In the restaurant world, a one-day internship is called a trail. The student works at whatever station he or she is needed and then, depending on the restaurant, either watches the service buzz by or jumps right in. It’s a win-win situation for both parties, because the trailing cook gets some extra experience and knowledge, [read more ...]
This is the perfect antidote to many things: a hot day, a dull afternoon, a sense of ennui directed at ordinary beverages, writer’s block.
Basil Lemonade for 4
1 cup fresh lemon juice
3/4 cup simple syrup, cooled
Handful of fresh basil leaves, sans stem
4 cups cold water
4 shots gin
Mix the lemon juice, simple syrup and water in a [read more ...]
As of late, one of my greatest joys is cooking dinner at Finn’s. This is, I promise, only in part because his kitchen is much snazzier than mine – though I do so enjoy wiggling my fingers under his automatic soap dispenser.
Finn works late, which is just fine by me, because I like to eat [read more ...]
Because I teach a boys’ cooking class at the Onondaga Free Library, I try to be cognizant of the nutritional bumps and twists that are a part of so many kids’ lives today. Between dairy-intolerance, nut allergies and picky eaters, it can be near-impossible to satisfy hungry tummies!
One of my students is gluten intolerant, and [read more ...]
The funny thing about being a writer and dating is that sometimes, surprisingly, the people you date actually read your work. This is all well and good if you write about environmentally-friendly building or breaking news or other impersonal, important things, but it gets a little stickier when you, on occasion, discuss those other people [read more ...]
“Do you wanna cuddle?” I asked with an eager grin, turning on my toes and walking, cat-like, back to the bed. My linen shorts were rolled at the waist, a lightweight sweatshirt zipped halfway up my chest.
He nodded and lay down next to me with a book of local history and recipes. I snuggled my [read more ...]
My grandmother spent the past week in the hospital due to a diagnosis of pneumonia. Things didn’t look good – they looked bad, in fact – and so all of her children flew and drove in from their very separate corners of the country. Within 24 hours from her hospitalization, my entire family was a [read more ...]
This is an excellent dish.
There are, to my knowledge, two schools of thought in regards to the proper way to prepare beef carpaccio. The first involves wrapping the meat (I champion the tenderloin) in plastic wrap and freezing it until very firm. It’s then sliced thinly and pounded even more so with a mallet between [read more ...]
When I worked in corporate catering, I most often found myself slicing fruit for breakfast platters. Give me a honeydew melon today and I’ll go to town; you’ll have perfectly-arranged slices, decorated with strawberries, in no time. Sure, I got good at it (you’d too if you faced down five of them every morning, along [read more ...]
When my sister and I were still in elementary school and Seinfeld was still on the air, once a week my parents would tuck us into bed early so they could catch Jerry, George, Elaine and Kramer at their antics. Because the two of us shared a room, we had our own little routine: we’d [read more ...]
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