MitchW

Just amazing, right?!

This is a problem!

I go into my I'll be buying some vegetables and fruit from California and Mexico (and, sadly, Florida and Texas). (And let's not forget frozen peas and string beans!). Because if you're using a lemon, or a lime, or an orange, or a grapefruit, etc., you all are. At least until it really warms up here!

I think Nick Curtin was actually serving something like this at Rosette!

Huge...and a quite interesting background.

Hmmmmm......

Served by???

That's almost broasting!

Hot mess of a dinner last night. Not bad looking here, striped bass roasted on top of par-roasted potatoes, with thyme, lemon, olive oil. Plated is a whole other story... With well-cooked broccoli raab.

Mortadella.

Yeah, same here. Tossed (drizzled?) with olive oil, salt, pepper...I like to cook around 375℉ - 400℉ - usually in the countertop oven.

Last night, I went full Marcella. Made Marcella's brilliant tomato sauce, made with Bianco DiNapoli's whole canned tomatoes (which I might like more than some of the really expensive San Marzano DoP's), butter and an onion. Penne with that sauce. And Marcella's Smothered Cabbage on the side.

Made Marcella's Smothered Cabbage, Venetian Style last night. Maybe even better than roasted! Using both Savoy and green cabbages, a ton leftover can only mean that Marcella's Rice and Smothered Cabbage Soup may be on an upcoming menu. Actually, it may end up being dinner.

Yes, I'd like a big plate of only the guanciale from that spaghetti all'Amatriciana you make so well.

That would be the recipe I pointed to.

Credit to Da Cesare!

Sorry, but I think it was me. From a soup I first enjoyed at Da Cesare, in Rome.

Fuck people.

Clearly old enough to imbibe. And evidently, carry credit cards (though they may get some help paying the bills)!

For some reason, this seems to happen more and more. I wonder...

In further news:

While I might need a food stylist... and while this is going back into the oven for another 20 minutes (after which I failed to take a picture, as I was much more intent on trying a wing), this Snowdance Farms heritage chicken was one of the best I've cooked at home. That includes Joyce Farms, as well as a fresh-killed sasso from LaPera Brothers Poultry, in Brooklyn. Great, crisp skin, juicy and flavorful breast. Oh, smushing an herb-infused duck fat butter combo under the skin doesn't hurt either. It's a top 3.

I was gonna DM that IG post to you, but figured you'd see it eventually.

I'd rather hear from Pablo himself. I think it's "they."

Indeed... Picasso 1906 -- The Turning Point - basically focused on one year of Picasso's life (when he was 25), an in depth look at what influenced him, and his influence on modern art. Astounding stuff. (Madrid).