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For this issue's favorite photo, I am sharing this one that kind of makes me miss raising chickens. These eggs were so beautiful and delicious. The yolks were the most incredible orange hue. No, I'm probably not going to keep hens again, but it's still fun to dream and remember.
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CLAVEL Baltimore Favorite Up For Outstanding Bar in the US
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Finally, finally...after being nominated for the third time, Baltimore's Clavel is going to Chicago in June – they are one of five FINALISTS for the James Beard Foundation's Outstanding Bar in the country. And while this is truly a full team effort, a big part of Clavel's success as a bar is thanks to the work of bar manager Dre Barnhill. He is one of the most thoughtful, creative and smart bartenders, drink concocters, storytellers I know. Sitting at his mezcal tasting bar is a truly eye opening, informative and – and fun – experience. Highly recommend, even if, like I did five years ago, you think "but I really don't love mezcal". Dre will guide you and send you off with a new perspective on the agave spirit. And while they are known for tequila and mezcal cocktails, they also have a very nice non-alcoholic drink menu. I love that, because while I do drink, I do like to explore NA options, especially if I am driving.
When Clavel opened nine years ago, co-owners Lane Harlan and Chef Carlos Raba brought something special and completely unique to Baltimore – and we are so lucky to have it here. Here's hoping that Baltimore and Clavel gets some love in June.
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BAKER'S DOZEN Emma Jagoz of Moon Valley Farm
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I hope you enjoy my latest Baker's Dozen feature, some of which are now being published by Baltimore Fishbowl. Thank you, Suzy!
Emma Jagoz of Moon Valley Farm
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EATER AT HOME Falling in Love with a Smaller Kitchen
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Something very cool happened for me recently. I was given the opportunity to pitch a story to Eater, thanks to a very good friend. Eater has a new feature called Eater at Home that offers food, lifestyle and cooking advice and I was so excited to be able to share what I learned during my most recent move and kitchen reorganization.
Over about the last 6-7 years, I have been focusing on paring down my "stuff" – everything from old clothes, things that had lived in my basement forever, kitchen tools I never used and the list goes on. Long gone are the piles of things to be put away or organized, overflowing cabinets of those extra plastic containers and glass jars, vases, glasses etc....you know, just in case. There is no real "just in case" in my life now. It's been removed. Now, I have just what I actually need (in my entire home) and it feels really, really good. Moving twice in the last five years and downsizing each time was life changing and now, living with less stuff, I actually feel calmer and happier.
It was fun writing about reorganizing my kitchen. I hope you enjoy reading my piece and that you might even be inspired to do some downsizing yourself. It's also worth mentioning how nice it is to have a side gig, hobby, creative outlet, whatever you want to call it. Cooking, writing, learning and capturing little scenes with my iPhone feels good. It's my thing and I like having it in my life.
Again, thank you, Jess for this opportunity.How I Learned to Fall in Love With a Smaller Kitchen ps. While I was writing this newsletter, I went to Eater to grab the link and my piece was the first thing you saw when you got to the site. Boom. Crazy!
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SMITTEN KITCHEN KEEPERS The Name Fits (Get This Cookbook)
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I highly, highly recommend this cookbook: Smitten Kitchen Keepers. If you read my Eater piece, you will see that I have been paring down my cookbooks and now I mainly take cookbooks out of the library vs. buying them. But, this one spoke to me. First, Deb Perelman is a total pro when it comes to recipe development. She's been at it a long time and I really respect that. Second, as I read about it online, it just seemed like I would enjoy cooking from it – nothing is overly complicated and there are a good number of salads and veg dishes. I'm trying to eat more veggies, along with fish and lean meats. I've already made four things and one of those four things, I have actually made three times! (Skillet White Bean Caesar) YUM.
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HAPPY BIRTHDAY TO MY MOMMA Peg Fitzpatrick Langrehr is 90 years young
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A little shout-out to my wonderful mom, Peg. She turned 90 last month and we gathered at my place for a casual family potluck to fête the birthday girl. It was so much fun and I, of course, loved hosting. It was just what she wanted, just about family (as many as we could get + her best friend) and being together. And, the cake from Fenwick was the best!
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As always, I really do hope you enjoy my newsletter. Please share it with your friends and family. We all need to keep supporting local small businesses. They still need us.
xo -
Amy
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