Just a little reminder…I am always interested in answering any and all questions to the best of my ability, so go ahead: email me at jordan@nonsociety.com!
Thank you so so much for reading .) <— (That’s Lucy smiling…thanks, Megan!)
Photo by Jenn Kennedy, circa 2007.
I’m a grownup!
I’ve been lugging around my computer in my purse for years, only occasionally even slipping it into a protective sleeve (not smart, I know, I know), but the bag that I generally use ripped pretty irreparably, and so I have decided to graduate to an actual, for-real, big person computer bag. Speck, which makes products that I am a big fan of and have written about before (their Pixelskin iPhone case is the only thing that keeps mine alive), made my day by sending over a neat-looking, slim, comfortable-to-carry TuckPack, and I now feel much more fancy and capable.
Product generously provided by manufacturer.
Two soggy doggies (it’s Bath Day).
Like everybody else in the world, I read Julie & Julia and My Life in France and immediately decided that I just had to dive headfirst into French cooking. I was particularly fascinated by Oeufs en Cocotte (eggs baked with cream), and figured that New Year’s Day was a perfect time to give the recipe a shot (above, they’re served with strawberries and way-expensive-but-totally-worth-it bacon).
And oh my goodness, was I not disappointed. They are incredibly light and delicate, and have the most subtle, lovely flavor - kind of like a dreamy essence of egg.
OEUFS EN COCOTTE (serves 2)
What you need:
Last night, my parents braved the blustery weather to come over for dinner. I made Lemony Roast Chicken with Mushy Pea-Tatoes and opened a bottle of Huarpe (one of my favorite wines), and after dinner we watched Face/Off (also one of my faves).
I’m…sub-par at chicken carving, so I decided to do a little research on how to best hack up that thing up there. This article on how to carve a chicken is fantastic, and includes pictures. I recommend using kitchen shears for leg-removal purposes; I can never get the legs to separate in the right place without them.
