I know, I am pretty cool. Thanks be to the tipster who informed me of BHamp library's free wifi. This library sprawls about its small, well-landscaped lot, and it has squashy armchairs inhabited by dozing, horn-rimmed elderly. I haven't had time to check out the selection yet, but I'm definitely digging the slightly fusty vibe, and the fact that, apart from yours truly's, there is not an electronic device to be seen.

Plus the yard has a nearly full bike-rack, and three of the bikes have wicker baskets. Where did they get them??? And why did I forget my camera?  Anyway, Rachelle and I testing out the beds at Surf Lodge tonight, but from here on out, this libary's going to be my office. If you're bored, feel free to come say hello!

Misty's Seasoning: Get it. It will change your life. We have been using it on hamburgers, chicken, steak, you name it. Today, since I'm missing my family at our lake, I will try and survive by paying homage to our two favorite "fillers". Just add some fresh cut fish meat and corn on the cob:

Campout Potatoes:

Toss russet potatoes (in 1-inch chunks) with slices of butter, chopped white onions, and Misty’s original seasoning. Spread on a 9×13 baking sheet covered in heavy-duty foil (or 2 layers of regular). Cut an equal length of foil for the “lid” and seal the edges together tightly. Grill for ~45 min, or to desired crispiness, turning the packet over midway through cooking.

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This weekend at Hampton's Market Place in East Hampton I found little green pods in a basket on the floor. Upon looking closer these edamame looking vegetable were actually fresh green chickpeas, something I had never encountered. As a chef and Middle Eastern food fanatic (respect to the all mighty Lebanese cuisine), I chose to make a very colorful and fragrant hummus. The results were something I will never forget nor replicate without the find of these raw legumes. More»