we have a map of the piano
Like good phrenology, but geographic. Mirth and tranquility are too small.
Also, we have a map of the piano - live in japan.
Also, we have a map of the piano - live in japan.
> enter the window
You are in the kitchen of the white house. A table seems to have been used recently for the preparation of food. A passage leads to the west, and a dark staircase can be seen leading upward. To the east is a small window which is open. On the table is an elongated brown sack, smelling of hot peppers. A clear glass bottle is here. The glass bottle contains:
A quantity of water.
>
New Pickle
Interesing seeds at Seed Savers, including Red Malabar spinach, fat Oxheart heirloom carrots, Amish Deer Tongue lettuce, and Sutton's Harbinger peas (won an Award of Merit from the Royal Horticultural Society in 1901, apparently).
I am anxious to try pickling a batch of West Indian Gherkin cucumbers (above). I think they would be a nice addition to a bloody mary with some kind of hybrid wasabi/horseradish.
stop yodeling until oktoberfest
maybe the funniest thing the New York Times has printed, ever:
A Rough Script of Life, if Ever There Was One
... "Caller from the 100 block of North Morehead Street requested to speak to animal control because caller felt that someone was coming into his yard and cutting the hair on his dogs. Dispatch advised caller to set up video surveillance on his house. Caller said he planned on it." ...
decorative
A great Soho design store, Moss...mossonline. Their Aphrodite pitcher reminds me of a plant I saw at Wave Hill in the Bronx,
the nipple fruit:
Not sure know why.
local eats
I had a great oyster from Duxbury, MA a little while back at B & G Oysters. I found these Duxburys at my local whole foods last night and brought a few home (something I rarely do because I can't open them without gouging my hand open usually). They were fantastic with a shallot-ponzu-rice wine vinegar mignonette.
The view from the back garden at B & G.
calf stretch
It really is not easy being green. Everyday I wake up and feel less flexible. I don't understand what niche this fills, but I am going to study it.
potato and onion tart, No. 1
My first attempt at the kind of tart you cook.
1. thinly slice some onions, and saute them down with some garlic, rosemary and thyme in olive oil. Add a lot of sea salt and pepper. Set this aside to cool to room temperature after it's all softened and smells great.
2. thinly slice some russet potatoes
3. Play stringbean jean by Belle and Sebastian.
4. make a single layer of potatos, cover with a layer of the onions, then another layer of thinly sliced potatos, and repeat this until you are satisfied.
5. Add some chicken stock until it comes up about 1/3 of the way in whatever pan you've started making your tart.
6. Cover with aluminum foil, and back it at 350F for about 45 minutes.
7. Uncover it, and sprinkle a handful of goat cheese on top; place it back in the oven at 350 or 400F for another 30 minutes, until most of the stock has evaporated and the goat cheese is nice.
8. Let it cool for 20 minutes before cutting squares out of it.
sunday rustic short ribs
I woke up this morning thinking about cayenne and pomegranate. Here is my experiment with cayenne and pomegranate braised short ribs.
1. take a couple bone-in short ribs 
2. rub them with coarse salt, back pepper and cayenne
3. brown them on all sides in a tablespoon of olive oil 
4. remove them, and then soften some rough-chopped celery, carrot, and shallot in the same pan. 
The umami gets released as the miripoix cooks. 
5. deglaze with a cup of pinot noir or syrah
6. add a cup or so of good stock and pomegranate juice (I knew there had to be some use for POM), let these meld together 
7. add back the short ribs and some thyme, cover and simmer for a couple hours. 
8. remove the short ribs and strain the braising liquid; add a little more cayenne, then reduce this until there are just a couple tablespoons left
9. reheat the short ribs in the reduced braising liquid 
10. plate with some carbohydrate such as good bread or egg pasta
.
11. Hot and sweet. Yummo.
proposed poems from The New Yorker
We will watch every John Waters film
We will read the Sunday Times every time
(I in this order:
week in review
Magazine
Sunday styles
Metro
Real estate
Arts and leisure)
I will try not to crash our volvo,
On our days off we'll laze on the chaise
Flopping gasto journal from my fingers
Two story wall of windows letting something in
Soapstone reverberating like the Getty,
Something needs to shore me up
Something needs to fight for me against all the
Metastatic cancer in the world
I will still be telling
That story of throwing up in the bathroom
Of honmura an
When I'm sixty four
After getting an ileus at yale.
In a dream I have
We will sit back somenight again
Like two figurines next to each other
At the formosa café
With all our friends about us
We will never let the atmosphere
Atomize us again like this,
We will walk our dog in the indifferent night
Petting some cats along the way
I will throw a cigarette into the street
And no pain or consfusion can fastforward our lives
In those kind of lonely nights
We will watch every john waters film.
D.N. ad infinitum
Dorothy Norman
1931 gelatin silver print 11.6 x 9.0 cm.
ex-collection Georgia O'Keeffe
GEH NEG: 37390 74:0052:0094
paperback favorites
All my books for the past year come from the table in the front of a Barnes & Noble.
pickles à la minute
Grub Street at NY Mag has a great section called The Annotated Dish. This week's feature on Le Bernardin’s surf and turf (Kobe steak and grilled escolar), includes a Kimchee à la minute which is a single leaf of Napa cabbage marinated in korean barbeque sauce. I love to quick pickle things, and my latest experiments involve both baby cucumbers and Napa cabbage. Here's the process, which is the same for whatever you'd like to pickle, as long as it has a relatively high water content (so it can equilibrate with the salinity of the pickling liquid . . . or something like that):
1. wash your vegetables in cold water, and put them in a Mason jar
2. cover them with cold water
3. add some white vinegar (or for a more subtle flavor, use rice wine vinegar); it's hard to know how much to add, and it's up to your taste, but if ~5% of the total volume of the liquid is vinegar, that's probably a good start.
4. Add a couple large tablespoons of salt.
5. Cut a few very thin slices of garlic, ginger, and red onion, and add these.
6. Add a teaspoon of fresh lemon juice.
7. Tast the liquid at this point; dilute it if it's too salty or vinegary, or add more of whatever you think is missing.
8. Invert it a few times to mix everything, and place in the refrigerator.
You can eat these a soon as after a few hours, and it only gets better with time. After about a week or more there will be a special tanginess which will remind your palate how fresh and "à la minute" these pickles are.
['pit.tsa]
My search for good pizza outside NYC begins. Here is the "Oliver's" pizza I got at Todd English's Fig's in Beacon Hill tonight. It was nice and thin, with a good chewy texture to the dough, nicely charred in spots from the wood burning oven.
Red Hook | June 9 2007
Is this where all my classmates from Dartmouth went when they said they were going into consulting? Were would the world be without them?
objet trouvé
Sometimes art can be found in unexpected places. Here is a sculpture by Isamu Noguchi in an otherwise featureless corner of Mount Sinai Hospital.
You can visit the Noguchi Museum in Long Island City near P.S. 1.
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