Best of the Web, The Today Show Online and the Los Angeles Times. Greg is home at Sippity Sup where he offers insight not only on food, but wine, travel and entertaining.
The key to easy entertaining, this is one appetizer that does not require precise instructions or measurements, but looks instantly elegant. Greg recommends chives which I didn’t have. I did have plenty of lemon thyme growing in the garden. The whole thing came together in minutes and turned out to be such a beauty to see and a delight to eat. So I asked him to share some thoughts with us.
When Coco asked me to do a guest post on her blog, I’ll admit my first reaction was flummoxed confusion. Me? Why me?
You see, right or wrong, I’m not what you’d call a joiner by nature. I don’t go on tour group vacations. I don’t take classes and I don’t read self-help books. I don’t like spectator sports and I won’t hold your place in line if I’ve never met you before. I’m fiercely loyal to those I love (and I have heard) I’m hard to get to know. Some people think this makes me a curmudgeon (or worse yet a snob!). But really I’m just kinda shy. If it’s possible to be an extroverted introvert, that’s exactly what I am.
So when Coco offered me the opportunity to come here and get to know her readers better, naturally I balked. Shy people balk when presented with new situations. However, Coco said I could do “anything” I wanted in my guest post. I think she meant any kind of recipe. After all, I’ve been pecking out recipes on my blog Sippity Sup- Serious Fun Food (link www.sippitysup.com) since 2008. I’ve written two cookbooks – well one “cook” book and one “booze” book. (link here http://www.amazon.com/Greg-Henry/e/B008Y1SYFU ) so I can see why she thought she might be getting a recipe out of me today. But she said “anything”. The trouble with the word anything is that it can mean anything at all. I’m not sure Coco is ready for Greg Henry the blogger – with no holds barred!
You see I have very particular ideas about blogs.The best blogs are blogs where you pretty much know what to expect when you check in at the door. Coco’s blog is about cooking, sure. But it’s also about family. Family through the lens of an Armenian-American identity. Many of you probably come to Coco’s blog because you identify with her voice. You don’t have to be Armenian-American or be well-versed in the buttery complexities of Nazook (link here http://www.cocointhekitchen.com/nazook ) to recognize the love of a mother and daughter. Maybe you come to this blog just to feel the radiance of that love. I know I’ve turned many a blue day golden reading about the chocolate “chippers” in Daisy’s Crumb Cookies. (link http://www.cocointhekitchen.com/daisys-crumbs-cookies/)
So what would someone like me have to say to the readers of Coco in the Kitchen? I’m a gay man of a certain age. A man with strong opinions about food and (as you can tell from these words) strong opinions about blogs too. In fact I’ve been known to take perfectly happy blog readers and turn them into Grumpy Gregs explaining why I don’t always like cookies. (link here http://www.sippitysup.com/id-rather-eat-chocolate-dipped-chocolate-chip-cookies-than-a-baseball-mitt/ ) It’s a gift I have!
Do you see my dilemma? I can’t be Coco, I can only be me.
So rather than politely refuse Coco’s offer. I thought I’d bravely check in and present myself exactly as I am. Have you read my 100 Things About Greg in Chronological Order? Let me just say these are 100 things nobody ever expected to find at a food blog.
Yet, here we are at Coco’s food blog. Maybe we should try and get to know each other better over dinner. I’m inviting you to a virtual dinner party. I’ll plan the menu, I’ll do the cooking and I’ll even provide the photos and links to each of the six courses in this dinner party. While I’m at it why don’t you tell me a little more about you. GREG
Appetizer: Stuffed Apricots with Cream Cheese, Pistachios, Chives and Balsamic Reduction
Cocktail: Atomic Cocktail
First Course: The Little River Inn’s Crab Cakes
Main Course: Braised Lamb Shanks with Curried Cauliflower and Roasted Grapes
Salad: Shaved Purple Aspargus Salad with Walnuts
Dessert: Eucalyptus Ice Cream with walnut Pralines
Greg really knows how to set a table. An endearing soul, he revives long-forgotten offerings with a fresh approach. Vintage cocktails come back with a wild spin. Pies become cakes or do cakes become pies? Innovative ideas spin from his mind onto beautiful pages. He makes it all look so simple, simple enough to inspire anyone to put on the chef’s apron.