Isabella Gambuto

We’ve been making crazy fresh meals every night, and on nights when we eat early enough ( we usually don’t eat till 10 pm) we even eat outside al fresco! TBH almost none of the ingredients are available locally (corn and tomatoes usually aren’t in season till the end of the summer on Long Island) but its’ just so yummy and fresh 3 ears of corn – sweet corn is preferable if you can find it 1 large onion, roughly chopped 1 pint Sungold Tomatoes (those sweet little yellow guys), halved 4 scallions, thinly sliced 1 tbs olive oil salt and pepper 2. Chop onion and spread out on a cookie sheet – cover with olive oil, salt and pepper and roast for about 30 minutes – until pieces are cooked and slightly brown.

In the past month I’ve had to let go of one waitress and hire a new one (which is much harder than it sounds), work double duty as waitress and manager to cover shifts and train the new waitress, print new menus and update our POS system. Last week, I sat down for an hour to write what I hoped would be and epic post about our recent trip to Uruguay, but got so distracted by the urge to start wandering that again I started planning another trip (Uruguay post will come soon, promise). Smitten Kitchen’s recipe is great, the lassic toast – avo, salt and red pepper flakes, and Gwyneth’s is just plain old wacky – avocado and almond butter, no thank you. 1/4 of a lemon 1 avocado 1 shallot 3 tbs olive oil 1 table spoon red wine vinegar 1/4 tsp salt pinch of oregano freshly ground pepper flaky sea salt baby greens 2.

The boys –Calvin and his best friend Pete (who’s family farm Calvin is managing)– have been working double duty, setting up the farm during the day and renovating the house at night. The place is huge –you might’ve seen some pictures, three bedrooms, living room, dining room, den, sun room, green house AND pool! But it is a little outdated – fake wood floors, wood paneling everywhere, dirty dirty stairs and sparkly peeling wallpaper in every other room. It’s a great recipe to make for a Friday night dinner party, or, on the weekends when we entertain friends all day and don’t want to worry about making dinner.

Now that we’re old country folk, doing something special means preparing a dinner party – a dinner party FEAST composed of recipes by professional chefs and my favorite blogs.! Momofuku Bo Ssam Pork– is pork butt that has been dry brined in a salt/sugar/brown sugar rub over night, slow roasted until pull apart tender then served with white rice, bibb lettuce, a ridiculously tasty ginger-scallion sauce AND a spicy Korean vinegar hot sauce. The recipe comes from my fellow Fieldston alumna’s blog, Feed Me Pheobe, it tastes just like the carrot-ginger dressing you love at sushi restaurants and is actually super healthy! I made a naked cake (frosted on the top and middle but not the sides) because I do not have the proper cake decorating tools (offset spatula, cake stand, lazy susan, etc…) to execute a perfect full on frosting.