Dreyer's new Girl Scout Cookie ice cream flavors
via Serious Eats
I’m kind of an ice cream snob: milk fat content’s too low, too icy, blah blah. So despite the fact that I’m sure I’d be talking crap about the quality of this ice cream base, I have a feeling you wouldn’t be able to hear me with my mouth crammed full of Thin Mint ice cream. Bon bons, my arse. Don’t you want to see my 9+ months preggers butt sitting on the sofa knocking this back from the gallon container? You’d better not say no.
Couldn't resist the baked beans opener. Beans from Durgin Park were detestable.
I missed the usual Monday Heifers trip last week, using my husband’s trip to Boston to attend a nerd-tastic web design conference, An Event Apart, as an excuse to tag along, visit some friends, and EAT, Boston-style. (more…)
the fruits of our labor
Having returned from our New Jersey excursion several weeks prior with a 3-pound log [Amanda: Meg, I believe it’s called a schlong. No kidding, I believe it is.] of Taylor Ham in tow, Amanda and I set out to introduce the chefs at No. 7 (the restaurant we both work at) to this salty, porky object of our affections. (more…)
Mike Geno, "Jelly", Oil on Wood, 8 x 8 inches
When I was in art school, I found oil paint so beautiful, so viscous and icing-like that I kind of wanted to eat it like a pre-schooler. Thank you, Mike Geno, for reminding me of that. I promise not to eat your paintings. Though I would like to own one. Luckily, you also sell affordable archival prints.
xoxo Meg
Honeysuckle cocktail created by Aisha Sharpe of Contemporary Cocktails for the event.
Because of my not-so-secret foodie crush for Grant Achatz, my husband, Willy, and I went to the panel Gender Confusion: Unraveling the Myths of Gender in the Restaurant Kitchen held at the Astor Center Monday night. The panel included not only my favorite molecular gastro-genius of Alinea, but also heavy-hitters Dana Cowin of Food & Wine, Ed Levine of Serious Eats, and writer Gwen Hyman.
Panelists were presented with five courses, each consisting of two preparations of the same main ingredient (say squab or pasta + asparagus), one by a male and one by a female chef. The question: could the panelists tell if each dish was the man’s or the woman’s? (more…)