8 hours ago
Friday, April 5, 2013
I bet you didn't know that I collect aprons.
Well, now you know.
I have a ton of sexy, frilly vintage aprons, but I always wonder how you cook in them, without splattering your top, since the old style aprons only go around your waist.
I prefer a full body apron, one that goes around your neck and ties in the back.
Williams Sonoma makes the nicest and sturdiest aprons for my daily cooking.
I have aprons with my Stacey Snacks logo on them, which are nice, but this gorgeous apron I purchased in Normandy.
It is 100% French linen, with a big #4 printed on the front. It is very long and goes all the way around your body.
Here's the problem. I love it, but am afraid to cook in it, because how do I wash it after I ruin it with food stains? I am terrible at laundry (a domestic goddess I am not, except in the kitchen).
So, I will just keep trying it on for now, or maybe wear it as a "hostess apron".
We had a memorable meal at L'Artusi in NYC last week.
We sat at the chef's counter and drank small batch Italian wines paired with homemade pastas, blood orange & avocado salad, pork chop diavalo, roasted branzino w/ lemons and olives, and an olive oil cake w/ creme fraiche mousse and raisin marmalata.
What's for lunch?
I usually make my husband's sandwiches the night before and pack his lunchbox so it's ready to go (plus, I am fast asleep in the a.m. when he leaves for work).
I know you've seen these here before, but this is probably my numero uno favorite sammie. Pan Bagnat from the South of France.
Better made 2 days in advance and pushed down with a brick or soda cans to meld the flavors (covered in foil, of course).
Click here for the recipe.
You know it's spring when.......................
Magic Fountain opens.
This 1950's ice cream counter is an institution in my town. It closes for the winter, and re-opens late March.
Though there are no leaves on the trees right now, the lines will be around the corner on hot summer nights, with families, Little League teams and crazies like me, waiting for their peanut butter chocolate hard ice cream on a sugar cone.
Get in line.
Here is a REALLY GOOD EASY recipe that I found on the internet one night.
It's called Salt & Butter Chicken.
You buy a whole chicken cut up into 8 pieces.
Lay out in a roasting pan and brush on 1/4 cup of melted butter (4 tbsp of unsalted butta).
Season liberally with a big salt you like, (like a Lawry's, or McCormick All Salt seasoning). I used orange sea salt from some foreign land.
Bake in a 400F oven for about 50 minutes.
This chicken is SO MOIST and SO GOOD! One of the best baked chickens I have ever made, and stupid easy.
Make sure you eat the skin (Mil), or don't bother making it.
A little skin ain't gonna hurt ya.