LEFTOVER FOOD No. 4

I added an Egg to my leftover Mashed Potatoes and made Potato Pancakes for breakfast this morning. This is something we did in my family when I was growing up and I still love it.

SANDWICH No. 2

I was so pleased with my Cuban Sandwich, so I did another one with a Chicken Cutlet and White Cheddar. It was raining out side, but it was comfy inside.

PATRICK & REDA

I recognized Patrick Willingham and Reda Charafeddine at the Boiceville Market the night of the Golden Globes. I invited them over, but they already had dinner plans. They stopped by the store last weekend and invited me over for dinner tonight. They recently bought a cosy cabin on top of a mountain in Westkill, NY. Reda cooked and Patrick made cocktails as we all got to know each other. I was starving when I got there and they had all sorts of salty treats to nibble on until the Burgers were done. The food was great and I got so wrapped up in the dessert that I forgot to take a picture of it. Fresh Berries and Greek Yogurt with a drizzle of Agave Nectar. It was so refreshing, good for you and a taste of great things to come... The dessert and my new friends.

SANDWICH

This is my version of a Cuban. Boneless Pork Chop, Pepper Jack, Bacon and a little Mayo on toasted Peasant Bread. Yes, it tasted as good as it looks.

SHRIMP CUBANO & SMRIMP PASTA

I must admit that I've been eating the same things over and over lately. I was in Kingston yesterday, so I decided to go to Adams to find inspiration. I remembered I used to order something called Shrimp Cubano from Teddy's in Williamsburg. It was basically Pepper Jack stuffed Shrimp wrapped in Bacon. It's about time I tried to make it at home. I bought a half pound of peeled and deveined Jumbo Shrimp. I did half as Shrimp Cubano and half as a simple Shrimp Pasta. I didn't need to season the Cubano because the Pepper Jack and Bacon add so much flavor. For the Pasta I just did what Ina said is the best way to make Roast Shrimp... I tossed them in Olive Oil, Kosher Salt and Ground Pepper and bake them at 400º for about 5 - 6 minutes. Mine took longer and I was so afraid of over cooking them that I kept taking them out to see if they were done. Don't do it! Just let them do their thing till they're a beautiful color. For being my first time, it turned out really really good. Shrimp Fest!

PINEVIEW BAKERY

I was feeling lonely last night, so I went to Jason and Jeff's for a last minute BBQ and shop talk. In the morning we decided to go to breakfast before I went to work. Just outside of the Town of Shokan is the Pineview Bakery. Simple, Bountiful and Delicious. We all got Eggs, Homefries and Toast. I had Sausage too. Jeff said we have all the best food on this side of the reservoir. True.

CAKE No. 5

Now serving Kardemummakaka. Traditional Swedish Cardamom Coffee Cake.

MACARONI & CHEESE

Today felt like the first day of Spring. There was hardly anything to eat in the house, but where there is a will there is a way. I just made the easiest, most delicious Mac and Cheese. I cooked Cellentani Pasta in salted water until al dente. I drained it, put it back in the hot pot and mixed in some Butter, fresh Ground Pepper, a bunch of grated Sharp White Cheddar and Pecorino Romano. It was salty, tangy and filling. Time for a nap!

MOVIE NIGHT

It rained all day which makes it the perfect scenario for ordering food and renting movies. Luckily Phoenicia provides both. Brio's makes really good Brick Oven Pizza. I ordered half Sausage, half Pepperoni. Over the coarse of two terrible movies (the new Fame and Couples Retreat) the whole thing disappeared.

OSCARS

A Chinese Take Out Feast and the Academy Awards. I'm so happy.

BREAD ALONE

Christopher came Upstate this weekend to keep me company and work on drawings. We ate lot's of yummy food and this morning was no different. Bread Alone has the monopoly as a Bakery in the Catskills and it's main hub is on the way to the store. Christopher kept it simple with a Sesame Bagel and Veggie Cream Cheese. I had the Mushroom Frittata with Swiss and Herb Mayo on a Multi Grain Baguette. Carbs!

CAKE No. 4

Fredrik is back in Sweden and I'm back to baking. I haven't lost the touch!