Jenny called me at work a couple of weeks ago, on one of those gray afternoons when the temperature never rises much above 10 degrees and the dog refuses to go outside. “I’m freezing,” she said. “How do I turn up the heat?” “In the house, you mean?” We’d lived in this house for ten years. This was not our first winter there. “Yeah,” she said. “Okay, do you see
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If you asked our family what summer means, you’d get a few different answers. The girls would say tomato sandwiches, no school, and ice cream. (Seriously, it’s a physical impossibility not to eat a Flav-R-Ice or a scoop of mint cookie every day.) If you asked Andy, it would be tomato sandwiches and road-trips where you’re driving down some county road in upstate New York and you come upon a
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Last year, “Tony’s Steak” Tony came through our house on his way from Hong Kong to SXSW in Austin and one of the first things he did after his trans-global traveling was open the refrigerator for a snack. In the life of a refrigerator, it was the optimum time to be opened: Sunday afternoon, aka post-Trader Joe’s Shop. All our sliced fruit sliced, stacked and glistening in their containers. Egg
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A few Octobers ago, I signed up to bring two treats to the annual Halloween bake sale at school instead of one. My ambition was fueled by irrational optimism (three weeks from now will somehow be the first stretch in history that is calm and orderly) and guilt. (Usually I volunteer to bring something and to work behind the table, but the soccer schedule was not going to let that
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One of the first things I learned about food when I started caring about food was that smaller usually translated to better. As in, a golf-ball-size lime is going to be juicier than a steroided-up one. As in, the meat from a 1 1/4 pound lobster is going be sweeter than meat from his 4-pound older brother. As in, those two-carat-size spring strawberries are going to taste more like strawberries
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There’s this meal — it comes every single day whether I like it or not and it is a continuing source of stress for me. At this meal, my kids turn their noses up at anything new; we’re always in a rush because we are pressed for time, and I am perenially un-inspired to come up with new things to make for them. The meal? Breakfast. Both Andy and I
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We are taking a little vacation — where there will no doubt be Aunt Patty‘s flag cake* — but instead of allowing DALS to go dark, we thought we’d spend a week sifting through our old faves. We’ve written almost 500 posts since this thing started, and the weird thing about a blog is the way it sometimes feels, once a post falls off the home page, like it’s gone
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My mother, an attorney, was the first person to teach me about res ipsa loquitur, a legal term that translates to “The Thing Speaks for Itself.” I will leave it to the lawyers out there to explain the finer points of how it’s used to prove negligence in the courtroom, but as long as I can remember, my mom and I have been translating it in a way that I
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Over the weekend, I made my own mayonnaise. You’ll be hearing more about this, but beyond the general feeling of triumph I experienced by my accomplishment, I had to take a step back and say, “I can’t believe I’m making my own mayonnaise. How much will DALS readers of babies and toddlers resent me for having time to do something so indulgent?”  With this in mind, it’s my honor to
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For my grandmother’s 80th birthday, her best and oldest friend in the world, Midge — fellow bridge clubber, golf partner, drinking buddy, all-around Golden Girl — hosted a dinner party, on the Wedgwood china, in her big brick house on Forest Avenue. Jenny and I were in attendance, as were my father, two widows — Mary and Shep, both in their mid-eighties — and a couple of cranky daschunds named
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I don’t even know where to begin on this one. Below is an actual exchange between two working moms (who I don’t know! And who aren’t related to me!) coordinating their visits to the designated office breast-pumping room. My editor forwarded it to me with the instruction that I was only allowed to post it here word-for-word if I promised not to reveal their real names or place of business.
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Every spring, growing up, my elementary school would put on a fifth grade Science Fair. They’d clear out the gym, bring in a bunch of those long cafeteria tables, and the fifth graders would file in early, groggy and grumpy, to set up their exhibits. Later that day, we’d take our places behind our posters and dioramas and baking-soda-and-vinegar volcanoes, as the rest of the school filtered through, pretending to be
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During the day, you’re a minivan-driving, soccer game-refereeing, steak pre-cutting, hair-detangling, Wiggles-listening, Wubzy-watching, spit-up-wearing, school lunch-preparing, diaper genie-cursing, mac-and-cheese-making shell of your former self. After the kids go to bed, though, when it’s time to relax on the couch with a box of Mallomars, and watch some 30 Rock on DVR…who are you, exactly? Sometimes it’s hard to remember. Herewith, a brief attempt to parse it out, based on your
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How great is vacation? How great is the idea of having an entire afternoon dedicated to tracking down shrimp in a 200-year-old Spanish-moss draped Lowcountry town on the Edisto River? Only to discover that the dock is closed for business on Mondays so could you come back tomorrow? The thing is, we can! (What else is there to do?) And Monday’s pursuit of shrimp ended up detouring left, down a
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I’ve made it clear how much I love my 6:00 cocktail. But since most of you have only known me for six months or so, I’m not sure I’ve made it clear enough how much I love my summer vacation cocktail. It’s been tempting to relax the 6:00 rule on the Dark & Stormy since I’ve been relaxing the rules on pretty much everything else this vacation (“Of course I’ll
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Sides and Starters Curried Carrots with Butter Rosa’s Lentil Salad Bibb Lettuce with Summer Peas Romano Bean and Tomato Salad with Preserved Lemon Potatoes with Mayo, Chives, and Preserved Lemon Guacamole Steamed Little Necks Cheater’s Naan Fennel and Apple Slaw Sauteed Chard with Horseradish Fava Bean Crostini Twice Baked Potatoes (pictured, center) Grilled Vegetables with Haloumi Roasted Spring Ramps Asparagus with Chopped Egg and Onion Quinoa Salad with Roast Tomatoes
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I had the pleasure of interviewing Ted Lee last week — he’s the co-author of the James Beard Award-winning book The Lee Bros Southern Cookbook (what they call in the trade a “category killer”) and most recently, Simple, Fresh, Southern, which is their entry into the “Everyday” category of cookbooks. (A favorite category of mine as you might imagine.) I asked Ted what I should cook from the book to
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“Mom, can you help me pick out what song should be in my head today?” Abby asked me this yesterday as we were in the throes of the morning scramble. (My next website, Breakfast: A Hate Story). I took the request as a lucky break, considering I was at that very moment grabbing strawberry jam from the fridge praying that neither she, nor her sister, nor her father would launch
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