So excited – got home from work and was getting ready to pay rent and bills and I flipped on the TV and my FAVORITE movie was on – so of course, I had to stop and watch.
Big Night is the greatest movie – that is if you like food. The cast rocks: Stanley Tucci, Tony Shaloub, Minnie Driver, Isabella Rossalini, Allison Janney and Campbell Scott…to name a few.
Basic concept: Two brothers own a fledging Italian Restaurant on the Jersey Shore in the 1950’s. A friend who owns a very successful restaurant convinces them that he can get Louis Prima to eat at their establishment, thereby bringing fame and recognition. The gut of the movie revolves around this dinner – long segments of making amazing dishes, food that would turn even the most stringent dieter to run for the fridge. The dialogue is great, Stanley Tucci (who also wrote and directed) captured the relationship between the brothers so well. Tony Shaloub is adorable, the other characthers are so fun and likeable, even the jerks.
And then there’s the timpano…I have yet to make this, but one day I will get the courage and try it. (and if you’re nice to me, I’ll invite you over when I do). "A drum with the best things in the world inside” timpano is pasta, meat ragu, eggs,peas, cheeses and yummmmm.
So if you get a chance, rent this or catch it on Bravo next time it’s on. (July 22nd)
And while I'm on the subject, these are my other favorite foodie movies: Tortilla soup (remake of Eat, Drink, Man, Woman), Dinner Rush, Women On Top and Simply Irrisistable (for the cheezy romantic comedy and it stars Buffy).
GF
My thoughts on whatever passes through my line of sight.
6/29/2004
6/24/2004
Irish Eyes are Smilin'....
I'm entering a contest to win a trip to Ireland to study Irish Cuisine. And yes, it's more than potatoes and cabbage. But I liked my essay, so here it is.
Raised in an atypical household where my father was the master of the kitchen and my mom rewired all the telephones, I learned the pleasure of gardening organically, the thrill of spending Sundays making homemade tomato sauce and meatballs, and that girls can do anything. As I got older, I found cooking as a creative outlet to the “actor turned fundraiser” and began opening my kitchen to friends and family to enjoy my edible performances. I began reading cookbooks as my friends read novels. The more I learned about cooking, the more concerned I became with what happened to my ingredients before they hit my kitchen. I was of a generation raised on supermarkets that couldn’t support my culinary curiosity. Finding farmers markets was the answer and food I had disliked as a child, was discovered again, full of taste and subtleties that propelled me finding more.
I college, I delved into Celtic tradition through religion, mythology, and history but it wasn’t until recently that my Irish boyfriend has encouraged my to break free from the “tomato sauce that runs in my veins” and explore Irish cuisine. After my first “Irish” dinner (including colcannan, lamb with onions and carrots) I realized I had a lot to learn. As with anything I’ve tried, I knew reading about it could only get me so far. It’s the doing that creates memory, not only in your mind, but also in your arms and hands and fingers. As I approach 30 I find that I’m too old to quit my job and travel the world with a backpack and a dream, and too young to have the money to pay for it. The opportunity to spend time without the distractions of work, laundry and daily life would be a dream come true.
Food becomes a part of everything; we celebrate, mourn, laugh and learn over food. We need it to survive and spend a huge part of our lives consuming it. Knowing and caring how it was produced makes it more than fuel, but creates an experience. Creating a community with a common bond, a story to share and a memory that will continue for years.
Raised in an atypical household where my father was the master of the kitchen and my mom rewired all the telephones, I learned the pleasure of gardening organically, the thrill of spending Sundays making homemade tomato sauce and meatballs, and that girls can do anything. As I got older, I found cooking as a creative outlet to the “actor turned fundraiser” and began opening my kitchen to friends and family to enjoy my edible performances. I began reading cookbooks as my friends read novels. The more I learned about cooking, the more concerned I became with what happened to my ingredients before they hit my kitchen. I was of a generation raised on supermarkets that couldn’t support my culinary curiosity. Finding farmers markets was the answer and food I had disliked as a child, was discovered again, full of taste and subtleties that propelled me finding more.
I college, I delved into Celtic tradition through religion, mythology, and history but it wasn’t until recently that my Irish boyfriend has encouraged my to break free from the “tomato sauce that runs in my veins” and explore Irish cuisine. After my first “Irish” dinner (including colcannan, lamb with onions and carrots) I realized I had a lot to learn. As with anything I’ve tried, I knew reading about it could only get me so far. It’s the doing that creates memory, not only in your mind, but also in your arms and hands and fingers. As I approach 30 I find that I’m too old to quit my job and travel the world with a backpack and a dream, and too young to have the money to pay for it. The opportunity to spend time without the distractions of work, laundry and daily life would be a dream come true.
Food becomes a part of everything; we celebrate, mourn, laugh and learn over food. We need it to survive and spend a huge part of our lives consuming it. Knowing and caring how it was produced makes it more than fuel, but creates an experience. Creating a community with a common bond, a story to share and a memory that will continue for years.
6/22/2004
Those %&$^*$@ squirrels….
Ok, the squirrels are at it again. First they were nesting in my watering can. After evicting them from there I began transplanting my 18 tomato plants, 10 basil plants, 4 hot pepper plants and my rosemary, chives, thyme, sage, oregano and parsley. (And yes, this is all on a 6 foot by 3 foot, gets only about 3 hours of sun patio, I'm optimistic). Noticed a few digging marks in my newly transplanted container garden so I tried yelling and throwing things out the window at them. Even started letting Moe out on the patio, except she's such a chicken that the minute the wind would blow, she would run back inside the house.
My hot pepper plants have been completely dug up 3 times now. I have replanted my extra seedlings and then stashed the container in a different spot, hoping it was the location they liked. Nope, they were dug up again this weekend. So I decided this meant war. I spent the next hour on the web researching how to get these tree rats to leave my small and humble garden alone. And after visiting such websites as The North American Defense Against Squirrels and Dead Squirrel, I found one way that would do it.
Hot Pepper Spray.
Now since they seem to love my pepper plants, I find it amusing that pepper spray will deter them, but i'll figure, why not, after all the heat is in the fruit, and my plants haven't bore any fruit yet. So I begin to wonder if the squirrels know that the plant will eventually bear a fruit that produces that stuff that keeps them away and that's why they keep going after that plant.
Then, watching out the window I decided that our squirrels are suicidal. That's why they keep going for the pepper plant. "Suicidal squirrels," you say, "but how do you know". Well, after causing havoc on the pepper plant it began chewing our camping fuel container. It must be trying to blow itself up. And I'm not going to stop it. I just hope it doesn't take my tomatoes with it!
GF
My hot pepper plants have been completely dug up 3 times now. I have replanted my extra seedlings and then stashed the container in a different spot, hoping it was the location they liked. Nope, they were dug up again this weekend. So I decided this meant war. I spent the next hour on the web researching how to get these tree rats to leave my small and humble garden alone. And after visiting such websites as The North American Defense Against Squirrels and Dead Squirrel, I found one way that would do it.
Hot Pepper Spray.
Now since they seem to love my pepper plants, I find it amusing that pepper spray will deter them, but i'll figure, why not, after all the heat is in the fruit, and my plants haven't bore any fruit yet. So I begin to wonder if the squirrels know that the plant will eventually bear a fruit that produces that stuff that keeps them away and that's why they keep going after that plant.
Then, watching out the window I decided that our squirrels are suicidal. That's why they keep going for the pepper plant. "Suicidal squirrels," you say, "but how do you know". Well, after causing havoc on the pepper plant it began chewing our camping fuel container. It must be trying to blow itself up. And I'm not going to stop it. I just hope it doesn't take my tomatoes with it!
GF
6/17/2004
The Cool Table...
Many moons ago I worked at George Street Playhouse. And there, the Cool Table was born – basically the 4 of us “new kids” during a summer where management held lots of closed door meetings due to administration changes….7 years later we are still getting together, including our monthly “if you’re free show up if not, catch you next month” nights out.
I look at the 4 of us and realize how different we are from each other. And I find that to be the coolest thing about us. This friendship, forged in the chaos of work, has survived job changes, moves and the rest of life. I like to think that no matter when or how we met, we would still be friends and fate had a hand in it.
At dinner Monday night we all lamented how we miss the socialness of those early days, how subsequent work environments are impersonal and no-one communicates. The little things made a difference: when we would have lunch together, or make pancakes for staff meetings, or go to a matinee of the summer blockbuster on our“fun filled Friday’s”, or have our boss take us to the mall for last minute Christmas shopping. I’m not saying I need to spend every weekend with my co-workers (that was part of the reason I got burned out of GSP), but a happy medium could exist – and I know it does.
So, to the cool table, for reminding me that friends are always there for you and that I’m not crazy. For a great dinner and cocktails and to next month when we’ll enjoy it again!
GMF
I look at the 4 of us and realize how different we are from each other. And I find that to be the coolest thing about us. This friendship, forged in the chaos of work, has survived job changes, moves and the rest of life. I like to think that no matter when or how we met, we would still be friends and fate had a hand in it.
At dinner Monday night we all lamented how we miss the socialness of those early days, how subsequent work environments are impersonal and no-one communicates. The little things made a difference: when we would have lunch together, or make pancakes for staff meetings, or go to a matinee of the summer blockbuster on our“fun filled Friday’s”, or have our boss take us to the mall for last minute Christmas shopping. I’m not saying I need to spend every weekend with my co-workers (that was part of the reason I got burned out of GSP), but a happy medium could exist – and I know it does.
So, to the cool table, for reminding me that friends are always there for you and that I’m not crazy. For a great dinner and cocktails and to next month when we’ll enjoy it again!
GMF
6/03/2004
Veggies Abound...
I picked up my first batch of produce from the Cook Organic Farm. I am proud to say that I am an official shareholder, with my friend Brian, and the harvest has begun.
Today we got lots of lettuces, spinach, pok choy, kamasuma (a Japanese green, kind of like spinach) chives, sage, lemon balm and sorrel. For dinner we sauteéed the pok choy in a curry sauce with chicken…yum.
I am so excited to be a member of this CSA (Community Supported Agriculture). Not only am I getting fresh veggies all summer long, but also I am supporting local workers. And to get all new agey touchy feely, I am suddenly very aware of the subtle differences in the seasons, as we move from spring to summer to fall.
I’ll refrain from my lecturing on the importance of heirloom varieties of produce, and how the small family farm is being priced out of the market by large corporate farms. But I will ask you this summer to taste a jersey tomato or strawberry or corn right from the garden and tell me that it tastes the same as ones you find in the winter. Take the opportunity to find local produce, I promise you will never want to give it up.
Today we got lots of lettuces, spinach, pok choy, kamasuma (a Japanese green, kind of like spinach) chives, sage, lemon balm and sorrel. For dinner we sauteéed the pok choy in a curry sauce with chicken…yum.
I am so excited to be a member of this CSA (Community Supported Agriculture). Not only am I getting fresh veggies all summer long, but also I am supporting local workers. And to get all new agey touchy feely, I am suddenly very aware of the subtle differences in the seasons, as we move from spring to summer to fall.
I’ll refrain from my lecturing on the importance of heirloom varieties of produce, and how the small family farm is being priced out of the market by large corporate farms. But I will ask you this summer to taste a jersey tomato or strawberry or corn right from the garden and tell me that it tastes the same as ones you find in the winter. Take the opportunity to find local produce, I promise you will never want to give it up.
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