Fat gives things flavor. Julia Child There are certain ingredients that seem to be heralded by cold weather. They’re not the exclusive province of cooler days, but they do fit well with blustery mornings and burnished afternoons – just as there are meals that get pushed to the forefront by longer days and heat haze … Continue reading Faux Gras ~ a sheep in wolf’s clothing…
Nature alone is antique, and the oldest art a mushroom… Thomas Carlyle Of all the smells of fecundity, of earth, of whispered dawn, of darkness at a somewhere depth pushing through to light, one of the most binge-worthy of harbingers (in my opinion) is that of mushrooms sautéing in butter, grind of pepper, sprig of … Continue reading Of the dark…
In Paris for a few weeks and travel and corralling kids has left little time for writing an entry, but here’s a picture of an awesome salad… I’m not sure how we originally found Le Relais Gascon. Probably just a stumble upon moment years and years and children ago. We were staying in a tiny … Continue reading A Quick Bite…
“Memory really matters…only if it binds together the imprint of the past and the project of the future, if it enables us to act without forgetting what we wanted to do, to become without ceasing to be, and to be without ceasing to become.” Italo Calvino …there’s this rosemary bush in the Roquette. I mean, … Continue reading Things Past…
Art is the provocation for talking about enigma and the search for sense in human life. One can do that by telling a story or writing about a fresco by Giotto or studying how a snail climbs up a wall. — John Berger …there’s this path along the Rhône, it picks up where the eastern quai ends, … Continue reading Slow Food…
Chasing Snails (And Other Movable Feasts) 