Gilding the Lily since 2006
Janelle gave me some of her hens’ eggs a week or two ago. They’re so lovely – different sizes and shades of tawny and heather-gray. The yolks are saffron-orange and salute proudly on the hot pan. But the best thing about these little beauts is …
What to do with leftover corn and roasted poblano pudding: slice into thick slabs and brown in a pan with some good country ham and the garden’s first brandywine tomatoes. This was brunch on Saturday, but I wanted to share before it slipped my mind. …
This is just a quick post to get in my five for the week. I spent the afternoon at the river at Sauvie Island with Scott, picking blackberries, drinking a beer with our toes in the river, and then picking up some nice produce at …
Man, we had the best brunch this morning. Best of all? It practically cooked itself. * * * Last night we had some long-lost friends over for dinner. Well, it’s not that they were lost, but having a couple kids can sure make it seem …
In the spirit of gilding the (voodoo)lily, I thought I’d take the classic Salade Lyonnaise and take it in a different direction. Instead of the traditional frisée, I used crysanthemum leaves, which are slightly less bitter and impart a green, herbal note to balance the …
I needed to take a little vacay from the blogging for a few days, because when my hobbies start to feel like a second job, I usually abandon them altogether. I don’t want that to happen! I don’t want to resent my blog. Also, I …
You ever wake up and feel like “fuck a bowl of oatmeal”? You ever want something so fattening, so boorish, so wrong that you’re just like “Fuck it, I’ll hafta run 5 miles to keep this off my ass but right now I’m going for …
Spanish tortilla reminds me of a frittata. I suspect they are the Bobsey-twins of the egg family. It’s like an open-faced omelette that is started on the stove and finished in the oven. A perfect light supper or Saturday brunch. Núria can probably testify. Can …