The pantry sits nearly empty and little remains in my refrigerator. With very little food to relish around the cookery, we’ve been eating out the last few evenings. Dining out a couple of nights ago, one among us ordered a 14 ounce rib eye at a Hudson Valley restaurant. Once the fat was cut away, about six ounces looked edible. Hello, cheffie. How could you let this one out of the kitchen? I hate to make a fuss and I won’t name the restaurant in all fairness because in the end, they were gracious about the quality of the meal that landed on the plate. But . . . if there’s a next time, I’ll recommend the vegetable soup.
When 10 pounds of potatoes and a couple dozen ears of corn show up unannounced, welcome them home to the chowder pot. After transforming our