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Hello, world. We just got back from a long vacation visiting friends in Paris and driving around Scotland. We’re still getting everything in order, but we’ll be back to posting soon. In the meantime, we have one message for you. Haggis is nothing to be afraid of. It’s just sausage. Delicious sausage. If you looked up “sausage” in the dictionary, you’d be grossed out too. But you don’t. You just accept that sausage is something . . . → Read More: Surviving on Baguettes and Haggis There is a fresh seafood vendor at the Greenmarket that always has great looking fish and shellfish and long lines. They are P.E. & D.D. Seafood from eastern Long Island. We don’t eat a lot of fish (or meat) at home, but we made a point to finally try theirs. For bonus points we found a recipe that uses bacon! This recipe turned out to be very quick, very easy, and superb. It . . . → Read More: How to Make Roasted Cod with Haricot Vert, Lemon, and Bacon 44 quarts of whole tomatoes and 18 quarts of Bloody Mary mix later, I’m trying to remember how we got ourselves into this. I think the conversation went something like this… Lindsay: How many pounds of tomatoes should we do this year? Erik: Hmmm…how many did we do last year? Lindsay: About 30. Erik: Well, we need to at least twice that many! Please note that Erik was living it up in the Hamptons . . . → Read More: How to Can Whole Tomatoes Two weeks ago, our friends at Northshire Farm were selling an odd looking plant that looked like some form of celery. They assured us it was better than that. We bought some. They posted two recipes for it, and we tried one of them. They were right! Cardoon is actually in the artichoke family and has a similar savory character. Apparently Mario Batali loves it as an ingredient and says it has a “very . . . → Read More: How to Make Sautéed Cardoon (“What the Heck is Cardoon?”) We’re in Boston this weekend for a wedding, but are lucky enough to have friends here who are into the local foods scene. They introduced us to this amazing, almost hidden, restaurant in Cambridge, called Journeyman. Journeyman allows you to choose 3, 5, or 7 courses. We went with the 5-course – everything was delicious, perfectly sized and timed, and very creative. I had expected a lot of pork – bacon-wrapped this or lard-infused that . . . → Read More: Eating Local in Boston: Journeyman |
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