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Recently, I joined fellow Long Island food and drink enthusiasts at chef Tom Schaudel’s Jewel Restaurant in Melville to celebrate the much anticipated launch of Edible Long Island.
In typical Out East Foodie fashion I was tasting, sipping and photographing Long Island’s best food and drink while talking with like-minded strangers and friends. As I took a bite of the candied bacon strip that was in my dickens cider by Roots Bistro Gourmand, I locked eyes with my friend T.W. Barritt, a contributor to Edible Long Island and author of the blog Culinary Types. After a minute of enthusiastic greetings, T.W kindly says, “You know Laura, you are a week behind on your blog.” I was thrilled to know T.W. was a dedicated follower of Out East Foodie; however, the sweat began to pool above my brow.
For more than a year now, it has been an amazing race for my husband and me to complete our home, Sheridan Green, before year’s end. Balancing our daily lives and relationships with friends and family has been a feat. So once in awhile, sweat pools above my brow for feeling harried and other times I’m overjoyed with excitement.
Two weeks ago we were able to sneak away and have dinner with friends of ours in New York City; we had not seen them in two years. This gathering reminded me of the many homemade meals we shared, breaded grilled flounder with the infamous summer panzanella salad of tomatoes, cucumbers and whole grain bread croutons, was one of my favorites.
I pine for those long lost days but know Sheridan Green will be a home for loved ones to gather for special meals and a place where the like-minded can come together to talk story, enjoy amazing food and drink and share inspiration in a great space.
All this reminiscing inspired an autumn panzanella salad of roasted squash and beets—a seasonal recipe sure to delight.