Today Marcus from Vienna, one of Robert's teachers at German summer school, came over for brunch. It was fun for me, because I didn't have to cook. All I did was chop, slice and arrange. We had
whitefish salad
an apricot coffeecake from Jaciva's
three-seed bread from Grand Central Bakery
wine-cured salami
sopressata salami
Old Amsterdam aged gouda
Appenzeller, a firm, semi-robust cheese from Switzerland
Ranier cherries
Strawberries
Fruit salad of mango, nectarines, orange and reapberries with lime juice and honey
dry black olives with Provencal herbs
moist green olives with Provencal herbs
picholine olives
vegetables: carrots, red pepper and sliced dill pickle
coffee (Torrefazione)
home-made butter (see Real Milk)
And a fine time was had by all.
There was a time when I didn't work evenings. When I could come home and cook. I made everything from scratch. Cooking was easy and ideas were fresh (like the produce) and everything tasted good. My daughter Maggie was still living at home and her sister Lyza was in town, as was my mother, Pearl. I started with the shorthand food diaries I had kept in the late 1990s. Then I kept finding things to say about food.
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