The Doctor, Part 43

One friend
said he’s afraid to see me
when I’m skinnier
at the end of the summer,
when I’m bald –
he looked away
while we ate,

one friend
invited me
and my cancer
for a barbecue
to get his
girlfriend back
(I told her
he’s an ass
and he
got her back),

one friend
came to visit,
he’d done
the research
he said
the odds
aren’t good,

lots of
won’t tell me
but they
don’t want to go
to the hospital
some friends
don’t even call
and that’s okay,
it’s better
if they don’t know
what to say.

The entire The Doctor series can be read here.

At the green table: French Tomato Tart with Goat Cheese Dijon Mustard & Fresh Herbs

French Tomato Tart with Goat Cheese Dijon Mustard & Fresh Herbs

This tart is a perfect way to use the new heirloom and other ripe fresh tomatoes that are arriving at the farmer’s market or your favorite store. The recipe is adapted from one by David Lebovitz, who adapted it from Kate Hill. You can find her recipe for Tarte de Tomatoes Matelot in her book A Culinary Journey in Gascony.  

French Tomato Tart with Goat Cheese Dijon Mustard & Fresh Herbs

It works well as as a starter, cut into thin slices, or perhaps with a salad for lunch, served with a chilled rosé from Provence. The goat cheese, tomatoes, a bit of Dijon mustard and fresh herbs provide an especially good balance of flavors and textures. But you can substitute any type of cheese that melts well. I frequently use Gruyère, Comté, or Fontina. You can replace the the mustard with pesto or add a layer of caramelized onions under the tomatoes. You can also add a slight drizzle of honey over the tomatoes before baking the tart.

The pastry in the tart is a Pâte Brisée Salée or savory short crust and it produces an extremely rich, buttery and flaky crust.



2 or 3 large ripe tomatoes, heirloom if available, sliced, and placed in a colander, with a pinch of salt, for about 15 minutes, to drain

8 oz of fresh goat cheese, sliced into rounds or crumbled

2 tablespoons of chopped fresh herbs, such as basil, tarragon, thyme or chives

Extra-virgin olive oil Sea salt and freshly ground black pepper

Tart Dough

1 1/2 cups unbleached all-purpose flour

4 1/2 ounces chilled unsalted butter, cut into cubes or rounds

sea salt

1 large egg yolk, lightly beaten 2-3 tablespoons of ice water

French Tomato Tart with Goat Cheese Dijon Mustard & Fresh Herbs


Add the flour and a pinch of salt to the bowl of a food processor and pulse several times to mix the salt with the flour. Add the cold butter and pulse several times until the mixture is crumbly. You do not want the butter to be fully incorporated into the flour. Add 2 tablespoons of the ice water to the egg and then add it to the food processor. Pulse again until the dough just comes together . If it is still dry add the other tablespoon of water and pulse a few times until the dough does hold together. It is important to not overwork the dough.

You can also mix the ingredients with your fingers or a pastry blender until they are crumbly and hold together. A good detailed description of both methods, with images, can be found at Recipes from Tom.

Transfer the dough to a lightly floured surface and form it into a disk. Roll the dough until it is about 1/8” thick and large enough for your tart pan. Place the dough into the pan, trim the edges and dock the bottom of the pastry.

(The dough can rest in the refrigerator in plastic wrap for about an hour or overnight, but it is not necessary. The original recipe calls for placing the tart in the oven without resting and the results have always been outstanding for me. If you do let it rest in the refrigerator, remove the dough about 30 minutes before using.)

Preheat the oven to 425o F.

Spread a thin layer of Dijon mustard on the bottom of the tart and let it sit for a few minutes to dry. Arrange the tomatoes in a single layer on top of the mustard. Drizzle some olive oil on the tomatoes, sprinkle some of the fresh herbs and freshly ground black pepper. Then add the goat cheese on top of the tomatoes and sprinkle the balance of the fresh herbs.

Bake the tart for about 15 to 20 minutes. At that point the pastry should be a golden,the tomatoes tender and the cheese lightly caramelized on the edges. If the tart is not quite done, continue baking for another 5 to 10 minutes. You can also finish caramelizing the cheese under the broiler if necessary.

Sponsored post: IKEA Expo 2015 { #IKEAtemporary }

IKEA Expo 2015  #IKEAtemporary 

I am a big fan of IKEA kitchens. I’ve already done 3 of my own and I love not only how easy IKEA makes the whole process, but also how customizable and adaptable they are. IKEA is now taking that a step further while looking forward to the future. By asking questions about how we all will be living, cooking, eating in our homes in the future, IKEA is building a concept of future possibilities which will no doubt lead even more exciting options for making our kitchen the perfect-for-us place we want them to be. 

IKEA Expo 2015  #IKEAtemporary 

IKEA has set up #IKEAtemporary at the Milan World Expo, a temporary space to bring together those ideas and explore the possibilities. Their 2025 Concept Kitchen, created by students at Lund University and Eindhoven University of Technology, explores how bringing technology into the kitchen can make our daily cooking easier and more enjoyable, freeing up more time for living and enjoying life. IKEA HACKA is a kitchen that brings the IKEA Hack straight to IKEA itself with a simple modular kitchen that is meant to be personally customized to create a unique-to-you kitchen experience. And well, there’s more to come. For the next 6 months. IKEA has planned a full schedule of events, workshops, talks and cooking demos based around our lives in and around the kitchen.

IKEA Expo 2015  #IKEAtemporary 

IKEA Expo 2015  #IKEAtemporary 

If you can’t make it to Milan to visit the Expo, you can still be part of the conversation by visiting IKEA on Instagram, Facebook and Twitter at @IKEAtemporary. 

"Even more brainpower can only be a good thing. We want your thoughts, opinions and feedback on what we could improve. We believe it’s much better when you tell us how you want to live – and not the other way around. You could say that IKEA has the ingredients – but you have the recipes." - Marcus Engman, Design manager, IKEA of Sweden.

To see more now, visit



*This post has been sponsored by IKEA

The Doctor, Part 42

         “There ain’t no Jesus gonna come

           from the sky

           Now that I found out I can cry.”       

                    -“I Found Out” by John Lennon

The changes
are on,
I am a state of

the bathroom,
a torture chamber,
Sean is
at the pot,

I grab
the hair he still has
and smack him in the face,

where the fuck is the tough guy?!!,

I can’t feel it,
I spit twice,
I can’t feel it,

my voice is strained,
when I yell
at myself,
it is a battle
to project,

the bathroom,
my pupa,
I cannot do
what I’m used to
and this
is only
round four,

struggle finding
my spark today,
I am
turning into

my mouth is tight,
the lips are
numb from here,
the space
smaller –

not like a place
you put food



The entire The Doctor series can be found here.

check it out: GREAT.LY

NY14#18 by Jennifer Sanchez at GREATT.LY

NY14#18 by Jennifer Sanchez at GREATT.LY

The goal of GREAT.LY is to bring makers & tastemakers together. If you haven't tried it yet, what it does is bring a whole slew of fabulous goods from the whole, big, wide world together in an easily shoppable venue, with free worldwide shipping no less. Everything is sorted and searchable to make it super easy to find that very perfect thing that you're looking for, or didn't know you were looking for. You can browse or search by style, location or look through curated collections by tastemakers such as Lonny, Jordan Ferney & Cool Mom Picks. You will find Jill Rosenwald, Jennifer Sanchez (one of my very favorites, above & first below), MiraJeanDesigns, Wind and Willow Home, Elemental T's and Orchid & Sage. A selection of things I love below, click through to the site to see more

At the green table: Mouton Gardianne {Braised Lamb Chops with Potatoes, Fennel & Onions}

Mouton Gardianne {Braised Lamb Chops with Potatoes, Fennel & Onions}

Mouton Gardianne {Braised Lamb Chops with Potatoes, Fennel & Onions}

This recipe comes from the Camargue in the south of France.

The Camargue is a Regional Nature Park in Provence, just south of Arles. The area includes the Rhone delta and an expansive series of lakes and salt marshes. The Camargue produces sheep as well as long horn Camargue Cattle which are tended by french “cowboys” called les gardians. The word “gardianne” in a recipe, generally refers to a stew from this area.

Braising is a form of cooking with moist heat that breaks down the connective tissue in tough cuts of meat and leaves it tender and succulent. Shoulder lamb chops work especially well in this recipe, but you can also substitute loin lamb chops on the bone. Some versions of this recipe use beef stock rather than chicken stock and omit the onions as well as the fennel. Other versions add olives, especially those from Provence, such as Niçoise or Picholine. In some recipes the potatoes are mashed by hand with a bit of butter and some of the warm stock.

Mouton Gardianne {Braised Lamb Chops with Potatoes, Fennel & Onions}

Mouton Gardianne {Braised Lamb Chops with Potatoes, Fennel & Onions}


4 large shoulder lamb chops, about 1/2 inch thick, trim any excess fat

4 to 6 boiling potatoes such as Yukon Gold, about 1 1/2 pounds, peeled and sliced about 1/8 inch thick

3 to 6 garlic cloves, depending on your taste, thinly sliced

1 medium onion, sliced 1 medium fennel bulb, trimmed, cleaned and sliced

2 sprigs of fresh thyme and 1 sprig of fresh rosemary, leaves removed and roughly chopped 1 bay leaf

extra virgin olive oil freshly ground black pepper and sea salt 1 cup of white wine

3 to 4 cups of chicken stock, home made or low sodium, you may not need all of the stock

2 tablespoons cold unsalted butter about 1/2 cup of chopped Italian flat-leaf parsley


Preheat the oven to 375oF.

Dry the chops and season with salt and pepper, to taste. Heat the olive oil in a 12” heavy fry pan or skillet over medium- high heat until the oil shimmers. Add the chops to the pan, in batches if necessary and sear all sides until golden brown. Remove to a plate.

Reduce the heat to medium and add the sliced onions and fennel with a pinch of salt. Cook until they start to soften and brown, stirring occasionally, about 10 minutes.

Add the sliced garlic and cook for an additional minute. Add the white wine, bring to a boil and deglaze the pan. Remove from the heat.

Then add the about 1/2 of the sliced potatoes to a baking dish. Cover with the 1/2 of the onion and fennel mixture. Add the thyme, rosemary, bay leaf and a pinch of salt and pepper, to taste. Add the lamb chops and cover with the remaining potatoes, as well as the onion, fennel mixture. Add any lamb juices from the plate, the remaining wine from the onion and fennel and 2 1/2 cups of stock to the baking dish.

Baked uncovered, basting several times, until the meat is fork tender and the potatoes golden brown, about 1 to 1 1/2 hours. Check the lamb and potatoes after 60 minutes and add additional stock if needed.

Mouton Gardianne {Braised Lamb Chops with Potatoes, Fennel & Onions}

Mouton Gardianne {Braised Lamb Chops with Potatoes, Fennel & Onions}

Using a slotted spoon, remove the lamb, with the potatoes, onions & fennel to a plate and keep warm

in a 200o F oven. Strain the stock into a small pot, remove any excess fat and cook until the stock is reduced to a sauce consistency. Swirl in the butter and season with salt and pepper to taste.

Serve the lamb chops with the potatoes, fennel and onions, some of the sauce on top with the chopped parsley and perhaps a Provencal roasted tomato.