Someone’s jumping up a year in age this weekend. And neener neener neener: it’s not me!
I’ve already checked that off my to-do list for 2012, as I do every year about 3 weeks before Jay follows suit.
And every year, during those 3 weeks, I enjoy constantly asking Jay what it feels like to be with an older woman. Sometimes he even humors me with a response other than eye-rolling.
I should probably re-title this post: “Pork Jay Will Happily Eat For 4+ Days in a Row Without Complaint, And Then Ask For More Next Week.”
That doesn’t sound impressive if you know that I will happily tuck into leftovers, eating the same thing over and over again for lunch and dinner for almost an entire week straight.
But Jay’s more of a one-and-done eater: not particularly keen on leftovers or repeats. So his desire to have this pork be a repeat player in multiple meals every single week says a lot, to me …
… as does the fact that, allegedly, my friend Joe’s first words the morning after a recent pork-featuring barbecue were, “That pork was delicious; I need the recipe.”
Besides being addictively delicious and abundantly flavorful, this pork is super easy to make. (more…)
It’s taken me awhile, but this is the second-to-last post in my Project Wedding Dessert Bar Series. Did I mention this recipe is for a surprise cake? For THE cake-to-end-all-cakes (at least in Jay’s book)?
Jay loves chocolate cake with chocolate frosting, as it was present at all his childhood birthdays and celebrations. Somehow I baked, chilled, frosted, hid, and transported it without Jay finding out, even though he tried to ruin the surprise – TWICE.
First, after driving back from a morning client meeting, he came up to our apartment to check in on me and my dessert bar baking shenanigans instead of dropping the car in the garage and going straight to work like he usually does.
Photo by Dana Hargitay of enLuce Photography
Then, when my mom and sister Cassie helped me transport the desserts to the venue a day before the wedding, he took an early lunch break – without giving me advance notice – and walked over the venue to help us unload everything. Thank goodness the cake was on a covered stand and Cassie had a jacket to throw over the top of it. While we unloaded everything else, we hid the cake on the passenger side floor of the car. When we dropped everything off in the venue director’s office, I awkwardly hesitated to leave, even though she had another bride and groom in her office. The look on my face must have indicated I was on the verge of a meltdown (I wasn’t; worst case, the surprise would be ruined, which would not be the end of the world but hopefully would be avoided); she immediately came up and gave me a concerned look and a hug. I whispered that there was one more load coming up, then ran down the hall to catch up before Jay noticed. But how would my mom and Cassie get the cake upstairs without Jay noticing?? (more…)
San Francisco has handed me some winter sorbet weather recently: very sunny skies, and strong but warm winds.
Back when I lived in Los Angeles, we called it Santa Ana winds, but I don’t think the same lingo applies to Northern California. Up here, people call it earthquake weather. But that’s a bit over-dramatic and scare tactic-y for my taste. Hence, I’m calling it winter sorbet weather.
While raspberry zinfandel sorbet absolutely knocked it out of the park for Thanksgiving dessert, I must admit I might never have gone down that road had I not first experimented with the overabundance of Warren and Bosc pears I received courtesy of Frog Hollow Farm.
In an effort to ensure they didn’t go bad, which is a problem I constantly face with pears even though I love the juicy fruit, I put some to use in a sorbet.
My inspiration came from a scoop of pear sorbet I had enjoyed a little over a year ago in Paris on a brisk Autumn day. It wasn’t too sweet, but tasted exactly as I imagined a juicy, frozen pear would. (more…)
The night before the night before my wedding, my not-so-reliable pal Sleep totally ditched me. After several hours of anxious waiting, ceiling-staring and clock-cursing, I finally gave up.
So at 3 a.m., I rolled out of bed to start crushing graham crackers for the 12 dozen s’mores brownies I intended to bake in the three different sizes of cupcake liners I had accumulated but not used over the past couple years.
I broke up the graham crackers by hand, and didn’t stop until the entire box of ’em was crushed.
After all the smashing, I felt more relaxed, and my renewed attempt at sleep proved successful. Thank goodness. Two days before your own wedding and the thousands of photos that will be snapped of you is not the ideal time to not be sleeping.
The next morning, Jay and I jaunted over to Hayes Valley for our Blue Bottle coffee fix, and wandered into Moishe’s Pippic in search of breakfast. I sought something hearty, anticipating that I would be standing on my feet all day while baking, and went with the corned beef sandwich.
Yes, sandwich. Full of meat. With a pickle! For breakfast.
I’m a corned beef nut to begin with, but Moishe’s corned beef was so incredibly tender, moist and flavorful. And not too salty. I remember thinking at the time that this corned beef sandwich was so entirely worth having to pull out the Spanx to fit into my wedding dress. (By some miracle, Spanx weren’t necessary. But I was willing to go there for this particular sandwich.) (more…)