Hi!
I missed you guys.
Just a couple of things before I fully dive head first into the next 17 days of final projects.
making thanksgiving dinner with...lettuce?
desk clutter - off to the side, my first muslin for my draping final. i'll let you know what it looks like in the end...
Muji's umbrella stand makes a great pattern paper holder.
surprise! they were brussel sprouts.
I will shed a tear when she is gone. Florent is closing June 29. I sent in a story for their event: http://www.restaurantflorent.com/theend.html
it's always been one of my favorites.
edit: go here on ebay to snatch up one of the great maps or posters that spent many years adorning florent's walls.
This kind of planning makes me really excited.
Neistat bros again.
Bittman makes (my!) baked eggs! 
say it ain't so...
although, that said. if they do move out then revamp i would love to get my hands on some memorabilia. a chair or counter top perhaps??
i'm told it's called huevo ahogados, drowned eggs i assume because the eggs are drowning in tomato sauce... i have a LOT of leftover sauce, should be good as part of dinner tomorrow, on some garlic bread?
"ohmygodmagnoliacupcakes!!" almost every time i pass magnolia and its gargantuan line i can hear someone utter under their breath 'they're not THAT good.' maybe it's just me in my head, or m.chow, with whom i'm almost usually walking past the bakery. (but she's just bitter because she once worked there and started to loathe sugary frosted goodness with all her heart.)
anywhoo, i feel like, about 2005ish, all of a sudden it became really annoyingly popular to LOVE/HEART/OHMIGOD cupcakes. it's this odd guilty, lolita-esque, down-homey, suburbian pleasure that has become popular in various parts of our 20something world. (plastic heart shape sunglasses anyone?) personally, i'll take a beard papa's cream puff over a cupcake any day.
right so back on track, i heard a bit ago that the famous paris bakery, La Duree is coming to the states and bringing us an old time favorite, the macaroon. Domino mag is right, the pastel pastries will be quite reminiscent of marie antoinette of dunst/coppola fame. mark my words, hipsters and the like will be wolfing down a macaroon or two before you can say ohmygodmagnoliacupcakes...
i'm not above it, i'll try one, or three.
image via kuidaore
During a day of full hail/rain/snow - wintry mix some might say. all i wanted to do was come home and eat a hearty soup. See the steam on the window?
If you're wondering, that soup is tofu, potato, squash, red pepper and onion, soybean based broth.
Many people eat eggs as part of their brunch or breakfast, scrambled, soft boiled, omelettes etc. I'm personally a fan of eggs overeasy - full cooked whites and soft gooey yolk. But that can get old and I'm not a huge fan of cleaning the frying pan. :) Anyway, I thought I would share one of my new methods of preparing eggs - perhaps my new favorite as well.
Baked Eggs - 1 serving
Butter
Cream or whole milk
2 eggs
Salt & pepper
Any extras you may want to add. I added minced tomatoes and onions.
With your oven on broil, add a tiny pat of butter and coat the bottom of the ramekin with milk. This helps prevent the eggs from burning too quickly before it's thoroughly cooked. Throw that in the oven. Add 2 eggs to a bowl salted and peppered. When the milk is bubbling and the butter is melted slowly pour the eggs into the ramekin and toss in a few teaspoons of your extras. (I've used smoked salmon in the past as well.) It should only take about 5-8 minutes to cook depending on your oven and honestly where your shelf is in your oven. It should look bubbly and brown when done - test with a fork. Be sure to watch these little guys, the top can burn before the eggs are fully cooked inside. It's also very important to have the eggs ready before the milk starts bubbling because the mixture can burn very quickly.
enjoy your long weekend!
One of earth's most perfect foods is ramen. I get a lot of looks from non-Asians about loving ramen. They think of the dry packaged stuff sold for $.60 in a bodega and of the food that kept them alive during their college years. This is not what I'm talking about. I'm talking about soft fresh noodles quickly softened in juicy, meaty broth sitting in the company of chunks of soft, fall apart in your mouth, fatty pork. Then peppered with chopped crispy scallions and often mushrooms to add a earthy smokey flavor. Top it off with a piece or slices of dried seaweed and a raw egg that poaches just enough to have a half cooked yolk that runs in your broth and you are in heaven.
In light of this information I've just shared with you I must admit something. That dried packaged stuff? Has a really special place in my heart. I love all the varieties - ichiban, kitsune, shinramen... so on so forth. I consider them a meal and cannot be convinced otherwise. So, I do have to point out the death of the man who shared his invention of ramen - keeping so many of us happy and fed.
monday dinner:
buffalo mozz. with stewed chunky tomatoes & fresh basil
over crispy chicken breast and pasta
(some would call this chicken parm but it really was so much more. ;P )
since i can't afford to go to the french countryside right now, i can pretend can't i??
clockwise from left top: linen tablecloth, salt tub, enamel milk pots, lavendar water, utility box, door wedge all from the linen works.
on a food note, i cook dinner about 4 times a week (this is minus my past vacation week over xmas/new years where i indulged in late late brunches outside) - and i thought maybe i'd start including some of the things i make since it takes up a lot of my time and cooking is something i'm quite interested in. I am not going to start turning this into a food blog because others have that covered. but it wouldn't be such a reach to assume that people who appreciate art, craft and have a weakness for self-indulgence also enjoy a good plate of food.
no pictures yet.
sunday dinner:
side of curry pilaf rice
horseradish crusted pork chop
over roasted fennel with red onion
Things in my life lately:
BB is watching the world outside.
Up to my elbows in chocolate molds.
Someone... is putting up signs that say avenue instead of street.
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