why I am such a lucky gal: Molly R. Not too long ago I had the pleasure of co-hosting Molly's birthday party with her for a bunch of her wonderful friends. Not being able to count the many things Molly has done for me over the last 7 years of knowing her, and knowing she spends nearly all the minutes of her day providing for people besides herself, it was simply a no-brainer. To spend time planning, cooking, and celebrating her was a gift for me. We went with an Indian-themed party for spice and flavor.
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| perfectly purple |
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| spicy roasted eggplant |
Menu:
Curry Dip with crudites (#194)
Spiced Nuts (#195)
Lentil Dahl (#196) *recipe came from a cookbook at Molly's, - need to hunt it down
Spicy Roasted Eggplant (#197)
Indian Chicken
Chocolate-chocolate-chocolate cake with coconut ice cream
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| belle of the ball |
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| a real spread |
Together we cooked, cleaned, cut flowers, arranged the table, and had a really special time working side by side. A room full of people, some of whom needed babysitters and parking spots in Adams Morgan and other such things, gathered for one reason: we love Molly. We all know this generous, kind, independent, nonpareil woman, and we all wanted to share in celebrating her.
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| good company |
From Molly I have learned many things. Resilience, compassion, patience, independence and respect, to name only very few. Thank you, Molly. I hope to share many more birthdays with you.
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| make a wish |
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| eat cake. |
103 to go...
I'm not a magazine reader in general. I don't subscribe to any magazines, especially since the said lose of Gourmet, and I only read them in the doctor's office. Which, I should say, I revel in. And arrive early to that waiting room just in order to catch up on my once in a blue moon celebrity gossip. Don't judge me. A girl needs to stay hip these days.
Oh, and the exception to this magazine situation is the following: air travel. I try to get my hands on something beautiful glossy food magazine pages whilst at an airport. I can't resist. This incredible picture drew me in:
and had me all over Martha Stewart. I mean one dish with that beautiful chicken laid over potatoes and fresh herbs scattered all around? Now that is how I want to be cooking for the rest of my life. The issue had a number of takes on the roast chicken, and I hope to get through a whole bunch of them. Recently, I tried one.
Menu:
Crisp- Skinned Chicken (#192) with Rosemary Potatoes (#193)
String beans almondine
It was a Friday night after a long week of work, as all of you can relate, and a nice-sized chicken over potatoes seemed just right. And it was.
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| this |
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| + this |
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| = this |
I mean...yum? All sliced up on the plate, it looked wonderful. After dinner I made homemade chicken stock with the bones and such.
Homemade Chicken Stock (#194)
I covered the carcass with water and a bunch of leftover fresh herbs. It boiled until the whole house smelled delicious, and the hallway outside the door smelled wonderful, too. I can't wait to use it for something yummy soon. Soup, anyone?
106 to go...
