D’artagnan is not amused.
October 6, 2011
D’artagnan is not amused.
October 5, 2011
Tacos!
October 4, 2011
Midtown street art.
October 3, 2011
All hail chicken sauce.
October 2, 2011
We had some time to kill this morning before the photography store opened and our planned visit to the classic car show, so we decided to hit up the outdoor mall to kill some time. Nothing there was open yet either, but it’s a nice place to stroll. As I was sitting down to snap this picture, my DH started chuckling. “You know you have a real camera with a really nice lens in the purse you just sat down, right?” To which I replied “yeah, but… it’s so much easier to just whip out my phone, crack open Hipstamatic, and my shot is just there. No pulling it off the card, no resizing for the web.”
Laziness. And I still didn’t post my pic on time.
Ketchup for Grownups
This sweet/tart/savory condiment is the LBD of condiments, pairing equally well dressed-down on top of a burger, dressed-up as the star in a quick weeknight sauce or dressed to the nines as the main performer on a toasted baguette. You’ll want to keep plenty on hand. This recipe makes enough to fill 3 pint jars: two for you, and one to give away to your nearest and dearest.
Ketchup for Grownups
Adapted from Sweet & Savory Tomato Jam from In Jennie’s Kitchen
3 1/2 lb. Roma tomatoes (or whatever looks the best that day), chopped roughly
1 onion, diced, about 1/2 c.
1/2 c. dark brown sugar (a slack half cup)
1/2 c. white sugar (a slack half cup)
1 tsp. salt
1 1/2 tsp. coriander, ground
1 1/2 tsp. cumin, ground
1 1/2 tsp. caraway seeds, whole
1 1/2 tsp. hot paprika
1/4 c. apple cider vinegar
Juice of 1 lemon
1/2 c. Granny Smith apple, diced
1 c. water
Add all ingredients to a large pot over high heat. Bring up to a boil, reduce heat to a simmer and cook until thick and jam-like, about 3 hours. Transfer to sterilized jars and stash in the fridge for up to two weeks, or break out your favorite canning rig and can, making sure to boil for 15 minutes.
Serve slathered on a burger; with simple ricotta, burrata or goat cheese on a toasted baguette; as a topper for chicken; mixed into a nice big bowl of grains or pasta; with grits, greens & smoky bacon; or on crackers with cream cheese for a late night snack.
Makes 3 pint jars.
October 1, 2011
A light dinner on this 88 degree first day of October. Product of a walk to the local gourmet import/export market & odds and ends from home.
Base: baguette
A sharp cheese: Raclette
A light cheese: lightly-peppercorned semi-hard cows milk cheese
A tangy note: good grainy mustard
A briny note: American caviar
Something sweet: dried figs
& a protein: prosciutto-like beef
with a bottle of Bug Juice
September 30, 2011
Old school-style Sprite ad at the local Cuban bakery/lunch spot.
September 29, 2011
Ooohhhhh. Spider scrolly bowls.
September 28, 2011
Omg! It’s sunshine! Fresh air! A sight I haven’t seen in days! My retinas and/or epidermis is burning.
Oh yeah, I live in Miami. Contrary to the rest of the Internet, I get more summer. I had *almost* convinced myself it was fall, or at the very least a fall-like approximation. No such luck–just summer part deux/the rainy season.
Gastography 