VEGE DINNER
Published by lscalaquinn
It know it seems like all we ever do is cook meat and, well–we really do cook a lot of it. But now and then–about once a week we have rice and beans (okay-they often have a small amount of cured pork product inside) BUT–one of my favorite dinners is the Spicy Chick Peas–otherwise known… View Article
MOregon
Published by lscalaquinn
[picasa username=”lsq713″ albumname=”Moregon”] Portland Oregon and environs would be a great vacation spot for a anyone but especially a family. Within one hour-your reach the coast from Portland. Veer south and its the home of American Pinot Noir. Fort-five minutes east from the city and you’re on the Columbia river gorge with spectacular waterfalls &… View Article
Breakfast and The Oregon Coast
Published by lscalaquinn
[picasa username=”lsq713″ albumname=”BreakfastAndTheOregonCoast”] First things first. Check out this immaculately baked croissant from Kens Artisan Bakery. Hard and crispy on the outside, puffed up like helium yet–on the inside hollow with airy moist layers. All the reports were right–this with a cup of coffee from Stumptown–could not have been a better treat before heading out… View Article
Pok Pok Portland
Published by lscalaquinn
[picasa username=”lsq713″ albumname=”PokPokPortland”] Lunch at Pok Pok Thai restaurant in Portland is without a doubt the most real and exciting Thai food I’ve eaten in America. Each dish had a completely different flavor (not just more or less salty, sweet or spicy–most often the case in Thai resto’s). For the curry noodle dish–the coconut milk… View Article
IACP Conference
Published by lscalaquinn
Have arrived in Portland, Oregon for the IACP (International association of culinary professionals) conference, an annual event which has about 1,000 attendees who visit local food interests, gather for classes and lectures from noted colleagues, and gather to celebrate the cookbook awards on Thursday. Portland is a fantastic food town with phenomenal local resources. Lunch at… View Article
RICE AND BEANS
Published by lscalaquinn
So we eat a lot of beans and rice in our family–different types: red, black, pinto, chick peas etc. The most economical way to healthfully feed a group is to start with the dried beans–just a couple bucks for a bag which will feed a group of 6-8–total protein. Still-a couple cans of organic beans… View Article
ONE PAN MARINADE TO OVEN TO TABLE
Published by lscalaquinn
Luscious oven braised short ribs from Mad Hungry makes Sunday dinner painless (marinade whipped together night before or morning of), the house aroma-filled and the bellies full. Steamed broccoli de rape and rice too. But woulda used mashed potatoes or polenta as a first choice but I won’t look a rice-in-the-pantry-gift-horse in the mouth. What… View Article
Stress and not Stress
Published by lscalaquinn
I cracked up last week watching Tina Fey on SNL doing her opening monologue where she riffed on the question of how she “juggles it all.” Out paraded a cast of characters mimicking all the support she has in her life (or at least what we think she might have in order to be a… View Article
New Red Stool
Published by lscalaquinn
Combo stool and side table, my new little red stool comes from a trip to the the Brooklyn flea. I just love the cool red patina on this funky little piece. It doesn’t take much to make me happy.
Categorised in: Stories
SUNSET SCOTCH AND HAMBURGER SALAD
Published by lscalaquinn
It’s kinda hard to describe how this scotch moment feels. 7:15 pm at weeks end and silence is golden. This improv salad randomly turned out awesome. Super charred, well seasoned (hefty salt and pepper) burger crumbled atop cool salad of lightly steamed broccoli, batons of raw carrots, shredded green onions, chopped romaine lettuce. Dress with… View Article
The Man, The Ribs, The Tatt
Published by lscalaquinn
Richie’s ribs are on p. 165 of MH but if you don’t have the book and need the recipe–check some of the news feeds on the right of this blog because the recipe is excerpted somewhere. Tis the season to be ribbin’ it. This rub is so fresh (in the rapper sense of the word)… View Article
LAME BIRTHDAY DINNER
Published by lscalaquinn
After the whole soccer day extravaganza, I arrived home at 6:00–the dogs unwalked and a whole sink full of dishes (natch–the dishwasher and drainer was full of clean dishes) which means–no one could ever possibly put them away without an instruction manual. Needless to say, I was quite cranky AND poor hubby–it WAS his birthday…. View Article
FOOT LONG BACON, EGG AND CHEESES
Published by lscalaquinn
[picasa username=”lsq713″ albumname=”FootLongBaconEggAndCheeses”] The soccer lads prevailed at their state cup game today. Thankfully, in spite of my reluctance to forfeit “down time” I rallied to travel with the team bus to Schenectady New York 2-3 hours from NYC. The Manhattan Hurrican city boys did us proud. But, fearful as I am to be caught empty handed with a… View Article
FROM PROFESSOR TO STUDENT (SORT OF)
Published by lscalaquinn
that’s what my dad used to say as we, his choopies evolved and got some skills of our own, “from the professor I’ve become the student.” Listening to Pavarotti now sing Nessun Dorma makes me miss my pops. Even though his spirit lives on in all his boys and grandsons. Here MDQ (whose stint working… View Article
The Proof is in the Pie (and Spoon)
Published by lscalaquinn
Harry just can’t contain himself or the boys from digging into dessert before the salad! Click to watch the full segment on CBS of cooking with boys and men.
REALLY GOOD FRIDAY
Published by lscalaquinn
[picasa username=”lsq713″ albumname=”ReallyGoodFriday”] One week back from vacation and the vibe continues a la early spring. Fresh Pat LaFreida provolone sausages, barbecued and piled into a baguette, lined with sweet pickles, and slathered with mustard. Press it down and slice in pieces–a great casual way to get lots of servings with little fuss. Sweet potatoes,… View Article
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