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Clip Show – Springtime edition

12.April 2009

In the weeks since our last Clip Show, Spring has arrived in Boston (limping and undecided, but at least the snow is almost all gone), grandiose decisions have been made regarding a new abode, and work has been put ever further off. Here are some highlights from the last three months.

Figure One. Daffodils from Russo’s and the little red calendar that could.
Figure two. I am not an egg fan, but I have taken a fancy to bagel breakfast sandwiches featuring scrambled egg, sharp cheddar, and rosemary ham. This one had the extra benefit of avocado.

Figure three. The Fraktail. This is a drink I made in honor of the end of a particular television show that I came to adore. Recipe adapted from the “Creole Lady Cocktail” in Old Mr. Boston’s De Luxe Official Bartender’s Guide (1951 edition).

My recipe:

1 oz. Bourbon Whiskey
1 oz. Madeira Wine
generous splash no sugar added cranberry juice (to remind us of the bittersweet goodbye)
shake over ice and serve in a martini glass with a cherry.

So say we all.

Figure four. Sofra. This is a very surprising little lovely middle-eastern bakery and coffee shop. They serve the most astonishing and delicious things.

Figure five. The delicious Mezze platter I had for breakfast (outside) on the first warm Sunday of 2009. From left to right: Bean plaki – braised with tomato, garlic and green peppers; Moroccan carrot salad (harissa, ground ginger, olive oil, and vinegar); smokey eggplant with pine nuts; Armenian bean and walnut pate (red kidney beans, walnuts, butter, olive oil, and pomegranate molasses); Moroccan style goat cheese with almonds, raisins, and cilantro. Also, flatbread with black sesame seeds.

Figure six. Lucy had a visitor. Gerta came to stay for a long while.

Figure seven. After making a beautiful pork shoulder, I used the leftovers to make a gorgeous pork ragu served over creamy-dreamy polenta. Recipe from Fine Cooking.

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