Sorry for the delayed posting! I was away from the interwebs today and only just remembered I owed dear Emily a visit. It’s been a while!
Hmmm, so here’s a good one…
To define differences between clothes that are notable because of their smartmess and clothes that are merely conspicuous is to define something that is very elusive. However, there are certain rules that seem to be established.
Vulgar clothes are those which, no matter what the fashion of the moment may be, are always too elaborate for the occasion; they are too exaggerated in style like last year’s no pants trend, too much for me!), or have accessories out of harmony with the dress and the wearer.
Beau Brummel’s remark that, when one attracted too much notice, he could be sure of being not well-dressed but overdressed, has for a hundred years been the comfort of the dowdy (considering Beau’s a male fashionista from the 18th century, and his style of clothing is called dandyism, I’m not sure I want to listen to him either ). It is, of course, very often true, but not invariably. A person may be stared at for any one of many reasons. A woman may be stared at because she is ill-behaved (woo who!), or because she looks like a freak of the circus (which, incidentally is a good look!) or because she is enchanting to behold.
If you are much stared at, what sort of stare do you usually meet? Is it contemptuous or curious or is it admiring (clearly she’s never been on the subway. I often confuse meaning behind the stares with all of those words plus some). If the first, change your behavior; if the second, wear more conventional clothes and make-up; if the third, you may be left as you are. But be sure of your diagnosis (I’m sure there’s a website for this).
665 Amsterdam Ave
(between 92nd St & 93rd St)
New York, NY 10025
When our good friend Alicia came home from a year aboard in Florence she began a quest to find authentic northern Italian food in New York. What she found was Gennaro, a tiny, cash only spot in the 90’s on the West Side. You might overlook it entirely if you are even in that neighborhood, but once you eat there you will be making it a regular spot.
Music: Beautiful Beat – Nada Surf
To celebrate Peter and BJ, we had a crowd over for some hearty ragu bolognese! Since the weather has changed again, it was a perfect chilly night feast. I wasn’t sure if there was a difference between ragu and bolognese so I did some research. Ragu just means meat sauce but the bolognese refers to where it originates (in Bologna, Italy) but usually includes some tomatoes. This is a Mario Batelli recipe that my friend Cia sent me. She has her own additions, which I’ve added here. I’ve also changed this around a bit too based on what I had in my refrigerator…we were ill prepared for a big meal this week! We served it with fresh homemade pasta. Yes, please!
Music: The Middle East – Blood
We here at Brooklyn Plated are real fans of the simple dinner (I mean, who isn’t). This is an easy week night dinner (for those of you that actually eat pasta) and very tasty. I think the first time we had this was at our old neighborhood standby, Gennaro, on the Upper West Side many moons ago. I can’t remember where we got the actual recipe from, James has been making this for years but, as you can see, it’s very simple.
Music: Love Will Tear Us Apart – Broken Social Scene
Maybe it’s the promise of Spring that’s got me thinking about lemons. My mom made lovely lemon squares growing up and I wanted to replicate them for our post lobster bisque dinner (made from leftover lobsters from Southampton!). I got the recipe from the trusty Tartine cookbook.
The Big Oyster, History on the Half Shell
By Mark Kurlansky
Random House 2006
When I was younger growing up on Long Island, NY my uncle and cousin would take me clamming in the Great South Bay. We would get up at the crack of dawn to catch an early low tide and head out to Squaw Island, a little patch of nothing near the marshy coast where we would pull buckets of delicious, fresh littleneck clams. On the ride home my uncle would pull out a clam knife and easily shuck a clam open and pop it right in his mouth. My fascination with shellfish can easily be pin pointed to this memory.
I couldn’t help myself, I had to recreate the Shaking Beef from The Slanted Door…even though it wasn’t a great meal. I was shocked when I googled “shaking beef” and Charles Phan’s recipe showed up in epicurious. I paired it with some Jasmine rice and a nice asparagus dish. It came out SO well and will absolutely suffice when I have a hankering for The Slanted Door. I had to alter a few things due to what wasn’t in my cabinets but this is what I did: