Lippy

I missed the Whistlers, too, somehow. On line I learned that they are in gallery 22. This gives me justification to go again, not that any is needed, but admission for a non-member is pricey.

The experience is very different from visiting the actual Frick and seeing everything in situ, but at the Breuer, you can get within inches of the artworks and examine them in good light.

Every year I think I'll get around to making one of these, but somehow Passover comes and goes with my good intentions.

Aside from my overcooked Chicken Marbella, everything else was good and with a guest from outside the usual family, it was actually interesting, with someone actually asking real questions, not just the ones in the haggadah. Once we thought of the chicken as "barbecued" rather than "charred" it tasted better, although a bit dry, since all the delicious sauce burnt to the bottom of the (thank God) non-stick roasting pan.

Doesn't matter if it's Seder for 3 or 20, the work is the same; the difference is the size of the pots and pans. Every year I say it's the last time I doing it.

Practicing to be either a psychotherapist or divorce lawyer.

Last week, I taught a young guy behind the counter at the "Italian" butcher in Eataly how to cut calves liver for fegato alla veneziana. Before instruction began, I had to describe the dish, which was new to him.

I am grateful for the (so far) lack of "shtick."

I am enjoying the Stanley Tucci Italy series. I had gotten tired of Bourdain's shtick and Tucci is lower key in a good way. I always felt that Bourdain's "adventures" distracted and detracted from the food, which is what interested me.

As of Sunday, fully vaccinated with Pfizer. Yesterday, a had a sore, arm, headache and low fever. Today, I'm fine.

Never make it any other way,

I don't have a box grater, only the flat kind, which may be the reason my Joan Nathan latkes were, um, unsatisfactory. My usual method results in a rosti-like latke anyway and I'm going back to it next year, or maybe for day 8. I use the flat grater mainly to make egg salad, by pushing the hard-cooked egg through the square holes. It's perfect for that use.

For two: Mexican-style shrimp cocktail, roasted turkey thighs, mushroom gravy, balsamic-glazed Brussels sprouts, butter roasted sweet potatoes, cornbread oyster dressing, cranberry-orange-ginger sauce, apple crumble for dessert. Pinot Noir to drink. Leftovers: I bought an extra thigh to be sure I had enough for hot turkey sandwiches and turkey-bean soup. Still enough elft over (very big thighs) for a Cobb salad with turkey instead of chicken. The leftover dressing was turned into soup dumplings by adding an egg and a little flour. Good! I always like the leftovers more than th

A knockout!

Stephanie, I'm so sorry to hear about your cousin.