New Dishes

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The last time I wrote about dishes on this blog it was in April 2008 when I wrote a post called “Meet The Plates.” Serious Eats was amused and linked to it in a post called “Adam Roberts’s Quirky, Idiosyncratic Plates.” The idea back then, in 2008, was that each of my guests at dinner would be given a uniquely patterned plate that possibly reflected how I felt about them (if you were given a flower, it meant that I thought you were virginal; if you were given golf clubs, it meant that I thought you were a lesbian.)

But times have changed and I’ve changed with them. The time had come for new plates and today, with a little help from my mom, I finally bought them.

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Pickled Sugar Snap Peas

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There’s a very hip restaurant in my neighborhood called Joseph Leonard; you go there, and everyone else is either more attractive or more wealthy than you. There’s a very cool bathroom with a medicine cabinet over the sink that has Q-tips, Altoids and tampons (I bet women wish more restaurant bathrooms had tampons; or maybe they do and that’s just a secret between women and restaurants?) and on every table a little jar of cornichons. It’s that little jar of cornichons (not the tampons) that I’d like to talk about today. It led to my own table decorating revelation, one involving sugar snap peas, garlic and lots of white wine vinegar.

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