Lippy

Fig, orange and rosemary ice cream. Lively, complex flavor, dull color. If I didn't know the ingredients, I'd never be able to guess from the flavor.

I wish I could help you with that.

Leftover and forgotten veggies get a new life in the stockpot. The resulting broth might be used for mushroom risotto.

I found some 10-year old yeast buried in the fridge. It proofed surprisingly well. The rye bread will tell the tale.

Your gallbladder thanks you.

I amused myself today by looking at notes from a trip to Paris and Alsace, including meals eaten, with prices. The dollar was at its strongest (or the franc was especially weak that year -- 10 francs to the dollar. We feasted for practically nothing.

Yes. I think Lydia Davis is a genius and I don't use that word lightly. Have you read her translation of Madame Bovary? Also, great!/

I've been working my way through the new-ish translations of what they are now calling, In Search of Lost Time -- something I've been meaning to do for a number of years.

Seder for two: Gefilte fish out of the jar (garnished with Spanish-style cumin-pickled carrot coins) Chicken soup made with a secondary stock from the carcass of a bird roasted a couple of weeks ago. Knaidlach (made according to the Streit's matzah meal box recipe Roasted chicken thighs (rubbed with paste of olive oil, garlic, paprika and pimenton) Steamed asparagus, with lemon and nutmeg Torte caprese

I hadn't realized how long it's been since I've baked bread until I rummaged in the fridge to find some yeastand saw that the "best used by date was some time in 2014.

I saw a review the other day and knew I'd have to get it.

My tai chi classes have been suspended until April.

New York Theatre Workshop performances are cancelled until mid-April.

Film at Lincoln Center cancelled programs at the Walter Reade and Elinor Bunin Monroe.

Chocolate was out of the question. Hmm. I dunno. A former MF-er posted on Facebook that at the request of her 9-year old, made Nutella hamantaschen. That sounded pretty good to me. Nevertheless, I made my usual apricot and prune.