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Archive for January, 2012

milklove

“I’m in the milk and the milk’s in me,” chants Mickey, in Maurice Sendak’s In the Night Kitchen, a bizarre little book about baking, dreaming, sleeping, swimming, in milk.

A baby’s dreamlife, a nursing mother’s diet. I crave all bready things. . . comfort me with wheat and oats, fondue and French toast, bread and milk, milk and bread. Pizza, cream scones, croissants, café latte. So many yummy combinations of comfort food. I actually bought a fondue pot last month. Such a funny food: is it French or is it just 70s? My family has been celebrating Christmas Eve with cheese fondue for as long as I can remember. Has my dad been scorching his fingertips on Sterno since the 70s? The one I bought was a real step up: non-stick and electric. Nothing could be easier than warming up a big bowl of Gruyere, Fontina, and sauvignon blanc. Yum, yum, yum.

And now for a few more pictures of Lizzie, who’s sleeping at the moment on her cream colored sheet, dreaming milky dreams.

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Happy New Year!

Lots of newness around here. Since I posted last, we have a new family member—sweet little Elizabeth Rose:

. . . and we’re buying a new house. Well, the house is old—a classic Minneapolis bungalow built in 1924—but it will be new to us.

On a much different level, another recent novelty for me is Clancey’s Meats and Fish—the simply amazing butcher shop in Linden Hills where everything is local, organic, sustainable, fabulous, or delicious, or all of the above. Our conversion experience happened when Peter’s brother Ned and his girlfriend Mariko were visiting from Brooklyn. We thought, where shall we take the foodies for sandwiches? . . . No foodie among us was disappointed. We ordered the special of the day—the pulled pork Cubano sandwich—and a roast beef, a ham, and a turkey, “with everything,” which at Clancey’s means lettuce, tomato, hot peppers, fresh horseradish, mayonnaise, olive oil, and probably something else I’m forgetting. All of this, with the house-prepared meat, comes in a crunchy baguette from Rustica.

Since that first visit, I’ve become a regular. One of the tastiest treats we’ve tried was a special they make only during the Christmas–New Year’s week: truffled tenderloin patties. These are essentially highly refined hamburgers made of coarsely ground beef tenderloin and flecked with minced black truffle. I served them simply: sauteed and sauceless, with a side of chanterelle risotto and steamed broccoli. (And may I thank Grampa Chip again for the gift of the unsung heroes of Bordeaux!)

If it’s not too weird to follow up on a photo of my new baby girl with some pictures of raw meat, I’ll let you feast your eyes on some of Clancey’s offerings:

Well, it’s time to go cook some dinner. Tonight we’ll take it easy with the wholesome Roman triad: beans, grains, and greens. And another unsung hero…

Wishing you all the happiest of new years!

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