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 http://on.wsj.com/1TUbC2W. Thank you so much, Stephanie. Can’t wait to read your book. It sounds delicious.