I woke up late and decided that it was a good day for French Toast with sliced pears. Every bite was delicious.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
I love adding little holiday touches with each holiday that comes during the year. Here are some skeleton clothes pins that I picked up ages ago. I decided to set them up on a ledge by my front door.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Ahhh the possibilities!!! Perhaps an entire Thanksgiving dinner made out of Twinkies?
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Bacon & Bean Soup Is Done!
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
I picked up this beautiful piece of smoked bacon from New York City’s German specialty store, Schaller & Weber. I’m making a homemade bean and bacon soup and I’m absolutely delighted with this gorgeous piece of smoked bacon.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Never Eat Ingredients You Can’t Pronounce Except Quinoa!
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Tiny New York Kitchen Wishes All Of our Canadian Friends A Very Happy Thanksgiving!
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
I picked up four of these cute pumpkin plates today. They’re adorable.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Bartlett Pears
Bartlett pears are the only pears that change color when they’re ripe. Eat them out of hand like an apple, slice them onto a salad, or present on a platter with cheese & nuts. Poach them in fruit juice, or bake them into tarts, quick breads, or muffins.
In 17th century England, a schoolmaster named John Stair sold some pear tree cuttings to a grower named Williams, who quite narcissistically named the variety after himself. The Williams Pear became a staple variety, and when brought to the New World at the end of the 18th century, one Enoch Bartlett of Massachusetts planted it on his farm. Mr. Bartlett named it after himself and, from then on, throughout the United States, the Williams Pear became known as the Bartlett Pear.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Today I was meeting a chef friend for lunch on the Upper East Side and passed this nice autumn display on 2nd Avenue. What a lovely day in the city today.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
