It’s that time of the evening again. The sun has set, with me as its sole witness on our rooftop deck, and I’m alternating between cold white wine and cold water. I don’t really need dinner after another late lunch, but some ice cream might be nice and, since it’s our final night on this … Continue reading Missing Naxos
Guilderland is not my usual stomping grounds, but I really need to get out that way more often. Last week the allure of Mezze Notte's restaurant week menu beckoned like a siren, you know kind of like a male siren, like this: But, anyway, back to my evening and what I ate. After a brief … Continue reading At home in Italy – dinner at Mezze Notte
I will always remember the hardware store in my hometown, Greenwood Lake, N.Y. Despite the time of day, it always seemed like dusk inside and I can remember being fascinated by the uncountable bins filled with washers, nails, screws and other unnamed shiny metal things. On the hottest of summer days, the store emanated a … Continue reading Bridgeford Hardware
Ah, late August, the season for earthquakes, hurricanes and tomatoes in upstate New York. For the record, of the three, I prefer a glut of tomatoes over an excess of seismic activity or a deluge of rain accompanied by ridiculous winds. I took a bike ride Saturday to the Troy Farmer's Market to pick up a … Continue reading Tomato Pie
Arugula, lightly dressed with special Ligurian olive oil and fresh lemon juice, topped with sliced London broil, local beefsteak tomatoes, sliced fresh mozzarella, slivers of red onion and a chiffonade of my own basil. Who says salad isn't manly?
Last week I picked up 2lbs of live mussels at Price Chopper for the incredible price of $2.99. Yep - not a typo, less than $1.50 per pound! This may be the cheapest least expensive meal I've ever cooked, macaroni with butter and onions and Parmesan aside.Coincidentally, as I flipped around the television on the … Continue reading Mussels!
I used them yesterday when I made this tasty, rustic* pizza. I used some of that flavored olive oil to lightly coat a baking sheet and then dusted it with some coarse corn meal. After spreading the room temperature dough in my typical inept fashion, I topped it with a smear of pesto, a layer … Continue reading Remember those tomatoes…