part 1 and 2 of the ketchup packet discovered in the knife drawer
“The humor you sprinkled throughout the instructions really added a lot – it was like we all magically had several years’ worth of cooking-related inside jokes to draw upon, and it made the whole thing a lot of fun.
squash from above
dice
congratulation to jen and just sitting there reminding us
we started a settlers game because YOU NEVER TOLD US TO START COOKING THE SQUASH
We also drank cabernet sauvignon (two bottles) and played a board game (Settlers of Catan) and listened to your playlist (at least twice but who really knows), and then we listened to other playlists that Amy made for me long ago.”
- Steven Lehrburger
DINNER TIME
” I usually follow strict recipes and eschew dishes with fewer than 10 ingredients, so I found it liberating to cook an entire meal with a handful of ingredients that welcome improvisation. It was a more elemental experience than cooking in my own gadget-driven kitchen. I had forgotten how strenuous working frozen butter into flour can be without the horsepower of an electric mixer, and how removing the rough skin of a carrot with a knife rather than a certified peeler will result in a fine mist of vegetable juice settling on the skin.
pears arranged however kelly wanted and
tyler eating fruit for the first time ever, almost
I was meeting a couple for the (almost) first time during this meal, and I learned things about them I might never have if I had encountered them in another context. Tyler has a passion for dishwashing and Jen is a relaxed and amiable multi-tasker. It was also eye-opening to see how a guy who does not frequently have occasion to take up a chef’s knife approaches the task of mincing an onion (devil-may-care, one knife in each hand, tiny cutting board). I felt like the four of us got along very well in a small NYC kitchen, where tensions can sometimes run high! The only downside of good company is that it can distract you from certain kitchen essentials, like actually lighting the oven before attempting to roast winter squash.”
- Kelly Molloy
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