imagined-community

Just when you think I’m going to be a serious blogger I go and make an avatar! =) By the way I, not just my avatar, actually can flip food. And not just veggies in a wok, but omelettes and pretty much anything that will slide in a pan. I flipped my first omelette bedside (I was working for a caterer). My first omelette flip was pretty stressful because I kept destroying my omelettes during practice flips at the restaurant right before going out to the job. I guess my boss figured that I needed a sink or swim situation in order to perform, because she sent me to the newlyweds home anyway. And sure enough, when the moment came, and there they were in bed staring at me with pan in hand, I flicked my wrist and the egg somersaulted through the air and back into the pan. It was fun and I was instantly addicted to flipping food. I now do it whenever I have the opportunity. =)

Comments(1)

Wow. It’s not easy to post every day. My admiration grows for the bloggers that do so on a regular basis, especially the bloggers that produce intelligent, insightful posts every day. Nothing especially thoughtful today from me, just a little something about food…

Dinner tonight was a Red Leaf, Chevre, and Peach Salad with Raspberry Vinaigrette . Ever since I volunteered with Sabranenque in September, I have been craving chevre (we had a cheese plate every night with dinner and by the end of the trip I had become addicted to a firm chevre). Although I haven’t found anything here that tastes anything like what I had in France, I have been sampling whenever my budget allows. If you are a big chevre fan, take a look at Condofire’s French Macaroni Gratin, Anne’s Chevre Lemon Cabbage, and Figs Olives Wine’s recipe for Pattypan, Basil, and Chevre Soup.

Although I love French chevre, I am planning to branch out and try some more local varieties ( support your local cheese artisans and all that). Massachusetts artisan cheese makers have a lot of faith in their industry according to a 1999 report by the Massachusetts Department of Agricultural Resources on farmstead cheese.

Some producers felt that artisan cheese making is now at the same point that small wineries were 20 years ago, or microbreweries were 10 years ago. They see unlimited expansion possibilities for farmstead cheese production in Massachusetts. The producers are convinced that “If good cheese is made people will buy it”.

And my last plugs for the night… if you are from Massachusetts, take a look at the websites for some of our local artisan cheese makers: Hillman Farm,Valley View Farm, Westfield Farm, Farmstead at Mine Brook.

Comments(2)

11:30 a.m. on Broadway Street in Somerville. Brunch eaters are already lined up from Sound Bites to the end of the block. It is my first time doing the Somerville brunch thing and I am astounded to find so many inexpensive and wildly popular brunch joints within walking distance of each other. Strolling up Broadway, I pass a cluster of folks congregating in front of Kelly’s Diner. Next, I hit the block long queue in front of Sound Bites. I walk a few feet and join a smaller group of diners waiting outside of the Ball Square Café. After grabbing a free mug of coffee from inside BSC, I start people watching. As far as I can tell, no one appears particularly bothered by the outdoor wait. Just the opposite, a kind of mellow, cheerful camaraderie pervades the entire scene. According to my companions, people are lined up like this rain, snow, or shine. I’m charmed. I’ve been falling in love with Somerville for some time now, and this oasis of brunch activity, which has stirred up happy memories of living in San Francisco (a city that knows how to enjoy a Sunday morning) and Madison (think Ovens of Brittany or the Fess at the height of their popularity) fuels my ardor.

We only wait 15 minutes before the host ushers us into the BSC (if you tire of the longer Sound Bites line some Sunday, definitely give the Ball Square Café a try), which is a small dining room with brick walls and faux marble tables. Cute and cozy. I am not a brunch food snob, I like brunch for the scene and the laid-back brunch conversation, but the food at the Ball Square Café is good. Lots of pancakes (special pancakes this Sunday were pumpkin pancakes - $5.95 and buckwheat pancakes with fruit - $7.95), omelets, other egg dishes, waffles, etc. Our waitress is attentive and friendly; we don’t have to ask for the check. : ) All in all, a fun way to spend a Sunday morning!

Comments(2)