in the works

So, so, so excited to have a long weekend!

Planning on giving this a go - to be consumed with a smear of fresh goat cheese and a drizzle of honey, perhaps.
And - I know - it's early for cherries here, but I can't seem to pass them by, even if they are from California...

But I had to give Todd Thrasher's cherries a go (I gave mine a hot-water bath so that they'll keep longer), and I can't wait to taste them after they've cured a bit. Also decided that this is the year I finally buy a cherry pitter (just snagged a vintage one, actually) - because that little paperclip, there? Doesn't work AT ALL - ended up using a piping tip out of frustration...

And if you're in the market for some lovely household goods, or just looking (as I am these days) at some, this spot is gorgeous - and this one too!

Have a lovely long(!) weekend!

worth mentioning

A few things worth mentioning:


Love this story in the current issue of Bon Appetit - I laughed out loud in places; dreamed of deliciously chaotic Saturday lunches, and drooled over the gorgeous photos


Also - made this over the weekend:

Grilled Peppers with Lemon Thyme and Capers

(as I remember it)

Bring the little hibachi out onto the deck*, then drag over the smallest of the three porch rocking chairs. Start a charcoal fire and let the coals ash over before you spread them over the base of the grill. Insert the grates over the hot coals and give them a few minutes to heat up. Rub a little olive oil over 4 sweet red peppers and lay two on each grate. Sit back in your rocker, tongs within reach, cool glass in hand. Smell the rain approaching, contemplate the sizzle and smoke, nudge the peppers every so often, until the skins are blistered and the flesh is softened. Transfer the lot to a brown paper bag (use those tongs!), roll the top closed and let them steam a few minutes on the kitchen counter. When they've cooled enough to handle, slide them out of the bag onto the cutting board, slip their skins away, and slit one side so that they can be splayed open on the board. Pull the stems away and take the membranes and seeds out too. Slice the soft peppers into 1/2 inch strips and toss them into a pretty bowl as you go. Shake out a small handful (a tablespoon or so) of salt-packed capers and rinse them in hand, in the sink - don't let any escape! Coarsely chop them on the board and add them to the pepper strips. Smash and finely chop (or mash into a paste) 1 small clove of garlic - add it to the bowl along with a teaspoon of red wine vinegar, a tablespoon of olive oil and a few tiny leaves of lemon thyme (or herb of your choice). Toss together with clean hands and season with a little salt and pepper. Be sure to leave it sit on the counter to think about things for a half an hour or so before you bring your plate by.

*Or, you can, of course, use the broiler - just be vigilant...

happy weekend

I heard a rumor that it just might not rain this weekend... Which is good news for these poor, porch-bound tomatoes.
Happy gardening - happy weekend to you all!

springy things

the parsley's gone mad - an out of control hedge in the garden - not that I mind (too much).thinking about a lemon-parsley pesto, perhaps; tabbouleh, of course - but no tomatoes, no cukes at this time of year... what else?
then there are radishes too - lovely, long(ish) French breakfast and a couple deep-red globes of cherry belles. these we crunch out of hand, pinching their little tails as we go. spicy this year too - a bonus in my book.
and spring without asparagus? it just wouldn't be right. (loving this little hibachi - parking it on the deck, sitting low - if grilling could be intimate, this is the way)
happy weekend-ing to you all!

lately

Some snippets from the past week... Have you tried this?

Love seeing these blooms each day.

Sometimes 'dinner' is more of an idea, really...

Hope your week is coming along nicely.