by Brian | Aug 20, 2013 | Cookie Jar, Dessert Digest, Recipes
Cookies. They are among the first foods we eat and they fit into a special niche in our lives. Cookies are not dessert. They don’t count for that. And they are small so basically calorie free. There is a gracious, guilt free feeling about cookies. Uh, there should be....
by Brian | Aug 19, 2013 | Recipes
A couple of weeks ago the Wednesday food section of The New York Times featured a photograph so big you’d have to be 20/500 not to have seen it. A tart, no a crostata with tomatoes and a shimmering honey-thyme glaze. Who would conceive of such a thing? Why...
by Brian | Aug 16, 2013 | News
You might expect an article on bread culture in France to appear in the Wednesday food and dining section of The New York Times. On Wednesday, July 31, the bread story appeared as the lead article in the International section of the paper. This was not a story about...
by Brian | Aug 15, 2013 | News, Personal
Well, you know, I did not want to be an obnoxious patient but by the time I got to his office, I was concerned. The problem was not going away. “I have the color thingy,” I said to my doctor. “I looked it up on Wikipedia. You didn’t tell me it might happen and …” My...
by Brian | Aug 13, 2013 | Cookbook Review
Bitters, by Brad Thomas Parsons, is a gem of a book, a heavyweight gem. You know bitters: that little bottle of something that sometimes get dashed into your beverage? Oh, yes, a dash is much more than a drop, by the way. Three, four, even five drops. But what are...
