Then, there was the couch.
For a little bit of sugar, a little bit of spice. For some morsels, tidbits, and cooking advice. For the completely clueless, those smarter than me, and of course, for those who want to be...all they can be. There are few things in life that really matter. Family, friends, and whether or not you know how to make yeast rise.
Then, there was the couch.
I don’t even know if he realized there was change in the container, because as I was getting off the R train, he yelled at me “Are these supposed to make your breath fresh?” Oh well. I hope he buys himself his own delicious cup of coffee.
David and I are in the new apartment. My camera cord is buried in the boxes somewhere, so more on those pics later. We still have some random things at the Hoboken apartment, and although it has been listed on Craigslist for nearly a month, we have no takers for our enormous couch. Salvation Army may be coming to visit us soon. Free pick-up is amazing.
Oh. Life List just got a little more exciting. I drove in Manhattan by myself yesterday. Maybe it’s not that big of a deal for some people…but I felt like a superhero. I think I can do pretty much anything now.
Champagne recipe in celebration of the move and being 27. Ta-da.
2 scoops lemon sorbet, softened
1 to 2 ounces Hendricks gin (while you may use another gin, Hendricks has some rose notes that accent this cocktail nicely)
½ ounce St. Germane Elderflower liqueur (optional) champagne
3 to 4 edible flowers (can sometimes be found in the produce section of grocery stores)
Scoop the lemon sorbet into a tall cocktail glass. Add the gin and elderflower cordial (if desired). Top with champagne and stir. Top with edible flowers, and serve with a spoon and straw.
Credit: 101 Champagne Cocktails by Kim Haasarud (Wiley 2008; photography by Alexandra Grablewski)
Considering my cold, I felt like I needed to cook something that would make me feel like I was at home on my parents' couch. This isn't my mom's chicken soup, but it hit the spot...and certainly made me feel better. Plus, who wouldn't want Dr. Tyler coming to their rescue?
Serves 4 to 6. Time 50 minutes.
Chicken Meatballs
4 links organic chicken-apple sausage or equivalent ground chicken meat
1/2 cup fresh bread crumbs (2 slices fresh white bread ground up)
1/2 cup whole milk
1 egg
2 tablespoons chopped fresh Italian flat leaf parsley
1/4 cup grated Parmigiano-Reggiano, plus 2 tablespoons for sprinkling
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Soup
Extra-virgin olive oil
3 garlic cloves, peeled and smashed
4 fresh thyme sprigs
2 large carrots, cut into circles
1 medium onion, diced
2 ribs celery, diced
Kosher salt
2 quarts reduced- sodium chicken broth
4 black peppercorns
2 tablespoons chopped fresh Italian flat-leaf parsley
1 bay leaf
1 pound fresh refrigerated or frozen cheese tortellini, thawed
1/4 cup finely chopped fresh Italian flat-leaf parsley
Grated Parmigiano-Reggiano
Fresh parsley sprigs, for garnish
1 crusty French baguette, to serve with the soup
Once meatballs are cooked, scrape them into the pot of chicken soup and add tortellini. Bring to a boil and cook for 2 to 3 minutes to allow the flavors to come together. Remove peppercorns and bay leaf. Season with salt and peppers and serve in shallow bowls. Sprinkle with parsley and grated Parmigiano-Reggiano. Garnish each bowl with a parsley sprig and serve with some torn pieces of crusty bread.
"You all know, and we won't let anyone forget it, that the South is a legend on top of a legend on top of a legend. Just read the stories of Eurdora Welty...William Faulkner, Flannery O'Connor, Truman Capote, and Tennessee Williams. They all tell us...that our good times are the best, our bad times are the worst, our tragedies the most extraordinary, our characters the strongest and the weakest, and our humblest meals the most delicious...and we always cook enough food for unexpected company. Cooking food, laughing, and story telling -- that's what we're made of and that's what we enjoy the most." --Ernest Matthew Mickler, author of White Trash Cooking (Inland Book Company 1986)