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These early spring days are so beautiful. They make us eager to start cooking with asparagus and peas, but we are still weeks away from feasting on local varieties. We checked in with our friend and forger Tama Matsuoka Wong (meadowsandmore.com) and she says that nettles will be up in Pennsylvania this weekend. We might don our rubber gloves and go for a hike along the canal in search of the green leaves so we can make a potage with them. In the meantime, we haven’t tired of potatoes and onions, so today we added codfish and crisp bacon and lunched on bowls of luscious chowder—just the right choice for this lovely day.

Our families and longtime friend Rick L. gathered together yesterday for a bonafide St. Paddy’s Day corned beef and cabbage dinner. On Saturday, we simmered the ten pound corned beef brisket on the stove all afternoon. On Sunday, just before dinner, we poached all-purpose spuds, spring onions, carrots, marble-size Brussels sprouts, and the requisite cabbage in the flavorful corned-beef broth and served platters of the sliced meat and vegetables with a delicious parsley white sauce. As satisfying as all that was, we nonetheless had our eye on today’s lunch: corned-beef hash topped with poached eggs. Next to day-after-Thanksgiving turkey sandwiches, is there anything better than corned beef and cabbage leftovers hash?

We’re getting our greens in today with this string bean, escarole, scallions, and pea soup studded with poached chicken. Chopped fresh parsley, mint, and chives get honorable mentions for contributing their herbaceous verdancy. Sure feels like spring today. Remember to cook something delicious for yourselves, dear friends.

Our lunch today: plates of oyster mushrooms stewed in butter and cream served in a tangle of pappardelle bathed in cream (yes, more cream) and seasoned with finely grated lemon zest, parmigiano, salt and pepper. For dessert, we had tiny second helpings.

A cold breezy day today but the sun is shining strong and warm. A perfect nearly spring day. For lunch we made a chunky roast chicken salad with mayo, olive oil, lemon juice, Dijon mustard, chopped fresh mint and chives, and s & p and served it on baby romaine leaves with sliced avocado and deviled eggs. But sadly we ate it before we could photograph it! Instead we are sending you a picture of MH and Bob, the studio dog, (in our new aerie of an office) who both ate said chicken salad only a few minutes earlier.

We bought a few firm Hass avocados at the market last week, and today they are perfectly ripe for our fire-toasted corn tortillas. We served these for lunch, with a splash of good olive oil and a squeeze of lemon juice, seasoned with Maldon sea salt and Marash red pepper flakes. Forgive us avocado toasts, we are seeing tortillas on the side.

We know it’s not right, but we just can’t help ourselves. We have been relying on these little hot-house tomatoes in our salads to get us through the starkness of winter. They certainly do the trick of adding some sweet-bright juiciness to today’s lunch plate of sliced fresh mozzarella and meaty green castelvetrano olives seasoned with a generous splash of extra-virgin olive oil, some Maldon sea salt, and freshly ground black pepper.

A lunch of homemade bread and good Irish butter. Remember to cook something delicious for yourselves, dear friends.

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