Here’s a lovely article (NYT) that perfectly describes the feelings I had a few years ago when I realized that the seemingly endless choices I make everyday are not infinite. That, not soon, but eventually, I will run out of … Continue reading
I have a big list of chores to do around the house today, so, naturally, I’m binge reading this awesome website I recently rediscovered. A quick look at the past article list left about 15 tabs open in my browser. I … Continue reading
This interview is interesting for so many reasons, but this line stands out as a real gem and makes me want to hang out with her: “I’m just trying to get closer and closer to what I really am. That’s … Continue reading
File this post under free advertising to make other people money. I just read this article about Birdman and it makes me wonder of the last ten years of crappy movies might be coming to a close: Virtuoso cinematographer Emmanuel … Continue reading
I like this graphic a lot: … Continue reading
This story just confirms my theory that the duck is a vicious, spiteful creature. Nothing at all like the noble chicken: From time to time the steamer would drag the shoveler under, then resurface and continue beating the tar out … Continue reading
I just came across this tidbit about the Texas Ebola case: “He lied on his form,” Mr. Kesselly said. “If he had answered truthfully, he would have been sent to secondary screening immediately and not allowed to leave.” Mr. Kesselly … Continue reading
The University of Georgia is about to implement a campus-wide ban on tobacco products: At the 31 public colleges and universities that make up the University System of Georgia, smoking will be forbidden. The use of chewing tobacco could lead … Continue reading
The NYTimes launches a new website with this paeon to home cooking:
Cooking is patience. Cooking is trust. The low heat of the stove combined with the butter and the rendering fat of the chicken will slowly turn the skin golden brown and crisp, so that it releases easily from the pan. At which point you will turn the chicken over, carefully, and cook it some more. (Use the downtime to make rice and prepare your green beans.) Then, the smothering. When the chicken has cooked through, take it out of the pan and pour off all but a couple of tablespoons of the fat in the pan, and make a quick gravy.
It looks like they have some good vegetarian recipes as well. I might try this one:
The NYTimes also has a nice essay extolling the virtues of a sharp knife. Quoted here for truth:
A good sharp knife is a cook’s best friend. It will help you to work with precision, and quickly. A dull knife conspires against you and slows you down.
And here is another reason for keeping that knife sharp: It makes your food taste better (and look better, too).
…And if you are attuned to how the knife is performing, your cooking is bound to become more focused and mindful. That always improves the way food tastes, too.
The NYTimes breaks a story about Portland: Matthew Hale may have all the kombucha he can drink, but he doesn’t have a job. Portlandia jokes may be an old trope, but that’s only because they’re true [and because the rest … Continue reading