Since coming to the city, I have adopted the classic, very New York tradition of brunch.
Brunch stands for everything indulgent and lazy in the world. It is breakfast transformed and made leisurely, a way to start the weekend right.
Whether you’ve made a reservation at an upscale restaurant with your dad, or are enjoying a mushroom frittata and homemade marmalade on biscuits with a dear friend…
Brunch is always best.
9:00 am • 9 March 2013 • 8 notes
The beginnings of a frittata, an (almost) weekend.
8:26 am • 7 March 2013 • 7 notes
Rosemary, not only for its heady aroma, but to remind me of all the vegetables to be roasted, olive oil shortbread cookies to be made, stews to be simmered.
A reminder to always be making something.
9:44 am • 1 March 2013 • 4 notes
Cremini, shiitake, oyster, and hen of the woods.
Fungi with names just as beautiful as their form.
5:15 pm • 17 February 2013 • 3 notes
For cream of mushroom soup, you will need:
a variety of mushrooms
and plenty of thyme.
2:57 pm • 17 February 2013 • 6 notes
For lunch, shashuka.
Eggs poached in a spiced tomato sauce; parsley and feta sprinkled on top, a slice of crusty bread on the side.
This is so easy to make, it’s almost a crime. And it’s my favorite kind of egg: barely set, with a soft-boiled yolk.
3:19 pm • 22 January 2013 • 13 notes
Fresh bread, good butter, and raw honey.
Couldn’t ask for a better breakfast.
9:09 am • 17 January 2013 • 18 notes