The Day It Got Warm coincided with an obsessive day in the studio. It was rewarding to graze on snacks straight from the refrigerator. I use the smallest rectangular glass trays with snap-on plastic lids for all cold food storage. I filled one tray with a can of peaches and another with a rinsed can of black beans, adding bottled salad dressing to the beans. -30-
Friday, August 12, 2016
Thursday, August 11, 2016
I have yet to carve letters on stone, but a fountain pen is my instrument of choice for writing messages. I have to stop everything for a moment and pay attention to what I'm doing. Fountain pen ink, carefully selected, is more permanent than ballpoint.
Wednesday, August 10, 2016
Local green beans have been so delicious I just boil them briefly, blanch them in cold water, and lay them artfully on a plate. Sometimes the plate looks a little bare, though, even with a piece of grilled meat on the side. A shot glass of salad dressing on the plate supports the beans nicely. Ones that are not floppy can be dipped and eaten by hand or chopstick. -30-More after the jump.
Tuesday, August 9, 2016
The auto-cooker makes a mean pot of oatmeal, an easy batch of grits, and poaches room temperature chicken. When the ceramic non-stick variant hits the market, as it is bound to do, life will be even closer to perfection. -30-More after the jump.
Monday, August 8, 2016
I have yet to find a substitute for a white Irish linen napkin with a high thread count per inch, cut perfectly on grain, and honestly hem-stitched. This kind of napkin is an expensive habit, but the cost per use is low. It looks good with any table setting.
A good linen napkin in a generous size puts a guest at ease. It's comforting to have one's clothing protected. The more informal the meal, the more welcome the napery. Cover the other end of the napkin spectrum with bartender's terry wipers. -30-More after the jump.