Of the many things I’m grateful for in my choice of mate-for-life, certainly one of the biggest has to be that she has no interest in the pervasive tropes that in our culture define what romance is supposed to be, the flood of which recently crested and now mercifully is subsiding, leaving behind the debris… Continue reading Love Cooking
The following appeared in this month's Food Notes, the e-newsletter published by Edible Michiana (http://ediblemichiana.ediblecommunities.com/newsletter-archive). If you are what you eat, then my current craze for all things sour doesn’t speak well of me. I can’t get enough kraut and pickles (ferment a batch a week, I say!), and lemons and limes go without saying,… Continue reading Hour of Sour
Sunshine and 60 degrees – not what you associate with London in March, right? It’s not what Londoners expect either, judging from the difficulty in finding sunglasses to replace those I’d deliberately left in my car before I left. But 60 and sunny it was, with a few exceptions, when I co-chaperoned a study abroad… Continue reading London Calling
Rarely do I dine fine, but star Chicago chef Grant Achatz’s restaurant Next is currently doing a meal based entirely on the ancient Roman cookbook attributed to Apicius, and my classicist uxor would not miss it. So off we went for a night in the big city to meet two Next-veteran friends for a nice… Continue reading Next!
My dad grew up in Winchester, VA, in the northern bit of the state from whence hail a lot of good apples and Patsy Cline. (My dad's dad was a food scientist at National Fruit; that meant we got to eat a lot of amazing peaches from dented cans.) Though pretty close to the Mason-Dixon… Continue reading When the Smoke Gets in Your Thighs
Manet at the Carnegie was one day in PA, Heinz at the Heinz the next. The history museum in Pittsburgh is officially named for the former senator and is not funded by the corporation, but it features a display of the company's history and products that is both engaging and advertisementy. Note the name of… Continue reading Ketchup in the Buttery
I was at the Carnegie Museum of Art in Pittsburgh today, and I saw Edouard Manet's "Still Life with Brioche." I realized that I aspire to pretty much exactly that: a still life, with brioche. Is that too much to ask?
I can't believe I didn't know about...the Incompatible Food Triad. "Can you think of three foods where any two of those foods taste good together, but all three combined taste disgusting?" Wilfrid Sellars, a philosopher at the University of Pittsburgh (hired, the story goes, because the dean was willing to give him his own office… Continue reading What Philosophers Talk About When They Talk About Food
My son's birthday was a couple of weeks ago, and he wanted to do a blog post about the dinner. Oven fries, ready for baking... Burgers, his second-favorite food (pizza takes #1), ready for smashing on the griddle... And at the end of the meal, the Roman-numeraled (because of the classicist mama) gingerbread cake... Let's… Continue reading Belated birthday post for the boy