Fresh Tart

Snowman! (He's been named "Louis" by the kids, in honor of our dear Siggy Roo, whose middle name was Louis, sniff. We sure do miss him, although it was nice to not worry about rolling up dog doo in our snowballs...) Prrrrfect sticky-snow day for a snowman, thank you sun! And a vegetarian snowdude to boot - broccoli eyes, along with the ubiquitous carrot nose, rad. And so fun, in fact exhilarating (!), to finally be outside.

And nice inside too. I'm braising a pot roast today for...pot roast's sake. To have around for sandwiches, to turn into A Good Hash (if we're lucky), to add a few bites of protein to tonight's main course - and most requested both-kid favorite - Spicy Spaghetti. Not a saucy spaghetti, at all, really just a hint of tomato with lots of olive oil, garlic and enough red pepper flakes to add a kick. So simple, so good. Add broccoli, add shrimp, add anything that your kids (or you!) will like. I try to reduce the ratio of pasta to veg - in this case roasted broccoli - although no one around here uh, embraces the concept as enthusiastically as I...but that's OK, I'll keep trying... (Recipe posted in comments, below.)

Hash, not a dish people make much any longer, I suppose since it requires a few slices of leftover roast and a spot of gravy. Too bad, though, because it's a real treat and both the roast and the hash are so simple and satisfying to make. I braised a beef pot roast yesterday and made sure to squirrel away the leftovers so we could enjoy a little hash for Sunday lunch today. Finely diced meat sauteed with aromatic vegetables until deeply browned with a fine, rich glaze... John and I each enjoyed ours alongside an over-easy egg, while Nathan downed his with slabs of warm bread. The perfect Sunday-studying restorative (for him), Sunday New York Times-companion (for us), we're all set for the rest of the afternoon. (Recipe posted in comments, below.)

Unfortunately it's a rather sad day as well, the 5th Anniversary of the passing away of John's best friend, Andrew Cohen. Andrew was a major foodie, way before being "a foodie" was common or easy - the weirder the food, the better, of course - so I think of him often, especially as I get particularly jazzed about something I'm cooking, knowing he would dig it completely (he was a blast to cook for). We sure do miss him. Blah.

Well, on that note, enjoy and appreciate your loved ones on a beautiful Sunday.

Ditto Day! More roast beef (this time in a sandwich), more hiking in Elm Creek Park Reserve (so glorious yesterday, I whipped right back up there today), more warm sun/cool breezes (aka prrrfect September weather), all good, all good.

Tomorrow night, dinner at Doug Anderson's (formerly of Bakery on Grand and A Rebours) brand spankin' new digs, Nick and Eddie's, on Loring Park. With Debbie & Stu the Wine Genuis, and Ana & Rudy, should be our usual groovy time. Can't wait! Stay tuned for the tasty details!

And with that shockingly brief note, I bid you all a good night.

What's not to love about a September day like today? Cool, clear air, warm sun, it's out of control! John and I were going to head over to Lucia's for one of our fabulous Saturday brunch dates, but after the Cocktail Jewelry party on Thursday night, with all the treats and wine, and with a big Stu-Debbie-Rudy-Ana dinner coming up on Monday night, I thought I should perhaps go for a long hike instead of a big brunch. And you know what? On a day as gorgeous as today, a hike is just as nice as a brunch. I enjoyed myself thoroughly, losing myself in lovely Elm Creek Park Reserve. Dappled sun, autumn wild flowers, pheasants, fat bumble bees, and a nice cool breeze. I turned my iPod off and just listened to the sound of my feet crunching in the dry grass. An hour and half flew by in what seemed 15 minutes, amazing.

On my way home I swung by Byerly's and picked up a beef chuck roast. Nothing fancy, just a typical pot roast, seared and then slow-braised alongside potatoes, carrots, onions, and garlic. When it's fall-apart done (around 6:00?), I'll let it rest while I crank up the heat on the potatoes to brown them a bit and turn all those yummy pan juices into some kind of fabulous sauce. One of my very, very favorite cool-weather meals, can't wait.