Being with Teens

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In case you don’t know (and if you care)–Laura Munson exactly sums up the challenging, beautiful nuances of being with teens today in this NYT’s article today.
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BUT THERE’S NOTHING IN THE HOUSE TO EAT

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Once again, it’s dinner time. No one can figure out what to eat ’cause, well–“there’s nothing in the house.” So the inertia builds until I come home from work and try not to get irritated because there’s ALWAYS something to be made. Even a heel of cheese and some tortillas can be whipped up in… View Article
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ROAST CHICKEN AND POTATOES

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[picasa username=”lsq713″ albumname=”RoastChickenAndPotatoes710″] Roasting a perfect chicken is a never ending quest. Even many chefs, when testing new candidates for a cooking job give them this task to. As a home cook, it seems like I’ve made thousands. For a while there I had to get food out so quickly to the hungry hoards that… View Article
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THAI FRIED RICE

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It is impossible to describe what it means for me to have a new stove. All of you must think I have the latest and the greatest of all appliances in my home. Truth is, I have the oldest, the worst, the last legs-until-there’s-nothing -left appliances. All these boys of mine: their education, athletics, medical… View Article
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SUMMER SEAFOOD

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[picasa username=”lsq713″ albumname=”SummerSeafood710″] I eat fish when it’s fresh, local and of a sustainable variety meaning that that particular species isn’t in any known, imminent danger of depleted stock. Check the Monterey Bay Seafood watch for what is going in in your part of the country (USA). I’ve been really lucky lately to be in… View Article
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CHOWDER AND FISH

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Here’s my two year old nephew with his first fish. Very exciting. And, for those facebook friends who’ve asked, here is the New England clam chowder recipe I use. It was developed for a whole story I did on chowders so if Manhattan, fish, lobster or corn chowda’s tickle your fancy you can find them… View Article
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Japanese Dinner for Summer

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At a fav NYC restaurant, Yakitori Toto, here is one of the meals I crave in the summer. Fresh, homemade udon noodles are chilled and served over a platform of connected ice cubes with shaved scallions and a light soy dipping sauce. We drink a chilled, strong, piquant sake. Plus a few charred skewers of… View Article
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COOKING CLASS

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[picasa username=”lsq713″ albumname=”CookingClass2010″] This week my friend and colleague Sarah Carey and I gave a charity cooking class to benefit The Center For Living at Mt. Sinai which focuses on healthy aging (or, as I like to call it–Youthing). Victor scored this auction item and invited his friends Addie, Robin and Cynthia to our test kitchens… View Article
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