Food Quote Friday: David Budbill

Sometimes when day after day we have cloudless blue skies,
warm temperatures, colorful trees and brilliant sun, when
it seems like all this will go on forever,

when I harvest vegetables from the garden all day,
then drink tea and doze in the late afternoon sun,
and in the evening one night make pickled beets
and green tomato chutney, the next red tomato chutney,
and the day after that pick the fruits of my arbor
and make grape jam...

— David Budbill from "Sometimes"

More colorful food quotes can be found within the food quote archive.

FoodLink Roundup: 10.20.08

Last week, Cupcake was reviewing flats of sweets in Istanbul, Turkey. Where in the world is Cupcake this week? Post your guess in the comments.

River Cottage Bramley lemon curd
A lovely photo series composed of lemon curd made with apples. Mmm...

i voted!
As if voting wasn't already its own reward... Now, there's ice cream.

Rancher’s Goat Meat Grabs Attention of Chefs
Niman dumps the cows, goes for the goat.

On recession gardens
The retro Victory Garden returns in new, credit-crunched clothing.

Credit Crunch Cooking
Cheap meats, thoughts of eating the pets and a return to MFK Fisher.

New food links — and another postcard from Cupcake — every Monday morning on missginsu.com

FoodLink Roundup: 08.25.08

Though he may have appeared to have been in Nova Scotia last week (a fine guess), Cupcake was actually located just down the way from Bonaparte Breads in Fells Point, Baltimore. Where in the world is Cupcake this week? Post your guess in the comments.

Conserving locally caught tuna, Italian style
Since I buy the Italian stuff by the case, it helps to know how to actually make it.

Not Just a Garden, but Cows
The latest thing in suburban status symbols: Jersey Cows.

The Essential Barbecue Guide
Duck, Venison... The Guardian's take on grilling looks a bit more adventurous than your standard US grill feature.

Dirt exposure boosts happiness
A little something gardeners have known all along...

Fish Tale Has DNA Hook
Teens testing restaurant dishes find some fishy business afoot.

FoodLink Roundup: 05.12.08

Last week, Cupcake was located at the Red Hook Ballparks in Brooklyn (Fine guesswork by the Cold, Cruel Beast!) Where in the world is Cupcake this week? A hint: He hasn't gone too far afield, but he's north of Brooklyn. Post your guess in the comments.

Google's Garden
in ur grdin... eetin ur vegeez.

What Motivates the Wine Shopper?
"the average oenophile can rejoice: 100 wines under $15 consistently outperformed their upscale cousins"

bio.display » and we can paint
Beneficial bacteria. Not just for breakfast anymore. A Hungarian friend experiments with luminescent lifeforms as a painting medium.

Lekváros fuckup (with marmalade)
Fun with translations!

All of Inflation’s Little Parts
Everybody loves an infographic. Note that we spend about as much on sodas as fresh veggies. No wonder we're obese.

xkcd on sporks
There's a secret in the mouseover...

Help the Honey Bees
More "virtue marketing"... Haagen Dazs encourages you to save the bees.

Food Quote Friday: Andrew Marvell

The nectarine and curious peach
Into my hands themselves do reach;
Stumbling on melons, as I pass,
Ensnared with flowers, I fall on grass

— Andrew Marvell (1621-1678) from "Thoughts in a Garden"

Food Quote Friday: François Rabelais

Family of FSA client shredding cabbage, from the peerless NYPL Digital Gallery

"Oh thrice and four times happy... those who plant cabbages."

— François Rabelais

A Moment of Tomato Bliss

Anything you're forced to eat over the sink or off the edge of the deck has got to be good eats.

Case in point: the Summer Tomato Sandwich.

My landlord leaves tomatoes and cucumbers on the ledge of my kitchen windowsill. These strange (but very welcome) offerings make their way into my meals in a whimsical, offhand fashion.

The Summer Tomato Sandwich is maybe the most simple, most beautiful of these celebratory dining moments.

1. Take one perfectly ripe garden-grown tomato.
2. Slice fresh-baked bread (my current favorite is the farmer's market garlic-cheese loaf).
3. Slather bread slices with a thin layer of mayonnaise for use as a flavor and moisture-barrier component.
4. Season tomato slices with salt and freshly-ground pepper. Place tomato slices atop slathered bread slices.
5. Close sandwich and eat immediately over the sink, astride the fire escape, or off the edge of the patio. Experience bliss.
6. Lather, rinse, repeat as needed.