Michael White, The New York Times

Michael White, The New York Times by Anjuli

Posted on 03-18-09 · Tags: Michael White, Restaurants, The New York Times

Even those willing to work for free are having a hard time. “Everybody’s on the edge, and I don’t need people hanging around my kitchen messing with the morale of the paid guys,” said Michael White, the chef and an owner of Alto and Convivio and, soon, Marea. “Let them go to Italy, learn to make pasta, and wash their clothes in a bucket like I did for seven years.” – Michael White for Julia Moskin’s “With Fewer Pots to Stir, Competition Rises Among Cooks” in The New York Times

How will restaurants fare in our current economy? by Anjuli

Posted on 10-24-08 · Tags: Cooking, Eating, Economy, Great Depression, Restaurants

When you think about penny pinching what gets cut first? Coke and strippers, shoes for every occasion, electronics, and of course eating out. Restaurants across the country are beginning to see the fallout from the market, increasing food prices, and substantial loss in customer turnout. In New York it’s unclear how much of an impact there will be. Over at Chow, the kids are talking. I had to ask too, have you cut your restaurant/bar budget or changed your diet? Are you seeing increases in entree prices or pre fixes? Or more happy hours and value meals?

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Traveling Monkeys

Digital polaroids documenting the daily life of two traveling monkeys.

This means “I had a good birthday” in sleep speak.

We’re going to Jackson (Hole) and we’re taking Harvey with us. As a PI he’s accustomed to traveling in stealth.

And the jury says? It’s toasty and pillowy soft. It’s so smooth you almost don’t realize what your eating is cold. Matt ate his toasted marshmallow custard ice cream with his eyes half closed.

Just made toasted marshmallow ice cream w/ homemade marshmallows and an egg custard base. Wow. It reminds me of my first real egg custard in Maine.

Mom says if you’re going to make your own ice cream, you just *have* to do it up right with custard. Next up, sugar punkin’. Holiday cooking rules. And since I seem to have started off with one of the most complicated recipes possible, it’s all easy breezy from here on out. Two hours and I’ll be tucking into ~~a big bowl~~ a spoonful from Matt’s bowl, says he (after we licked the whole machine clean). Who doesn’t love ice cream in winter?

The snow storm on October 24th devastated Simsbury. My mom had around 100 trees down on the path around the property, including a couple of treacherous Old Maids (cracked but still attached branches that hang vertically). So we’ve been walking around the property as much as we can, pruning and clearing and macheting and chainsawing.

We can’t really fathom how a bunch of heavy snow can take down all these trees and limbs, but we’ve seen the results firsthand. It feels good to be out in the woods, breathing in the leave dust and feeling the chilly November air of New England. We can’t complain. It is good to be home.