MCC 2013. One thing I’ll say about these galas — and I’ve been to a few — is that I’ve learned how to dress for them. Though black tie is acceptable — and there are plenty of serious gowns and tuxes on display — a cocktail dress and frivolous pink thing atop your head is by far the way to go. (Clutches are also a non-starter: if you can’t double-fist, what’s the point?*)
Another thing I’ll say: a good 75% of my enjoyment of the event is the sheer thrill of being in the New York Public Library. What a triumph that building is. If it ever fails to leave me breathless, put me on a plane and send me back to Minnesota. My time here will be done.
* Related: the one and only rule of MCC.
Swiss black forest cake with brandied cherries (via gastrogirl)
When I was an exchange student in Rheinheim, Germany, my host-dad was a konditorei owner, very recently retired and rather bored, who baked us croissants and lebkuchen and good brown bread any ol’ day. Every morning I slathered them silly with liverwurst and good salty butter and mild creamy cheese and lord, it was a TIME.
For one celebration, he made Schwarzwälder kirschtorte and it blew my little mind. My reaction must have been intense — who are we kidding? of COURSE it was intense — ‘cause he then proudly made it, “Nora’s Favorite Cake,” for every single celebration that followed, including that well-known German holiday known as Every Other Sunday.
Oh, I was fat!
Oh, I was happy!
Totally made up for his weird pale anti-social daughter and her weird pale anti-social boyfriend and the bitchy English boarding-school cutter I shared a room with — all three of whom I was, of course, contractually obligated to befriend, to the extent that such a thing was possible.
Thus is the power of cake.
Overnight Refrigerator Oatmeal … something else to do with those chia seeds, courtesy of Claire and Erica’s addictive Monday newsletter. Reminds me of the breakfast cookies I used to love — and you better believe I’ll be subbing in my homemade cashew milk (marry me, Blendtec).
PS: From the same source, Learn Guitar with David Brent.
PPS: Ok now, this is truly hilarious. I wrote that much ^^ before I saw this in the newsletter under Claire’ things: “Admitting that half the reason I am in-the-know about anything outside of work is because I keep on top of Nora Sherman’s personal-but-still-so-servicey blog.”
Um, my heart skipped a beat.
Mutual Admiration Society! Thank you!!
They say the only people who tell the truth are drunkards and children. Guess which one I am.
They say the only people who tell the truth are drunkards and children. Guess which one I am.Stephen Colbert
Anonymous asked: Your post about chia bars opened a rabbit hole that led to me making homemade chia bars and I feel I must tell you this because it has pretty much changed my life. So easy and so good and inexpensive! You just need a food processor, some nut butter, oil, dried fruit, and chia (I threw in hemp seeds too) and BOOM homemade energy bars. Obviously The Internet knows more about this in detail, and maybe you do too, but just in case! xo
I love this! I must try. And if anyone else is interested, here’s a recipe to get us started. Lately I’ve just been snacking on soaked chias + unsweetened applesauce + cinnamon (basically just enough flavor to give the chias oomph) but I would love to render this in bar form (like the bars that inspired this question). Will report back!
And in my typically bipolar fashion, I must now tell you that I am madly in love with this bad boy. I’ve wanted a fancy blender for forever and holy crap, worth the price.
I can make cashew milk in one go. None of the dreaded blending bit-by-bit and straining.
I can make the ultra-simple combination of steamed broccoli, edamame, fresh mint, and a bit of the salted cooking water taste like something they would serve at any high-end restaurant I’ve ever been to, so smooth and velvety does the Blendtec render it. And it’s vegan, low-fat, high-protein, blah blah blah. (Obviously they would serve it as one small component of an elaborate dish, but if you’re watching what you eat in between blow-out meals, delicious mush is a GREAT option.)
I can make perfectly foamy and filling smoothies every morning for breakfast with about 30 seconds of prep and 30 seconds of cleanup.
… and best of all, I can make frozen mojitos and margaritas any ol’ time I want.
PS: In the Vitamix vs. Blendtec debate, M. falls firmly in the latter camp. I’ve never used a Vitamix but I figured he’s the expert — and I can say that Blendtec’s programmed blending cycles for soups / dips / smoothies, etc, are BRILLIANT. They just work, every time.
PPS: If you’re getting married and you didn’t register for this, I feel sorry for you son. (Not a dig at anyone I know getting married! I haven’t really looked at your registries closely enough to know.)
PPPS: Could we fit any more fancy appliances in one tiny kitchen?? Knowing us, we’ll probably try….
A couple weeks ago we celebrated M.’s best friend Oscar’s birthday at Louro. Oscar is what you might call a connoisseur of meat — past birthdays have been celebrated at Peter Luger’s and Wolfgang’s and then of course there was that unforgettable lamb shoulder-côte de boeuf one-two punch in Paris, and oh I can’t forget the Frito pie and boatloads of ‘Q last summer.
In his honor Chef Dave created a completely porkatarian meal (as a chef of Portuguese descent, there’s no better man for the job). We had as much pig as you can pack into one ten-course meal: pig-brain fritters, fried pig-ear strips atop pig loin, pig with a perfectly runny egg, pig with mussels, pressed pig, and my favorite — pig matzoh ball soup. The best part of Passover … only way better because, pig.
And this little piggy said yum-yum-yum all the way home.
No, YOU are a good boy, Joe Biden.
Joe Biden responds to second-grader with personal, handwritten note (via motherjones)
(via emilywalks)
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