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You are amazingly blessed.
Commented May 6, 2012 on Notes from Paris and London at Ruth Reichl
Notes from Paris and London
Walking down the rue Mouffetard in the early Paris morning is a completely sensual experience. This time of year the street is perfumed with strawberries and the fat white asparagus are everywhere, poking up with a curiously aggressive air. Meanwhile the cauliflower curl shyly into their prote...
That is pretty cool.
AND, I'm getting an iPad for Christmas! Woo hoo!!!! I see a meat app in my future!
Commented Dec 21, 2011 on Gift Guide, Day Twenty-One at Ruth Reichl
Gift Guide, Day Twenty-One
Carnivore's Delight The Chinese may call it the year of the rabbit, but 2011 was actually the year of the meat eater. This was the year when butchers became cool, the year when the meekest people began picking up knives and carving up cows, the year when every cook worth his salt was wrestling...
Brilliant!
Commented Dec 19, 2011 on Gift Guide Day Eighteen at Ruth Reichl
Gift Guide Day Eighteen
A New Way to Wash Wine Glasses Do you know someone who ends every party standing at the sink, laboriously washing wine glasses by hand? Doesn’t everyone? Well, here’s their perfect present. Tethers fall so squarely into the why-didn’t-someone-think-of-this-before?-department that they make me a ...
Apparently, good things, MANY good things, CAN come out of Ohio.
Commented Nov 1, 2011 on Cleveland! at Ruth Reichl
Cleveland!
My plane did not land until nine at night, and I was expecting a hungry evening. What a surprise, then, to walk out of my hotel, near ten o’clock, and find East Fourth Street packed with people, the restaurants jammed, the air alive with excitement. This was not the vision I’d had. I turned in...
We have a Vita-Mix. This makes strawberry swooshing extra fast. It's also wonderful with peaches.
Haven't tried confectioner's sugar, though.
Yum.
It really is this easy.
Commented Aug 2, 2011 on Think Pink: Strawberry Ice Cream at Ruth Reichl
Think Pink: Strawberry Ice Cream
I found an old recipe for "Strawberry Cream Ice" in a Victorian cookbook, and I was fascinated by its sheer simplicity: “2 pints of strawberry juice, 3 pints of cream and 4 ounces of sugar to every pint of the composition.” It really is that simple. I swooshed 2 pints of strawberries in a blend...
I shared the story in regard to the launch of Gilt Taste on Facebook, and I tweeted it as well, Ruth. Very exciting new endeavor: I'm so pleased for you, and happy for the rest of us as well, that we might be seeing more of you.
Commented May 28, 2011 on Peppery Not So Hot But Very Tasty Sauce at Ruth Reichl
Peppery Not So Hot But Very Tasty Sauce
Mea culpa. I've been so wrapped up in the launch of Gilt Taste that I've been neglecting my own blog. My excuse - it's been a really exciting ride, and I'm spending most of my time thinking about what this new form of media is going to be. So I promise more writing - and recipes - down the roa...
What? No pictures???
Commented Apr 24, 2011 on Pink Deviled Eggs for Easter at Ruth Reichl
Pink Deviled Eggs for Easter
I've always wanted to dye the eggs themselves, not just the shells. Yesterday it occured to me that if I hardboiled eggs and plopped them into pickled beet juice, they would probably turn pink. And they did - a vibrant, wonderful color. I was using my neighbor's eggs - laid by happy chickens w...
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