MitchW
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Posts posted by MitchW
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Our condolences, @Mitchell101 . Glad you were somewhere that helped with your grief.
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Our condolences to you and the family.
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Marcella's Penne col Sugo di Funghi Coltivati.
Okay, it's Penne with Mushroom Sauce, a dish I've been cooking ever since I bought the book it's in - which looks like 1987. The book is not in great shape; the recipes still are.
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Exactly. I like that in the article you posted there's a reference to the Final Ward - it's a personal favorite, and the bartender who came up with it is as well.
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5 hours ago, hollywood said:
Chartreuse substitutes. https://www.washingtonpost.com/food/2025/05/30/chartreuse-alternatives-recommendations/
Accept no substitutes! (Or at least call the drink something else).
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1 hour ago, Wilfrid said:
I have negative feelings about Arkansas. Am I wrong?
As Richard Pryor once opined (and maybe not about AZ)...
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1 hour ago, Wilfrid said:
I have negative feelings about Arkansas. Am I wrong?
No, and I'd put it way down on the list even if you were.
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Wow kinda twilight zone-y. I was actually kinda ready to go one night, only because one of my all-time favorite bartenders was a fixture there.
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27 minutes ago, Wilfrid said:
Rather than adhering to any chronology, the show repeatedly gathers two or three pieces addressing a similar subject and shows the dramatically different styles Picasso could take in approaching them.
Yes, and based on how Picasso wanted his pieces exhibited in a show which took place (I think) in 1937.
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8 hours ago, Evelyn said:
Napa Valley / Sonoma etc. I can be more specific if need be.
Birmingham, AL for the Civil Rights District/Trail-and some stellar Southern Cuisine
Well, I can certainly start with Healdsburgh up in Sonoma. I think you really have to want to drive to explore Napa and Sonoma, however. Certainly to get over to the Sonoma coast.
More civil rights stuff in Greensboro, NC, but once you’ve seen the Woolworth’s and its museum…
I’m interested in how many recommendations tend to go south and west of where we are, as opposed to New England and mid-Atlantic.
And though I wouldn’t necessarily recommend it at this point, DC can be a very nice city, with some excellent food options.
Annapolis is beautiful.
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Provincetown - because it's the end of the continent (and where the "pilgrims" actually landed), and it's totally crazy. And our mishpucha are now opening a cocktail place, to go along with their 10-year old sandwich shop. Do not go in the summer, but just before and a bit after are fine.
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Burlington. Gorgeous, on the lake, good food, good markets, much beer.
You've been to Memphis and Nashville, but not Knoxville? You may not be missing much. but it's nice. Every little city has its cluster of hipsters trying to do good stuff.
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Richmond, VA (and/or concurrently Charlottesville, because I believe Monticello to be a must visit, and also a lot of good people there).
Pittsburgh - some really great museums, and quite historic. Those 3 rivers were important.
We liked Madison (the final flight of Otis Redding) and Milwaukee.
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Sometimes I take the easy way out...these are from King Dumplings, on Hester and Allen...right up there with the best of what I can buy frozen. I think 50 were $13. I get a nice, crunchy bottom on them with this pan frying/steaming method.
Wild Alaskan (sockeye) salmon and Alaskan halibut, from Great Alaska seafood. Salted for a few hours, and then roasted in the steam oven - they come out cooked just right. Served with saffron (Basmati) rice pilaf, and sautéed broccoli and carrots.
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17 hours ago, maison rustique said:
I got a big box of cookbooks on the local Buy Nothing group
Those are some cool cookbooks!
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I made a big batch of this Japanese curry roux (from scratch via this kit), and store it in the fridge and freezer.
Chicken thighs on the bone, carrots, Japanese sweet potatoes, red potatoes, onions, garlic, ginger, stock, soy, honey, chicken stock. Started by browning the chicken thighs, skin side down, then cooked the onions, ginger and garlic in the rendered schmaltz before adding the rest of the vegetables, stock, seasonings and chicken back in to braise along with everything else.
Dissolved a few cubes of the roux and added them; it thickens quite quickly, so I tend to have some stock on hand if it needs thinning.
Japanese curry rice with chicken. (Normally, a Japanese short-grain rice would accompany, but last night I made Jasmine rice instead, so I could have plenty leftover for fried rice).
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16 hours ago, Diancecht said:
And now I think I would opt for dining in the bar area or at the bar, for the a La carte option, as opposed to the prix fixe.
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10 hours ago, bloviatrix said:
I remember that sculpture from the MOMA show in 2016.
Yes, in trying to find out a little lore about it, I think it's in a private collection at this point...
QuoteWith this sculpture, Picasso managed to solve a problem that had been haunting him for many years; creating a sculpture that didn’t touch the ground. He wanted to defy the laws of gravity that ordinarily limited sculptors. Picasso found the solution by accident when he was watching a child playing with a skipping rope. The second the child jumped, when the rope hit the ground; that’s the moment he decided to represent. As you can see, the little girl is floating over the rope supporting her. But the rope is in fact a bent iron tube that supports the weight of the work. Picasso used assemblage to create this figure. This technique brings together objects from everyday life, removed from their initial function, as well as ready-mades, directly incorporated into the final work. If you look closely, you’ll see that the body of this Little Girl Jumping Rope is made up of a wicker basket, but she also has real shoes, mischievously placed on the wrong feet. Working with plaster allowed Picasso to associate these different elements and to vary the textural effects such as the little girl’s hair, obtained by pressing the material onto corrugated cardboard.
Above is from Musee Picasso, in Paris. And from MoMA:
Pablo Picasso. Little Girl Jumping Rope.
Vallauris, 1950–[54]. Bronze. Private collectionQuoteWith Little Girl Jumping Rope, Picasso came close to accomplishing the impossible. He managed to make a sculpture that almost doesn’t touch the ground and that defies gravity.
To make this sculpture, Picasso began by asking an iron monger in the Southern French town of Vallauris to create a rectangular base for him and to attach to that a curved piece of iron tubing that rose to a height of 3 or 4 feet and that was in the shape that a jump rope would make when it touched the ground. And all of the other major components of this sculpture are attached to that single piece of curving iron tubing.
When you look at Little Girl Jumping Rope you can see that she is, like many of Picasso’s other early 1950s assemblages, comprised from a wonderful array of found or foraged or scavenged objects. His partner at the time, Francoise Gilot, recalled that on his daily walks to the studio, he would often stop to go through the towns dump heaps or even would rummage through trash bins looking for materials to include in his works. And so among his finds that made it into Little Girl Jumping Rope, you can see, for instance, that her torso is comprised of a basket and her face is made from a discarded, oval-shaped chocolate box.
Although Little Girl Jumping Rope is not a portrait in any sense of the word, it is a wonderful reminder that in 1950, the year Picasso began making this work, he was once again a new father, his young daughter Paloma was born in 1949.
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Made a giant pot of ragu (as well as a fair-sized batch of meatballs) yesterday (that's a one-quart saucepan behind the much larger saucepan the ragu is cooking in):
Beef, pork, sausage, Italian San Marzanos, soffritto. So...
Spaghetti, ragu, meatballs.
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Anyone who is even a minor Picasso fan should run, not walk, to this stunning show. Mostly drawn from the artist's estate, some pieces are being seen for the very first time in public, others (privately held) not having been seen for years. And it's a good stop on the way to The Met.
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On 4/22/2025 at 4:33 PM, GerryOlds2TheReturnofGerry said:
Speaking of living up to the hype, Kalaya really is quite good
Just seeing this, and we had a really great meal at Kalaya - 4 of us, and I don't think there was a clunker with anything we ordered.
Also enjoyed the seafood restaurant via Vernick quite a bit.
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AFter the Trombone Shorty gig the other night, it looks as if EC talked a bit to a reporter from the post (either not realizing, or caring, who it was)...
This is classic Elvis, when he's getting interviewed:
QuoteWhile he may still enjoy playing cool new venues such as the Soho Sessions hot spot, Costello has no plans to make any new music — 48 years after releasing his debut album, 1977’s “My Aim Is True.”
“Right now, I’ve made so many records, might be time to let somebody else make records for a while,” he said.
I think this might be the 150th time he's said this.
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Seared ahi tuna from Great Alaska, ikura, avo, cherry tomato, gari over trfny rice (koshihikari).
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Last night, Trombone Shorty did a gig in Soho, with any number of special guests, including EC, Larry Campbell, Bernie Williams, and others...
Alerted to this earlier in the day, I did my due diligence and walked over to Centre Street, rode the elevator up to the performance space, heard some soundcheck going on, asked about possibly getting in, and was told, very politely, no way. Soho Sessions are private gigs, with corporate sponsorship, often with charitable institutions involved. And fancy guest lists (there was a time, back in the day, when I was often a +1 to gigs like this, but that was when record stores really mattered, as a very old and close friend managed the largest Tower Records in the world).
This morning, when I saw photos of guests arriving to the gig last evening, I'm not that surprised that they weren't letting my ass in.
Whoopi, McEnroe, Turturro, Porizkova (worth the price of admission alone!) and others way more important than yours truly. Can't say I didn't give it the old college try.
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Supper
in In the kitchen
Posted
I had an itch:
For crab cakes (jumbo lump). Scratched it:
And these looked good when I went shopping in the morning:
Steamed, with garlic slivers throughout. Served with tzatziki I'd made earlier, as well as za'atar dusted pita crisps.