September 23, 2012
It’s been a week full of friends and lots of good food and wine and beer. First, Au Passage with Ariane and Antoine. The menu was varied and everything we got was superbly fresh and well-sourced. Just look at that tartare de boeuf! We’ll definitely be going back.
The arancini and the salad (which I failed to get a photo of) were to die for. Thanks for the invite, Kristen, and thanks for the excellent wine and service, Laura!
August 14, 2012
Spinach, kale, chard, collards, beet greens, etc. etc. etc. We’re supposed to eat lots of them. They’re called “cooking greens” to differentiate them from the tender greens that are more commonly eaten raw.
Greens are not my forte. Carbs and protein are my jams. But hey, hardy leaf matter is necessary for a hardy body, so we’d better make it taste awesome and — this is the important part — more likely to get into all of our meals. That’s where these garlicky greens come in.