Ginger ice cubes. Green is unfiltered, pink is after Chemex.
My sister has a new habit of ferrying smoke meats from Kona. Not complaining! Here, a homemade Portuguese sausage.
Another time, pipikaula from Manago’s, in an impromptu taco. And her baked brie.
Then, from the vine and bough and orchid: the last of the little Blauschokker peas, and pale figs; Madre’s amazing triple dark chocolate.
A Fuschia Dunlop weeknight supper by Dad. (With more smoked meats, these of sister’s own creation).
When life gives you lemons, make Thomas Keller’s preserved lemons. And when it’s radishes, the Food52 winner roasted radishes with black mustard.
And to finish, something sweet: Fenny’s cake for Father’s Day.
Easter Brunch 2014. Above, Blauschokker peas on pickled-beet tzatziki. Below, our youngest and youngest Easter feasters, to whom the lamb and even the bunny happily took a back seat.
Cleaning house, inside and out. A handful of swiss chard; and an excuse to scrape out the last bits from a few spice jars. Fenugreek, star anise, garlic, chili pepper. Anyone have a favorite lamb curry recipe?
This was really an artless crisper dump into the roasting pan, but two of my five readers have pestered for a recipe. Disgorge refrigerator contents (old brussels and older butternut); toss with oil, salt, pepper; burn at 350 degrees; top with cherries, almonds and bacon.
Juice de season: apple, fresh ginger, carrot, cinnamon.
My figs are finally fruiting, and they are palest pink.
A dove is nesting our avocado tree, inches from the dinner table on the deck. To judge from our conversation, it may as well be Kate Middleton.
And as the eggs prepared to hatch, casual fare (mixed grill) and neon claws for the 237th birthday.
I tried a hack of the excellent chocolate dessert at Greens and Vines, by combining equal parts coconut butter and cacao powder with a little sugar (they use agave) and chilling in a springform pan. Fudgelike, featherlight and delicious– and such an antimatter-dense concentration of calories and dollars that NASA rang while we were finishing dessert.
Happy Birthday, USA.
Crisper cleanout: Summer-perfect Spanish goat’s milk cheese with pink grapefruit and minced shallots in a light robe of EVOO and white wine vinegar.
Mitica capricho de cabra cheese.
Watercress “pesto” to brighten a vegetable paella and Spanish chicken.
Last year I discovered, while visiting France, that my father’s sister is a wonderful cook. We cajoled her into preparing a Parisian supper on this visit to Honolulu. Hors d’oeuvres: marinated baby white bittermelon from Meimei’s vine; with almonds, plum tomatoes, and okra.