• About Kris­ten

  What part of liv­ing bliss­fully in New York and own­ing an art gallery didn’t work for me? Well, the part that was trans­ferred to Lon­don with my husband’s job… Seven years later, here we are, and I am deliri­ously con­tent to live in the sec­ond great­est city in the world (first? sec­ond?), cook­ing, eat­ing, bell­ring­ing, watch­ing our remark­able daugh­ter bring her­self up in style, and describ­ing it all here, for posterity.

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• Random Recipe

  Gar­lic Lemon Vinaigrette

  1 lemon
  2 cloves gar­lic
  sea salt
  2 tbsps olive oil
  1 tbsp bal­samic vine­gar
  1 tsp Dijon mustard

  Here’s the fun part, if you’re at all OCD. You roll the lemon around on the counter, which for some rea­son makes it give more juice. Then with a sharp par­ing knife, peel it all round, leav­ing no pith (I just can’t stand that word. But it’s not as bad as “moist”.) Then very care­fully sec­tion the lemon, tak­ing care to dis­card seeds. The sec­tions will look like tiny pale man­darin orange sec­tions as you get in a can.

  Peel the gar­lic and chop it right with the lemon sec­tions which you have sprin­kled with salt. It will become a kind of liq­uidy paste finally. Scoop this with the flat of your knife into a nice small bowl. Grad­u­ally whisk in the olive oil and watch it emul­sify. Then whisk in the vine­gar and mus­tard. Dress the lamb’s let­tuce just at the last moment before eat­ing, because the leaves are so del­i­cate and will absorb the dress­ing right away.

  read the rest of this recipe

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