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Everything posted by phlawless

  1. That's pretty much the strategy I have as well. Even though I am cooking more, things are a lot simpler then the used to be. I depend on leftovers for M and mine's lunch for a few days, and Chuck thankfully doesn't like to eat early. Needless to say our cassoulet/fresh tortellini/homemade sausage days are over for a bit.
  2. For some reason, today has been especially crazy, and I don't think it has to do with any of the cooking/challenge/blog. M is really testy; she's starting to exhibit real toddler behavior and I am not prepared for this much personality just yet. We had coffee/breakfast outside this morning since the humidity wasn't as stiffling as usual: M and I went to the Durham FM this morning which we do pretty much every Saturday it's open and we are in town. Right now it takes place in the parking lot of the old Durham Bulls Park, but next year it will move to it's own spot just down the street. I'm su
  3. This all sounds fantastic, V... I'm very excited about that appetizer.
  4. The dinner with Varmint tomorrow night is on, so I'm sure there will be beaucoup photos from prep on into the wee hours, if it's like any of the other times I've been to V's house. I really do appreciate all of the kind words everyone has piped in the past few days. Documenting one's life like this is a nice way to step back and notice the details of daily life. It's amazing what you start to take for granted.
  5. Tonight dinner was simplified: there was some drama with M, nothing serious although a band aid was needed- her first, and I didn't have the energy to go crazy with the cookin'. I never did manage to get to those snacks like I intended, maybe next week. I went with tagliatelle alla carbonara using the leftover pasta from the other night. I don't think I've posted one of these yet, which I usually have a couple times a day now: This is the first time I've had a dishwasher, and before we got this house we always said we wouldn't bother with putting one in... rather put our money in other th
  6. Not a big food day, I actually spent a good portion of it fiddling in the garden. I put one in late this year so nothing will be ready for the blog, a few okra later in the month maybe. tomatopalooza okra canteloupe The only exciting thing today worth noting was my first tomato sandwich of the year. The tomatoes are from peregrine farms, I used my rosemary bread from the other day, and I couldn't NOT use Duke's, which is made in Richmond. It wasn't a lean-over-the-sink kind of good, but I still enjoyed it. M wasn't disappointed either:
  7. I don't understand what issues people would have with concrete, other than aesthetic...
  8. That is one of Nigella Lawson's pieces, it's a salt cellar and I adore it too. She has a line of gorgeous bowls, cup/spoon measures, flour containers, etc and I covet them all.
  9. Perhaps it is not too long of a longshot in NC since there may still be some sawmills, but the only way that I can see getting a decent flat surface on something as thick as your big butcher block would be to take off the legs and load it like a log into a travelling bandsaw mill. Then you could saw the top down flat (or even saw it into multiple flat pieces. After that, the sanding would be pretty easy and all it would need is a healthy drink of mineral oil and some good heavy knife work to get the patina back. Ask around if there are any boutique hardwood companies or companies that are st
  10. Day 5 and all is well. No photos this morning, more of coffee/grits/yogurt/berries. I am going to try to stock up on some snacks for the week end later today, then check out the Red & White that bandregg mentioned for seafood. Varmint and I are trying to work out a dinner for tomorrow night, not sure if it's a go yet; toddler's tend to put a kink in planning things like this. M's sleep schedule is going through a bit of change now, and it's messed up our lovely little routine we've had for a few months. She's napping now, so I'll pitter around in the garden til she wakes, then we can get s
  11. Dinner was simple tonight. I got a chicken from Fickle Creek Farms and was planning on grilling, but the rain wouldn't allow it. I cleaned and butchered (don't know if you can tell from the photo, but look how small the pieces are!) and seared with olive oil, rosemary, lemon slices, and garlic, then deglazed with chicken stock and white wine and finished it in the oven. I served it with roasted russian banana potatoes and okra from the Raleigh FM...not too shabby! Since I've gotten the hang of sourcing, this effort isn't all that hard anymore. It also makes me realize how seasonal and local
  12. Thanks Susan, I had a great experience working there. Both Ben and Karen are pretty incredible and I can't tell you how much I learned from them. We've been meaning to get back for dinner; I'm trying to plan it for when Ben has his portugese tomato soup with the poached egg- amazing!
  13. Don't...I think you'd be surprised by how much you'd like it. The gamey/tang is pretty great.
  14. Couldn't you just sand it down until it's level? For us to sand by hand would take forever, it needs to be sawed off. We've thought about going ahead and cutting say 2-3 inch cross sections and making another large table, but that won't work in this kitchen. We might just wait until we move to another house. I am in awe of your skills--and Chuck's when it comes to your beautiful kitchen. The entire dinner from last night was gorgeous. Is your visitor Devotay? ← Thanks, Pontormo. I really enjoy making pasta... actually, I enjoy working with all types of dough. For a little while I really
  15. Today I'm having lunch in Raleigh with a good friend who's in town for a few days. For anyone who lives in or might be traveling to/thru Iowa, he owns this restaurant...it's reallyreally good. I might hit the FM since I'll be close. Other than that, a pretty mellow albeit rainy day.
  16. I absolutely love the concrete, nothing about it bugs me at all. Basically how you do it: -Build a mold to hold the slab. I can get the details on materials used from Chuck later. -Mix your 'crete. Again, more details later. You do need some sort of big long vibrator thingey so that all the bubbles are released. This is why Chuck isn't happy with one of the slabs, he didn't use the thingey and there are a few pits on the surface that can't be filled. -Allow to cure for about a month. We did this in our basement. -Coat with a food grade sealer. You can also stain once cured or even color the mi
  17. Good Morning! I finally feel like I have some time to really post. The majority of my shopping is done, the laundry/house/child are all in a state I feel comfortable letting be for a bit, and I can reflect a little on how the week so far is turning out. I thought it would be a good time to give you guys the requisite tour of our kitchen/dining area. But first a little background info... We bought this house, our first, almost two years ago, right when we found out I was pregnant. Understand that we never would have taken on both of those endeavors at the same time willingly, cause the house re
  18. There are a few different definitions of fool,. Some have it as an actual cake, while I have always made it like you said: sweetened berries with whipped cream. I added a bit of creme fraiche to tighten and allow it to hold for a bit.
  19. So we did do dessert: bluberry pecan financier with blueberry fool and blueberry sauce...and I've still got a lot of berries left!
  20. Dinner: M had the homemade pasta with olive oil and fresh mozz: this is her offering her dad a bite. While she ate, we snacked on the rosemary bread-I can't believe how good this came out- with evoo, CHC fresh mozz, peregrine farms tomatoes and a lovely rioja rose: Instead of using the Brinkley Farms bacon, I opted for the Neese's sausage. I know, I know, this is kind of bullsh*t; when I was at the Carrboro market Elysian Farms had sausage, and I didn't buy it (dummy!), but I like clams and sausage better than clams and bacon. Anyway, with the sausage I added some chicken stock that was mad
  21. Honestly, I haven't...and I don't really have a reason why. Does yours run during the cooler months?
  22. Food for thought: Doesn't that go some way toward defeating the purpose, since you have to subtract the environmental benefits of not purchasing food from far away with the environmental damages from all the exhaust you're expending to drive all over the place? ← This is very true...on Monday we were out for a good 4 hours hunting everything down. I'm a bit more organized today, and it is getting easier...I am figuring out how to be more efficient with my time and my driving so as not to waste too much of either just sourcing what I need. After we got home from our morning run and errands,
  23. I used a base recipe from Magnolia Grill, though simplified.
  24. Is this place better than Capital Fish Market on University?
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