Category Archives: Food

Star-Spangled Crème Pâtissière Redux

Last year, Mark made the confection, adapting a “scintillating strawberry” recipe by Jacques Torres, to celebrate Julie and her newly acquired American citizenship. This year it’s to celebrate our country–its goodness and resilience. “All men are created equal,” originally referred … Continue reading

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Hands in the Earth Days

On Friday and Earth Day, with the Kingston YMCA Farm Project‘s fourth growing season underway, volunteers from the surrounding Midtown neighborhood, wider community, local schools, SUNY New Paltz, and the Harvesting Justice collective at Bard College, weeded and seeded, spread compost and … Continue reading

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April Showers Bring May Flowers. What Does Climate Change Bring? (Stillwater Diary)

Witch hazel blooms in the fall, spidery, creamy yellow flowers clinging to the branches even after the vibrant leaves have fallen. But deciduous azalea is not a fall bloomer. Its flowers are a harbinger of spring, particularly eagerly awaited each April at the … Continue reading

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Ramen Quest

There are other food films, of course (I’m partial to “Babette’s Feast,” for the obvious reason), but Juzo Itami’s “Tampopo” (1985) is the perfect one, cleverly, raucously, reflecting everything we want/need from food, delivering everything we want/need from film. The central story features … Continue reading

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Jacques Rivette 1928-2016

The great director Jacques Rivette, who began his career as a writer at Cahiers du Cinéma and was part of the legendary French New Wave, has died at 87. Rivette’s films were less-seen (and often less-appreciated) than those of his … Continue reading

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Green Christmas (Stillwater Diary)

Yesterday I did something I’d never done before on a Christmas Eve day–went outside with wet hair, like a teenager in L.A. The temperature on my phone read 65°. We walked to the Groverkill to cut watercress for a salad to accompany an onion tart, … Continue reading

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Posting Summer Pictures (on the day artificially-designated as the last of the season)

We ate our harvest of the many varieties of high- and low-bush blueberries by the handful, in a bowl with yogurt or cereal, and Mark whipped up sorbet and creamy blueberry semifreddo. The walk from the parking lot to the … Continue reading

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