Cocktails, Food, and Gardening South of the hill in Bernal Heights, CA
One of the nice things about growing your own herbs is that many of them are enthusiastic growers and you will often have more than you can possibly use.
This leads you to do things that you normally wouldn’t do, if you were buying your herb portions in $4 plastic packages at the supermarket.
Lemon Balm (Melissa [...]
Dearest Vegetarian Friends and Sympathizers,
As you may know, even though I am not a vegetarian, one of my pet peeves is bad vegetarian food. There is no excuse for much of the pathetically inedible and not tasty food which passes for vegetarian in the US.
I blame the hippies.
In any case, I recently dined at [...]
Had a friend over Friday night and made Roast Chicken Breasts with Porcini Mushroom Risotto. Unfortunately, too busy cooking to take pictures.
I first made a gremolata-substance as a sort of “rub” for the chicken.
Mince 3 cloves garlic, zest of one lemon, 1/4 cup parsley, and 2 tablespoons fresh oregano. To this add a [...]
Well, that’s pretty much it for New York.
Another breakfast at Kitchenette, a little loitering, and a cab ride back to the airport.
We hardly made a dent in the long list of places we had wanted to get to or, especially, people to visit.
Thanks to anyone who helped Mrs. Underhill and I out with advice, bought [...]
Saturday we didn’t have much planned, beyond dinner and attending a performance by the Upright Citizen’s Brigade.
One of Mrs. Underhill’s goals for the trip was to get to the Metropolitan Museum of Art.
After a most delicious brunch at Upstairs at Bouley, we headed uptown to the Met.
We spent much of the day looking at cultural [...]
Kind of a day of missed opportunities mended.
Another person I’ve met electronically through my various dealings on eGullet is Audrey Saunders. Last year some time she’d been in town for a Gin Syposium and we had just missed one another.
I really wanted to go to the bar she runs, The Pegu Club, as Mrs. [...]
The usual Mac and Cheese…
1 cup milk, 1 cup chicken stock. I only use two tablespoons each of butter and enough flour to make a stiff roux. Add the milk and stock to the roux. I add a bit of nutmeg and cayenne to my sauce and stir in a bunch of cheese. [...]
When we discovered that the Packers would be playing in the NFC championship, as good expatriate Wisconsinites, we, of course, had to stay home and watch.
Pot roast seemed like a fun idea. Football games take three or four hours to play themselves out, and so does a pot roast.
Pot roast reminds me of Sunday [...]
