not on the jgold list, but on LA mag’s list of places to go for afternoon tea. they don’t have the tea part down but their pastries and food were v. good and their macarons were the best i’ve had so far.
afternoon tea
jin patisserie
Author Archives: j
day to give thanks
clam chowder. gnocchi w/ fried sage and chestnuts. farmers market salad (w/ csa carrots!!!). bourbon red turkey from a new jersey farm shipped fresh and prepared with EVO, salt and pepper *only*. sides: mashed potatoes + sunchokes. sauteed sunchokes w/ parsley. butternut squash w/ fennel, onion, and sage. acorn squash puree w/ apples, pine nuts, almonds, and spices. fresh cranberry relish from baby G’s parents. turkey gravy NM made from the giblets. mulled apple cider also by NM. strawberry rhubarb pie. NM’s most excellent cookies – the key lime meltaways might just be my new favorite. if enjoyment of a meal is any indication of how thankful i have been this year, then i am the most thankful person i know (and probably the most gluttonous).
my favorite place to live is…
…wherever pomegranates are in season year-round.
luscious red aril
how do i use flash?
i have always pooh-poohed flash. it’s too garish. it’s uncontrollable on my p+s. and, honestly, i just don’t know how to use it well. but instead of running away from what i don’t know and what i fear, i’ll spend some hard-earned moolah and see if i can be motivated to learn something new. instead of investing in expensive lenses, i’m now the new owner of a new nikon speedlight and a 5-in-1 reflector. let’s see just how far i can go with artifical/mixed light…
my first attempt with my favorite model…
anna - always a patient model
bistro LQ #10/99
perhaps one of the more memorable dinners i’ve had. kl + mc treated me for my birthday and we decided on the chef’s tasting menu. i don’t even know where to begin other than by saying that i thought about this dinner for the next 3 days at least. i didn’t like everything but definitely gave everything its due consideration either because of contrasting textures or presentation or sheer fascination that chef LQ would attempt to pair such disparate flavors and items together. hmmmmmm. still considering.
euro pane bakery #9/99
my british boss asked me to head over the pasawheena for a site visit and to talk shop (are you confused yet?). m accompanied me and, in typical fashion, we arrived late because we were waylaid (sp?) by food. but i suppose it’s not everyday we are on that side of town so might as well be indulgent. huge disappointment actually. they didn’t have chocolate croissants but had lots of brioche. coffee was gross. i don’t know how kl liked her croissant and chocolate brioche but hazelnut macaron was less than stellar. no offense j gold, but if i’m on that side of town, i’d rather go to porto’s.
i can't even remember what i bought. that's how memorable these pastries were :(
favorite herbs/spices
it used to be basil. then cilantro. now it’s parsley. i’m also partial to cumin. and mint. and tarragon. is garlic a spice? a tuber? rambling…
dry hands
i shouldn’t fight it, but i do. when m wants to moisturize my hands in the winter with gooey l’occitane shea butter and i don’t want gooey hands, i say to her protest by kicking and screaming and then she says: “you are the verbena of my existence.” (gawd, i’m such a twat…) i think i doth protest too much.
prelude to thanksgiving
in stark contrast to last year, we decided to actually make the food we planned on serving *before* thanksgiving itself arrived. we invited kl.mc, lcr, dogsitter and the mexican, and RGG.SGG, but they all had plans. and they missssssed out, fo sho. i ate all the leftovers the next day and licked the snapware clean.
sauteed sunchokes + parsley
mashed potatoes + sunchokes, collard greens + bacon, butterbutt squash + fennel + sage, free range chicken thighs
my honey’s art
she was trying to write my name in lights. but all i see are weiner dogs...
i heart my honey so much that i would cover the refrigerator 5 times over with her art. might help us stay thinner, too.