there is something about...

going home to the garden...picking some veggies;

and some herbs;

and making some pesto;

and calling it dinner.

There's nothing better.

eataly

Due to the heat wave, our plans to have another picnic at Madison Square Park were nixed and we lunched at Eataly's La Verdure.  In attendance was April, Lauren, Webmamma, and Ximena.  There was even a celebrity sighting...Sami from Days of Our Lives. Unfortunately, we were so enthralled by the scenery, the food and conversation that I never took any photos!  So unlike me.....I know.  

 La Birreria...eataly's rooftop.  

 signage.

 where beer is made at eataly.

 the only food photo of the day.

all stairs lead to a la birreria.

dips and sauces

The second meeting of teachers on summer vacation involved a picnic at Brooklyn Bridge Park with a theme...dips and sauces.  It was pretty hot outside, but we made it a point to sit on the green pasture that would provide a landscape for the outdoor opera later that evening.  Goldie serenaded April with a little happy birthday tune with a mic she borrowed for the opera men.  All in all it was a great afternoon that ended with taking the east river ferry home.  

 mango salsa, guacamole, dill dip and some sinful napkins.

the spread... equipped with graduation plates. 

 with Goldie comes the hula hoop.

 birthday cupcakes.

 birthday hugs.

everyone needs a little hoopin' once in a while.

For more culinary snapshots, please click here.

the 1st inaugural teacher cooking club

Teachers all across America have one thing in common right now. . . summer vacation.  Very few of us are actually away for the entire summer.  So in between short trips to the shore and our parent's home, we are left with a lot of time on our hands.

There was a lot of talk all year long by the 6th grade chair and resident baker to get together over the summer as a group with something else to talk about other than students and school . . . how about food and drink?  Her vision came through yesterday with the inaugural cooking club event hosted by Webmamma.  Although we all love Webmamma's roof, the heat kept us inside with air conditioning.  We had a civilized meal at the dining room table with amazing food and Blue Point Summer Ales.

the official sponsor.

 fresh, seasonal and delish.

eyes: vegan chocolate chip cookie dough (april)

mouth: mixed seasonal berries (maura)

1 o'clock: field of greens with chopped cucumber and avocado; dressed with a lemon vinaigrette (lauren)

5 o'clock: mixed grain bread (webmamma)

7 o'clock: blanched asparagus with an asian green onion & sesame seed sauce (ribods)

10 o'clock: fettucini with grilled zucchini/squash, chopped tomato, basil, and smoked mozzarella (webmamma)

For more culinary snapshots, please click here.

i've died and gone to...

...culinary heaven.  

Introducing the bacon waffle.

Thank you to magpie for bringing this amazing idea home. 

because sometimes you leave work...

...and feel like making fresh sauce, crumbling sausage, grilling mushrooms and rolling dough to make some pizza. 

Not Your Typical Lays Potato Chip

Potato Chips. Also known as just plain 'chips' or 'crisps' in other parts of the world.  Virtually a side dish to any meal, but can easily stand on it's own as a snack.  Originating in Saratoga Springs, New York...this snack accounts for over thirty-five percent of the global savory snack market.  And yet, with all the culinary treats prepared in 3D, no one has ever attempted to make them.

Until now.



She sliced (thinly). She fried (deeply in evoo). She peppered and salted (cracked and from the sea)....even made a magic fondu with truffle oil, bacon and blue cheese.

The chips were delicious on their own.  And for someone (me) who is not fond of cream sauces, fondu included....it wasn't so bad after all.  Then again, everything is better with bacon.

Credits: Roommate acted solely in the preparation and execution of this snack. 

angel hair and asparagus

I recently started reading memoirs having to do with travels in Europe, food and love.  This week I finished Lunch in Paris by Elizabeth Bard...the most compelling aspect of this book are the recipes that come at the end of each chapter.  I am now interested in adding a little french flair to the day to day culinary adventures in 3D.  

After a trip to the New York Public Library, I have moved onto I Loved, I Lost, I Made Spaghetti by Giulia Melucci...I am a few pages in but the author writes about all of the meals she cooked for her former boyfriends.  And like Bard, Melucci includes all of the recipes.  

I made one of the recipes for lunch today.  Asparagus sauteed with garlic, crushed red pepper flakes, white wine and angel hair pasta topped with grated pecorino romano.   

1 lb. of thin asparagus

olive oil

hot red pepper flakes

garlic (calls for one clove, I used four)

salt

1/2 c. of white wine

1/2 lb. of angel hair pasta

freshly grated parmigiano/perorino

freshly ground pepper

Cut asparagus into 1-inch pieces.  Saute garlic and red pepper flakes in olive oil until golden, then add asparagus, coat pieces with olive oil.  Cook for 5 minutes, then add white wine and cook for another 10 minutes, until asparagus are soft to your liking.  Cook the pasta in salted water.  Once done, add the pasta to the skillet with the asparagus and cook for about a minute on low heat.  I added some of the pasta water to the skillet to increase the liquid volume. Serve with grated cheese and pepper. Time: 20 minutes. Serves 2.