sunday night suppers
There aren’t many green veggies our boys will eat besides spinach and green beans. But when Mike discovered bok choy and all the beautiful vegetables he could buy at his favorite shopping spot, the Buford Highway Farmers Market, well, we’ve been eating this Chinese cabbage ever since. Here’s our easiest way to prepare it.
Braised Bok Choy
1 can chicken or vegetable broth
4 tbsp butter
1 lb bok choy, trimmed
1 tsp Asian sesame oil
1 tsp soy sauce
1/2 clove minced garlic
Salt and pepper to taste
Trim just the very ends off the stems, leaving bulbs intact. Bring broth, butter, oil and soy sauce to simmer in large, deep skillet. Arrange bok choy evenly in skillet and simmer, until tender, about 5 minutes. Transfer with tongs to serving dish. Boil broth mixture and reduce to about 1/4 cup. Pour mixture over bok choy and serve.
abundant winters
Here’s a lovely, lovely article — “Winter Feasting at Essex Farm” — from Gourmet Live. Thanks, Kristin, for allowing us to repost it and feature these photos. While not open to the public, the farm, located in upstate New York, does have scheduled tours. Learn more about those, the 200-member Essex Farm CSA, and Kristin Kimball’s “Dirty Life” at KristinKimball.com.
Essex Farm
Photos courtesy of Kristin Kimball
lessons learned (the hard way)
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I kept warning him: “Someone’s going to get hurt on that rotten dock.”
And kept nagging him: “You really need a tetanus booster. How long has it been?”
Well yesterday, while chatting on the phone with hubby as he stood on the little dock, the most rotten board finally called it a day and Mike went through it into the water — scratching and banging up one leg in the process.
Sometimes we just gotta learn things the hard way….
Today, we have a new dock.
And Mike got a tetanus shot.
(Thanks, honey! Glad you’re okay.)
let us eat cake
For some reason, I’ve had cakes on the brain lately. Big, rich, three-layer, frosted cakes like this one — which, by the way, we seldom, if ever, make. But when we do, we are in much need of a fabulous cake stand…to display such desserts in all their gooey, sweet glory. Here are a few we’ve got our eye on at the moment. Do you have a favorite cake plate? Please send pics!
Black Bird Silhouette from Burlap + Blue
Vintage glass at Pretty Pedestals
Hammered metal glamour from the folks at West Elm
A classic contemporary, Emma by Pottery Barn
Red transferware English antique, bid at eBay
Black cake stand, Farmhouse Wares
Classic glass stand with dome from Fishs Eddy
Jadeite, so very lovely, also from Fishs Eddy
Wire with glass dome, courtesy of Kirkland’s
Vintage milk glass (a personal favorite), eBay
And finally, for a more earthy look, these are pretty cool (thank you, Pinterest)
lil’ libbie
Michelle’s latest project, “Libbie,” arrived last week from North Carolina. A Belgian Draft-Thoroughbred cross, this sweet girl is just 3 years old and already standing 17+ hands tall. But the only intimidating thing about her so far is the way she comes galloping up to your golf cart when you go out in the pasture to pay a visit.
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