"Now I have performed the part of a good host..." ~ Jane Eyre

The Prince and I are hosting our first gathering...and I am slightly giddy about it.  It certainly is apropos that it is the kickoff to summer, for each day with him is like the brightest day on the beach.  I realize this is the first of many gatherings will be host and hostess for together, and it is a great feeling: being with the man I love and the people we love.  This is as good as it gets...

Since my place is small, its a small gathering, and as much as I wish we could have a big party, it just is not possible right now.  Still, my new patio is big enough to host a party of seven, and that is what we are doing on Monday.

I admit that I fuss over barbecues.  I like doing tablecloths, small centerpieces, and matching colors (this will be a nice blue).  My kitchen table cant be seen at the moment; it is filled to capacity.  Paper plates, a basket for plastic utensils, plastic blue tablecloths, bags of popcorn, chips, and pretzels, a big bottle of wine for sangria, orange soda for the sangria, retro ketchup and mustard bottles, napkins, aluminum pans, bottles of Arizona Sweet Tea, serving bowls, jars of mayonnaise, two boxes of shell pasta for the salad, a small bottle of Bourbon for the baked beans, hamburger rolls, toothpicks, table cloth holders.  The beer is all in a big box by the fridge:  Young's Double Chocolate Stout,  Shock Top, Coney Island Albino Python, Troeg's Sunshine Pils, and of course Pete's Wicked Strawberry Blonde.

The premise of the barbecue is a Burger Battle.  Three couples, us included, will submit a burger to our dear friend Moo, who has been in Uganda doing dissertation work on Mangabeys for the past year and a half and is definitely the best palate to use for choosing the best burger!   So for now, the main course of the menu is top secret!  I am also making a pasta salad with red pepper, green pepper, tarragon, and scallions,  a lime and cumin cole slaw, and baked beans with bourbon and bacon.  For dessert I am baking Strawberry Cheesecake bars.  There will be watermelon and clementines too.  Hopefully lots of cocktails and even some pineapple upside down cake shots!  http://www.drinksmixer.com/drink7884.html

As fun and wonderful as I know the gathering will be, half the fun is already happening in the planning with him.  Paper and pen in hands, throwing ideas around about the perfect burger, talking types of charcoal and wood chips...its all the start to many barbecues to come.  And I know that we are going to be amazing hosts, because, well, we are just amazing at all that we do together.  

At the end of the barbecue when everyone has left and we are done cleaning up and exhausted, I cannot wait to just kiss him and hug him...and high five him because I know we are winning the contest!

"This lane inclined up-hill all the way to Hay..." ~ Jane Eyre

Yesterday morning I woke up in the Prince's arms and could not resist kissing him repeatedly, not feeling guilty for disturbing him even though we both could have slept a bit later. I become too excited; waking up with him always feels like Christmas morning - it is that special, indeed. I was looking forward to our day...or rather, his day. We decided to take turns deciding what the day's activities would be during this weekend getaway to the North Fork of Long Island. We were in Mattituck thanks go J. Sarah's parents giving us their vacation home for a long weekend.

Saturday was "my" day, which included eating breakfast at our favorite restaurant in Mattituck - Love Lane Kitchen. The kitchen, photographed above, is a great place for fresh coffee, delicious breakfasts, and fresh lunches. I had the special of sweet potato pancakes and the Prince had a panini with pesto and vegetables. After breakfast we arrived at the house to unpack. We then did a few errands before going wine tasting. Sadly, many wineries allow limos and party buses on weekends now, and its unfortunate because it really takes away from the lovely experience that is usually so relaxing and wonderful. The best time to go is winter and weekdays to wineries. We did do a flight at Peconic Bay, which was lovely despite the crowds. We then drove to the beach area and sat listening to music for a little while before we went back to the house for cocktails and snacking on cheese from Catapano Farms (they are a goat cheese farm and make amazing goat cheese gouda). I then made dinner - ratatouille and penne paired with Simi Chardonnay - that I will post on my food blog shortly. The rest of the evening was quiet and cozy - we so needed this downtime.

The Prince's day started the same way mine did- breakfast at Love Lane Kitchen! This time around I had an egg sandwich on a croissant and he had an omelet. We ran to get the New York Times and spent over an hour reading the paper on counter stools in the kitchen at the house with Meet the Press on in the background. Afterwards we changed into swimsuits and went into the hot tub on the deck, which felt decadent and therapeutic all at the same time. I stared at the trees above me, red and gold leaves abundant as the North Fork is experiencing the height of its foliage. After the hot tub we turned on football and got pizza for lunch. The Prince made a fire in the fireplace and we sat and watched the movie The Happening before I got up to make dinner of chicken cutlets crusted in Parmesan, potatoes au gratin, and honeyed carrots (which I will also post shortly on my food blog). After dinner, the fire was still burning as we waited for the Giants game to commence, and we sat on the couch staring at the fire, quite content, indeed.

I am sure he is reading this and thinking what I am thinking - how writing about our time together like this in chronological form does the weekend very little justice. For what made it most special are the moments we spoke, the moments we didn't have to speak, and the moments of laughter between us. Those moments stay private...always.

Besides which, I have no time to write anymore today. I promise the Prince an ode this weekend, and its time to write it for him, and him alone.

http://www.catapanodairyfarm.com/

http://lovelanekitchen.com/

http://www.peconicbaywinery.com/sitecontent.cfm?page=welcome

"Not unlike a picture I remembered to have seen of the castle..." ~ Jane Eyre

Royal Dining - A short play in three scenes based on actual events.

Scene I - Lady Jane's chamber at 5 o' clock in the evening on a Saturday: She is dressed inside and out in a new outfit after some early afternoon shopping, including a cranberry colored short sleeve sweater. To match the cranberry hue, her toenails were just done in a green tea pedicure in the Essie color of a deep purple called Sole Mate. She has new makeup in plum tones, including a pump and juicy lip gloss that shimmers. She is excited about date night with her Prince, and its her turn to pick the restaurant. She is thinking somewhere funky - like Rock-n-Sake in Port, where the lights are dim, the decor is hip, the sushi is extra raw, and the 'tinis are delish. She looks forward to her romantic evening of dining by low light and candles...

Scene II - The Lady's white Mercedes at 7:45pm:
The Prince: Honey, where did you choose to go to dinner tonight?
Lady Jane: Its a surprise.
The Prince: Oh come on - just tell me.
Lady Jane: No, I wanted it to be a surprise.
The Prince: You have to tell me!
Lady Jane (joking, but delivers line with straight face): Ok fine, we are going to White Castle.
The Prince (with eyes lit up, speaks excitedly): REALLY?
Lady Jane (snorting): No not really!
Silence ensues. Amy looks at the Prince...he is dejected.
The Prince: Oh.
Lady Jane: Oh my god - are you serious? NO!

Scene III - White Castle on Northern Blvd in Bayside at 8:15pm that same evening, with fluorescent lighting in abundance and the air wafting of sizzling Spam and wet, diced onions:
The Prince (to counter worker): We will have the number four - ten cheeseburgers and ten plain burgers.
Lady Jane: Wait! I want onion rings!
Worker: I can give you two fries and two onion rings
Lady Jane and the Prince in unison: Perfect!
The Prince: Oh, and two jalapeno sliders.
Lady Jane: Can we also try the chicken sliders as well?
The Prince: And two chicken sliders.

Scene IV: A half hour later in White Castle. There are over a dozen sliders still left over on the table. The Prince and his Lady are stuffed and can eat no more, but they are happy ever after.

Note: This lady had never had White Castle up until a month ago when her coworkers intervened. I was skeptical and scared, but it was so good...in a really bad caloric way.

http://www.essie.com/products/search.php?action=search&name=sole+mate%3Cbr%3E&maxhits=1

http://www.rocknsakeny.com/

http://whitecastle.ctprostore.com/

"Light from the hearth showed..." ~ Jane Eyre

I have been feeling down these past few days for the obvious reason, so yesterday I decided to sit down and watch some HGTV and indulge myself in some telly and couch time...something I haven't done in a while and was glad to partake in.

It just so happened I turned the television on at the right hour where America's Top Ten Most Amazing Kitchens was on. Did anyone else see this? If not, get on in now. http://www.hgtv.com/dc-design-kitchen/tour-the-top-10-amazing-kitchens/pictures/index.html My favorite was number *seven*.

Basically, it was all kitchen pornography - spreading out ten hot kitchens in the course of one hour. One great aspect to the selections were that they were all different in style and genre - modern, rustic, green, traditional, Tuscan - to name a few! I realized whilst watching kitchen porn that when it comes to the most important room in any home or apartment...my classicism goes right out the door. Forget a classic kitchen - the two I didn't like on the show were designed after French Colonial and Victorian designs. No, thank you. My kitchen needs to look like a kitchen, NOT a museum piece.

So this prompted me to start browsing around the internet for photos of dream kitchens. I am a big fan of red highlights in a kitchen. Cooking is sexy, so red toned environs just add to the culinary experience. I like modern because I suppose in the end it has to do with fantasies of being a chef in a utilitarian kitchen. Still, I didnt want anything too modern or cold to highlight as what would be my ideal kitchen. And then, voila! See the photo above! The floor is classic 50's, the cabinets are uber feng shui, and the classic black countertops are awesome against the hot red paint. This would be an ideal kitchen I would enjoy cooking in, though I would want the island double in size, two stoves, and a custom made spice cabinet by the stove.

The Prince and I discussed kitchens earlier today. He is a fan of the classic, quite the opposite of my desire for modern red splashed kitchens. Still, I think it will not matter what kind of kitchen he and I share one day. As long as there are plenty of nights of me cooking up his favorite dishes and sipping wine, it makes no difference at all. Its the people in the kitchen that matter the most when you cook for loved ones, friends, and family.

Take a peek at the top ten and when you comment, I would love to know your favorite one?

Four new posts at
www.epicureanescapades.
blogspot.com!

For a great mac and cheese recipe and a great chocolate cake recipe (I made both this weekend), click on my food blog:
http://epicureanescapades.blogspot.com/

"And teaches French..." ~ Jane Eyre

Merci beaucoup to all for their good wishes; I am feeling much better since the weekend and did some cooking. For today's post, please visit Epicurean Escapades!


http://epicureanescapades.blogspot.com/

"By a sheet of ice..." Jane Eyre

At the moment I am feverish and eating small bites of mint chocolate ice cream. I haven't eaten much for the past two days except for some rice and pretzels, but this evening I had the sudden craving for ice cream and just ran to Baskin Robbins for a single scoop; it may not get my fever down, but it certainly is refreshing. Its not chocolate chip, either. It has chocolate crunchies laced through the mint ice cream; even better, I say.

Lately, my associations with ice cream relate to Jack. He only eats vanilla, and he gets rather excited and shouts out "ice cream" anytime its offered or he knows its coming in a restaurant. I admit that I love indulging him with it. His Aunt Maimy loves nothing more than to take a scoop of Haagen Dazs and plop it into his Le Petite Prince bowl and then proceed to spoon feed him as he watches Curious George before bedtime. Le Petite Prince, indeed.

As you know, when I was a young girl visiting my grandparents' home, my grandmother Anoush never let us leave without eating something. Many times this something was an ice cream come. She always kept cones in the pantry and I remember my favorite flavor being a Dolly Madison orange and vanilla creme that she stacked oh so well. She made sure that she pressed the ice cream into the bottom of the cone. Her freezer always had ice cream in it, and during summers after shish kebab dinner, my sisters and I always enjoyed big bowls of rainbow sherbert that she served in lime green plastic bows as we sat outside on the stoop.

My mother always teased me because I always managed to get chocolate ice cream on my t-shirts in the summertime when I was a child. She said it was a continual pattern. I loved when my chocolate ice cream got almost soupy in the bowl and I would work hard to get it all on the spoon; it never ever quite stayed on the spoon, but my mother was always very understanding. She has to be; my chocoholism is inherited from her.

The first song I ever heard performed by Sarah McLachlan was "Ice Cream." I remember by friend Tea playing it for me and felt an instant allure to her voice and to the lyrics. Though at the time I was a teenager and scoffed them; how could anything be better than my beloved cookie dough? Well, as I have gotten older my views have changed and tonight I especially empathize with her lyrics. I am so feverish and miserable tonight and wish I could give up this ice cream and have him here instead. He is better that ice cream..he is so much better.

View: Ice Cream - Sarah McLachlan

(*Please tell me your favorite ice cream flavor when you comment...*)

"I trust I shall not eat long at your expense, sir." ~ Jane Eyre

For the past few weeks, breakfast at my desk has gone something like this: my oatmeal sits half eaten and bits of strawberries begin to congeal into the oats as I stare into the plastic bowl and think about how hungry I am but am not really that hungry. I hold my spoon in vain for another minute as I stare into the oat-laden abyss until I get completely fed up and toss both the bowl and my spoon into the trash can. I sip some more of my French vanilla flavored coffee, but can’t really finish that either since I feel my feet fidget underneath my desk an know that drinking more of my beloved java will exacerbate their movement even more so. Lunch is no better. I go out with the girls from work and waste money on half eaten slices of salad pizza, half eaten six inch sandwiches from Subway that have my favorite sweet onion dressing in them, and half eaten spicy tuna rolls whose wasabi never gets to spice up my mouth completely and whose wooden chopsticks never get fully stained with soy sauce at the tips. This week I have had dinner plans each night – unable to finish sweet potato fries, Armenian manti, and small mounds of guacamole on my plate with chunky bits of luscious avocado. The only food I am managing to eat in entirety is anything consisting of chocolate, but its more like I finish two thirds rather than just a half.

It is eleven years to the semester that I sat freshman year in a Chaucer class, which was a class at ten o’clock in the morning I leisurely walked to after a delicious breakfast in the Student Union at Hofstra University. I was the only freshman student in the class, for I had placed out of freshman English and was already taking electives as an English major. To this day, one of my most prized texts is the resource guide to Chaucer, which includes poems and medieval testimonies to the life and times of Chaucer’s period of life. The text would not be valid if it did not include the Art of Courtly Love, for that is what Chaucer referenced often for his stories. There is a litany of facts and rules pertaining to being in love in this particular set of codes, most of which I thoroughly disagree with except for a few. Making the top ten of the medieval manifest that seems to pertain to my problem is is: Eating and sleeping diminish greatly when one is aggravated by love.

Aggravated is certainly the operative word here.

Of course I am not aggravated by the reason I cannot eat lately; that is a reason I am extremely and utterly grateful for. I am just aggravated that my stomach decided to get involved in matters of the heart and create less green matter in my wallet each time I go out to eat or go to the supermarket without enjoying the bounties of my purchases.

Still, manifest or no manifest, I still felt like an utter anomaly at lunch with my friend J-Lo yesterday afternoon. I was pushing pasta primavera around my plate and pouting.

Finally, I asked, “Were you able to eat when you first met J?”

My friend responded with a big laugh, eyed me knowing what was really going on, and said, “Ask J what I ate on our first date when we met at the diner.”

The diner? Burgers, fries, shakes, ice cream. I felt more and more outré.

“You cant do that! You have to tell me now!”

“Half a diet coke. He had a burger and fries, and I had half a diet coke.”

And with those words about a half drunken carbonated beverage, I felt a little more at ease and was able to finish my pasta.

Being able to sleep last night, on the other hand, is another tale...

"Or white bread and new milk..." ~ Jane Eyre

Of course holiday decorating begins in the kitchen. If it were not for the kitchen, there would be no holiday. Decorating fireplace mantles or doors are not nearly as important as decorating the kitchen for Christmas...because all things Christmas begin in the kitchen:

carrots for the noses of snowmen
popcorn balls for the Christmas tree
hot cocoa and cookies for Santa
peppermint bark
mulled cider
gingerbread houses
buche de noel
vanilla extract for cookies
cookie cutters
roasting pans for Christmas dinner
the roast beast and who hash
sprinkles

Even frankincense and myrrh are actually something one can ingest.

Gingerbread is the decor in my kitchen - gingerbread cookies on kitchen towels, trivets, and placemats. I have a gingerbread shaped tier with cookie plates on the table along with print outs of various techniques on how to decorate gingerbread houses, for I plan to make one with Jack. I don't think I have made a gingerbread house since I was a child, so I look forward to going to the market with Jack so he can help me pick out the candy to decorate our house with. I think we are going to cut corners and use graham crackers. He loves barnyards and animals, so in my head I am trying to think about how to incorporate that into the design of the "house."

Already there are potential recipes for Hanukkah, Christmas Eve and Christmas Day which are clipped to my refrigerator: pastry encrusted salmon, sweet potato latkes, gingerbread cookies, potato gratin with Gruyere, green bean salad, jelly roll cake. I have special spices in tea bags for cider that I got up at a farm stand in Carmel, New York, and chocolate covered marshmallows for those nights when plain ones wont cut it for cocoa.

One of the greatest food experiences at holiday time in New York are the chesnuts made by the street vendors. You cannot stand on a corner on fifth avenue without inhaling the scent of them. There have been many times when J.Sarah and I have been looking at the windows at Lord and Taylor and caved in and bought chesnuts because the aroma is just all-incompassing to the senses.

This post has made my sense of taste anxious for breakfast...which will be spent sitting at the table and perusing more cookbooks as I eat in search of the perfect cookie to eat whilst trimming my tree next weekend...

"Having finished my task of picking..." ~ Jane Eyre

This Halloween has been all about pumpkins. Some literal, such as my new affinity of the cheese pumpkin, and some figurative, such as the photo of the pumpkin(s) above. While pumpkin picking this year, I purchased The Pumpkin Lover's Cookbook. There are over 120 pages of amazing recipes. Here is a recipe from that cookbook to make the innards of your carved Jack O'Lanterns a yummy treat! Happy Halloween!

Harvest Pumpkin Cookies

1 cup flour
1/2 cup quick oats
1/2 cup shredded coconut
2 tbsp wheat germ
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup softened butter
1/2 cup firmly packed brown sugar
1/2 cup sugar
1 egg
1 tsp vanilla extract
3/4 cup pumpkin
1/2 cup chopped nuts
1/2 cup raisins

Combine flour, oats, coconut, wheat germ, baking soda, cinnamon, and salt. Cream butter and sugars with an electric mixer. Add egg and vanilla and beat until fluffy. Add the dry ingredients alternately with the pumpkin to the egg/butter/sugar mixture, beating well after each addition. Stir in raisins and nuts. Drop rounded tablespoons onto lightly greased cookie sheet. Spread with metal spatula to 3/8 inch thickness. Bake in 350 degree oven for 15-20 minutes or until lightly browned. Cool on racks. Makes two dozen.

"And suffering greatly now for want of food..." ~ Jane Eyre

Alas, it was only a matter of time until I decided to create a food blog in addition to Eyre Affairs! Of late I feel that there have been so many foodesque postings here, and I want to now separate that passion into a new creative outlet! It is linked to my profile, or you can click here at:

www.epicureanescapades.blogspot.com

I am hoping to get real participation with recipe shares and restaurant anecdotes, etc.

Allez cuisine, dahlings!

"I had often heard the song before..." ~ Jane Eyre

I CELEBRATE myself, and sing myself,
And what I assume you shall assume,
For every atom belonging to me as good belongs to you.
I loafe and invite my soul,
I lean and loafe at my ease observing a spear of summer grass. ~ Walt Whitman

I am teaching Whitman this week, including “Song of Myself.” I admire Whitman’s words of personal praise; this post is in his spirit.

Though I believe Neil’s Valentine’s Day support system for singletons via IM is a sweet idea (www.citizenofthemonth.com - 2/6/07), I decided to create my own post in a slightly different spirit: Singletons need to celebrate themselves on Valentine’s Day. If you are not going out with your friends and celebrating one another, what better way to do so than to cook a three course meal for yourself, complete with wine and flowers? Why do you need someone else to treat you well? Treat yourself well on Wednesday, please! Here is a menu I have created that will have you singing of yourself on Valentine’s Day.

Firstly, do the majority of your food shopping this weekend for any ingredients you need. Perhaps wait to purchase the produce until Tuesday. Secondly, go out to your florist and get a dozen carnations for yourself. They aren’t expensive, they last for weeks, and you can get them in various colors! Stop by your local wine store and pick up a bottle of Sauvignon Blanc, a dry white wine you will need for both cooking and drinking. Ask where the Californian wines are located and choose from there – most are less than $20 a bottle. Thirdly, go get yourself a small box of chocolates of your favorite variety, as Valentine’s Day should truly be named Chocolate’s Day.

When you get home from work on Wednesday (or after you have worked as tech support for Neil's Valentine's Day IM network), this menu will take you no more than an hour to prepare, and the dessert takes all but five minutes. The salad has sweetness from pears because you are sweet, the main course is surf and turf because you deserve it, and dessert is going to have you singing. Spend the evening listening to jazz or watching a classic film like The Thin Man or Breakfast at Tiffany's.

Baby Greens, Pear, Walnut, And Blue Cheese Salad
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 medium shallot, minced
1 1/2 teaspoons chopped fresh thyme
1/2 cup olive oil
1 5-ounce bag mixed baby greens
2 large ripe pears, halved, cored, thinly sliced lengthwise
1 cup crumbled blue cheese
1 cup walnuts, toasted, coarsely chopped (you can toast these easily in a pan on your stove a day ahead of time and keep it in a sealed container)
Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper. Toss greens in large bowl with enough dressing to coat. Divide greens among 6 plates. Top with pear slices, dividing equally. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve.


Chuck Blade Steaks with Herb Wine Sauce (Gourmet Magazine)
*You may choose to halve this and make two steaks*
4 (1/2-inch-thick) top chuck blade steaks (about 18 ounces total)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon unsalted butter, 2 tablespoons unsalted butter
1 tablespoon olive oil
1 large shallot, finely chopped
1/2 cup dry white wine
3 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh parsley
Pat steaks dry and sprinkle both sides with salt and pepper.
Heat 1 tablespoon butter and oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute steaks 3 minutes per side for medium. Transfer steaks with tongs to a plate and keep warm, loosely covered. Add remaining 2 tablespoons butter to skillet and cook shallot over moderate heat, stirring, until softened, about 2 minutes. Remove skillet from heat and carefully add wine and any meat juices that have accumulated on plate with steaks. Simmer until reduced by half, about 3 minutes. Remove from heat and stir in herbs and salt and pepper, to taste.
Pour sauce over steaks and serve.
*The vegetable I suggest to pair with the steaks are sautéed green beans*

Crab Potato Cakes
(This recipe is halved)
1/2 lb. crab meat (do not use imitation!)
1/2 c. mashed potatoes (use Yukon – peel, boil until fork tender, mash, mix in some butter and milk)
1 egg, beaten
1/2 tsp. salt
Dash pepper
Dash onion salt
Remove any shell or cartilage from crab meat. Combine all ingredients. Shape into 12 cakes. Place cakes in a heavy frying pan which contains about 1/8 inch of canola oil, hot but not smoking. Fry at moderate heat. When cakes are brown on one side turn carefully and brown other. Cooking time approximately 5 to 8 minutes. Drain on absorbent paper.


Chocolate Mint Parfaits
1 shot creme de menthe liqueur
1 scoop mint chocolate ice cream
1 chocolate mint candy, such as Andes or peppermint patties
1 sprigs fresh mint
Using a parfait glass or cocktail glass, pour 1/2 a shot of creme de menthe into each glass. Top with scoops of mint chocolate ice cream, then drizzle another 1/2 a shot per parfait of creme de menthe over ice cream. Garnish parfait with mint candy and fresh mint sprigs.