16 August 2005
15 August 2005
12 August 2005
grilled radicchio salad with lemon vinaigrette
Vinaigrette
1 1/4 cups extra-virgin olive oil
1/2 cup plus 2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil
1 1/2 teaspoons white truffle oil
1 garlic clove, minced
1/2 teaspoon sugar
Salad
6 ounces yellow wax beans
6 ounces green beans
4 heads of radicchio, quartered
1 13 3/4-ounce can artichoke hearts, drained
4 cups mixed baby greens1/2 cup shaved Asiago cheese
For vinaigrette: Whisk all ingredients in medium bowl to blend. Season dressing to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate. Rewhisk before using.)
For salad: Prepare barbecue (medium-high heat). Place beans, radicchio, and artichoke hearts in large bowl. Add 6 tablespoons dressing and toss to coat. Grill vegetables until crisp-tender and browned in spots, turning occasionally, about 3 minutes. Cut beans in half crosswise. Coarsely chop radicchio. Return vegetables to same bowl. Add greens and Asiago cheese. Toss with enough dressing to coat. Season salad to taste with salt and pepper. Serve warm.
1 1/4 cups extra-virgin olive oil
1/2 cup plus 2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil
1 1/2 teaspoons white truffle oil
1 garlic clove, minced
1/2 teaspoon sugar
Salad
6 ounces yellow wax beans
6 ounces green beans
4 heads of radicchio, quartered
1 13 3/4-ounce can artichoke hearts, drained
4 cups mixed baby greens1/2 cup shaved Asiago cheese
For vinaigrette: Whisk all ingredients in medium bowl to blend. Season dressing to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate. Rewhisk before using.)
For salad: Prepare barbecue (medium-high heat). Place beans, radicchio, and artichoke hearts in large bowl. Add 6 tablespoons dressing and toss to coat. Grill vegetables until crisp-tender and browned in spots, turning occasionally, about 3 minutes. Cut beans in half crosswise. Coarsely chop radicchio. Return vegetables to same bowl. Add greens and Asiago cheese. Toss with enough dressing to coat. Season salad to taste with salt and pepper. Serve warm.
11 August 2005
last stand
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brush with ignominy
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10 August 2005
i have longed to move away
I have longed to move away
From the hissing of the spent lie
And the old terrors' continual cry
Growing more terrible as the day
Goes over the hill into the deep sea;
I have longed to move away
From the repetition of salutes,
For there are ghosts in the air
And ghostly echoes on paper,
And the thunder of calls and notes.
I have longed to move away but am afraid;
Some life, yet unspent, might explode
Out of the old lie burning on the ground,
And, crackling into the air, leave me half-blind.
Neither by night's ancient fear,
The parting of hat from hair,
Pursed lips at the receiver,
Shall I fall to death's feather.
By these I would not care to die,
Half convention and half lie.
-Dylan Thomas
From the hissing of the spent lie
And the old terrors' continual cry
Growing more terrible as the day
Goes over the hill into the deep sea;
I have longed to move away
From the repetition of salutes,
For there are ghosts in the air
And ghostly echoes on paper,
And the thunder of calls and notes.
I have longed to move away but am afraid;
Some life, yet unspent, might explode
Out of the old lie burning on the ground,
And, crackling into the air, leave me half-blind.
Neither by night's ancient fear,
The parting of hat from hair,
Pursed lips at the receiver,
Shall I fall to death's feather.
By these I would not care to die,
Half convention and half lie.
-Dylan Thomas
naked icons and a peppery finish
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