Faye is fine

This is Faye’s sister Hannah reporting that Faye has no power or internet, but she and her family are safe and sound in their home in NY. Water surged up their street and filled the basement, but spared the house, retreating just one door away. Cars are strewn where the water left them. The devastating fire was in a different part of Queens. She thought to freeze a chicken and made some sauce in advance which they will eat today. They have water and the gas burners are working. She’ll be back online eventually to tell you how to stay nourished in a superstorm.

What I cooked last week

Here are my menus and order list for working for an office in the city of 45; a few are on vacation. I love this job. I can cook whatever I want, I can order whatever I want to cook it with and the people I cook for are some of the nicest on the planet. My skin starts to jump when I think about how lucky I am that I love to cook with my whole heart and all my blood and bones and that’s what I get to do.
Menu:

Day 1

Small soft flour tortillas w/marinated chicken, flank steak
Romesco Sauce
Avocado and tomatillo sauce
Salad of greens, radish, cucumber and red onion
Black beans and rice

Day 2

Pasta w/roasted zucchini spears, fresh basil and garlic
Lamb chops w/lemon and olive oil
Braised shrimp with fresh thyme, red chili pepper and shallot
Salad of fresh peaches, feta, mint and chive

Day 3

Seared Scallop w/lemon, cherry tomato, coriander, thyme and flat leaf parsley
Ratatouille
Roast Pork loin w/rosemary sage and garlic
Roast potatoes
Salad

Day 4

Marinated chix breast w/dijon, thyme, lemon zest
Beet and fresh moz salad w/capers
Salad of cannellini, arugula leaves, parmesan shavings and red onion
pasta w/salsa verde

Day 5

Seared cod w/fresh tomatoes, basil and croutons
Tri tip w/arugula salad
string beans w/sauteed radicchio
corn chowder
green salad

Order List:

Veg:

15 ears corn
2 pounds carrot
1 head celery
15 pounds yukon gold potatoes
20 heads garlic
shallots
8 pounds string beans
4 heads radicchio
10 pounds roma tomatoes
5 pounds beefsteak tomatoes
4 heads romaine
4 heads red leaf lettuce
2 pounds tomatillos
10 avocados
4 pounds fresh beet
15 bunches arugula
12 red onion
12 yellow onion
10 limes
10 lemons
4 cucumbers
2 bunches radish
5 pounds peaches
4 heads fennel
22 romesco zucchini (pale ridged variety)
10 male eggplant
8 redd pepper
4 packs cherry tomato

Herbs:

3 bunch basil
1 chive
1 rosemary
1 sage
4 thyme
1 tarragon
2 mint
8 parsley

Dairy:

1 half gallon whole milk
1 container heavy cream
moz. di bufala
1 pound parmigiano reggiano
2 pounds feta

Meat:

8 pounds tri tip
10 pounds chix breast on the bone
5 pounds chix breast off the bone
4 pounds flank steak
30 pieces lamb chop (lollipop)
5 pounds pork loin (cut off the bone and retied onto the rib bones)

Fish:

5 pounds sea scallop
2 (5) pound bag shrimp
1 side of a whole cod (or other firm fleshed white fish) to equal about 7 pounds

Sundries:

4 boxes DeCecco (2 penne, 2 orchiette)
3 packs or more small flour tortilla
2 pounds butter
2 pounds choc chip
2 boxes flat rolled oats
white flour
white sugar
brown sugar
dijon mustard
10 dried ancho chile
2 bags dried cannellini
4 cans black beans
2 cans san marzano tomatoes
2 pounds basmati
capers
delicious black olives, green olives

Don’t Forget Your Old Tricks

I talk too much or not enough, I am terrible at cleaning my house, I forget to write back, I forget to call back, my back gets up, I don’t work out, I don’t do my hair or wear rings, I tape things to the wall, I get up too early, I get all welled up at school meetings, I’m not easy and I’m not getting easier.
Which is why I’m telling you, don’t forget your old tricks. I have been making butterscotch brownies since I could stir.
They are a big help with community living.
Sift the flour three times and then measure 3/4 of a cup by spooning the flour into the cup slightly above the edge. Scrape the excess off with a knife. No tapping, no banging. You don’t have to do it this way, but if you don’t, they won’t come out right.
Whisk in 1 teaspoon of baking powder and a good pinch of salt. Melt 1/4 cup of butter and let it cool. Mix in 3/4 cup of brown sugar, 1 teaspoon of vanilla and 1 egg. Bake in a buttered 8 inch square pan at 350 degrees for about 15 to 20 minutes. They should be at that point where you’re not sure if they’re done yet. You don’t want them gooey in the middle but you don’t want them to be completely set either. Take them out.
Cool, eat, appreciate the repair of good sugar.