Charlie Inspired, 2007
Oil on linen, 2' x 2'

Tapioca, 2007
Oil on linen, 2' x 2'

February 25, 2006,  Cooking in a New York City high rise has it challenges if you are talking about space and the number of pots and pans or special appliances you like to use.    To begin with, most kitchens are galley, small and compactly designed.   The counter and cabinet space is limited, and you only have basic cooking appliances.   With that said, most of what you need whether its flowers for the table or great bread to the choicest fruits and vegetables, can be found in any of a number of local bodegas in the neighborhood.     And for most New Yorkers there is always a great butcher shop or fish monger within walking distance of their apartment.   This meal was inspired by Charlie Palmer on the local PBS station one weekend which prompted me to immediately order his cookbook.   I was still working in Washington at the time of this dinner and often timed my trips to New York with three day weekends or business trips to our office in New York.  Other than being  together at home there was no special celebration this evening.  The appetizer of seared diver scallops was served with breaded onion rings and lemon.
 
Our busy schedules were beginning to change at this time because I was planning to retire and spend more time in New York; and with more time I began to practice and experiment with several cooking methods.   Sandra is always experimenting with table settings that enhance the dining experience.   We spent weekends during the winter and spring cooking together, developing and tweaking recipes to meet our preferred tastes, and enjoying these intimate meals together.  We also began to select those meals that might be served the following summer in Maryland to friends and family.   For dessert we had tapioca pudding served in a martini glass, topped with fresh fruit, mint, and short bread cookies; served with a bottle of ice wine.   Fred May