Cookin', Marryin'

Spent the day indoors with B&E, baked pies, made ice cream, ate around the kitchen. Spent the later part of the day at a wedding uptown.

BREAKFAST: 8:30am, 1 & 1/2 farmer's market cider donuts, .5 bowl, hunger 4/5
Went in to the kitchen barely woken, and these were on the kitchen table, a gift from B. They went from the table to my belly by simply inhaling.

LUNCH TIME: 11am-2pm, 3 latkes at 3 different times, a small serving of parsley risotto, 1/3 of a freshly baked apple pie, shrimp chips, water, 1.5 bowl, hunger 4/5
Baked an apple pie for the Yom Kippur break-fast this coming Monday eve with B's family -- it's appropriate because I decorated the top crust with Jewish stars, of course. And why make 1 pie when it's almost the same effort to make 4. Made a pate brisee from the c-school book, and experimented with the apples. Farmer's market honey crisp, coated in a mixture of 2 cups sugar, 1/4 cup flour, tbsp cinnamon, tbsp salt, juice of one lemon and a tbsp of cider vinegar for sh@ts n' giggles. I've been thinking about the effects of vinegaring things a lot lately, and this seemed like a good way to work it into the sweet. From making the crusts to taking the finished item ended up being 3 hours, and during that, made creme Anglais to make some good ice cream to go with the pie om Monday.

DINNER TIME: 6:30-9pm, lamb chop lollipops, callimari, pizza squares, tomato and moz skewers, fried zucchini, a rice ball, a Sprite, a small plate of pasta, water, a few sips of wine, 2 bowl, hunger 4/5
B, E & I went to an uppercrusty Italian Catholic wedding on the Upper West Side for a friend of B's, who has some sort of uppercrusty position in the Food Network. So my expectations for something better than typical wedding fare was set a little bit higher than usual. The reception was at the Colombus House on 69th Street, and as I strolled in with Edie in a sling around my middle, I was brought to the side to have a tie put on -- old school don't mess around. I was hungry, and the cocktail hour was in full swing. For a moment I thought it would be more like an Irish Catholic thang, which means booze and not a lot else, but immediately I saw waiters come out passing trays.... of pizza! Woah.

The pizza was horrible, but it was the only non-good thing of the night. Most of the pizza was undercooked, flibbidy squares, with cloying dried herbs -- oddly, every 4th tray of pizza had slices of zucchini on them (which can give off liquid and make pizza even flibbidier) but the cook let these pies cook longer, the crust was crisper but revealed an oven cooking at too low a temp. The lamp chops were great, perfectly grilled and seasoned, the calamari freshly fried. We only got through the first course before we had to squire the baby away, but the pasta was wonderfully al dente, and the sauce bright and snappy. Not a small feat when serving 150+ people at once.