Eating

Cocktail1 790 xxx
photos by gluttonforlife

12.6.16 Take Root

Big changes can unseat us, make us feel wobbly and uncertain, as though the ground beneath our feet has shifted uncomfortably. Though we can't see the future, we often operate under the delusion that we know what's coming and that brings some measure of comfort. But, inevitably, our roots are disturbed and we must find a way to regain our equilibrium.

 

A few months ago, my life unexpectedly changed shaped and fear and anxiety threatened to overtake me. It required a lot of strength (and support from people in my life) not to react from a place of despair. Instead, I have chosen to remain calm, to give myself space and to simply exist in the in-between moment—a limbo I have historically found untenable. The eternal temptation is to take action to fix a problem.

 

This is where a regular meditation practice can be very helpful. It turns "Don't just sit there, do something!" into "Don't just do something, sit there!" The very act of sitting calmly allows you to feel grounded—in yourself. Your root chakra, located at the base of the spine, the pelvic floor and the first three vertebrae, creates a solid foundation that provides a sense of safety and security from within, regardless of your circumstance. Bit by bit, I am starting to feel more connected to myself, to my true nature.


Read More...
Teas 790 xxx
photos by gluttonforlife

11.11.16 Tea & Sympathy

What a difference a day makes. This week had many of us reaching for comfort in the form of booze, sugar, sleep, denial. But the sun continues to shine on this new world and we must remake ourselves in its light. There is a way forward and we will find it together by keeping our heads up and our hearts strong. In trying times, and as winter closes in, few things are more fortifying than tea. And few teas are more fragrant and expressive than those blended by Nini Ordoubadi of Tay Tea.

 

Born in Iran and descended from three generations of tea blenders, Nini recently relocated from her home in New York City to live upstate full-time. She shuttered her lovely boutique in Andes last year and opened an atelier in nearby Delhi that was intended as a studio for her tea blending and other creative projects. Since she is the world's most charming hostess, it has turned into more of a gathering place, especially on weekends, when people drop in to drink tea and bask in Nini's warmth. (To learn more about her, read this piece I wrote for DV8 magazine.)


Read More...
Pancakes 790 xxx
photos by gluttonforlife

11.8.16 Top of the Morning

Not everybody has time to make a special breakfast every single day. Some of us are running for President. Others are trying to get the kids off to school. Still others don't have access to things like coconut flour and eggs fresh from the farm. I'm aware that I'm writing from a place of privilege, but this is where I am right now. If it's all you can do to rip open a package of instant oatmeal, you'll get no judgment from me. Let's just stand together for breakfast in general, for doing the best we can and for a country in which we are free to make choices. Are you with me? Good. Because I'm with her. 


Read More...
Bowl 790 xxx
photos by gluttonforlife

10.12.16 Greener Pastures

Nine years ago, I married a wonderful man. I had been married before—not once, not twice, but three times and each time I had walked down the aisle filled with hope. But I had not been ready. I had not learned the true nature of love. I had not yet ripened into the woman I was to become, the one that could open her heart and receive as much as she could give. When we found each other, everything changed. Our wedding was a beautiful nighttime celebration in front of friends and family. It was cocktails, cake and dancing in a loft in New York City. The flowers were extraordinary and Danny Meyer catered the finger food (there was even an ice cream bar). We spent our wedding night in a room overlooking Central Park at the Carlyle Hotel. It was glorious and extravagant and truly a once-in-a-lifetime experience. I know I'll never get married again. A couple of months later, we went to India for a five-week honeymoon. What a life! It seems an awfully long time ago in some ways, but our love feels very fresh and alive. And that curry? It's a memento of that trip to India—a green version of an incredible tomato curry we ate in Udaipur at this stunning hotel.


Read More...
Mk1 790 xxx
photo by staci valentine

9.21.16 Poverty Food

My friend Mirena Kim is such a superb creature. We met more than 20 years ago and instantly bonded over our love of food, crafts and wicked giggling. Through life's ups and downs, I have watched her handle whatever came her way with grace and humor. She has always been there for me: totally supportive, never judging. Her aesthetic is flawless; everything she makes and keeps around her is quietly beautiful and highly functional. In the last few years, she has dug deeper into her ceramics practice and the world has taken notice. (You can read more about her here and here, visit her website here, and watch this video my husband made about her.) Her bowls, platters and vases are fully integrated into my home life and will be forever. This summer, Mirena flew in from Los Angeles for a spontaneous visit and spent a few glorious days talking, hiking, swimming in the lake and teaching me to make kimchi straight from the garden. 


Read More...
Ginger scallion sauce 790 xxx
photos by gluttonforlife

7.31.16 Hitting the Sauce

July almost got away without a single post from me but here I'm squeaking in under the wire! It's been a busy summer so far and I'm not going to pretend it was exclusively devoted to perfect moments like these (thanks for the reference, Janet), though I have swum in the lake several times, cooked pulled pork for 80 friends, eaten way too many ice cream sandwiches, served drinks at the first Fish & Bicyle pop-up and, thus far, avoided Lyme disease. As in years past, my plan is to take a break from social media—including Facebook, Instagram and my blog—for the entire month of August. It's hard to believe that starts tomorrow. Maybe you'd like to do the same? I can't guarantee it will mean more time in the hammock for me, but it just might. Let me know how you're planning to spend your August. I'm hoping you'll find time to make this ginger-scallion sauce. It comes together quickly and sits in the fridge waiting to be spooned over poached chicken, steamed fish or dumplings; stirred into hot rice; slathered on grilled anything; or smeared on a summer roll. 


Read More...
Berries 790 xxx
photos by gluttonforlife

6.28.16 Low-Hanging Fruit

Alice Waters opened Chez Panisse in 1971. It was a place where she and her friends could cook in the classic style of the French countryside, talk politics and drink wine. Since those early days, her commitment to organic, local foods, and to the communities of farmers and artisan producers who make them possible, has never waned. She has supported a return to the traditional growing and harvesting techniques that preserve and enrich the land for future generations. Her cookbooks, so authoritative and inspiring, are always in heavy rotation in my kitchen. Chez Panisse Fruit is a go-to for selecting, storing, preparing and preserving whatever's in season. It is filled with recipes both sweet and savory, but also with some of the simplest, most perfect ideas for enjoying fruit at its peak. (Another favorite, also highly recommended is Pam Corbin's The River Cottage Preserves Handbook.) This is my idea of summer fun.


Read More...
Plated1 790 xxx
photos by gluttonforlife

6.7.16 Root to Leaf

I've just come in from the garden. The weather is so glorious, sparkling fresh after Sunday's long, steady downpour. Hummingbirds zipped around me as I weeded the beds. Chipmunks chased each other around the rocky borders. The peony bushes are weighed down with tight buds about to burst open. Late-blooming lilacs perfume the silky air. June is busting out all over! Our farmers market is already offering us many delights: radishes galore, feathery fronds of tarragon, hardy stalks of green garlic, tart sorrel leaves and sweet little carrots with bushy greens still attached. From my own garden, the lovage, rhubarb and mint are faithful first responders, and tender greens—mustard, spinach, kale, lettuce—are ready for picking. I wake early to the complex melodies and syncopations of what sounds like a thousand birds and am filled with energy for the day ahead. Which is good because these days are coming at me fast and furious, requiring all my focus and creativity and determination.


Read More...
Fb 790 xxx
photo by george billard

5.4.16 Money Changes Everything

It's not news to you that I have been toiling away these last many months on a project near and dear to my heart. Fish & Bicycle, a bar/cafe and small grocery in the Western Catskills is inching towards its launch date, one pulse-elevating, sweat-inducing, thrill-delivering day at a time. (I think I can, I think I can, I think I can, I think I can...) We've garnered bank loans and grants, compiled our savings and delivered gallons of sweat equity, and we're still shy of the full amount we need to do a full build-out on the raw 1920s industrial building that will house our business. So we've launched a crowd-sourcing campaign to bring this labor of love on home. 


Read More...
Shrub 790 xxx
photos by gluttonforlife

4.14.16 Quaff

Is it spring yet? The calendar says so, but only last week there were snow flurries in these parts. Too little, too late, after an abysmally snow-free winter. Despite the cold, the season is making inroads. The red-wing blackbirds have arrived and some little yellow finches, too. More than one bear has ambled through our yard in search of birdseed. And the first hardy greens are up—garlic mustard and watercress in the wild; rhubarb, lovage and angelica in the garden. There will be nothing new from our local farms for some time, so I can't help but eyeball all that California bounty. My palate craves tender greens and bright, sunny flavors and those luscious lemons, artichokes and strawberries prove virtually irresistible. 


Read More...
BACK TO TOP