Maybe the weather could have been slightly better. Outside of that, our rather spontaneous trip to meet dear friends and do some Christmas shopping in NYC couldn’t have been any better. It came down to one great meal after another, we discovered fancy hidden bars, left with a bag more than we initially came to the city and brought back a notebook bursting of ideas and inspiration. ‘Gotta love NY. How often can I repeat that?
Zzzzzz. Oooops, no I haven’t been hibernating & thanks for your patience… but some of our suitcases are still unpacked and major case of jetlag is yet to be overcome. But my bags were also loaded with lots of delicious foods, tons of inspiration and a new recipe is already in the making. Meanwhile have a peek at the below photo, any idea what reaches out there and perhaps you want to take a guess, where we’ve been?
EDIT: I’m impressed, you guys are good – I didn’t know about Buddha’s Hand before our trip… And some extra points for Julie and Joanna, the picture was indeed taken at DEAN & DELUCA in Soho, well spotted!
Scrumptious baked apples, chocolate puddings or fruit cobblers – don’t these just sound like the perfect winter dessert? They certainly do, yet my preferred choice for the upcoming holidays is something cold, ice-cold to be precise. There is nothing wrong with the aforementioned alternatives – I’d be the first to jump right on them. Yet, when scratching my head these days about how to complete an elaborate Christmas menu including sumptuous roasts, geese or ducks, clearly something in the freezing department is the only indulgence I can think of.
The upside in working for a cookbook publishing house is the higher affinity people have concerning food, that’s at least what my experience tells me and probably not really unexpected. Our semi-regular meetings are usually held in different places. When we meet at a restaurant or coffee bar for instance, the choice is typically led by discussions around the quality of its menu and such. For in-house meetings however, there is always somebody bringing some homemade food. Field tests! I especially love these meetings, because I can use the attendees as guinea pigs for new finger food or cake creations and get immediate feedback.
