Today’s cocktail is in honor of my best friend’s latest biography out this week, Farther & Wilder: The Lost Weekends and Literary Dreams of Charles Jackson. Jackson is all but forgotten but was the toast of Hollywood for a time and a highly regarded novelist, best known for The Lost Weekend. The Wall Street Journal calls Blake Bailey’s book “brilliant and gripping,” which is all the more amazing in that the story is largely about literary failure. The Lost Weekend was until now Jackson’s only enduring legacy, and remembered only because a great movie was made of it. Blake, whom the Daily Beast and his next subject, Philip Roth, both called the best biographer working today, also wrote the award-winning Cheever biography, and his non-award-winning bio of Richard Yates, which was even better than Cheever in my opinion (shows Read On »
Posts Tagged: sugar
Phew! I’m exhausted from all the amazing and powerful energy generated by the food fascism post! Oy! Time for a cocktail! (Figuratively—I’ve got long hours to go before I earn mine.) Today’s Friday cocktail hour is one the oldest and simplest on record. In this era of high-end mixology and complex recipes involving expensive aperitifs and liqueurs, well unless out in the stratosphere at Aviary, I like my cocktails simple. The Old-Fashioned is just that: American whiskey, sugar, bitters, over ice with a twist. All there is to it. With the range of bourbons and bitters now available, the drink itself can vary wildly and well. So even though this is every bit as simple and satisfying as a martini, it’s infinitely more complex. A martini is clear and clean, an ice pick. The Old-Fashioned is complex, caramelly, Read On »
Do you know soy, corn, or sugar are in the majority of processed foods? Examining the Farm Bill & big business; what they gain & what we lose, via Food & Connect
Over consumption of sugar and carbs are to blame for obesity. Re-examine fat, its role in nutrition and society, via Civil Eats.
James and I made popovers Sunday morning and sprinkled them with vanilla sugar, and this sugar made the popovers appealing in a surprisingly effective way. Like fleur de sel on caramel. It brought the flavors and textures together without overtly calling attention to itself. When I’d posted a while ago in a recipe to discard the vanilla bean, I got what amounted to a scolding from Shuna, who found it appalling that one could so easily waste an opportunity for the pleasures of vanilla sugar. She was right to scold. I had never really taken the time to appreciate the wonderful aromatic flavor of sugar but now I always will. It deserves a place in the spice rack. That it is born of economy makes it all the more enjoyable. If you’ve just made some Read On »