Chops

Mike splurged on Meat Hook pork chops a couple months back (read: before it got so hot I can hardly set foot in the kitchen) and having never made a pork chop before, I flipped through my go-to books and landed on Jamie Oliver's simply delicious recipe. I love this book and I loved this recipe because you could do all or you could just do parts. I did it all. The idea is so basic, but so genius, great protein with roasted seasonal veggies, a few herb sprigs, some whole garlic cloves - you cannot go wrong here.



Boil carrots, add garlic and thyme.



Boil beets, add garlic, rosemary, and balsamic.



Combine and roast.



Caramelized yumminess.



The pork chop preparation itself is perfectly simple. Cut slits in the fat, press a sage leaf in the eye of the chop on each side. Salt. Pepper. A few minutes a side. A few minutes in the oven.



As you can see, we also prepared polenta (with parmesan) because I had some from our CSA. It was a soft and creamy compliment to this decadent dish.

Making Pizza

Last Friday night was pizza night at Jesse and Jim's. And as you can see from our empty sauce- covered plates, it was DARN good. Jesse made dough during the day (and I pulled some extra out of the freezer) and we shopped at The Garden for supplies. Jesse and Jim picked fresh herbs. It was an especially hot night so Jim manned the grill and grilled our dough. This is an amazing thing to do. I highly recommend it. The crust gets perfectly charred and it doesn't require special pizza equipment or a 600 degree oven which I love. I don't know all of his grilling secrets, but I know that Jim grilled both sides for mere moments, we topped, then he grilled again to melt the cheese.



Homemade dough is the best and worth the extra effort. Jesse's doughs were great - she made both whole wheat and regular.



Mike made a Mexican pizza with guac instead of sauce, topped with mozzarella, cilantro, tomato, and jalapeno.



The scene was cozy meets worker-bee in the kitchen. Pizza topping factory at the table and Jim at the grill on the fire escape.



Grilled crust. Rao's. Mozz. Salami. Red Onion. Penzy's Tuscan Sunset special spice. Basil from the window sill. Seriously.



We devoured everything and, many thanks to Winona, along the way we drank my favorite summer vinho verde from Dandelion Wine.



Happy pizza-makers.

P.S. GO LAKERS!!! And Go Slovenia!

Making Waves

On a sunny May day, Mike and I needed to get away without going away. That's when we usually turn to Wave Hill. It's a heavenly public garden and historic estate right on the Hudson River in the Bronx.



There are little hikes, glorious gardens, incredible views.



Poppies pop and



Roses rise in The Flower Garden.



I can't help but think of The Secret Garden when I stumble upon a scene like this.



The Aquatic and Monocot Garden is Mike's favorite.



Hidden benches are abundant on the property. Perfect for hiding or reading or writing the day away.



Another hidden treasure.



An artist-made fort was perfectly situated among the trees.



Ever Present



Never Twice



The Same

Chickpeas, Spinach, Tomato Sauce, Fried Bread, and SMOKED PAPRIKA

How bad can that be? I will tell you. Not bad at all!



I'm in love with this Smitten Kitchen recipe for espinacas con garbanzos. The ingredients are wonderful, it's great to make, and it's very tasty. It also looks just beautiful.



Deb couldn't be more right about the smoked paprika too. (This is the one I bought at The Garden - so happy they had it - what would I do without The Garden??) You add the smoke at the very end, just before you squeeze lemon over the dish. (As she suggests, I also added a pinch to my eggs the next morning. I am all over it and it will be all over my food from now on!) I ate my espinacas con garbanzos over a piece of toast and with a tiny bit of feta. Also I put a can of tomatoes in the food processor, pureed, and used that instead of "tomato sauce." I thought the fried bread crumbs in the recipe made it decadent (without being too terribly naughty) and I wouldn't leave them out, though I suppose you could. I will definitely be making this again and again.

J and B Went Nupts

Rob and Jess got married this weekend in true Brooklyn style (DIY, laid back, so much fun). The venue was a photo studio on the 8th floor of an industrial building in the Brooklyn Navy Yard, with incredible roof access, which they transformed themselves. The food was a dizzying array of the local and fabulous, including pre-ceremony hummus and olives from Sahadi's, homemade sausage from G. Esposito and Sons, and pita from Damascus, followed by post-ceremony prosciutto and ricotta crostini from Salvatore Bklyn, dogs piled high with kimchi, kraut, and other deliciousness from Asia Dog (both vendors from The Brooklyn Flea, where Rob runs the show), dumplings from Eton AND tacos AND cupcakes. Their yummy cocktails fizzed all night in mason jars. And Jess designed and made her own dress! It was a perfect celebration of their relationship.


Hanging out before the ceremony.


Liz, Jeff, and Perry working the runway.


Very cute baby.


The bride walking down the aisle with her mom.


Vows said. (Beautiful bouquet, by the way.)


The Blackmans are married!!!!!


Prosciutto ricotta sammies made to order.


Gorgeous...


night...


...xoxo...

BBQ Season Begins

A few things: It's time for BBQs; Jesse and Jim moved in, in Greenpoint; They have a roof and a grill. So one weekend in May, when it was warm enough to warm their new house from the roof, they grilled. There were salty clams from the green market, brisket burgers from The Meat Hook, Jim's killer slaw, Jesse's leafy green salad with grilled beets, and homemade mojitos. Also the skies were sublime. Hello summer, it's so nice to see you again.

I woke up this morning

This morning, I woke up to this...



Lunch packed, of leftovers from last night's special trip to Jackson Diner in Queens.

And to this...



After a nerve-racking re-potting, a new leaf has appeared.

And then I put the finishing touches on this...



A "soft drawstring pouch" from Last Minute Knitted Gifts (a book I am currently rediscovering).