too delicate to eat (or, i just don’t really have the heart to).

so, a girl at work also has chickens.  she said that they had recently been eating a lot of pumpkin and thus tasted like pumpkin.  we’ve been feeding the chickens a lot of Pie in the Sky.  well hell … if the eggs came out tasting like a croissant, then i could skip the bread all together.

the blue eggs is much more rich in color in person

as well as a tuna fish sandwich…

thanks SAM MOORE for photo

rolling out croissant doughs is an exercise everyone should practive. even oprah.

diagonals

don’t even start with your “perils in baking”.  you haven’t imagined anything more stressful and complicated than yeast.

those bastards will involuntarily rip out your hair and cause endless nights of restlessness.

i’ve made pizza dough as many times as i can count on both hands, but BREAD … REAL BREAD, my friends, will deduct years off any pizza dough’s life.  it will pity even the thinnest of brooklyn’s crust or the deepness of a chicago pie.

oh my goodness … where do i start?  baguette.

baguette has a dough that needs to be “velvety”.  beth is a pie girl/coworker of mine and i marvel over her french bread every time she makes it.  using words that would later leave me walking home imagining the daggone things having “feelings” and “body parts”.  it also needs to be kneaded like crazy.  and watching it in the bowl – spinning around and around and morphing is the coolest.  if i don’t brace myself or, much less, keep a distance, i’d probably dive into the mesmerizing sight – all the little “tendons” starting to criss cross and tighten; so tight that i’d swear i could pick it up and stick on the back of a pencil and go and erase all the drawings at Louvre in Paris.  speaking of …

anywho, then weigh out the dough for rolls and baguettes.  rolling out the baguette is even more of a tightening and pinching process.  pressing and rocking the dough against the baker block – all the while lengthening and stretching it into an evenly rolled-out baton.

mind blowing.

four ingredients by the way: bread flour, salt, water, yeast.  that pesky yeast.  but how i love thee when you can give me product as such ^^^^^^^^^^^^^^ …

i sure hope my dogs would save me before something tragic as such happened.

i can’t say that i’ve made a roast beef sandwich and my dog has told me that i forgot the mustard.  but then again, i never really took the time to listen…

for years and years midnight and friends would sit and wag their tails as i’m prepping a snack or a meal and i was always under the frustrated assumption that they were begging to nibble on whatever i had my hands on.

perhaps they’re nervous that i’m leaving out the tomato in my grilled cheese or i overlooked the salt in my scrambled eggs.

folks, just imagine a black lab saying, “jess, you’re not supposed to dice the onions.  you’re supposed to MINCE them.”

dogs are so smart … that black lab is probably friggin right!

this guy right here … BUMMED.  he probably took that canine piece of love for a solid 6 mile hike.  no brie at the end …

before you tell your pup to “forget it”, just remember he’s just trying to be a bud … ALL THE TIME.

crabs and bubble flip

a classic scenario.

invite the nieghbors over and pour the food all over the table.  create a mini bar of sorts (tub of beer) and pull it right up to the edge so it seems that you have created some sort of “shrine” on one side of the dining table.  mow down and drink.  sounds like college, but in this case your wife (secretary) spent 4 hours on her hair do.

its crab season.  old bay and extra napkins are necessities.  put out your pots or throw down your wallet!

burgers, homie

these guys are a little more complex – imagine meat loaf complex.

they need fillers and binders.  the meat is so lean, that the fat content practically doesn’t exist and there is nothing to “hold” your burger together.  thus, you’ll need an egg and a handful of breadcrumbs (maybe none at all if you can swing it) when you’re fixin’ up enough meat for four or five people.

while you’re at it, throw in some chopped garlic and a tad-o-onion.  salt, pepper too.

mash, form, sear, nom nom nom

dedication

no shortage of dedication whatsoever.

it was an amazing evening and we threw some venison tenderloin on the grill.  cape weather.  epic.

im eating some now, actually, and i’m licking my fingers before i type on the keyboard.

as you all know, if you’ve read my posts, we are serious venison fans and there is no holding back whatever time of year it is.

thus, voila!!! a journey through the mouths of 23 nobska rd, woods hole, masssssssssssss …

and the close up.  i dont have the conclusion because, well, it didn’t last so long! char grilled goodness!

product

dali or a rembrant?

i asked myself the same thing.

when food styling doesn’t even end up being less appetizing but moreso just works of art.  i’m sure you’ve heard the phrase, presentation is everything.