November 29

A few more photos from that early November walk. I made these with a chubby little camera that I borrowed from my friend Steph.

:: :: ::

:: This week's food issue of The New Yorker is a treat. I was hoping that Calvin Trillin would have a piece in there and I was not disappointed. I love the way that man writes about, well, everything, but especially food and the people he loves. Also in this issue is a profile of Yotam Ottolenghi (chef, author, all-around smartypants) by Jane Kramer. It looks like you need a subscription for the link to that story to work; if you don't have one, I think these two pieces alone are worth the price of the issue.

:: I've got my eye on these.

:: And these.

See you tomorrow.


Hannah said...

I too loved that Calvin Trillin piece - fantastic. I love the line he draws through himself and his daughter and eventually his granddaughter. And it is SO grandfatherly/fatherly - while still right on about the food. I didn't know it was online - I just sent your link to my dad :) Also, did you know that you could order Dorie's cookies online now?! True story. Although if you try to bake them, I'll hope you share what you learn! (her store, you probably know this already: www.beurreandsel.com). And - love those pics! So, love all around :)

emmycooks.com said...

Ah, so you're saying I should dig this week's New Yorker out of the pile of mail? I'm sold. And we have the same taste in cookies--I just ordered rice flour to make the Baci because I saw that recipe and this one on the same day: http://www.finecooking.com/recipes/kimchi-pancakes.aspx :)

Jess said...

Hannah, you've read Trillin's food-related books, yes? About Alice is also wonderful. Sometimes I think I love him best of all. Yes, I'd heard about Dorie's online cookie shop but, duh, I totally didn't put it together that those beurre and sel cookies are those beurre and sel cookies. I repeat: duh! I may indeed place an order. But I think I'm going to have to make them myself, too.

Emmy, yep, that's exactly what I'm saying. Baci must be in the air, because I was contemplating a different recipe for them (another from the Standard Baking Co. book I've been loving) when David's recipe turned up. I'm intrigued by what he says about the rice flour, so I'm going to give that one a go.

Lea said...

Up here in Seattle we have to wait to get our New Yorkers... mine still has yet to arrive. I do so love Calvin Trillin, and yes, About Alice was a wonderful, wonderful book.

steph said...

Nice work with the Instax, lady! It is chubby (and clunky. and broken), but these are great!

Mayhaps need to borrow your issue of the New Yorker. Both sound like a great read.

Anonymous said...

I made Dorie's cookies - the recipe appeared on another blog. Here's a link to the original recipe.
http://food52.com/recipes/19375_beurre_sels_port_jammer_cookies. They are easy and good. Just get that streusel ready ahead of time and keep it chilled. Very pretty. Bob's Red Mill sells the rice flour.