Tomatoes are back. Ours are in two locations, on either side of the house. It will be fun to see which location yields best and at what time of year.
I watch the James Beard awards list because they are usually right on the money. The foundation’s pick last year for best book was The Lee Bros. Southern Cookbook. The Lee Bros. story on how they stared their business is wonderful. They have a great appreciation for the food of their childhood and a honest […]
I picked up some organic beef tenderloin at Whole Foods. It was one of the best steaks I have eaten. It’s served up with roasted beets, mushrooms and a cottage cheese-thyme sauce.
“His visibility put a quality imprimatur on organic products”. Great reflection in the Times.
I found a great local mushroom stand at the farmers market. Ribbon pasta with Shitake and Oyster mushrooms, fried sage, shaved parmesan and cream.
A light dinner. Hopelessly Blue, Triple cream, baguette, garlic, extra virgin olive oil and million dollar beef jerky.