Saturday, June 26, 2010


Um, I got home from work today and Lars had made White Bean and Chick Pea Hummus with Tahini, Garlic, Olive Oil and Sea Salt. It's like living with a French Moroccan!

Friday, June 25, 2010


It's been so hot this week and we decided to not make it worse by using the stove. Lars version of a Tuna Salad Sandwich was exactly what we needed. It was so crisp, bright and refreshing while watching Guy Fieri on Diners, Drive ins and Dives.


When Lars was 19 he lived in Paris for 6 months. He said he ate this everyday. It's the most amazing thing I've had in a long time. It was simply Tomatoes, Basil, Red Onion, Kosher Salt and Olive Oil soaked with Balsamic Vinegar. It was fresh, tart and and perfection with Baguette.

RICE No. 3

OMG! It was the hottest day of Spring and Lars decided to cook the spiciest Vegetable Fried Rice. We were so over heated from inside and out, but it was totally worth it! It reminded me of Thai Food on the West Coast were you can get it 5 stars!

Monday, June 21, 2010


Christopher was up a couple weeks ago and he bought some local Apricot Preserves from the farm stand. I normally shy away from Marmalades and such, but it turns out I LOVE IT!. Every night I have toasted Jewish Rye with Butter, the Preserves and a glass of Milk. It's the best thing ever!

RICE No. 2

Lars eats Brown Rice everyday. Today I made Long Grain Rice with Roast Tomatoes, Egg and a simple Amino Soy Sauce. Next time I'll do it with Chicken and add Onion, Cilantro and Scallion.The closest thing I could make to my favorite... Thai Fried Rice.

Sunday, June 6, 2010


I love a dry mash up of food. Lars steamed Kale and added to it Kosher Salt, Garlic, Olive Oil over Couscous. Mix in a little Katamala Olive Hummus and it became the most savory and satisfying mush I've ever had.


The exciting thing about Lars moving Upstate is that he cooks mostly all vegetarian. I'm a Meat and Potatoes kinda guy and it's a wonderful turn of events for me. This salad was just Romaine, Avocado, Tomatoes, Capers, Sharp White Cheddar and Kosher Salt. The Salt drew out some moisture from everything and intensified the flavors. No dressing was needed. We ate it for breakfast with Scrambled Eggs and Toast.