Braised Veal Shoulder, Garlic Pattypan Squash, Roasted Fingerlings

Just looking at this photo makes me dream of being at home, braising on a Sunday afternoon, unwilling to dealing with the winter mess of the city for the rest of the day. 

But I write this from Dodger Stadium, sitting inside a dugout as we shoot a TV spot.  It's a big thrill - I've pitched off the mound, fielded some grounders at short, thrown a ball from left field to home plate as if a runner was rounding third to score. 

But I've missed cooking over the past few weeks.  Looking at this photo reminds me of the roasted fingerling potatoes, drizzled in olive oil and sprinkled with kosher salt and chopped rosemary.  I miss those smells of home - the garlic in olive oil awaiting the blanched pattypan squash for a few minutes of final cooking.  The caramelized smells of a seared veal shoulder, then the haunting aromas of the braised meat slowly simmering in a pot of red wine and mushroom stock.

Eating in fancy restaurants for two weeks can be fun, but sometimes there's nothing like a meal made and created by nothing but your own effort.

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