Wednesday, November 23, 2011
Sunday, November 20, 2011
I'm pleased to announce - once again - the return of Roofscape - the online magazine of outdoor urban living. The 'Great Recession' took its toll on us, as it has on all too many, but we survived - and we're back, a little battered, but hopefully better than ever.
The relaunch will be on January 1, 2012, that day being the original launch of the magazine in 2000 at Boston's 'First Night' festivities. The name has changed slightly from Roofscape Magazine, to simply Roofscape. The new Roofscape will start off as twice-monthly email magazine, released on the first and fifteenth. The next step will be to develop for the Barnes and Noble Nook, the Apple iPad and the Amazon Kindle (in that order). Following that, we'll develop a full subscription website version of the magazine.
To start off, we'll be re-releasing articles, images and features, often revised and updated, published over the past decade. These will mingle with increasing amounts of fresh content.
Join us! We're looking for investors and advertisers interested in helping us build a successful media brand. We're also searching for the best writers, photographers, artists and tech talent out there with a passion for the urban outdoors. Get in touch ... firstname.lastname@example.org.
Thought for the day ...
Only those who dare to fail greatly can ever achieve greatly.
Image ... Mural on a utility box by the Stoney Brook 'T' station.
Saturday, November 19, 2011
Wednesday, November 16, 2011
I found this recipe in an old New Orleans church charity cookbook on sale at The King of Records on Queensberry Street. The King, a great junk shop, is now sadly gone but not forgotten. Over the years it furnished my garden in the Fenway with chairs, tables, umbrellas and loads of books, the garden being my favorite reading spot, including Julia Child. Jerry, the former owner, is a fellow gardener in the Fenway, holding informal jam sessions with his many musician buddies under his huge katsura tree, brought back from Japan at the end of WWII.
This is a flexible and forgiving recipe. It isn't even necessary to quantify it. Just use whatever amounts strike your fancy, within the realm of good taste. I've kept it simple to serve as a side with substantial fare such as bird. If wanted, it could be extended with, say, some shavings of prosciutto or Parmessan or maybe with herbs.
This recipe invariably invokes a few puzzled looks when it's set on the table. Then this delicious dish gets totally demolished leaving no doubters in its wake.
green table grapes
1. Trim the tops and tap roots off the carrots. Peel. Slice thinnly.
2. Steam, or boil in water to cover, until the carrots are al dente, or tender-crisp. Drain and let dry.
3. Slice a bunch of green table grapes along their length.
4. Melt butter in a skillet over medium heat. Whisk in the champagne and maple syrup.
5. Add the carrots and grapes. Saute until the carrots are tender. Serve as a side.
Monday, November 14, 2011
Sunday, November 13, 2011
Friday, November 11, 2011
Work in progress ...
Did you go to a public school in New England? If so, there was definitely one dish that you ate often, and probably with pleasure, in the school cafeteria.
Besides being a staple of K-12 lunchrooms, it also appeared at church socials, potlucks, soup kitchens, picnics, roadside diners, tailgate parties and home dinner tables across the northeast. And still does.
Beyond these six states, however, mention of this dish will usually evoke utterly blank stares and a question. "American Chop Suey? WTF's that?"
Well it's deliciousness defined. Comfort food refined. And here's how it goes.
2 tablespoons extra-virgin olive oil
1 tablespoon butter
1 large yellow onion, finely chopped
1 medium green pepper, seeded and finely chopped
1 medium red pepper, seeded and finely chopped
1-1/2 cups celery, diced
1-/2 pounds ground beef
3 cloves garlic, minced and crushed
1 28-ounce can whole peeled tomatoes
2 15-ounce cans tomato sauce
2 tablespoons tomato paste
1-1/2 teaspoons sugar
2 teaspoons crushed red pepper flakes
Salt and paper, to taste
1 pound box elbow macaroni
Freshly grated Parmesan cheese, to top