A look at the tennis courts of the French Open:
…the clay, and the artistry it supposedly elicits, is a point of pride in France.
Click-through to learn more about the practical purposes of and the aesthetic maintenance behind the red clay: http://nyr.kr/JLcB5u
For my 29th birthday (which was way back in February) my friend Andrew and I attempted Julia Child’s recipe for Paté de Canard en Croûte or Boned Stuffed Duck. The original recipe comes from Mastering The Art of French Cooking 
Lobster roll, American Hotel, Sharon Springs, NY.
A little voodoo down in New Orleans
Here’s a shot from the set of my first feature film, The Last of The Great Romantics. Today is Day 12 of 14. It’s going pretty well!
Photo by Tim Ryan Smith.
Well, all in all it’s been a pretty bad day. I won’t bore you with the details but I can tell you that by noon I was ready to blow a gasket. My go to comfort used to be my cigarettes but unfortunately (or fortunately) I gave them up seven weeks ago. In place of my beloved ciggies, I try to plan out my after work activities for maximum indulgence so I have something to look forward to at the end of the day.
Tonight’s activities will include:
1. Chinese food from Charlie Mom.
2. Snugging with heavy breathing dog named Madeline.
3. Feel good fluff movie - Tonight’s movie will most likely be Morning Glory
Look out for a quote where Harrison Ford discusses a breakfast item being fluffy!
Greetings All! I know it’s been quite some time since I’ve posted a recipe (or anything original for that matter). The truth is that I’ve been having a little bout of writer’s block and I couldn’t think of anything to say about these pancakes except that they’re much fluffier than the ones that come from Aunt Jemima or Bisquick. Also, have you ever noticed that “fluffy” is the desired consistency when it comes to preparing most breakfast foods (frittatas, scrambled eggs and biscuits all fall into the fluff category)? Well, here it is. Fluffy Fluffy Pancakes.
Light and Fluffy Pancakes
Ingredients:
2 cups all purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder or baking soda
1 cup whole milk or buttermilk
2 large eggs
3 tablespoons melted butter
vegetable oil or butter for pan
Process:
**Note: If you are making pancakes for a crowd this recipe is easily doubled or tripled. If you are cooking the pancakes in batches, make sure to wipe your skillet clean with a paper towel between each batch. To keep pancakes warm place them on a wire rack or parchment lines cookie sheet and warm in a pre-heated oven.
1. In a large bowl whisk the dry ingredients together — flour, sugar, salt, baking powder
2. In a medium bowl whisk the milk, melted butter and eggs together.
3. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Fold the batter together gently with a wooden spoon or rubber spatula. It doesn’t need to be too smooth, lumps are good!
4. Heat a tablespoon of butter or oil in a nonstick skillet or on a griddle if you have a fancy stove. Pour about 1/4 cup of batter for each pancake (they will be silver dollar pancakes) and make sure that they are at least an inch apart so you have enough room to flip them. Cook 2-3 minutes until the top is bubbling all over and the bottom is golden brown. Flip pancakes and cook another 1-2 minutes until the second side is also golden. Serve pancakes immediately with butter and maple syrup or keep warm in oven (see note above).
the tea
The Story of Sushi
A mesmerizing work of art AND something to think about.
