Let me count the ways. I love thee for cooler days and the return to roasting succulent cuts of meat, for rich sauces made from boiled pan drippings, and the serene pleasure of mashed potatoes larded with butter. I love thee for sweet baked squash paired with pork, for pan-roasted Brussels sprouts, for Greg’s chicken curry and green enchiladas, for spicy green chili served with apple-jack quesadillas. Cranberry Sauce I love thee for cranberry sauce.…
When I introduced River in this blog a few months ago, I announced in a tongue and cheek way that he came from a Texas kill shelter with “a suitcase full of yet to be revealed ailments,” lamenting a case of very treatable but not inexpensive cancer and a mystery back problem that required X-rays, NSAIDs, a narcotic pain killer and half a dozen acupuncture appointments. Before we could even contemplate pet insurance, his list of pre-existings…
In the yard this morning Let’s face it, August is heavy with expectation. We’re all thinking about what’s to come, all the while larding our calendars with things to do before the golden days of autumn settle in, before the evenings are too cold to sit outside, before the early mornings are perceptibly darker. Our bodies swing between hurried preparation and a kind of manic relaxation: One more vacation, one more weekend getaway, one more long…
Okay listen. Like you, I’ve been unable to look away from the daily idiot-grams tweeted by the Demagogue Who Would Be King. Inside these last burning days of July, I’m boiling, not because of the heat dome currently centered over the nation, but because one loud-mouthed pied piper whose only credential is that he has made some money is piping a tune straight out of the Third Reich. Into this end-of-the-world-as-we- know-it scenario, I have…
There really isn’t any food as erotic as the sunny side up egg. Think of the way the synapses in the brain sizzle at the sight of a golden yoke oozing its buttery pleasure in brothy soup, on top of a pile of greens, or spilled, meltingly, from the mouth of pasta. Let’s face it—that’s pure sex. Last year, I started making pizza carabonara—having never before been interested in the pasta version, a reaction to…