Happiness Is A Warm (& Crispy) Apron

So I had my first official stint in a bona fide kitchen last week at Zingerman's making fresh buckwheat pasta for thirty people. I arrived on site with my Godmother's pasta machine (like the one you see in this video which makes me so happy), a rolling pin and a whole lot of butterflies. I'd never made buckwheat pasta before and had only used the flour well and fork technique for making dough in the past so I was a little nervous about feeding thirty, but when a giant food processor was placed in front of me the flutterings in my stomach soon vanished. After making the dough I decided to hand roll it and leave all cutting up to my knife. The pasta machine stayed in the bag. The use of machinery (to make the dough) had to be compensated by some serious manual labor. I wish I had taken a moment to take some photos of the finished product. I thought of my grandmothers, my mom and all the important women in my life and had many flashbacks into the various kitchens of my youth where I found so much happiness. Busy hands can free the mind... I heard through the grapevine that people loved the pasta. Gush.

Rise & Shine

P & M's Lorne Crescent Morning Menu:

Chamomile tea or Genmaicha
Bowl of rice
Pieces of nori paper to enjoy with rice
Miso soup
A sliced pear

Napoleon's Bubbles

Jacquesson was the champagne of choice of Napoleon Bonaparte. My favorite, cuvée No. 729, is composed of 34% chardonnay, 34% pinot noir and 32% pinot meunier. Its bubbles are strong and crisp and explode in the mouth like fireworks; its notes of pear, citrus and black pepper are beautiful. It is refined and sophisticated but by no means detached from its earthly provenance. A great character to accompany food or to be sipped on alone, I give it many thumbs up and hope you will consider the small house of the Chiquet brothers in the future. What some have said:

"This House is superbly demonstrating its commitment to producing full, concentrated Champagnes, exemplified by the impeccably long Brut Perfection and a magnificent, unctuous 1988. All the other cuvées are similarly remarkable."
- Bettane & Desseauve, Le Classement des Vins

"Jacquesson was always good, but is now exemplary, with amazing attention to detail in the vineyard finding its way through into stunning cuvées."
- Serena Sutcliffe MW, Decanter