alt and freshly ground black pepper
1 medium-to-large zucchini, trimmed
1 medium carrot, peeled and trimmed
1 red bell pepper, cored
1/4 cup extra virgin olive oil
2 or 3 cloves crushed garlic
Several lavender leaves or flowers, or both (or use rosemary)
1 pound cut pasta, like penne or farfalle.
1. Bring a large pot of water to a boil and salt it. Shred vegetables, using a food processor, grater or knife. Put olive oil in a large skillet over medium heat and add garlic. When it starts to brown, stir and add vegetables. Sprinkle them with salt and pepper, add a bit of lavender and cook, stirring occasionally, until they barely soften, just 5 minutes or so.
2. Meanwhile, cook pasta until it is just barely tender, a little less cooked than it would be to serve it. Drain, reserving some cooking water. Add pasta to vegetables and continue to cook, adding water as necessary to keep mixture moist.
3. Taste, and add more lavender to taste; it should be distinctive but not too strong. When pasta and vegetables are tender but not mushy, adjust seasoning for salt and pepper, garnish with a couple of lavender flowers if you have them, and serve.
Yield: 4 to 6 servings.
Thursday, September 18, 2008
For those of you who have dreamed of displaying your own fountain, a solution: Now you can adopt one, at least temporarily. ADOPT/LE-FONT is an ecologically-minded public art project (maybe a mini, homegrown version of New York's Waterfalls?) that will place a fountain with a "host" for a week at a time, beginning September 1.In a later post another Brownstoner reader sent in a fountain she had seen.
Saturday, September 13, 2008
Thursday, September 11, 2008
I stumbled across this chart of jogging distances in Fort Greene Park the other day, and thought it was awfully useful. My usual run is from Fort Greene over to Prospect Park, around the loop and back (via Vanderbilt) which works out to about 6.2 miles, which is just about the perfect distance for me.
Wednesday, September 10, 2008
Tuesday, September 09, 2008
Ratatouille perfumes the kitchen with the essence of Provence and is certainly one of the greatn Mediterranean dishes. As it is strongly flavored it is bes twhen it accompanies lain roast or broiled beef or lamb, pot-au-feu (boiled beef), or plain roast, broiled or sauteed chicken. Equally good hot or cold, it also makes a fine acoompaniement to cold meats, or may be served as a cold hors d'oeuvre.
A really good ratatouille is not one of the quicker dishes to make, as each element is cooled separately before it si arranged in the casserole to partake of a brief communal simmer. This recipe is the only we know of which produces a ratatouille in wihc each vegetable retains its own shape and character. Happily a ratatouille may be cooked completely the day before it si to be served, and it seems to gain flavor when reheated.
God, I love Julia. I love everything about her and I especially love the brief introductions she has penned for all her recipes. She;s so right on the money. I came back from parking my car after cooking the ratatouille, and my whole damn building smelled like a kitchen in the south f France. I would include the recipe itself here, but I honestly think you should own Mastering the Art of French Cooking. If for some reason you don't have a copy, go out and buy one now.
Monday, September 08, 2008
While I was out in California visiting my parents last week, I was speaking to my mother about a job I might be up for in San Francisco. My mom turned to me and said, “You can't move here. You have such a good life in New York. It would have to be your absolute dream job to leave New York.” And you know what? She was right. I have such a good life, such wonderful friends, why would I ever leave here? More than anything it's my friends—I am rich with friends from all these years. I can't imagine packing up and leaving them all.
I always said that I didn't want to stay in New York so long that I would wake up one day and realize that I had become a character in a Woody Allen movie. I relayed this to my friends Matt and Hope (both of whom arrived at NYU in the fall of 1998) the other night. We were sitting at a rooftop bar in Midtown looking up at the Empire State Building. Matt turned to me and said, “Laura, I think it's too late.” We all had a good laugh. However, Matt may be right, maybe we're already there. I'm okay with it, if we are.
Matt and I went out to the beach a few days later and sat at a restaurant overlooking Jamaica Bay with the Manhattan skyline in the distance. There was a $1.50 for six Buffalo wings special that Sunday afternoon, and the NYU freshman in me promptly ordered a dozen. I think we both felt the same way sitting there—this feeling that this was our city. Matt threatens to leave, but I know he'll stick around, at least for a little longer.
My sister called me tonight to bemoan the busy New York hectic life, and I reminded her, that the hectic pace is why we're all here. It's the pulse of this city that makes it the city above all cities. I figure I'll rest later. I'll garden and cook dinner every night, I'll read books quietly at night and take long walks every morning, but for now, I'll take the hectic pace. I'm young and single and in my 20s. I know I'll never get to do this again. And I love it that I need to tell a few white lies to manage to get a night to myself.