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Ham n’ eggs for lunch—the canal is brimming and the Delaware is out of its banks so we are eating on the fly. Our local Italian grocery store just received a shipment of gorgeous cotto so we served it as is, why mess with perfection. Then we made a salad with a dressing of hard-boiled eggs, anchovies, chives, s & p, a splash of rice wine vinegar, and really good olive oil. We will eat standing at the studio’s open doors watching the roiling river (a safe block away) and the power of mother nature.
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