Hospitality at the Watermill Center

The Watermill Center opened its doors the the community yesterday in the most welcoming way possible, and I took full advantage of everything on offer. Not only were there dozens of artists enacting intriguing scenes and painting amidst foil-wrapped trees, there were freshly baked cookies, decorate-your-own cupcakes, and free Mr. Softee for everyone!

Vintage Berkel Slicer Debuts at Cavaniola's

Yesterday when I stopped by Cavaniola's Gourmet to pick up some fresh mozzarella for my Quail Hill tomatoes, I got my first look at the shop's vintage, fully restored Berkel flywheel meat slicer, complete with a glistening Prosciutto di parma, ready to slice (Cavaniola's is also slicing Iberico and Mangalica hams). How exciting to think that we will now be able to enjoy prosciutto sliced to perfection as it is in the best salumerias in Italy. When I got home and unpacked my bag, I saw that Michael had included a beautiful slice of Prosciutto for me to sample. I learned more about his new machine from this charming video. Enjoy!

More Reasons to Join Quail Hill

The cucumber crop at Quail Hill has been the gift that keeps on giving. Just this morning, members were invited to take home 12 cucumbers each! After enjoying a hayride tour of the farm! I've ordered my pickling spices, but in the meantime I'm enjoying the following salad, which is as refreshing to eat as it is simple to prepare.

Cucumber Salad with Champagne Vinegar
Serves 6

4 small cucumbers, halved, seeded, and cut into 1/4-inch-thick half-moons
1 teaspoon sea salt
3 tablespoons extra-virgin olive oil
1 tablespoon champagne vinegar
1 tablespoons finely chopped fresh parsley

1. Combine the cucumbers and salt in a large colander set over a bowl. Fill a large zipper-lock bag with ice, place the bag on top of the cucumbers to weight them down, and let stand, removing the bag of ice to toss the cucumbers once or twice, for 30 minutes.
2. Toss the salted cucumbers (no need to rinse them), oil, vinegar, and parsley in a bowl. Serve immediately or cover with plastic wrap and chill for up to 3 hours before serving.

I Like Myself (on Facebook)

Yesterday my publisher helped me set up a facebook page for my new book (click on the link to your right to view it). So far, I'm my only fan. Mom, if you are reading this, please tell me that you like me.

If you dig your own potatoes...

I need these gloves by Saturday, when I'll get my next share of organic potatoes from Quail Hill.

Doodles at Dinner

I couldn't resist these tear-off placemats, on display at the Golden Eagle the other day. I will use them the next time I serve particularly messy (ribs? lobster?) dinner party food, and make sure to put crayons on the table so that everyone can doodle while we have coffee and cookies.

Drinks Before the Carnival

When I first saw this carnival sign in the window at the Harbor Heights service station, I thought it had been there for years. I love the vintage style of it! But then I started to see signs all around town, and realized that the carnival is BACK. In general, I prefer vintage carnival signs to attending an actual carnival, but there is something magical about the sight of the ferris wheel lights against the backdrop of the bay. Somehow the thought of the bay gave put me in mind of this classic summer cocktail. Here is the recipe. Don't drink too many before riding the Gravitron.


Bay Breeze
Makes 1 drink

I like to moisten the rim of my glass with the lime wedge and dip it in salt, Margarita-style, before fixing my drink but you can just squeeze your lime into the drink once it is mixed if you prefer.

Wedge of lime
Sea salt or kosher salt
1/4 cup vodka
1/2 cup pineapple juice
1/4 cup cranberry juice


1. Rub the lime wedge around the rim of your glass to moisten it. Spread the salt on a saucer and dip the moistened edge into the salt to coat.
2. Fill the glass with ice, pour in the vodka, pinapple juice, and cranberry juice, squeeze in whatever juice remains in your lime wedge, and drink immediately.