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 extra virgin olive oil, squeeze of half a lemon, coarse salt and cracked black pepper. Trick is get a cast iron skillet as mad hot as possible. Place in the burger, don’t touch it just leave it for 6 minutes. Turn and do it again. This happy accident is from hubs–thanks. Here’s the thing–two weeks ago, my friend Mark Pastore from Pat Lafrieda meats loaded up the back of our car with a supply of lamb (see previous post), sausages (see previous posts) hot dogs (see future posts), bacon (see previous fish post where it ISN’T. Miles used it to wrap the asparagus in his fish meal last week but it did NOT work. No offence to the bacon though), sirloin steaks (see no post). Anyway, you get the picture–my freezer is full. Yes, we are also eating non-meat items. But not much.
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Lucinda’s favorite way to eat Thanksgiving dinner is the next day, layered into a pie. Her rule for the feast, and how to build the one the kids called Danksgiving Pie. -
Rustic home cook, practical cook, chef. Lucinda on her three sons, the cooks she hired over the years, and why you only need one superpower in the kitchen. -
The salad dressing Lucinda’s mother Rose made every night got two million views on TikTok. A lettuce recall, a pair of measuring spoons, and a damn good dressing. Recipe included. -
Our prior dog had passed. We weren’t sure we wanted another. Then a cinnamon-colored puppy named Lychee was the last one left at the Cape Ann Animal Shelter. -
Every tool we make has to do more than one job. Lucinda on where that rule came from, the Super Spoon, and a 100-year-old potato masher called a Beetle.
August 5, 2013 at 10:15 am
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