If the United States devolves into a theocracy, Thanksgiving would surely be its central rite.
It’s a few days after the holiday. Reading this morning’s newspapers (I prefer to dribble my coffee and spew muffin crumbs on the papers instead of on my wireless keyboard), I couldn’t help but notice the hand-wringing over two topics that are also part of our national liturgy: overeating and football. Continue reading One Last Thanksgiving Burp→
‘way back in June, I posted about birthday cakes. My all-time fave being the 3-layer caramel cake baked by the inimitable Hattie at the Woman’s Athletic Club in Chicago. The September 2010 issue of Food & Wine magazine includes THE recipe and it’s pasted in below.
Decades of futile searching have ended, thanks to chef Ann Cashion of Johnny’s Half Shell restaurant in Washington, DC. The September 2010 issue of Food & Wine magazine includes THE RECIPE and it’s pasted below for your delight.
This is IT, caramel cake lovers. Try it out. If you love it or not, let me know.
Last winter, four of us went out for dinner at a local restaurant known for all of the things restaurants want to be known for these days: locally-sourced food; a menu that is somewhat French/ somewhat Californian; veggies, cheeses, meat and fish with descriptions that include capitalized, proper noun-y, names. The menu items read more like someone’s contact list than things to eat.
Two of us decided on the duck entrée. Roast duck, pan-seared duck breast, duck confit – I tend to order duck when I find it on a menu. I’m no duck novice. When our entrees arrived, we started to enjoy our dishes. For the two duck-eaters though, it was more like we attempted to enjoy our dinner – as neither of us could successfully cut through what was obviously very undercooked duck.
Since the four of us go to this place fairly often, the restaurant manager knew us quite well. I motioned for her to come over and said, “This duck is pretty raw. It’s hard to cut, and frankly, I don’t think poultry should be served so raw.” Continue reading Rubber Ducky….→
Last week, I went to a very fine restaurant and was served duck. It was essentially raw. Rubbery. Not easily cut with a meat knife. (it squished and stretched and responded to the knife like…well… a rubbery substance.)
It happened before, at the same restaurant. Details will be revealed in the next post.
The question to ponder: what is duck? I never thought about this before these two unappetizing (and maybe sick-making) incidents.
I like it. I order it, occasionally. I don’t think about it, ever. That’s about to change.
My 60th birthday was on June 23. I didn’t want a big party or lots of attention. My view is that 60 is a gateway year. Several weeks before “the day,” thoughts about life past, present and most of all, future were filling my head. For the first time in my life, I had clear awareness that the time remaining will be of shorter duration than time passed.
As an antidote to sobering thoughts, I chose to focus on birthday cake.