a night out at per se |
finally compiled my notes. here is what i ate at per se: * bonus stuff, not on menu sections where i had to choose are marked off, and my choice is denoted by + Amuse Bouches * Salmon tartare in tuil...
Posted by Mollie on Fri, 13 Apr 2007 09:34:00 PST |
best new chefs |
In case you didn't see, here are my pictures from the Food & Wine Best New Chefs party!...
Posted by Mollie on Fri, 06 Apr 2007 01:58:00 PST |
announcements |
" i just purchased SIX FEET UNDER: THE COMPLETE SERIES" trader joe's RED MOLE is very good" i'd rather be in a hammock
Posted by Mollie on Sun, 21 Jan 2007 12:55:00 PST |
this pretty much sums it up |
mollie: my life is falling apartmat: how so?mollie: didn't renew my licensemollie: if you don't do it within two months of expiration, you have to start overmollie: road test, learner permit, the whol...
Posted by Mollie on Tue, 05 Dec 2006 10:21:00 PST |
vegetable medley |
impromptu and delicious vegetable medley recipe:
a few handfuls of snow peasa few large carrots, julienned4 ears corn, blanched and cut off cob3 cloves chopped garlicsome cherry or grape tomatoes...
Posted by Mollie on Fri, 13 Oct 2006 08:48:00 PST |
test |
test
Posted by Mollie on Fri, 29 Sep 2006 10:26:00 PST |
autumn foods |
is it too early to start thinking about fall foods? um, no.the season of the radish has come and gone (unless you're a taco). root vegetables: hello. i also made a black bean soup--with ingredients i ...
Posted by Mollie on Thu, 07 Sep 2006 02:28:00 PST |
new potato policy |
i will no longer be using medium-waxy potatoes--namely yukon golds--when i make mashed potatoes. lately, i have realized that i prefer the natural fluff of your average starchy potato, and that the de...
Posted by Mollie on Thu, 06 Jul 2006 02:26:00 PST |
catering |
my sister and i are catering this schmancy dinner for 18 guests. i hope we make extra gougère!this is exciting. here is the menu:truffled quail egg with caviargruyère, bacon and chive gougèrebraised c...
Posted by Mollie on Wed, 10 May 2006 03:43:00 PST |
