Writer. Eater. Cook. Former Gourmet editor.
A fantastic little tidbit from the first issue of Gourmet:
Storm over. Clear air filled with Monarch butterflies. Purslane, tomatillo, chile. Melted cheese. Corn tortillas. Summer food: so fresh.
Gentle rain. Mysterious mist. Comforting trill of wood thrush. Lemon tea. Buttered toast. Fresh raspberry jam. A perfect day to write.
@susanorlean Extremely impressed! Something I have NEVER managed to do.
My kitchen smells delicious: perfect project for a rainy afternoon. Warm, caramelized, bourbon peaches. Recipe:
Storm coming. Sky dark; thunder rumbles. Black coffee.
Charred sliced steak piled on buttered bread. Scattered Maldon salt. Waiting.
RT @newriversbeau: Or you use it as a base for a ill' French style salad. @ruthreichl #celtuce pic.twitter.com/KdTSNacrHp
@newriversbeau That looks fantastic! I'm told they curry it in Jamaica. Considering new possibilities…..
Celtus is also known as "stem lettuce." You peel it, thinly slice the stem, briefly parboil and stir fry. Very common in Sichuan cooking.
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