I am up to my keyster in local politics at the moment, and my life is a merry, madcap whirlwind of meetings, press releases, phone calls, phone calls, e-mails and e-mails. I am sort of cooking, but nothing I would be proud to share with anyone in this forum. Also (and I am whispering) we are eating a lot of pizza, grilled things and Thai restaurant food until this is over. Which may be never.
Here’s all of the food-related news I can come up with:
- The preserved lemons were a bust. I think there was too much lemon juice in the preserving liquid, which rendered all of those beautiful lemons mushy. I am trying to salvage any parts that I can.
- I had Oysters Rockefeller for lunch yesterday, and I am in love, although I may have to walk 50 miles to burn off the four I consumed. (I licked the shells. No, really).
- I have discovered that eggs fried in a little truffle butter are the most elegant meal in the world (except for Oysters Rockefeller)
- I think my farmer’s market opens this weekend.
Forest Street Kitchen 
MMMMMM Oysters Rockefeller, haven’t had those in a while. You’re right, we miss you. Blogs are addicting, and yours is,too, for your faithful readers. Can’t wait till your farmer’s market opens and we’ll be treated to some great finds as you write about them. Spring is here at last.
Bummer about the lemons! I was really looking forward to vicariously cooking with them.
BTW, I wandered over from Jayedee’s blog during your giveaway, and I’ve been hooked since.
In fact, you’ve motivated me to post one of my own, original, knock-your-socks recipes (but only in conjunction with the release of Sweet Love, a book by one of my favorite authors), but not until June.
Annie ~ My condolences for the lemon situation. I know when a recipe I have been really excited about doesn’t turn out the way I’d hoped that it can feel really disappointing.
I’ve been out of the blogging loop for a bit but am looking forward to catching up on some of your recent posts.
Good for you for being involved in your community!! junemoon
the preserved lemons i bought were mushy but amazing…
Eric, as you know, spring in Michigan is a relative thing. Yesterday it was 70 and sunny; today its raining and I’m wearing a sweater. All of that is, however, good for the growing things.
katrina, I am happy to have you – I know you are a “real” writer, and I’m honored. I will come see your recipes.
junemoon, maybe we’ll both come back to blogging with some renewed zeal. Right now, my zeal is reserved for sleeping and reading things that are not about Tax Increment Finance and building heights, but I’m working my way back to the real world….
claudia, I still have them, and maybe they are like they’re supposed to be? They are intensely bitter, and very soft. Does that sound right?
gosh i hope you get this in time…….tonight is top chef and this just came thru my mailbox:
“Also, don’t miss tonight’s episode of TOP CHEF at 10pm on Bravo, Fan Favorite Sam Talbot makes a surprise appearance in this episode as the guest judge. This week the chefs are asked to create a salad in the quickfire challenge.”
*sighs* be still my heart! sam is in the house!
Ah, jayedee, I missed it. Sam. I could really use a dose of Sam, right about now…. Thanks for trying, though!
be of good cheer! this coming wednesday, they’ll rerun the sam episode (9 pm here) right before the new one is aired!