Since I photograph at least 50% of what I cook and bake, just in
case I might someday wish to write about it and preserve an ephemeral
cupcake or casserole for posterity, my camera is always where I can
easily find it. Today, however, my camera was at a Minor League
baseball game with Sam, after a prolonged series of
“pleaspleasepleasei’llbe caaaaaaaaareful!” attacks wore me out. It
didn’t occur to me until after we had eaten what I considered to be an
interesting lunch that I could have photographed it using my phone – I
just scrapped the whole project when I remembered that my camera was on
walkabout among a herd of sugar-addled sixth graders.
I had made really good sandwiches based on things lying around the house: leftover whole grain buns, two different kinds of cheese with hot peppers, pulled pork with barbecue sauce, an abandoned avocado…stuff like that. Mr. Annie got two giant sandwiches piled high with pork, Cabot Habanero Cheddar and avocado, and I made myself a more modest vegetarian model with no pork and a healthy pile of spicy alfalfa sprouts. Alas, these gems of thrifty husbandry were doomed to slip away (literally and figuratively), unmarked.
We're not sure who makes these decisions...
Do you regularly cook foods for people in your family that you yourself don't eat? I do. Turkey burgers.
The 2008 National Grilled Cheese Month Campaign kicks off at Clementine on Tuesday, April 1st with an exciting and diverse field of grilled cheese candidates. Grilled Cheese Primaries will be held at Clementine during the first 4 weeks of April. Each week, five different sandwiches will campaign on the menu and when you order a sandwich, your vote will determine which sandwiches earn a spot on the ballot for Super Cheeseday(s), April 28-30. Your votes on Super Cheeseday(s) will determine the winner, our
next Commander in Cheese, the Highest Sandwich in the Land.
I went to the French Laundry restaurant located in the Napa region (specifically, Yountville, California) in 1996 and haven’t been able to get a reservation since – at least until a week ago. Of course, that’s what happens when a chef later becomes tops in the U.S. and his restaurant is voted tops in the world. But with one day’s notice, I was told my group of four were in. Pack your dinner jacket we were told. They should’ve added cash out your 401k and clean out your savings account with a scrub brush. The price to party was now $240 per person for a nine course tasting menu (two options: Chef’s and Vegetarian) not including wine – a decent bottle (not a case) of which will cost you $200 more.