Our lunch today is a very last test of poached vegetables with savory zabaione for Canal House Cooking Volume 8 Pronto!. The zabaione is so luscious and luxurious it would make an old shoe taste good. But lucky for us we are having asparagus and potatoes and wearing, not eating, our footwear.

It’s a spring lunch for the start of this new week—baked locally smoked ham, New Jersey asparagus, peas, and morels, with poached farm-fresh eggs.

We’re racing outside to enjoy this pretty pretty Friday. But before we do we’re having a quick salad of tender Bibb lettuce, sliced sugar snap peas, and torn prosciutto all dressed with a lemony vinaigrette. Have a wonderful weekend, dear friends.

It’s the third day in a row of classic spring showers. They’ve turned everything green and lush. The apple and cherry blossoms have fallen off the trees like confetti. The doors to the studio are open, inviting all the beauty in. Our lunch today is green, too. Lots of greens. Lots of green flavors. [...]]]>

It’s the third day in a row of classic spring showers. They’ve turned everything green and lush. The apple and cherry blossoms have fallen off the trees like confetti. The doors to the studio are open, inviting all the beauty in. Our lunch today is green, too. Lots of greens. Lots of green flavors. Baby turnips and their greens, artichokes, local asparagus, fresh chives and their blossoms from the balcony herb boxes—all poached in a delicate chicken broth and drizzled with a fruity olive oil. Let it rain.

We’ve been on the road for a couple of weeks, which meant no Canal House lunches, poor dears. But we are back in the studio and so very happy to be. Our first mild-rainy-day lunch is Souris d’Angeau—a delicious morsel of meat from the bottom of a lamb’s leg, that when cooked, the French [...]]]>

We’ve been on the road for a couple of weeks, which meant no Canal House lunches, poor dears. But we are back in the studio and so very happy to be. Our first mild-rainy-day lunch is Souris d’Angeau—a delicious morsel of meat from the bottom of a lamb’s leg, that when cooked, the French think looks like a mouse. What can we say…don’t think about it too much! But this Jamison lamb from Latrobe, Pennsylvania is the most delicious thing we’ve eaten in weeks. So good to be home.

We boiled spears of trimmed and peeled asparagus in a pot of salted water; then scrambled some eggs in a bowl and set it on the pot, over the water—a makeshift double-boiler.  The eggs cooked into soft, creamy curds and were ready just when the asparagus were. So it’s scrambled eggs and asparagus with a little [...]]]>

We boiled spears of trimmed and peeled asparagus in a pot of salted water; then scrambled some eggs in a bowl and set it on the pot, over the water—a makeshift double-boiler.  The eggs cooked into soft, creamy curds and were ready just when the asparagus were. So it’s scrambled eggs and asparagus with a little melted butter, lots of chopped fresh chives, and a good pinch of salt for lunch today.

This pretty day deserves a pretty lunch of open-faced egg salad and bacon sandwiches with a few potato chips to add a bit of crunch. We keep it simple—mayo, a smidgeon of sour cream, scallions, salt and pepper, and of course, bacon. A lovely ladies’ lunch for two earthy dames.

Happy Monday, dear friends! We faced an empty cupboard this morning—what ever would we have for lunch? Then we dove deep in the the fridge and came up with: frozen ground turkey, chives, scallions, cilantro, and a container of Maya Kaimal’s Coconut Curry. We defrosted the ground turkey; cooked a pot of fragrant basmati [...]]]>

Happy Monday, dear friends! We faced an empty cupboard this morning—what ever would we have for lunch? Then we dove deep in the the fridge and came up with: frozen ground turkey, chives, scallions, cilantro, and a container of Maya Kaimal’s Coconut Curry. We defrosted the ground turkey; cooked a pot of fragrant basmati rice; mixed and rolled up some little meatballs with lots and lots of chopped cilantro, scallions, and chives, then simmered them in the curry sauce. Note to selves: Buy more of Maya’s curry sauce.

It was a late lunch today—buttered toasted english muffins piled with smoked salmon, avocado, chopped scallion, and sweet pea sprouts. We washed it all down with  glasses of Sohm & Kracher Gruner Vetliner, not bad for an ordinary, old Thursday.