Stephanie’s mom Chris has a childlike fascination with carrot cake. It’s a taste she associates with the United States, something she tried for the first time over 35 years ago while recovering at a hospital. Now, whenever she visits, carrot cake is on the itinerary. She’s not picky—a humble square from the grocery store will do. But this year, since she arrived from France on her birthday, I made her carrot cake cupcakes from scratch.
I cook with whatever I have on hand, so when I make an omelet, I fill it with whatever I have on hand. Sometimes my omelets are just “ok”. And sometimes I have bacon, green onions, sauteed mushrooms, and fresh goat cheese. Sometimes I have fresh thyme that I whisk in with the eggs. I will continue to fill my omelets with whatever I have on hand, as long as I have bacon, green onions, sauteed mushrooms, and fresh goat cheese.
Tonight, after a long absence, I returned to the Cheese School of San Francisco for a class about Portuguese Cheese and Wine. I enjoy subjects like these, focused and unfamiliar to me. I’ve tasted many different cheeses over the years, but I can’t say that any have been from Portugal.
It’s been on our todo list for a long time to put together some kind of emergency kit (in case of earthquakes or other natural disasters). It all started with a trip to the Container Store a few weeks ago. While we were there, we decided to buy an extra 41.2qt watertight tote for that emergency kit we’d always been talking about.
Lately I’ve been trying to cut back a bit on my weeknight alcohol consumption (mostly for the sake of calories), which means occasionally I end up with an opened bottle of red wine or two, especially after having friends over. So as to not let good wine go to waste, I’ve been using the excess in an adapted version of Alton Brown’s recipe for Coq au Vin—literally “rooster with wine” in French. Generally I’ve broken the recipe up over two or three (or four or five) days, depending on our dinnertime schedule. On the surface, it sounds like a significant time investment, but it’s really all about the convenience of doing a little bit each day to bring the dish to completion. Often on the first day, I’ll cook two dinners in parallel, starting with something easy, like a quiche, and then once it’s in the oven, I do all the initial prep for the coq au vin.