I watched Mark Bittman’s video Pasta With Anchovies and Arugula.
He’s very simpatico and easy to follow and his recipes are usually simple and good. This one is another take on aglio-olio, the iconic Roman dish of spaghetti in garlic and oil.
You can do a lot of things with this dish, adding almost anything you feel like or have around in the fridge, but you have to be careful not to get too creative and ruin what is a classic way to sauce spaghetti. Don’t, for example, throw in that leftover lox from last Sunday’s brunch. That won’t work.
Anyway, I went to the farmer’s market on Saturday – the one across from Lincoln Center – to pick up some farmer-fresh arugula to use in the dish – and every single farmer was sold out of it.arugula It seems everyone on the Upper West Side saw the Mark Bittman video and wanted to make the dish on the same night. Such is the power of the New York Times.
Each year I keep a running log to track restaurants slated to open
each month. When this January rolled around and I started my new list, I
fully expected the pace of openings to slow to a trickle.
Although predicted to be arriving in the two thousand tweens, the age of "Artificial Humor," or A.H., is too quickly upon us in these waning, whining days of 2009, and contemporary artists are feeling threatened by the competition.
When I am at my home on Orcas Island, Washington and away from the concrete jungle of Los Angeles, I morph from a well dressed city slicker to a somewhat cave-like hunter and forager.
I was out for a walk today in the neighborhood and
I took
three photos – left, center and right – and PhotoShop stitched them
together into
this panorama. I'm determined to do that everyday, walk that is,
regardless of
the weather. I've got cabin fever and need fresh air and exercise!