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  • October 31, 2011

Spinach and little preserved lemon and herb-flavored pork meatballs in broth to warm us up after a tromp down the snow-covered towpath on Halloween? Trick or treat.

  • October 28, 2011

We are off to The Omega Institute to hear the wise words of Pema Chodron. With a snowy forecast (8 inches of the white stuff), it will be a great adventure. That’s we are hoping for. Before we leave, we are having a lunch of roasted cauliflower smothered in butter-toasted breadcrumbs with pancetta and Marsala-softened prunes—om.

  • October 27, 2011

Chickpeas with roasted tomatoes and kabocha squash, drizzled with lemon olive oil and scattered with fresh chives

  • October 26, 2011

Wild dandelion greens and orecchiette in a rich capon broth.

  • October 25, 2011

Fall vegetarian lunch plate—kabocha and speckled hound squash, the last of the summer tomatoes, newly dug yukon gold potatoes, and cippolline. Where’s the beef? Who cares.

  • October 24, 2011

Drove over to the Milk House Farm in Bucks County to meet with Brenda Slack, a 4th generation farmer. We tromped through the fields to checked out how the beans are drying—and they are, slowly. Soon Farmer Slack will have bins of dried beans with wonderful names like: yin yang, dragon tongue, pawnee shell, roma 2, California black eye, and a heap more. On the way home we stopped at the Pineville Tavern for two half-orders of cheese rav’s with marinara sauce and a little glass of Chianti. What a wonderful way to start the week.

  • October 20, 2011

Slow-cooked spice-rubbed short ribs with boiled potatoes, onions, and string beans—our kind of meat and potatoes

  • October 19, 2011

Late breakfast, early lunch: a deconstructed carbonara—sheets of fresh pasta, two poached eggs, and crisp pancetta

  • October 18, 2011

Alabama white grits with mushroom and chestnut gravy and a side of artichoke with Meyer lemon mayonnaise

  • October 17, 2011

Our fall gardens are giving us plenty these days: Chioggia beets, pencil-thin string beans, floury potatoes. The nasturiums are blooming their heads off and the chickens are still laying. We put it all together with a lemony aioli, some good olive oil, and s & p.


  • October 14, 2011

It’s warm and rainy—the Irish, who know about rain, would call it a “soft day”.  It feels so good to be outside. We took a long walk on the towpath instead of cooking lunch. All the trees along the canal are in full fall plumage. The sight of them will sate our appetites until dinner.

  • October 13, 2011


We found a beautiful late season melon, and two perfectly ripe avocados that we anointed with olive oil, a few flakes of Maldon sea salt and freshly ground black pepper. Melissa’s brother, Simon, sent us Meyer lemons from Santa Barbara, so we gave everything a squeeze of their “sweet”  juice.

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