Thanksgiving, With Abandon

Cooking is like love. It should be entered into with abandon or not at all –Harriet van Horne I have long believed that good food, good eating is all about risk –Anthony Bourdain –for Oody I’ve gone over to the dark side. For years I’ve posted my annual Thanksgiving treatise on How to Roast a Perfect Turkey How to Roast a Perfect Turkey Without Bags or Brines or Gallons of Hot Oil–a post that gives common…

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Taking Stock

For a week now, the freezer door has refused to stay shut.  I will close it, only to have Greg complain it’s been cracked open all night, a puddle of water the damning evidence on the floor. Both of us have tried in our own haphazard way to shove bags of peas and protruding ice packs back into the maw of the deep freeze, announcing triumphantly that “I fixed it,” only to find the door…

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A Menu For Change

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…

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True Grit

I know most of us have been ho-ho-ho-ing and clinking up a storm all the way through November and December, only to land, as we do every year in January and February, otherwise known as the armpit of winter. With nothing to celebrate in the still too dark days, we count the new minutes of light like pennies and book tickets to Mexico (or wish we could), and otherwise grit our teeth and get on…

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