It’s Labor Day! Working from home may have robbed a bit of the relief from this holiday: the commute’s easier, the chance to do the laundry in the middle of a weekday is a plus…. But not turning on tbe computer, positioning yourself for the next Zoom call, looking up hours later bleary-eyed and sore from sitting so long is a blessing.
Make yourself a good breakfast and take it easy!
I was invited last night to a Zoom cheese tasting by the generous people at Taste of Home. Third-generation cheesemaker Ray Rumiano shared his family’s dry jack, a cheddar from Fiscalini Farmstead, and an Estero Gold from Valley Ford Creamery, all of these based in California. Along with these rich, fragrant cheeses came a San Francisco salami from Molinari & Sons, roasted almonds and the most beautiful, tasty honey from Chico Honey Co. What a treat! Ray also runs a company called Board at Home and his colleague Nicole showed us how to construct a cheese board. So fun!
My first attempt is a lunch board for one which I call “Mine, All Mine!” So decadent!
From our new apartment with a recently renovated kitchen a friend of mine noted, “you can turn around in!”
We have to make our own fun again this year: no parade, no pubs, no bagpipes. Lauren Chattman’s no-fail Irish Soda Bread recipe to the rescue.
I’ve had my share of exuberantly noisy, delightfully drunken St. Paddy’s Days in my 40 years in Manhattan, so I’ll reconcile myself today to a more staid, less “giddy” celebration, starting with Murray’s Wild Blueberry Preserves on the warm soda bread and Ireland’s staple, bacon.
May the wind be always at your back.
Calls for comfort food! After an absolutely “fired-me-up” sermon from our transitional pastor Patrick Vaughn on this morning’s Zoom service, I’m making a late breakfast. I fired up my little cast iron skillet which is the perfect size for one order of hash browns.
I will get out later for a walk in Central Park, but it’s the perfect day to stay inside a while and read and listen to music and start to make Valentine’s Day cards.
Let us go forth and love one another.
In a year like none other in my lifetime, a bowl of hot grits with a sprinkling of Parmesan cheese and freshly ground black pepper is just the thing for Christmas morning.
It’s very quiet here–Chuck’s at work at the hospital–so I can luxuriate in uninterrupted time to read the Times, A Christmas Carol, the Bible…. Our tree cheers me, the one beautiful constant in a time of make-do.
Hoping that everyone, young and old, has a warm, comfortable, and satisfying Christmas Day!
Know this adage?
Eat breakfast like a king, lunch like a prince, and dinner like a pauper.
My doctor for the last 20+ years and a man I really respect knows another version, same idea: Â
Eat your breakfast, share your lunch with a friend, and give your dinner to your enemy.Â
Well, he and I talked a bit about how to re-balance my eating habits which are royal all day! I started by calculating what my average breakfasts costs me in calories (I’m working toward 2,000 calories or less a day).
(Calorie counts can be found at WebMD)
One cup coffee with fat-free milk (10 ounces): 13 calories
One hard-boiled egg: 78 calories
One medium apple-raisin muffin (no butter): 180 calories
This recipe for Raisin Apple Muffins from Taste of Home is no-fuss, no-fail. They’re sweet and moist, delicious toasted.
Total: 271 calories
1/2 avocado: 29 calories
1 slice whole-wheat toast: 90 calories
1 egg fried in olive oil: 90 calories
Total: 209 calories (plus coffee: 222 calories)
1 cup grits: 162 calories
1 TBSP cream cheese: 60 calories
1 lean sausage link: 130 calories
Total: 352 calories (plus coffee: 365 calories
Thomas’ English muffin, plain: 132 calories
1 TBSP natural peanut butter: 100 calories
1 TBSP blueberry jam: 50 calories
1 pat unsalted butter: 25 calories
Total: 307 calories (plus coffee: 320 calories)
So there’s some room to grow here and shrink later. More to come on this…
In the meantime, showing off the napkins I made during the lockdown!
Sunday morning: 9AM rooftop service at church, coffee hour chat with friends (minus the coffee, thanks to the not-so-novel-anymore coronavirus), and home for early brunch.
Pesto-tomato frittata and Parmesan toast with a side order of the divine Diana Krall on CD. I inherited a seven-inch cast iron skillet from my in-laws which is just the thing for breakfast for one.
Heat a pat of butter in a small skillet until bubbly, swirl to cover the bottom of the skillet, and add two eggs whisked vigorously with a splash of water. Let the eggs set until the top is still very moist, but the sides start to pull away from the pan. Add a chopped tomato and a few dollops of pesto. Cook for a minute more on the stovetop and then finish under the broiler until the top is set, but not too dry. If you’ve got a good set on the bottom and a well seasoned skillet, it’ll come out via spatula in one lovely piece.
Finish with salt and freshly ground pepper. Buon appetito! Ready for anything!
A classic Upper East Side bakery, Beanocchio’s hosted locals, schoolkids their parents, tutors, and nannies for years in a comfortable room filled with not only delicious old-fashioned cookies, cakes, and sandwiches but a growing collection of American pop art that brightened up even the grayest of winter days. It was my much-appreciated go-to Friday afternoon get-away.
They’re closing for good this Saturday. What are we going to be left with? Gregory’s, a soulless chain pretending to be fun… Starbuck’s… I despair.
A flaky, succulent apple turnover is my last taste of this cherished hangout. Thank you to the owners for their long, happy presence in my neighborhood. They will be missed.
What I wouldn’t give for even a small terrace where I could grow some tomatoes, cucumbers, and herbs. I have to make do with store bought.
And yes, I had resolved to give up bread for breakfast, but this was too tempting to concoct. A simple spread of cream cheese lightened with a little mayo, spiked with ground black pepper, goes on a slice of lightly toasted whole wheat bread. Layer on slices of fresh tomato and broil until the spread bubbles. Top with fresh basil and a drizzle of olive oil.
It’s like sunshine for your insides! Can Morning Tapas be far behind?
butterscotchblastoff 