Get Your Dance On with Parsley

For your viewing pleasure I present a hilarious video about a Middle Eastern tasty treat:Tabbouleh.



Thanks, Eat Me Daily for making my day with this vid.

Food is Love,
Hilary

Food Is Love

Per my own advice I decided to tell the chef that I wanted and needed him to cook more for me. We talked about the impact of food and in the end we both agreed: Food Is Love. I've always known this to be true since working at my charter school (one of the original 13 in NJ). When children steal food it's not because they are bad or seeking attention or hungry. It's because they crave nurturing and food is a way to be nurtured-either acquired legally or not. It breaks my heart when a student steals because it raises the question, "What is really going on here?" It's never about the food. Think back to your own childhood and I'm sure you can related many loving memories to food. Your parents could have been the worst cooks but the food came from them and it meant something. I'll never forget how my family spend most nights choosing things from the Wendy's value menu. That fast food and the process of getting it had a powerful impact on me.

I've also learned that one way to impact a child and show them love (in a politically correct, 2009-way) is to give them food. In the beginning of this school year I knew a particular second grader would give me some grief. She didn't have the best upbringing so far, but it was getting better. I worked it out that I gave her some food from the cafeteria each morning. She could have gotten it during breakfast but I made sure I was the one handing it to her. It was always something small like a package of gram crackers or a bag or animal crackers. That student has made a complete turn around and she doesn't know it but she'll be student of the month this June. Of course, it's not all due to my giving her food each morning, but it certainly helped to strengthen our relationship. If you get love, you give love.

Last night I was treated to sautéed Sea Scallops with Lemon Braised Artichokes, Asparagus and Spring Onion with Bacon-Fat Mashed Potatoes. It was fantastic. I definitely experience umami after the scallops. I can't wait to leftovers tonight. And the best part is that Erik and I decided to make a big meal like this on a regular basis.

Food Is Love
DCW_NYC
-Hilary-

Stopping Power

I read other blogs written by chefswives (see the DCW blogs on the right) and I've noticed that other chefs seem to cook more for their wives. Ah, yes I remember a time when my chef would cook a couple days a week. What happened? It's been months since he's made anything using his chef skills. Don't get me wrong, I love pasta with sausage, but any Food Network fan can make that. I want some scallops, butter sauce, bitter greens salad. I want wine with my meals, and I want to use a napkin and sit at the kitchen table! Our table seats six and the only time anyone sits here is to use the computer.

I've asked Erik to make more food at home, and he did, once. I don't want to push it too much because I know he doesn't really like cooking at home. Perks of being married to a chef?-yeah right. It's not even about the food either. It's about feeling worthy of some attention and feeling cared about. Any Peter Eater with a ressy to Perry St gets the 3 star treatment from Erik. Just not his wife; it's sad really.

We'll see what happens when he reads this.

DCW_NYC
-Hilary-

Happy Mother's Day, Ladies

I think the holiday itself is a little ridiculous in that it funnels all love for Mother's to a certain day. But I'm glad it gives us the opportunity to pamper our mothers. Maybe there are some people who only show mom love on the second Sunday in May each year. I bet their mother's realy look forward to today.

Summer, 2008

My mom is perfect.Not Martha Stewart Perfect. Not Heidi Klum Perfect. Not Hillary Clinton Perfect. She's Hilary Anne Perfect. She uses a pizza cutter to cut up pancakes and she's not afraid to swindle that thing in her purse to IHOP. She swiped a magazine from her dentist because Jean-Georges was on the cover of it. Her hair and make up are always done for any errand. She taught me the power of Home Goods/Marshalls/TJ Maxx.

Mother's Day 2002

Two years ago my sisters taped her dancing without her knowing it and put it on YouTube. She found out later, and laughs it off. It's got over 11,000 views. What's a few more?



Good thing she can't work the Internet. Love you Mom!

I hope you all have a Mother's Day that suits you perfectly. I'll be at home today since the chef has to work on his day off. Too many mom are eating at Perry St today! Oh well, Happy Mother's Day, Ladies!
DCW_NYC
-Hilary-

The Best of Firenze

The best spot in Firenze, Italia is no where near The David, The Duomo, or the Ponte Vecchio. A true taste of Italy is located on the other side of the Arno. No, I'm not talking about the Pitti Palace either. I'm referring to the best restaurant in all of Italia! Ok, so I only ate in Venice, Florence, and Milan -(McDonald's... {twice}). Aside from the blemish of MickyD's on my food record, I think I have pretty good taste in restaurants.

Sant'Agostino23 is a small and hip in a non-hip way. The restaurant is cozy charm in a local neighborhood in Florence. We stumbled upon Sant'Agostino when were desperate for a good Italian meal. After all, everyone told us that we would eat like kings there. I was disappointed in Italy initially, but once we found Sant'Agostino I knew Italy had gems. But like all gems, they have to be hunted for and sought out.

Walking down via S. Agostino (get it?), we passed number 23. We had already poked our heads into what felt like dozens of stale looking restaurants with old sandwiches wilting in the windows. But something about 23 was different. It felt like New York. It seemed real and sincere and a little bad ass, too. There were articles from Food and Wine and other local Italian media sources posted outside. We stepped inside and BUMMER, they weren't open for another hour. But after talking with the general manager and saying hello to chef Mirko Innocenti we knew we had to come back. Erik's chef radar must have been going off because as soon as we walked out he said, "Did you see those guys? They're hard core." How could he know? Must be a chef thing. Although we were famished and suffering from gurgling bellies, we walked to a local park to pass the time taking silly pictures with a pigeons.

The menu at Sant'Agostino23 can be described as meaningful, direct, and approachable. I loved everything we ate. The first time we went (yes, we ate here two nights in a row) we ate in the traditional way with antipasti, primi, and secondi. I wish I could remember the specials we had, but I have a terrible food memory. I can only remember the things we ate on the menu because I asked to keep one. The second night we ate there we asked for three pastas to share. Spaghetti con bottarga di tonno, gnudi ricotta e spinaci al burro e salvia, and fagottini di pasta fresca con ricotta e cariciofi. NO questions asked, this place would fly in New York.

But until they decide to open a West Village branch, I'll be dreaming about Sant'Agostino23.
Photos of Sant'Agostino23.
DCW_NYC
-Hilary-

Need Me!

I feel like a old Korean Tang Soo Do 당수도 instructor. Let me explain, please. I have been given the most wonderful opportunity to advise, relate to, and comfort wives of chefs from all over the world using this blog. But what happens when the chefswives I know have mastered their relationships and no long need me (or this blog) anymore? What happens when the chef's new schedule gives him nights and weekends off and his chefwife no longer surfs the web for answers, but has dinner with her chef? I'm so jealous. The student no longer needs the teacher.

I want you all to be happy with rich, rewarding, meaningful relationships. But I also want to be needed. Who doesn't?

DCW_NYC
-Hilary-

Chef Mumbles

In my hair? On my sandwich?

My chef really loves his condiments. Especially mayonnaise. This is what I heard while I was putting on my shoes early this morning on the edge of the bed:


"The mayonnaise isn't working."


"Isn't working for what?"


"It's not working as a hair product."


No, mayonnaise isn't really good for that. Then again, I've heard it can make for some shiny locks.


DCW_NYC
-Hilary-

This Is It

I wanted to include a list of blogs written by women for women to the sideline of this website. I thought that giving us some more options as far as support would be an added bonus to the growing support we have for each other here. I googled "blogs for wives" and guess what I found. THIS BLOG! This is a great resource for women and I'm pleased to be bringing you all together. Made. My Day.

I love you all!
DCW_NYC
-Hilary-

Chef Mumbles Become Interactive

"Potatoes Bed" 2006 Dom del Torto

The days of just Erik mumbling in his sleep to himself may be over. There is a whole new breed of early morning mumbles emerging. Today around 6:30 AM, Erik tells me: "Don't move." So now I'm scared thinking there is giant furry spider on my back. But I think back to other moments similar and decided to play along for the sake of "Don't wake the sleepwalker/chefmumbler." He then presses his hand firmly on my back and removes my covers. He says, "The potatoes are moved." I just rolled over and looked at him inquisitively. He started telling me about the potatoes and how there was hot oil, but now there isn't so everything is okay. With each new statement he seemed to become more lucid. He started to smile and said, "What's going on?"


I don't know. I just don't know.


DCW_NYC
-Hilary-

Zagat Winner!

The winner of the one year membership to Zagat.com is....CER! Thanks to random.org CER's comment was chosen as the winner. You have 48 hours to contact me with your name and address or you'll have to forfeit the prize. Boo hoo! CER would eat...Taco dip & chips, but only how my mother makes it -- blend of sour cream, cream cheese & a bit o' lemon juice, with salsa, fresh romaine lettuce, tomatoes, onions, and a hefty layer of freshly grated cheddar. No taco seasoning or ground beef or olives or any of that -- just the spread and fresh veggies. It is to die for.

Sounds good, CER. Congrats and enjoy the wealth of information that Zagat has to offer!

DCW_NYC

-Hilary-