Not pictured here: plastic lobster bib.

It's been such a long time since I've written about what I've cooked. There are a ton of meals that the woman above has enjoyed yet, you, my loyal readers, have suffered without. Well, fair dames and fetching fellows, fear finally shall flee, for I, forthwith shall foment a fabulous format for freeing fantastic food for you. (Sorry, I really had to get those 'f's out of my system.) But yeah, um, I'm just gonna put up some pictures and say "oh, that was this" and you call all go "ooh" and "aah" and shower praise upon me? Sound like a plan? Good.

When, in the course of breakfast events, it becomes necessary for one man to crack the egg-shell bonds which have connected them without food, and to assume among the powers of the cook, the separate and equal station to which the laws of nature and of nature's God entitle them, a decent respect to the brunch of mankind requires that they should declare that this dish is fucking awesome.

I hate the on-set of winter for one reason, and one reason only. And no, it has nothing to do with the cold. Well, not directly. Actually, directly. But nothing to do with the cold affecting me. Rather, it's affect on the solanum lycopersicum. (That's a tomato, on the by and by.) The first frost spells an end to fresh tomato season, which means in a few short weeks here in New York, fresh tomatoes shall be no more. But what a great summer it has been. What you're looking at up there is a "pasta cake" made up of left over crab linguine (don't worry, it's coming next), topped by two poached eggs (from the farm that does our CSA, but not part of our CSA) and sided by two pieces of fresh bread, toasted, with Consider Bardwell's farm goat cheese and sliced heirloom tomatoes.

Holy mother of pearl, this was amazing. I had forgotten how good a poached egg tastes when you break it open and mix the yolk with some thing else — I guess this is like a bacon-less, cream-less carbonara.

We hold these truths to be self-evident, that all pastas are not created equal, that they are endowed by their Creator with certain unalienable flavor, that among these are deliciousness, tastiness and the pursuit of awesome.

This was a dish straight out of Molto Italiano, which is an awesome cookbook, by the way. It's linguine with crab and raddichio; very simple. I think there was some onion and garlic and white wine up in there as well. And obviously some scallions. The cats went NUTS when this was being cooked as well. The instant the container of crab was opened (yes, crab is most easily obtained from containers) they came swarming in like locusts to a wheat field. This dish with easily go back into rotation (although since crab is sort of pricey, not too quick of a rotation.) The brine-y-ness of the crab was cut perfectly by the tartness of the raddichio. And who doesn't like pasta?

That to secure these flavors, dishes are instituted among men, deriving their just deliciousness from the consent of the ingredients.

I also made a quick salad out of shaved fennel, apples, red onion, orange segments and parmesan cheese. Some olive oil was drizzled over it. As well as the juice from the segmented orange.

That whenever any form of food becomes destructive to these ends, it is the right of the people to alter or to abolish it, and to institute new dishes, laying its foundation on such principles and organizing its flavor in such form, as to them shall seem most likely to effect their tastebuds and enjoyment.

Back in February when I was in Barcelona, Tony and I went to this awesome restaurant called Cal Pep.. I don't remember ever giving them my e-mail address, but someone in a few weeks after we got back I started getting recipes in the mail for things they made there. This is one of them that we actually ate. Well, not 100%. Here's something about Julie you may not know. She does not like shell fish in any way shape or form (unless she's making out with a crab.) Sadly, this includes mollusks as well. So this dish is usually made with squid, but in light of this dislike I replaced the fish with monkfish. Figured we ate a lot of this in Barcelona as well and is very akin to lobster in texture.