucchino in the garden. We halved it, scored it, studded it with garlic slivers, covered it with pimentòn-seasoned breadcrumbs, lots of really good extra-virgin olive oil, and a good sprinkling of parmigiano-reggiano, then roasted it for two hours. We sliced it into slabs (as if  it was a roast) and served it with lemon wedges—excellent save.

  • July 27, 2011

Keeping our girlish figures (sorta!)—two bites of cucumber and an ice cube. Ice cold cucumber salad with rice wine vinaigrette and fresh mint

  • July 26, 2011

Hoi-sinful Ribs (Canal House Cooking Vol N° 1, page 77), a tall bottle of ice cold Chimay, and a big pile of paper napkins

  • July 25, 2011

We’re loving iced verbena tea and blackberry cobbler for this midsummer lunch

  • July 22, 2011

Too hot to cook. We’re sitting in front of the fan with ice bags on our heads thinking cool thoughts.

  • July 21, 2011

Chicken saltimbocca and little zucchini with lemon butter and thyme leaves

  • July 20, 2011

Pan-fried weisswurst with Dijon mustard, new fingerling potatoes, and cornichons…cold beer not shown

  • July 19, 2011

Cold corn  soup with lots of black pepper, a dollop of sour cream, and snipped fresh chives

  • July 18, 2011

Panzanella with Kalamata olives and a little glass of apple lambic

  • July 15, 2011

Sliced tomatoes and hard-boiled eggs “buttered” with hummus, drizzled with really good extra-virgin olive oil, and seasoned with chopped celery-parsley leaves and s & p

  • July 14, 2011

Early summer tomatoes and young arugula dressed with tonnato sauce

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