I wrote recently about my inordinate love of cantaloupe, and how wonderfully tasty they’ve been this particular year. I just wanted to say that the joys continue unabated. Every single cantaloupe I’ve eaten since I wrote that piece on June … Continue reading →
I was in New York City the other day and bought a cantaloupe from a small grocery store that was the best one I’ve ever eaten in my life. I’m somewhat of a cantaloupe connoisseur, so that’s saying quite a … Continue reading →
I’ve received several comments in this thread, as well as emails, alerting me to the fact that Garibaldi biscuits might just be the fabled raisin cookie I’ve been looking for. I thank one and all for your help—but alas, they’re … Continue reading →
In my continuing quest to bring you the best (and worst) of jello, I offer more of the artwork of Liz Hickok, who makes cities out of the substance. It may sound like a joke, but it’s not.
Continue reading →It’s called miracle fruit, and it seems like something out of Brave New World. It’s not an item engineered by modern science, though, but an African berry that’s been known to Westerners since the 18th century. Recently it’s become the … Continue reading →
It may be a “distraction,” and no doubt the word “silly” could be said to apply, but I think it’s important to inject a bit of levity—and jello (preferably jello mold)—into life every now and then. Not to mention beauty … Continue reading →
….including the Fifth: Jello has long been a highly advertised food, although I’m not sure why. Perhaps it’s because it has no intrinsic food value whatsoever. One possibility is that whatever is lacks in nutrition it makes up for in … Continue reading →
…keeps the appetite at bay. In my continuing effort to explore the dubious joys of the dying art of the jello mold, I found this. Not even the gelatin entries in James Lileks’ “Gallery of Regrettable Food” can match the … Continue reading →
Here’s Obama’s most recent attempt to prove his proletarian bona fides: I was raised in a setting with grandparents who grew up in small towns in Kansas, and the dinner table would have been very familiar to anyone here in … Continue reading →
Twenty solutions to the weighty problem (in more ways than one) of what to do with leftover matzoh—besides the tried and true “slather it with butter and salt and scarf it down.”
Continue reading →The apple–and most particularly that tart green variety known as the Granny Smith (and there really was a Granny Smith, by the way)–is an especially beautiful fruit. With color, shape, healthfulness, and taste, the apple has it all. Just ask … Continue reading →
Last night, as I was driving home at 7 PM in the dark and the cold, I saw some lights up ahead where there hadn’t been any lights for a while. It took a moment for it to penetrate my … Continue reading →