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About bloviatrix

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  • Birthday 05/18/1910

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    The isle of Manhattan

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  1. I think you meant to say "I'm not dead yet"
  2. And it's not just painting. He worked in so many different mediums - there was a small show of his linocuts at the Met that was delightful. And then there are his sculptures...
  3. bloviatrix


    I realize that I forgot to include the sweet dairy noodle kugel that we ate with the fried flounder. It's my mom's recipe - very Proustian for me.
  4. bloviatrix


    Holiday meals mean actually making an effort - Thursday night (first night of Shavuot) Homemade fruit and nut challah Borsch with sour cream Fried Flounder Black Barley and roasted chickpea salad with pomegranate vinaigrette (new recipe inspired by Melissa Clark. Was a total hit!) Friday night (Shabbat/2nd night of Shavuot) 2nd load of fruit and nut challah More borscht (what can I say? my kid loves it) Roasted salmon "Jeweled" rice - basmati with caramelized onions, dill, mint, pistachios, almonds, and dried cranberries Cheesecake brownies for dessert Pinot Grigio to drink.
  5. Is opening a new bottle of gin a reason to celebrate? I finally opened the bottle of Opihr I brought back from London.
  6. I decided to re-read the novel my now ex-sister-in-law wrote that was published in 2004 and is a satire on the private school admissions race.There's a whole subplot about an affair which reads very differently 7 years after she and my brother split up.
  7. Thanks! It comes together very easily once you get pâte brisée made. My rolling skills really suck.
  8. The other night I made a Casino - something I found on Difford's Guide. Gin, Luxardo Maraschino, Lemon Juice, and Orange Juice. It's basically a riff on an Aviation. Ok, not great. Much preferred the Badminton Cup I made myself the following night.
  9. Dorie Greenspan's Lower East Side Brunch Tart. Made in advance for lunch tomorrow - first day of Shavuot.
  10. bloviatrix


    The holiday of Shavuot starts tonight. For the occasion, I made dried fruit and nut challahs.
  11. Maida Heatter's Cheesecake brownies. Almost all of my baking these days is by gram so going back to using volume is an adjustment (especially when my 1/4 cup measure is missing and the recipe calls for 3/4 cup sugar, which is 150 grams).
  12. bloviatrix


    Greenmarket supper last night - Penne tossed with ramps and asparagus. Dressed with runny egg.
  13. I just bought a Lodge 2 sided griddle. Here's my question - how do I season the darned thing? Do I do one side at at time? Or is there a way to do both sides simultaneously?
  14. I am washing so many fucking dishes, it's ridiculous. (and this is with a dishwasher) Every time I look, there are more dishes that need to be washed.
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