12 thoughts on “Weekend Eats (and Drinks)

  1. "Louise" says:

    Hmm. I have to say, I truly do feel guilty. I don’t know what I was so pissed off about, because I actually do like your blog and I check it almost everyday. I think there was something else going on there, for what it’s worth, and obviously it didn’t have anything to do with you. I don’t know if it was just me that upset you, but I will apologize for myself. You don’t have to explain your choices to me.

  2. Wow.
    I give Louise a lot of credit to publicly apologize.

    Everyone has bad days, and I think she realized your readers love your blog and your choices. That’s what it’s about, CHOICES. hmmmmmm, what a concept.

    Now, I forgot to thank you for last weekends eats…..I made that fantastic olive oil and yogurt cake that was in your post from Dorie’s blog. It was gone in 2 days and I am making another one today!

    That pasta w/ the sausage is right up our alley for a Sunday meal.

  3. Wow, Louise, you’re a mensch! Let’s all lift a communal Gibson (but will it stay cold that way?).

    The French toast almost fooled me into thinking it was pork cutlets from the loin.


  4. Lisa says:

    Hey Jen —
    Don’t you dare think you have to justify your life for anyone else. You’re awesome and beautiful. Thank you for your enticing photos and sharing your love for food with the rest of us.

  5. I just wanted to tell you that you have inspired me to be a better person. I now make much more conscious decisions before I buy food or consume it. I try and go the extra mile to find out where my food is coming from. I check your site regularly and love all of the different food you create with Mike and dream of sometime doing the same thing for myself. Please don’t let the bad ones get to you. You are worth so much more than that.

  6. I’m going overboard for me on the comments here (two in as many days!!), but I’d just like to agree with Stacey Snacks: well done to Louise for such a brave and public apology. That takes guts.

  7. Jennifer Hess says:

    Thanks, everyone, and Louise in particular. My post on Saturday wasn’t solely in response to you, please don’t feel guilty, and I do appreciate your coming back here, very much.

  8. I think i discovered your site when a friend from New Zealand posted a link to your Flickr album of cat pictures…i looked at every single one, and wept at the death of your dear boy cat. My personal preference is for a lot less meat, and i don’t eat veal for what i consider humane reasons nor pork for religious reasons…but i love your blog all the same and wouldn’t argue with you over your choices. Your food photography is super high quality…certainly as good as the food stylists at Gourmet (that’s meant as a compliment!)…and i love the fact that you try to eat locally and sustainably grown food. I feel like i don’t have the time (or money?) to cook as well as you do, but at a Sukkot party this past weekend, i made on open-face sandwich on a bagel of cream cheese, chives, lox, tomato, cucumbers, red onion, capers…you know, the usual New York stuff, except rare and wondrous to find in rural Virginia…and everyone oohed and aahed over how beautiful it was and two people took pictures of it. I laughed to myself “this is Jen’s influence!” Keep on cooking your great meals and writing your fine blog!

  9. Paula,

    Veal is an interesting point, and it’s something we struggle with. The “veal” we eat at home isn’t really veal so much as it’s calf. We share your disgust at the way veal is traditionally raised, and we don’t have such veal in our home.

    The veal we eat at home comes from Bobolink Dairy which allows its calves to suckle their mothers, and when they’re old enough, to roam free and eat pasture. They’re not kept in crates or stalls, and they’re not fed formula. It’s more tender than adult beef, but more flavorful than traditional veal.

    Julia Child once wrote that it’s inaccurate to call such calves “veal,” and what we should call such meat is “calf.” Nevertheless, Bobolink and other humane vendors continue to call it veal, and it’s still on restaurant menus as veal, so we’re just using the prevailing terminology here.

    Thanks for writing. We’re closer on this point than it might appear, but I’m still grateful that you were respectful about it.

  10. Just to be clear, when I said “traditionally raised” above, I should have probably said “conventionally raised.”

    “Traditionally” implies methods dating back centuries, which isn’t accurate in this context.

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