Ginger Molasses Cookies

IMG_7835
Every year around the beginning of December, I start craving ginger molasses cookies. Honestly, I crave them year-round but it gets worse when the temperatures drop and I want something sweet, warm, and reassuring.

I made the cookies last year but I was not completely satisfied with the results. They were gingery and molassesy (yeah, that’s not a word) enough, but they weren’t as soft and chewy as I’d like.

This year, I came up with a great recipe and it delivered the ginger molasses cookies of my dreams. They are sweet, spicy, chewy, and soft in the middle. I’m tearing up just writing about them.

I brought the cookies into work today and my coworkers immediately started raving about them. I’d like to be modest but I have to say, yeah, they are pretty amazing. You should probably make them as soon as possible. They’re good for the holidays but honestly they’re delicious year-round.

One word to the wise: The dough in this recipe requires some time in the fridge. Don’t rush the process because you will end up with cookies that are super flat and not as chewy. Chill the dough for at least a couple hours or even overnight for the best results.

Here’s a song to get you started on your ginger molasses cookies journey.

Ginger Molasses Cookies

Ingredients

1 1/2 cups unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1/2 cup unsulphured molasses
2 eggs at room temperature
528 grams all-purpose, unbleached flour (about 4 1/2 cups)
4 tsp baking soda
1 Tbsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1/8 tsp ground cardamom
1 tsp salt

Directions

Whisk together the flour, baking soda, ground spices, and salt in a large bowl. Set aside.

Cream the softened butter and sugars in the bowl of a stand mixer by mixing on medium speed, scraping down the sides with a spatula as needed. You’re done mixing with the butter and sugar mixture has turned a light yellow color.

Mix in the eggs one at a time until combined. Mix in the molasses. Turn the mixing speed to low and add the dry ingredients gradually until they are incorporated. Cover the mixing bowl with saran wrap and place the dough in the fridge for at least two hours or overnight.

Preheat the oven to 350 degrees. Line five baking sheets with parchment paper. Fill a small bowl with granulated sugar. Scoop a little dough from the bowl and roll into a ball that’s about one inch in diameter. Roll the ball in the sugar until every side is covered. Place the ball on the prepared baking sheet. Repeat this process until all the dough is used up. Make sure that cookies are spaced about two inches apart on the baking sheet. They will spread.

Bake the cookies for about eight to 10 minutes, or until they’ve started to crack on top and they’re set in the middle. Remove them from the oven and let them cool for five minutes on the baking sheet, and then let them cool the rest of the way on a wire rack. Store in an airtight container. Enjoy!

Posted in Cookies, Dessert, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , | Leave a comment

Hearty Greens and Garlic Soup

IMG_7770
I have this cold that I can’t seem to beat. It’s really frustrating, not only because being sick is the worst but because I’m extremely impatient. I just want to feel better, already.

That’s where this greens and garlic soup comes into play. I made it a few nights ago for dinner when I felt my symptoms getting worse. It’s full of things that are good for you in general but also good for you when you have a cold: hearty greens, eggs, lemon, and loads of garlic.

I’m not a garlic person but this soup made me a garlic believer. Maybe it’s because I couldn’t taste most of the garlic but it was actually pretty subtle. It paired well with the greens, eggs, and citrus.

The weirdest part about this soup is that it doesn’t call for broth. I’m used to making soups where I pour in a box or two of chicken broth but that’s not the case here. You make the broth by infusing water with greens, garlic, and lemons. You might not think that the resulting mixture would be good but it is.

You also might be tempted to skip the garlic croutons on top but DO NOT skip this step. The croutons make the soup. They’re crunchy, garlicky, fragrant, and perfectly browned. Sprinkle a little shredded Parm on top and it will melt over the croutons, creating something akin to French onion soup.

So yeah. If you’re feeling like all you want to do is curl up in the fetal position in bed with bottomless cups of tea and tissues, make this soup. Even if you’re feeling great but it’s getting cold outside, make this soup. It’s hearty and warming. It can handle your cold even if you can’t.

Here’s a song to get you started.

Hearty Greens and Garlic Soup

Ingredients

for the soup:
2 Tbsp extra-virgin olive oil
2 leeks, cut in half lengthwise, rinsed, drained on paper towels, and then sliced into 1/4 inch pieces
4 garlic cloves, sliced
kosher salt
6 cups chopped Swiss or rainbow chard leaves
black pepper, to taste
2 large eggs, beaten in a small bowl
juice of half a lemon
grated Parmesan, for serving

for the croutons:
4 thick slices country bread, cut into small cubes
extra-virgin olive oil
salt
1 clove of garlic in its shell

Directions

First, make the croutons. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Toss the bread cubes with a drizzle of olive oil and a generous sprinkle of salt. Spread the cubes into an even layer. Place the clove of garlic in its shell in a corner on the baking sheet. Toast in the oven for about 10 minutes or until they’re golden brown. Let the cubes cool on the baking sheet on a wire rack. Rub with the roasted garlic. Sprinkle with a little more salt.

To make the soup, heat one tablespoon of olive oil in a heavy-bottomed stockpot over medium heat. Add the leeks and stir until they’re tender, about three to five minutes. Add the garlic and half a teaspoon of salt. Stir for a minute until the garlic is fragrant. Stir in the greens until the leaves start to wilt. Add the water and salt to taste, and then bring the mixture to a simmer. Partially cover with a lid and allow the mixture to simmer for about 15 to 20 minutes, or until the greens are very tender and the broth is slightly sweet. When it’s done, taste and add ground pepper and more salt if needed.

Remove the pot from heat. Take a ladle of soup and mix it into the beaten eggs. Then pour the eggs into the soup and stir. Squeeze in the juice of half a lemon.

Serve the soup with the croutons and a sprinkle of shredded Parm. Enjoy!

 

 

 

Posted in Dinner, Lunch, Uncategorized, Vegetarian | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Rugelach

IMG_7756
Rugelach is by far the most popular Hanukkah cookie. The last time I had one was in June in Montréal, but that was more because I passed a Jewish bakery and I couldn’t *not* get one. Fast forward six months to Saturday night, when I decided to make my own rugleach from scratch.

Honestly, it’s an easy process. You make some dough, refrigerate it, and then roll it out into circles. The rolling is the most difficult part because you want the dough to be more or less an even circle. I would do this by rotating your rolling pin 45 degrees between each roll. It will ensure that the dough rolls out evenly.

Then you slather on some apricot preserves, throw some chopped walnuts, sugar, and raisins on top, and cut the circle into 12 triangles. My favorite part is rolling up each triangle, starting with the wide side, until the rugelach look like little fruit rollups. Brush each cookie with egg wash, pop them in the oven, and bake them until they’re golden brown.

Rugelach are good Hanukkah cookies because they’re sweet and rich but not cloyingly so. They actually have a lot of good stuff in them (see: raisins and walnuts), so you don’t feel like you’re eating pure sugar. Plus, they’re little so you can eat a bunch at once and not feel like you’re going to puke.

You could get creative with rugelach fillings. I’ve seen recipes that call for figs, chocolate, and even raspberry. Those all sound delicious but I’ve included a more basic recipe below. It’s the kind of rugelach that you’d find on traditional holiday tables. It reminds me of my ancestors, even though I’m not even 100 percent sure they made rugelach. If they did, I bet it looked something like this.

Here’s a song to get you started on your rugelach journey.

Rugelach

Ingredients

8 oz cream cheese, at room temp
2 sticks unsalted butter, at room temp
1/4 cup granulated sugar plus 6 Tbsp
1/4 tsp kosher salt
1 tsp pure vanilla extract
2 cups all-purpose, unbleached flour
1/4 cup light brown sugar, packed
1 1/2 tsp ground cinnamon
3/4 cup raisins (I used regular and golden raisins)
1 cup walnuts, finely chopped
1/2 cup apricot preserves
1 egg beaten with 1 Tbsp milk, for egg wash

Directions

Cream the cream cheese and butter in the bowl of a stand mixer with the paddle attachment on medium speed. Add 1/4 cup granulated sugar, salt, and vanilla. Reduce the speed to low and add the flour and mix until just combined.

Turn out the dough onto a well-floured work surface and form it into a ball. Divide the dough into four pieces and roll each into a ball. Wrap each piece of dough in plastic wrap and refrigerate them for at least an hour.

Make the filling by combining the brown sugar, ground cinnamon, raisins, 6 Tbsp of granulated sugar, and walnuts. Line rimmed baking sheets with parchment paper.

Roll out the refrigerated dough on a well-floured surface, making each ball into a circle about 9-inches in diameter. Spread 2 Tbsp of apricot preserves on each circle and sprinkle 1/2 cup of filling on top. Divide the dough into 12 triangles with a pizza cutter. Roll each triangle starting with the wide side until they’re all rolled up. Place the cookies on the baking sheets with the points tucked under. The cookies should not be touching-leave a little space between each one. Chill the sheets with the dough for at least 30 minutes.

Preheat the oven to 350 degrees F. Before you bake the cookies, brush the egg wash on top. Bake for about 20 minutes or until lightly browned. Place the cookies on a wire rack to cool. Enjoy!

 

Posted in Cookies, Uncategorized | Tagged , , , , , , , , , , , | Leave a comment

Latkes

IMG_7752.JPG
Every time I make latkes for Hanukkah, I have a Proustian experience. It starts when I grate the potatoes and onions but it really gets going once I drop lumps of batter into the hot canola oil. The smell of frying is so deeply embedded in my memory that all the Hanukkahs before come rushing back to me. It’s baffling and reassuring at the same time.

I’ve made latkes so many times but each time is a little different. The basics are the same: I grate potatoes and onions, mix them with egg and flour, and fry lumps of the batter in batches. But the technique varies depending on who I’m with and what recipe I’m using. When I’m at home with my mom, it’s more of a touch-and-go process with pre-shredded potatoes and a huge fryer.

My first quarter of grad school, I decided to host a Hanukkah party at my apartment. I didn’t own a big food processor and I didn’t want to buy one, so I bought a hand grater to grate the potatoes and onions. I spent hours grating everything by hand.

The end result was great. When I posted the picture at the top of this post to social media, one of my friends from grad school messaged me and said that she still remembers how good the ones I made years ago were. I appreciated the compliment but I also had some PTSD flashbacks of hand grating everything. I wouldn’t recommend it.

If you have a good food processor, you don’t need to put yourself through the hand grating process. I used one on Saturday night and it worked well.

The key to getting perfectly crisp latkes is getting out as much liquid as you can beforehand. You do this by taking the grated potatoes and onions and putting them in a thin dishtowel or cloth, wrapping it up, and squeezing out as much liquid as you can. You’d be surprised how much liquid potatoes and onions have.

Once the potatoes and onions are done, you combine them with eggs and flour and then fry lumps of batter in oil. I’d recommend lining a plate with a couple paper towels beforehand so you can place the finished latkes on top. I like to place my latkes in single layers with paper towels in between so they absorb some of the grease. Also, I’d recommend sprinkling each latke with a pinch or two or salt as it comes out of the frying pan. It will make the end result even more delicious.

So yeah. The moral of this latke story is, avoid a hand grater at all costs and make sure you get a lot of liquid out of the grated potatoes and onions before you cook them.

People are usually divided on how to serve latkes. Some like sour cream; others like applesauce. Personally I’m in the applesauce camp but you can do either or both if you feel like it. If you need a good applesauce recipe, I’ve got you covered.

Here’s a song to get you started on your latke journey. Happy Hanukkah if you’re celebrating! I hope your holiday is filled with light, peace, and good food.

Latkes

Ingredients

2 large Russet potatoes, scrubbed and cut lengthwise into quarters
1 large white onion, peeled and cut into quarters
2 large eggs
1/2 cup all-purpose, unbleached flour
1 1/2 tsp fine sea salt, plus more for sprinkling
1 tsp baking powder
1/2 tsp freshly ground black pepper
canola oil, for frying

Directions

Fit a food processor with a coarse grating/shredding disc. Grate the potatoes and onions. Remove them from the food processor bowl and wrap them tightly in a dishtowel. Squeeze out as much liquid as you can. Place the dried potatoes and onions in a large bowl.

Mix the potatoes and onions with the eggs, flour, salt, baking powder, and black pepper until the flour has disappeared.

Place about 1/4 inch of canola oil in a frying pan over medium high heat. Once the pan is hot (you can check by flecking a little water on and seeing if it sizzles), place heaping tablespoons of batter into the oil. Space them out so you have enough room to flip them. Flatten each pancake slightly with a spatula.

Cook each side until golden brown. It usually takes about five minutes. Place the finished latkes on a paper towel-lined plate and sprinkle salt on top. Repeat the process until you’ve used up all the batter.

Refrigerate leftover latkes (if there are any). Enjoy!

Posted in Dinner, Uncategorized, Vegetarian | Tagged , , , , , , , , , , | 2 Comments

Dimanche (That Means Sunday)

IMG_7731
Welcome to this edition of Dimanche (That Means Sunday), a roundup of things that caught my eye this past week.

This week dragged on a little, as the week after a holiday generally does. It didn’t help that I was recovering from being sick and then got sick AGAIN. It’s that time of year, and being in St. Louis doesn’t help. Yesterday it was 70 degrees and today it’s back to winter temps. I’m not going to lie: I’m over it.

On a positive note though, it’s the holiday season and there are plenty of good distractions from cold- and flu-induced misery. I’ve done a little holiday shopping and I’ve enjoyed seeing reactions to gifts. Tonight is the first night of Hanukkah, which means a week filled with fried food and cookies.

Last night I made Hanukkah dinner for myself and my boyfriend. We had to celebrate one night early because he had to go out of town today. I loved making latkes and rugelach, playing dreidel, and lighting the candles. Hanukkah is definitely one of my favorite Jewish holidays, not only from the gift and food perspective but because of the traditions. It’s a great opportunity for friends and loved ones to come together, play games, eat good food, and relax.

I hope this week brings you plenty of holiday-related cheer. If it brings you a cold, I hope you get the rest you need and drink lots of cups of warm tea with honey. That’s been my savior these past couple weeks.

Without further ado, here is Dimanche:

In case you missed it, I contributed to a feature about the best sandwiches in St. Louis. I love the article, which appears in print and online in St. Louis Magazine and highlights some of the best places to get sandwiches in the St. Louis area and the people who make them. I especially love the photos of chefs with their sandwiches in the story. Their faces are priceless.

I really enjoyed this article about the women’s movement for abortion rights in France. I had no idea that abortion was punishable by death in the country through World War II. In the 1970s, women had enough and banded together to campaign for abortion rights. I thought it was interesting how the article compared the movement in France to the movement in America. Read more about it in this Time story.

I discovered an antique shop near my apartment and I’m in love. The Brass Alligator is on Clayton Road near DeMun in St. Louis and it’s full of eccentricities. Starting with a bird who talked to me as I walked through the front door and ending with this mirror discovery (see below), visiting the shop was one of the highlights of my week.

IMG_7729

Desserts deserve a special place at the dinner table, argues Chef Alex Stupak. I couldn’t agree more. In a Bloomberg piece, Stupak writes about the general movement in the food industry away from dessert due to rising costs and critical media coverage. Some chefs are doing great things though and they deserve to be acknowledged for it. Personally, I wouldn’t dine at a nice restaurant unless they offered dessert. To me, it’s an integral part of the meal. Before I get too carried away, here’s a link to the Bloomberg story.

Can we talk about the goddess Madhur Jaffrey? Good. I’ve always admired Jaffrey’s cooking tips and general attitude but this story made me appreciate her even more. Apparently, Jaffrey’s standout tip to cooks is to “see the dish being cooked in front of your eyes.” It’s great advice because all too often, we get distracted as we cook and don’t engage in what we’re doing. Cooking is a full sensory experience. Read more about Jaffrey and her cooking advice in this Food 52 post.

In case you missed it, pretty much everyone in France hates President Emmanuel Macron. French citizens on low and middle incomes are protesting throughout the country against the rise in fuel tax decided by Macron’s government. A majority of France supports the protestors, who argue that the taxes unfairly penalize them and cater to the rich. Read more about the situation in this NewStatesman piece.

If you’re in or around St. Louis, you DEFINITELY need to go see the Kehinde Wiley exhibit at the Saint Louis Art Museum. I went a couple weeks ago and I loved it. It’s free and open to the public. Get more information here.IMG_7760

Last but certainly not least, St. Louis is a great place to be a writer. I already knew this but Sylvia Sukop, a local writer and teacher, confirmed it in a recent blog post. In the post, Sukop outlines the reasons why St. Louis is a good place to be creative, including a thriving arts community, a good cost of living, and cheap or free attractions. As someone who has lived in a couple cities and recently moved home, I concur with those assessments. Check out the post on Lit Hub.

Enjoy your week! Here’s a song to get you started.

Posted in Dimanche (That Means Sunday), Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , | Leave a comment

Pumpkin Pie

IMG_7594
To me, Thanksgiving is not complete without pumpkin pie. I prefer it to most varieties including chocolate or cherry, which some people might find strange but it is what it is.

Overall, I had a way easier time making pumpkin pie than I have in past years. One Thanksgiving a couple years ago, I tried to make the crust from scratch the day of the holiday. I refrigerated the dough for a couple hours and when I took it out, it was a solid, impenetrable lump. I tried rolling it out with a rolling pin and it fell apart. I ended up using a frozen crust and passing it off as my own when my grandma asked who made it. It wasn’t a proud moment, but desperate times call for desperate measures.

This year, I started early and made everything from scratch. I used my foolproof recipe to make the crust. I put the dough in the fridge overnight and the next day when I was ready to use it, I let it sit out for an hour to come to room temperature. Then I rolled both of the dough balls, one for the bottom crust and one for the fall leaf border.

I’d highly recommend investing in these leaf printers if you’re into baking and you want to make pretty pies. I only paid $8 on Amazon for them and the result was professional quality. People thought that I hand designed the leaves, which I probably could have done but who has time for that?IMG_7589
Some words of advice for making pumpkin pie: If you mix up the custard filling and let it sit overnight in the fridge, it will give the spices a change to infuse the milk and eggs and make the custard more flavorful. Also, when you’re making the leaves for the crust, roll out the dough pretty thin. You don’t want it so thin that the stamps rip the dough but you want it thin enough to balance the leaves on the edges of the pie tin. They will puff up as they bake.

One last word of advice is, put your leaves on the edge of the pie tin BEFORE you freeze the bottom crust. When you bake pie, it’s smart to put the bottom crust in the freezer before you bake it. It does two things: It makes the crust more buttery and less soggy when it bakes, and it gives you a chance to add decoration and not have it fall off during the baking process.

I’m not going to lie, I had a mini heart attack when I looked inside the oven 10 minutes into pie baking and saw some of the leaves slipping in the pie filling. I had to do an emergency rescue mission and fish them out with a fork and press them into the crust. If you don’t want this to happen to you, I’d recommend attaching them to the crust, softly but firmly, before you freeze the bottom layer of the pie in the tin.

Another problem I ran into while making the pie was after it came out of the oven. The surface was perfect and smooth, but 20 minutes into cooling, it got a big crack in the middle. It’s not a big deal and it doesn’t affect the flavor at all, but it’s just a bummer if you had your heart set on a smooth pie. I googled the problem and I found some ways to avoid the crack. One baker said to open the oven when the pie is done baking and let the pie cool in there with the oven off. Another said to use a metal pie tin instead of a glass one. You can also try to avoid the crack by taking your pie out when the center is still pretty jiggly. The crack can come from over baking the pie.

In the end, I was satisfied with what I made. I brought the pie to my boyfriend’s Thanksgiving dinner and most of it disappeared by the end of the night. I had a piece when I got to his house and it was spicy, fragrant, and delicious. It was like eating my favorite scented candle, except better because it was edible.

I’ve included the recipe below. And here’s a song to get you started on your pumpkin pie journey.

Pumpkin Pie

Ingredients

for the crust:
2 1/2 cups all-purpose flour
1/4 tsp salt
20 Tbsp unsalted butter, cold and cut into cubes
8 Tbsp ice water
1 egg, lightly beaten (for brushing the crust later)

for the filling:
1/2 cup granulated sugar
1/2 cup brown sugar
1 Tbsp unbleached all-purpose
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
3 large eggs, beaten
2 cups (or one 15-oz can) pumpkin
1 1/4 cups evaporated milk

Directions

First, make the crust. Pulse together the flour, salt, and butter in a food processor until pea-sized balls form. Then pulse in a tablespoon of ice water at a time until the dough comes together in a ball. Remove it from the food processor and place it on a lightly floured work surface. Knead the dough a couple times then divide it in two and form it into two balls. Wrap each ball tightly with plastic wrap and place them in the fridge for two hours or overnight. I prefer to leave them in the fridge overnight. Don’t worry if your dough is a little wet and sticky at this stage. You can sprinkle a little flour on the dough later when you’re rolling it out.

Make the filling by whisking together the flour, sugar, salt, and spices. Beat together the eggs, pumpkin, and milk in a large measuring cup. Whisk the wet ingredients into the dry ingredients. Store the bowl with the filling in the fridge overnight to give the flavors a chance to settle.

When you’re ready to make the whole pie, take the dough for the crust out of the fridge and let it come to room temperature. This takes about an hour. Grease a 9-inch pie tin that’s at least 1 1/2 inches deep. Place a large baking sheet in the oven and preheat the oven to 400 degrees F. Roll out one of the dough balls into a 13-inch circle and place it in the greased pie tin, pressing it onto the top edges and trimming the excess. Roll out the other dough ball and stamp it with your leaves. Place the leaves on the edge of the crust in whatever pattern you desire. Put the bottom crust in the freezer. Wait until it’s frozen to add the filling.

Pour the filling into the unbaked pie shell. Brush the crust with the egg wash. Place the pie on the baking sheet in the oven. Bake for about 45 minutes, or until the center is jiggly but the pie is set two inches from the edge. Allow it to cool in the oven with the door open and the heat off, or place it on the counter on a wire rack to cool. Allow it to cool completely before serving or placing it in the fridge to store. Enjoy!

Posted in Dessert, Pie, Uncategorized | Tagged , , , , , , , , , , , , , , , | Leave a comment

Dimanche (That Means Sunday)

IMG_7611
Welcome to this edition of Dimanche (That Means Sunday), a roundup of things that caught my eye this past week.

This week seemed extra long because of the holiday, but I’m not complaining. It was good to see family and friends and eat until I felt like I was going to explode. I went to two Thanksgiving dinners, one at my mom’s house and one at my boyfriend’s house, and then I had dinner with my best friend and her family on Friday. I also met up with my aunt and my cousin. It was a week full of reunions and food, two of my favorite things.

It’s always difficult to get back to a routine after the holidays, so I’m savoring the last day of my weekend. I’m curled up on my new couch with a cup of tea, writing this post and taking it easy. I’m glad that I had some time off last week and this weekend. It’s always good to take a minute, breath, and reassess.

Perhaps to no one’s surprise, this week’s Dimanche is full of Thanksgiving-themed articles and recipes. I’m going to post my recipe for bourbon cranberry sauce and pumpkin pie later this week, so stay tuned for those. In the meantime I’ll leave you with links to the recipes I used, plus some unrelated articles about gelato in New York and a video about the Centre Pompidou in Paris.

Without further ado, here is Dimanche:

As I mentioned before, I did a little cooking for Thanksgiving and I was proud of what I made. I made bourbon cranberry sauce using Jessica Koslow’s recipe, and then I made a pumpkin pie from scratch. I bought little leaf stamps to use for the crust. It was a crowning moment (pun fully intended) when I put them on the edge of the pie. Stay tuned for blog posts about both recipes this week!

Centre Pompidou made a promo video and I’m *very* into it. For those of you unfamiliar with Centre Pompidou, it’s a modern art museum in Paris. It often gets overshadowed by other museums (read: Musée d’Orsay and the Louvre), so it made a tongue-in-cheek video about why people should stop by. Check out the video via Twitter.

A story about the pumpkin capital of the U.S. caught my eye earlier this week. Morton, Illinois, the self-declared pumpkin capital of the country, once produced 90 percent of all canned pumpkin in the U.S., and the majority of the people who made that possible traveled from a small town in Mexico. Read more about the town and the workers in this Reader article.

I’m loving this article about multicultural Thanksgivings. The writer, Malaka Gharib, asked five immigrants and second-generation Americans to share what they eat for Thanksgiving, Check out the interviews and photos in this NPR piece.

The best gelato maker in New York keeps a very low profile. Meredith Kurtzmann, a longtime resident of New York City, has made gelato for some of the best restaurants in town using a recipe she created based on her time in Italy. Kurtzmann retired recently but her gelato legacy lives on. Read more about her in this Eater story.

Last but certainly not least, there are few people I love more than Jeff Goldblum. I have a lot of admiration for his acting but also, he just seems like a genuinely good person. In this New York Times Magazine story, he weighs in on the recent synagogue massacre in Pittsburgh and talks about his musical background. Check out the full interview in NYT Mag.

Enjoy your week! Here’s a song to get you started.

Posted in Dimanche (That Means Sunday), Uncategorized | Tagged , , , , , , , , , , , , , , | Leave a comment