Took Virginia to visit my sister in honor of her 10th birthday. We woke up each day to this yumminess, which made me hanker for a fancy espresso machine.
Check out this cuteness: a pad of tear-off paper placemats featuring vintage flatware. Love.
Friends came for a rooftop birthday gathering. A feast of nibbles.
Including this chick pea salad dressed with olive oil, yogurt,harissa, lemon juice and zest, scallions, salt and pepper spooned over a bed of arugula. I could live on this for a very long time.
But nothing topped this layer cake: dozens for delicate crepes piled with pastry creme in between. A caramelized top sent it over the edge.
Headed straight from our getaway to a field trip with the fourth grade whereby we lived like 19th century Russian immigrants for two days. We churned our own butter, then heated the buttermilk that remained over an open flame to pour over warm kasha for breakfast. For dinner, we make three bubbling cauldrons of borscht. A few fourth grade beet lovers were born that day.
Returned home to a two-day video shoot for my cookbook. Here’s a little peek into my kitchen.
And a pretty still life… snapped by one of the video crew… that calmed my nerves.
How was your week in food?