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This week is starting off with a breakfast lunch of pan-fried chipolatas and new potatoes with poached eggs and chives. The other day, as we drove into Philadelphia, we saw a billboard for a gym with words something like,  “You can’t hide in that puffy coat all summer”. Guess we better start the diet plate specials—soon, but not quite yet. Have a good week folks—eat well, be happy.

Spicy merguez sausages and a peppery watercress and radicchio salad for lunch today. You know what’s good about this dreary, rainy day? It’s not snowing. Be good to yourself and cook delicious things to eat this weekend.

We found darling little sweet potatoes at the market that we roasted and peeled. We could have just had them for lunch today, candy-sweet and bathed in salty Irish butter.  But since it’s still so freezing cold outside, we’re rounding out our meal (and, ahem, our figures) with earthy lentils and meaty pieces of smoked ham hock.

We are working separately today, so we sent each other pictures of what we made ourselves for lunch. Funniest thing, it seems we were on the same wave length. Foraging through our fridges and pantries, one of us came up with fettuccine carbonara (top) while the other made spaghetti with clam sauce (bottom). Guess we were comforting ourselves with carbs since we missed each other’s company.


Today’s lunch is Saturday night’s leftovers. We cooked chicken with capers and pancetta for the first dinner of our Spring Saturday Night Series. Conveniently, there were two chicken legs left (we kind of planned it that way). We are starting the week off very well and hope it continues that way. We are wishing the same for you.

We are ending this lively week with a late afternoon treat: a Cameo apple tart sweetened with some of our own marmelade, and two espressos. Have a lovely weekend, dear friends. Live a little, cook something delicious for yourself.

This morning everyone here in the river valley awoke to the quintessential spring day—splendidly fresh, breezy, and sunny—hollywood couldn’t have done it better. What joy. We’ve had the studio doors open all day letting in the sunshine and the cool air. It’s bowls of brothy stew of clams, sausage, peas, and gnocchi for lunch today. And yes, we still have the boots and parkas on, but it’s okay.


March is living up to its reputation, the cruelest month of all. Things better shape up weatherwise by tomorrow cause we are hoping to wear our spring dresses to work. But most likely we’ll still be in the winter uniforms—four sweaters, jeans, boots, and parkas.  So today we are taking comfort in a lunch of spaghetti and meatballs.

Click this link to Panna Cooking for the recipe and to see a video of us making a big platter of meatballs.


Our corned beef and cabbage lunch yesterday was simply too, too. But for us, it is really about the day-after corned beef hash—a mash of potatoes, onions, and shredded meat, fried to crispy perfection, topped with a poached egg, and a handful of minced chives. We’re taking a brisk afternoon stroll with Henry, the studio dog, to snap ourselves out of our contented stupor.

Today it’s a full on Irish-American corned beef and cabbage lunch, with boiled potatoes, onions, and carrots. Tomorrow’s lunch, corned beef hash with poached eggs (see this month’s Bon Appétit for our recipe). Happy Saint Paddy’s Day!

Erin go bragh! We are starting this fine, soft day with Irish soda bread and good salty Irish butter. The Chieftains lively music with fiddles, hornpipes, and Celtic harps fill the studio. Henry the dog is dancing a little jig, and he’s not bad. Stay tuned for corned beef and cabbage this afternoon.

We’re having a whole lot of vegetables and a bit of meat for lunch today. The little beets were roasted, the spring onions poached, and the steak pan-seared, then everything was anointed with butter and good olive oil, and a scattering of chives.  We washed it all down with thimblefuls of Alla Costiera’s elegant, organic dry Moscato, Agnese (Piedmont Wine Imports)—after all it is Friday. Have a lovely weekend dear friends, cook something delicious for yourself.

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