There were lots of jewels to choose from at the farm market this morning, but the bunches of colorful carrots and purple beets out shined the rest. (Harry Winston eat your heart out.) So it’s these roasted root vegetables drizzled with lemon juice and olive oil, with lots of chopped parsley for lunch today. The thickened yogurt sauce—drained yogurt, minced garlic, olive oil, s & p—will make these beauties taste even more luxurious.

 

We ordered “moinks” (bacon cheese burgers) with “moo goo” ( a thousand island-ish, secret sauce-ish elixir) at Evan Asoudegan’s new joint, MOO, in Ottsville, PA. He has a food truck that also serves up the same great menu, but now we know exactly where to find him when we need a burger fix. Everything is local and organic—but best of all, everything is delicious. Kudos Evan!

 

We made refrigerator soup today—it is the end of the work week—with sweet baby Vidalia onions, a rich stock, the remains of a fat roasted chicken, frozen peas, and lots and lots of chopped fresh chives. We’ll start all over on Monday. Have the nicest of weekends, dear friends, and cook something delicious for yourselves.

 

No chance of scurvy after this juicy lunch—sweet blood oranges, Meyer lemon supremes, scallions and chives, a drizzle of olive oil, and a sprinkle of Maldon sea salt. After this mega-dose of vitamin C,  we’re feeling healthier already.

 

 

A priority mail box arrived this morning from MH’s brother who lives in beautiful Santa Barbara. It was chockablock full of avocados and Meyer lemons.  Now we are eating what was growing in his garden just a couple of days ago—California dreaming on such a winter’s day.

 

It is Maine shrimp season. Only caught in the cold waters of Gulf of Maine for a short mid-winter season, the shrimp are small, delicate, and sweet—and well worth the wait. No reason to do anything other than sauté these lovelies in a hot cast-iron skillet with a big pinch of sea salt, a glug of olive oil, and several squeezes of Meyer lemon. We dispense with knife and fork and eat them, shells and all, licking our fingers as we go—why waste any of the deliciousness?

 

Day 5 of a week of sandwiches: Step aside fishwich, here is crisp cod on a toasted ciabatta roll with our homemade tartar sauce. Our friend Georgia Whidden is helping with and having lunch with us today—six hands are even better than four. We will pop a cork in her honor.  Have a lovely long weekend dear friends.

 

Day 4 of a week of sandwiches: It snowed last night—white goose feathers falling from the night sky. This morning everything was dusted white. This wintery landscape made us hungry for cooking over real fire. We attached a grate to our Franklin wood-burning stove and grilled fat slices of eggplant and chewy Naan over red-hot coals. We slathered hummus on the crisp hot bread, arranged the eggplant on top, added a scattering of fresh mint, parsley, and chives, a squeeze of lemon juice, and a drizzle of pimentón-infused olive oil. Happy Valentine’s Day, all you sweethearts.

 

Day 3 of a week of sandwiches:  When we stopped to get a cup of coffee this morning at our local “gourmet” shop we spied their handsome baguettes, and decided today’s lunch would be a version of Bánh mì, a Vietnamese baguette sandwich. We sliced the bread in half lengthwise, laid down a tossed salad layer of tender lettuce leaves, baby arugula, fresh mint leaves, and fresh parsley, then we added panfried sliced pork cutlet. For crunch we topped the whole thing with sliced mini-Asian cucumbers tossed with a bright vinaigrette, a dash of fish sauce, and crushed red pepper flakes.
 

Day 2 of a week of sandwiches: It’s Fat Tuesday so we are indulging in smoked salmon on Orwashers’ pumpernickel with Irish butter, chives, and sliced egg. Oh yeah, and the last of a bottle of prosecco that we opened last night. Lent starts tomorrow and we’re still sorting out what we’re giving up. How about you?

 

Guess where we spent the weekend—Boston. It snowed 28 some inches and the wind blew a mighty 80 mph. The wonderful Barbara Lynch asked us to come (along with 28 other chefs, cooks, and mixologists) and help out with her charity event, the aptly named Blizzard Bash. Nothing worked out as planned, you can’t mess with Mother Nature, but all the adversity was unexpectedly fun and everyone was good natured and philosophical. And besides that, we ate very well!  Took us two extra days, a taxi, a bus, a train, and a car to make it back to Canal House. So you will forgive us if we slack a bit and share a deli-turkey sandwich on white bread with mayo and lots of salt and pepper. We doctored it up a bit with avocado and watercress.

 

We rustled up some hand made corn tortillas, gave them a quick toast in a cast iron skillet, then piled on: borlotti beans (smashed), chopped bacon, thinly sliced young Manchego cheese, perfectly ripe avocado slices, chopped chives, and fresh cilantro, and finished them with a squeeze of fresh lime. We are getting our game on for the Game—who’s playing anyway? Have a sporty weekend, dear fans.