Skip to main content

Spring has sprung?

Yesterday, the first verified wave of spring fever descended upon Gotham. The afflicted (myself among them) were easy to spot, parading in shirtsleeves and bare legs, as the temperature soared to a delightful 70 degrees. Even though New York City lucked out tremendously this year as far as winter weather goes, the frigid temperatures over the last few weeks left us itching, literally and figuratively, for balmier days.

But Mother Nature proves to be a fickle mistress indeed, for as I write, temperatures plummet, and a thin veil of snow-like precipitation begins to whiten the night sky. If forecasts are to be believed, it's possible that the city may be blanketed by six inches of the stuff within the next 24 hours, and we'll have to wait yet another week before temperatures venture back into flip-flop territory.

So I wait patiently. And from time to time, I console myself by gently stroking the crisp, white skirt that peeks ever so bashfully from the back of my closet. Soon, my pretty, soon....
Post a Comment

Popular posts from this blog

cookin' up a storm!

Nothing like plummeting temperatures, bleak skies, and snow flurries to get me in the mood to whip up some comfort food!  On this particular night, I was inspired by a tuna casserole recipe that one of my friends posted on 'that other social network'.  I adapted the ingredients a bit to accommodate my dietary restrictions, but you can feel free to use the full-fat, full-sodium versions of any of the ingredients.  I didn't measure anything, (I rarely do) so you'll just have to wing it on that front.  Here's what went into the dish:

2 cans tuna fish, drained
1/2 package whole wheat pasta spirals
3 egg whites, beaten
2 tablespoons of Smart Balance spread
grated pepper-jack cheese
diced tomatoes
fresh chopped parsley
chopped onion
fresh ground black peppersalt, to taste (I didn't use any)

Cook the pasta according to package directions, drain.  Mix in all the other ingredients except for the eggs, and a couple handfuls of the cheese.  When the mixture has cooled sl…

dinner : portuguese-ish fish stew

Our usual M.O. for dinner preparations is to decide on the food first, and then pick a wine to match.  But once in a while, we like to mix things up and go the other way.  Vinho Verde is one of my very favorite wines, and we buy it quite frequently, but we often drink it with whatever food we're having - because it goes with so many things.  As a result, we sometimes miss out on its full potential as a food wine.
But tonight I decided to bring the food to the wine and prepare a hearty Portuguese-style fish stew.  I'm careful to say style because people get all huffy when you suggest that your particular version of an ethnic dish hovers in the vicinity of what is truly authentic, whatever that is.  That said, here's my recipe.  I don't like to specify measurements because I rarely measure, so let your taste and judgement guide you.
Sautee some minced garlic, diced red onion and diced fennel in olive oil. Add some fresh thyme, red pepper flakes, diced chorizo, bite-size…

dinner : pumpkin kale soup

I guess Mother Nature wasn't content to abuse us with mere chilly winds, so she is now dousing the city with relentless rain as well.   Time for more soup!
This one I kind of made up on the fly, using most of the ingredients I'd planned to put into tonight's dinner omelette.  It came together pretty quickly, even with aching, half-frozen hands:
I toasted a couple handfuls of pepitas in a heavy pot over medium high heat, then set them aside to cool.  To the same pot, I then added the following:

Olive oil diced onion diced pumpkin diced carrot chopped kale canned black beans, rinsed and drained diced chorizo chicken stock/water in equal amounts salt to taste
I would have added garlic and celery as well, but I was chilled to the bone and desperately needed a hot shower.  Near-hypothermia is a valid reason for cutting the cooking process short.
While the soup bubbled away for about 20 minutes, I grated a few ounces of cheddar (and took a hot shower, of course). 


I served up th…