From the category archives:
Todd ‘n’ Sarah, the superheroes of weddings, had their third and final celebration a couple of weeks ago, just as you would hope, in a moody basement on a side street in Williamsburg. They asked me to cook up a mess of food in the Mid East vein–which to me means hella garlic, and [...]
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I’ve been meaning to write my What I Did at Burning Man report for weeks, but have been kind of uninspired, because our solar-cooking results were kind of uninspiring.
Which is a major turnaround from the beginning of the project—when Jonathan Reynolds’s article on solar cooking in the New York Times magazine singlehandedly inspired me to [...]
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I’m still not done with my freakin’ book, but you can call me Mrs. Pics are over on Peter’s blog. In case you’re concerned after seeing the utter drunken, exhausted disgrace, I have recovered, thanks.
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Just to give you a sense of context, that’s the current motto of Amsterdam’s Schiphol airport. Yes, Fab!ulicious, with the exclamation point. When has an airport ever been so cool?
And when has a city ever been so cool as on April 30, Queen’s Day? According to the Metro paper (Amsterdam is so [...]
Karl’s birthday oysters were so good that I couldn’t really think of a good story to tell about them–no last-second genius rejiggering, no harrowing run-ins with the law, no panicked this-will-never-work tantrums, no fires raging out of control. I still haven’t really drummed anything clever up. Everything went as planned. It was [...]
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Here’s the NY Times Vows column for which the HMS Croquembouche (thanks, Jefe, for christening it) was constructed. The link will probably go away by next Sunday, so jump on it while you can.
That’s me in the background, the one person not looking at the happy couple. I’m looking at Peter, probably, [...]
For the record, for the next time I make one of these little fuckers, though I can’t imagine when I’d feel magnanimous enough to do that again, here’s what we did:
4X Saveur mag pate a choux recipe: yielded about 210 1.5-inch puffs total
3X Saveur mag pastry cream recipe, and then oh duh, of course we [...]
Last weekend was spent not averting what I was afraid would be a total disaster, on both personal and culinary levels. By which I really mean there was no disaster, but not through any action on my part.
It was Deb and Joel’s wedding, and three weeks prior, they were still finalizing their self-catered [...]
