Rands talks about the list of technologies that, when first encountered, made him go “holy shit”. The true sign of a geek is this reaction.
For what it’s worth mine are (undated to protect the innocent)
We went wandering this morning, out in the rather torrid heat, to play with Caitlin and Havana. After a rather delightful time at Smooch, where Havana (my favourite 2 year old) and I mucked around laughing and shooting her porpoise water pistol at the plants (and each other), we headed up to the Fort Greene flea market. If anything spells the “arrival” of our neighbourhood it’s this… the torrents of people wandering up Lafayette St every Sunday making sure that we can never afford to buy here. From the end of July we can’t even afford to rent… but that’s another, sadder, story.
I’d hoped to see and finally meet Jenna and Mark from Sweet fine day but they were nowhere to be found. A very find sandwich from the grumpy guys at Choice and we were back home.
Food – life seems a grand exploration of food and babyness at the moment. Kitchen as relaxation, and the feeling of slightly smug virtue that I’m providing for the “family”. Today it was more Banana bread – mmmm – and this evening a Bouillabaisse; my favourite thing to do with bits and pieces of fish and squid. At yesterday’s farmer’s market I’d got some rather luscious and firm Monkfish and a bunch of fresh squid, so this was the obvious thing to make. Enough to freeze and eat over many a sweet fine day.
Bouillabaisse
_serves 4-6 _
In a dutch oven or similar heavy saucepan saute vegetables, parsley, bay leaves, peppercorns, garlic & fennel seeds for around 40 minutes on low until soft. Keep mostly covered.
When soft turn up head and cook on medium/high until caramelized, stirring regularly to prevent sticking.
Add tomatoes, stock, turmeric, saffron & orange rind and cook at low simmer for around 1 hour, adding squid after 10 min.
Add fish (cut into 2cm chunks) and cook for 10 min or until clearly done. Garnish with parsley and serve with toasted bread rubbed with olive oil.
Well, not really, but I did just bake these during a torrential summer thunderstorm….
Healthy and delicious.
Banana Oat Muffins
makes approx 12 muffins
Preheat oven to 350F.
Mix the oil, sugar and bananas, add the vanilla, egg, walnuts, salt and coffee.
Gently mix in the baking soda until it dissolves, then slowly add the flour and rolled oats.
Spoon into greased muffin tins and bake for 30 min.
Leave on a rack for 15 minutes then ease out of tins.
Yum.
Wednesday, day 5. Massages for mum and dad, then very nice brick oven pizza and a beer (for dad). Plus a first dose of a bar filled with very loud Michael Jackson. I think she was boogying along inside the car seat stuck under the table.
Hey, I guess this parenting thing ain’t too bad so far.
Introducing Indy.
Her full name is Elanor Cady Indiana Snoad, but she’s getting called Indy, and can choose her own nomenclature when she’s ready.
She arrived (finally!) on Friday afternoon after a natural birth, and we’ve had a great couple of days at home getting to know her.
Why didn’t someone tell me that this would actually be fun?!! Rewarding and joyous I expected, but fun? And it is.
Current location: Home in Brooklyn.
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