I’ve been holing up a bit since settling in Brooklyn. Not only because I spent all of my money in Europe in the last few months, but because it’s winter. It’s grey. And today, it’s even raining. I spend so much of my time working in the restaurant that in my time off, I’m so tired that my bones hurt. This results in those few down days being spent wearing loose knits while tinkering in the kitchen.
Last week, for the first time, I made lamb chops. I’ve never much been a fan of lamb, or rather, it’s never excited me the way I see some people fawn over it. I figure, if it incites such love in some people, I’d better let them have it. However, I had a crazy experience a few years back where as my dinner partner finished their lamb chops, I was overwhelmed by a need to suck on the lamb bones. I know that sounds like an inappropriate share, but it must’ve been a deficiency of some sort in my own diet that caused it, and last week, I wanted those lamb bones again. I seared the chops with Herbs de Provence, fresh thyme, and grey sea salt. Paired with roasted purple carrots, beet greens, and fingerlings that I seasoned with whole garlic cloves still in their wraps, a bit of rosemary, olive oil and more sea salt, it was simple, comforting and delicious.
This morning I broke down the chicken I baked on Sunday, saving the bones and au jus to make a stock. It’s simmering now with carrots, onions, rosemary, thyme and celery, making a wonderful perfume for the apartment.
I’m working for a new website, writing about food and artisans. It seems promising. I’ll be researching artisanal sodas this week, made in my Brooklyn backyard, by people likely to be as excited as I am to be cooking and tinkering, making one's life and career out of what makes you happiest.