If I had not already subscribed, you'd have me hooked now. The legendary Valais apricots are now coming in here in Switzerland so it is perfect timing for this recipe.
Also: mashed potatoes know no season. You are truly a man after my heart.
Love the idea of that recipe, an intriguing flavour combo (and I had mash tonight, though with cod in a tomato, fennel, saffron and habanero sauce so it at least felt a bit summery).
That sounds like a delicious plate of food. Saffron is an interesting one. Use just a touch too much and I really find it unpleasant, the right amount and it's lovely.
One: I had mashed potatoes last night and it's horrendously hot outside. (I understand the logic of having chilled food in summer, but most of my favorite food is not cold.)
Two: Charred lemon is now on my list of things to try.
Three: "an otter's whisper away" is my new favorite way to measure time.
"I understand the logic of having chilled food in summer, but most of my favorite food is not cold."
I will second this--plus, summer is the most convenient time to eat something from the grill. I do much prefer my beverages, namely coffee, iced in the summer though.
As for the photo, Wil, you're either participating in some kind of 5k run/walk or appearing in an episode of an American mockumentary-style sitcom.
You're very kind, Brooks. Also, what a great name Brooks is. It happens to be my mother's maiden name, but Brooks Ravenforth was also my stage name when I was frontman of a short-lived indie rock band while at university. Good times. We were called Hooke's Law and the Elastic Limit. We were not very good. Anyway, thanks for supporting the newsletter, Brooks. Hope you're eating well this weekend.
the dill you use at the end of this wonderful dish was the surprise for me. I use dill on many things and it is revered in Istanbul cooking in many recipes. finding it here was such an elegant yet out of ordinary touch.
If I had not already subscribed, you'd have me hooked now. The legendary Valais apricots are now coming in here in Switzerland so it is perfect timing for this recipe.
Also: mashed potatoes know no season. You are truly a man after my heart.
This put a real smile on my face. Thanks, Caroline.
Love the idea of that recipe, an intriguing flavour combo (and I had mash tonight, though with cod in a tomato, fennel, saffron and habanero sauce so it at least felt a bit summery).
That sounds like a delicious plate of food. Saffron is an interesting one. Use just a touch too much and I really find it unpleasant, the right amount and it's lovely.
Yes, *always* less saffron than you think you’ll need.
First, Catch is one of the two books I give to friends who want to know what food writing to read but don’t usually read food writing. So good!
Makes me happy to hear you know the book and enjoyed it.
One: I had mashed potatoes last night and it's horrendously hot outside. (I understand the logic of having chilled food in summer, but most of my favorite food is not cold.)
Two: Charred lemon is now on my list of things to try.
Three: "an otter's whisper away" is my new favorite way to measure time.
Thanks so much. And it's nice to hear you picked up on the otters whisper bit, I liked that one as well. 😉
Grilled lemon is heaven.
"I understand the logic of having chilled food in summer, but most of my favorite food is not cold."
I will second this--plus, summer is the most convenient time to eat something from the grill. I do much prefer my beverages, namely coffee, iced in the summer though.
As for the photo, Wil, you're either participating in some kind of 5k run/walk or appearing in an episode of an American mockumentary-style sitcom.
Good point about the beverages. Great guess as well, you are on the right tracks... Not quite got it tho.
As a person who's eaten moussaka on a hot beach in Mykonos and choucroute garni in an Alsatian heatwave, I want you to know I understand.
This recipe looks absolutely lovely and I will more than likely make it, but diabetic rhinos are a step too far, Wil.
The world is a twisted place.
P.S. This a photo of your last place finish at the Kandy Curry Cook-Off 500 meter dash to the toilet
Ha! Well I'm pretty sure I was last.
Why don’t more people cook with apricots. I don’t get it. Do you know why?
Certainly in this recipe I think they're lovely. Dried apricots I see used much more in certain cuisines.
Thanks Wil
If you are half the cook that you are a writer, you would be the singular reason I would endure 12 hours in an airplane, ever again.
You're very kind, Brooks. Also, what a great name Brooks is. It happens to be my mother's maiden name, but Brooks Ravenforth was also my stage name when I was frontman of a short-lived indie rock band while at university. Good times. We were called Hooke's Law and the Elastic Limit. We were not very good. Anyway, thanks for supporting the newsletter, Brooks. Hope you're eating well this weekend.
the dill you use at the end of this wonderful dish was the surprise for me. I use dill on many things and it is revered in Istanbul cooking in many recipes. finding it here was such an elegant yet out of ordinary touch.