Edward Schneider

@diana_liwen How beautiful!

Some Shetland-style lace I knitted.

It was chilly in New York today, but that's not entirely relevant: We'd have had this meal in any weather. It's a faux cassoulet made with beans cooked a few days ago, confit pork belly, good sausages, rich stock, plus - and this was key - toasted breadcrumbs sprinkled on top.

It was time for last week's excellent asparagus from @SamascottOrch (at the Dag Hammarskjöld @GrowNYC farmers' market) to make way for next week's. An asparagus-forward stir-fry did the trick - and made a terrific gingery dinner.

@eatinglasvegas That's a nice, kind way of putting it. (Yes, it did look pretty.)

@TimeToCook Yes, but the color 🥬looks nice. 😋

Tonight's dinner was paella-like Bomba rice with mild, fruity dried chilies from Basilicata; previously cooked beans and pork belly; and a handful of asparagus (totally overwhelmed by the other ingredients and thus entirely superfluous).

Plan A: spinach, pine-nut, anchovy, garlic, breadcrumb mixture as a stuffing for the squid. But laziness dictated a Plan B: Quick sauté of squid, with the ex-stuffing as a condiment. (Plan A wouldn't have been as good a dinner as Plan B turned out to be.)

One of those unbeatable springtime combinations: Room-temperature asparagus coated with vinaigrette. And a side of cooked ham - along the lines of a jambon de Paris.

Ramps don't give me a thrill - except as a harbinger of other spring produce such as asparagus and, later, peas. But ramp leaves, cooked and combined with sheep-milk ricotta and parmesan, make a really grand pasta filling, as in these agnolotti.

Earlier today on another website I gushed over our first local asparagus of the season, from Samascott Orchards at our nearby @grownyc market. We ate ~75 per cent of it for dinner: Steamed and served tepid with a nice vinaigrette, and topped with sieved HB eggs: asparagus mimosa.

Ragù tonight! With a slight twist: about a tenth of the meat is cotechino removed from its casing and fried along with the vegetable soffritto. The theory is that it will add a gelatinous quality to the texture. We'll see at dinner time.

With a little thought, you can make a delicious and harmonious soup/stew out of seemingly disparate leftovers: What the French might call a fourre-tout (hodgepodge). In fact, if (heaven forfend) I were writing a restaurant menu, I might include a Fourre-Tout du Jour.

A couple of dinners ago, we had delicious beef shin. We ate some of the leftovers just now, broken apart (not really shredded), and spooned onto a dish of fairly plain carnaroli rice. Very satisfying.

Last night a very good dinner at @francescocook's Mezzogiorno in the @CorinthiaLondon. A snacky highlight was: pipi cruski (peperoni cruschi) - sun-dried, quite mild Calabrian peppers deep fried to long-lasting crispness. With lemony mayonnaise to dip them in. Not to be missed!

Kyoto? No: London's Saint James's Park, whose beauty this morning was simply stunning.

Tortilla de patatas y cebollas recién hecha.

@michelrouxjr @MbarkCherguia Or, if you live where I do (USA), a rutabaga. And a fine thing it is to eat!

@MbarkCherguia Swede 🫣

I’m currently having a blazing argument, please help me settle this once and for all. What is this???

From the UK Daily Mirror in 1940. I think everyone needs a guard against the ills of winter.

Guided by ingredients in the fridge - a cooked potato; a quarter of a small Savoy cabbage; many onions; smoky bacon - we had pierogi this evening, with a shot of iced Żubrówka as our aperitif. What a pleasure!

Just a week ago, we found ourselves crossing the park @CentralParkNYC; part of our walk took us to the reservoir - a lovely sight.

At today's Dag Hammarskjöld @GrowNYC market, a surprise: EELS at Catch of the Hamptons. As expected, I made a hatchet job of removing the spine, but the outcome didn't waste too much flesh & was acceptable in the sense that neither of our esophagi was pierced by a dangerous bone.