what i eat

❤️💐 valentine's day dinner 💐❤️

appetizers

- local oysters with herb oil and mignonette

- beet pickled deviled eggs

soup

- clear tomato broth with pastina and herb oil

fish

- tuna and quail egg tartare on shrimp crackers

palate cleanser

- lychee/rhubarb/strawberry granita

main course

- crispy skinned pork belly on a bed of mashed garlic beans with a side of cabbage, with a caramelized vinager sauce

veg course

- artichoke with red wine vinegar mayo sauce

dessert

simmered garlic pesto white beans, white wine butter sauce swai, and manoomin. i ate it with naan

i keep sitting with this wondering what a good way to answer is.... i really appreciated getting this and im sorry i took so long to respond! its been a weird hard year+ (what else is new) and i have been cooking but just havent had much motivation to share. im really happy to know that someone has taken something valuable away from my little hobby here :-) you in turn have made me think about the way i post and what i could be doing better and different...

i dont want to force people to read essays but i do have a lot of thoughts about feeding yourself and others as a philosophy and physical reality... idk. fat is a major player in all my decisions. i believe in that sort of thing. carbs and salt and digestives/fiber. flavor pairings you always need a little sweet a little salty and a little savory for EVERYTHING its all just proportional. and acids... it all kind of exists like an organized book in my head and im not sure if i would be able to faithfully convey myself! i can try, though i wouldnt really be saying anything new tbh. but id still like to come back to this blog and i have ideas... well see!

charcuterie board

features grapes, blackberries, apples, medjool dates, tomatoes, mozzarella, smoked gouda, brie, soppressata, prosciutto, smoked whitefish, smoked salmon, sardines in olive oil, lumpfish roe, creamed salmon roe, and porcini sage olive oil

shanah tovah

roasted orange chicken on a bed of fennel, garlic chard, matzoh ball soup, and a honey apple platter

wasa crackers, butter. left has "kaviar" creamed cod roe, right has lumpfish roe and capers. ate it with a mug of typhoo

spiced salmon balls and roasted potatoes drowned in creamy butter dill sauce a la those cold countries that people dont hug each other in

summer strawberry salad with candied pecans, goat cheese, and lemon poppyseed dressing. fish tacos with pineapple salsa, and seafood stew.

my favorite was the white wine nduja butter mussels with chopped tomatoes and fennel, served with garlic butter bread

lobster benedict with spinach and homefries

oysters, lamb burger with tzatziki and dolma sauce, and salmon burger with lemon dill aioli. virgin cranberry moscow mule and nonalcoholic pale ale to pair

vanilla cupcake with buttercream/cream cheese frosting

lobsters in drawn butter

Canned hash and double yolked eggs

Steamers/Soft shell clams in drawn butter

it was delicious 🥰 @pyjamac cooked it all, hes an amazing chef.

❤️ valentines dinner ❤️

entree: beet pickled deviled eggs and tuna tartare over crisped chips

main course: beet dyed pierogi over a white wine mushroom sauce, with purple "forbidden" rice risotto

dessert: hand whipped cream and strawberries

butter prosciutto baguette and mushroom and beet tarts at harney and sons cafe, millerton new york