Open Window

Our Oscars Anniversary

Peter and I have two anniversaries: the anniversary of when we began our relationship and then our wedding anniversary - and these two dates are almost five years apart. Today happens to be the first anniversary, when Peter and I watched our first Oscars together. As the story goes, I invited Peter for dinner and he never left, and here we are happily celebrating 20 years later. My how time flies.

Peter and I generally create a celebration with food, which we'll have to do this year as there will be no Oscars, at least on television. I can hardly believe that ABC has been removed from our cable company (Cablevision), as of midnight last night. Money disputes they say. I say it's a clash of the titans - huge egos - and we the people are the pawns. I hate being held hostage in someone else's war and would seriously like to find another mode of receiving television services. This is the second time this has happened in the last several months. The earlier instance concerned the Food Network - one of our favorites of course. What did they say in that movie, "I'm mad as h... and I'm not going to take it any more." Enough sour grapes; this is our anniversary!

We'll have sweet grapes please ... Red Grapes - Oil Painting by Barbara Andolsek*, commissioned by her friend Ramona

with our lobsters, oysters, california caviar and Gewurztraminer, which we'll enjoy this evening at The American Hotel in Sag Harbor - where we met. Now that sounds like a proper celebration!

* Barbara kindly gave her permission to use this image. I love Barbara's paintings and think you will too. Please check out Barbara's blog as well as her website, Barbara Andolsek Fine Art. It's a great way to spend Sunday morning! 

Have you got anything to say? Let's hear it. Leave a comment.

Super Bowl Sunday

While all of you sports fans are feverishly preparing for your Super Bowl parties and the game itself, I'll be making french onion soup, walking on the beach and sitting by the fire in my den organizing the paper work of our lives. 

My poor father is probably shaking his head in continued disbelief. Known amongst family and friends, as "sports of all sorts", my father did indeed love to follow all sorts of sports, at least one if not two a season. To his dying day, he was forever dismayed that he could raise three daughters who "don't like sports". Granted I can only speak for myself, but it isn't that I don't like sports but rather I dislike watching them on television. My preference will always be to be outside on a gloriously sunny day walking the beach or finding new photography subjects, rather than sitting in front of a television watching others play out their lives and betting on them. That just strikes me as strange.

But another of those family expressions was "to each their own", and with that I wish you a great Super Bowl Sunday and I hope your team wins!

P.S. If you're interested in the Onion Soup recipe for the party or just lunch, here it is. 

French Onion Soup

2 1/2 Pounds Yellow Onions, halved and sliced 1/4 inch thick
1/4 Pound Unsalted Butter
1 Bay Leaf
1/2 Cup Medium-dry Sherry
1/2 Cup Brandy or Cognac
1 1/2 Cups Dry White Wine
4 Cups Beef Stock
4 Cups Chicken Stock
1 Tablespoon Kosher Salt
1/2 Teaspoon Freshly Ground White Pepper
English Muffins
Gruyere Cheese, Grated

================================================================

In a large stock pot, saute the onions with the butter and bay leaf on medium-high heat until the onions turn golden brown color - about 30 minutes.
Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes.
Add the white wine and simmer uncovered for 15 minutes more.
Add the beef and chicken stocks along with the salt and pepper.
Bring to a boil, then simmer uncovered for 20 minutes.
Remove the bay leaf and test for salt & pepper.
Ladle soup into soup bowls.
Toast English Muffins.
Float a half an English Muffin in each soup bowl and sprinkle liberally with the cheese.  Place bowls on a sheet pan and the sheet pan under the broiler.
Broil until the cheese melts and is lightly browned.  Watch this closely with the door ajar.
Serve carefully and immediately.