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 … Continue reading
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 … Continue reading
Home- and hand-made Granny Smith apple sauce. Wash and chop apples. (I left the peels on) Put them in a big pot with a little water Bring everything to a boil, then simmer until completely soft. Run apples through food … Continue reading
Snapshots from the new year. A schoolyard hen. Backyard carpeted with avocado petals after February’s high winds. Gao in homeroom. Running a knife through the quivering cake– still warm– made me realize I have not dealt with this stuff since … Continue reading
The new year and the sweet beans. By my count, this is the sixteenth January 1st we’ve enjoyed in the same excellent company. The formula has not changed, but the ladle has passed from grandmother to granddaughters; and as I … Continue reading
In June, a whim and a brand-new budget carrier took me all the way back to France. It had been more than 20 years since the last of my childhood adventures there. I have an aunt who is very happily … Continue reading
It’s been six months since my last FiF missive and I know you’ve all assumed the worst: a diet. Nothing of the sort; in fact I have several posts in the queue now to disavow anyone of that notion. For … Continue reading
Here are the delectable remains of last night’s polenta bar, which started as a big pot of polenta and a spread of spicy, smoky, salty, crunchy mix-ins, pulled only from the far corners of the fridge. Chopped black olives in a … Continue reading