A reading from the works of noted gourmands Vincent and Mary Price, from their 1965 cookbook "A Treasury of Great Recipes":
"If there is one restaurant that epitomizes New York today it is The Four Seasons. Sophisticated, urbane, expensive, its stark geometry reflects that city of skyscrapers. Nature is permitted to intrude, as it does on the city itself, in seasonal paintings that scarcely affect the austere architecture. New Yorkers who dine at The Four Seasons know which season has arrived by the plants in the window baskets. Who needs a calendar?"
Pray that I never serve you my chicken soup.
It's not that I make bad chicken soup – on the contrary. I craft mine with love, care, a whole roasted chicken, homemade stock, fresh herbs and meticulously prepared, in-season vegetables. It is, by all accounts, pretty spectacular and soothing stuff.
It's good for what ails you - and that's the problem. If I'm making this soup for you, things are not going well in your world, and it's the only way I can think to help. I'm not a physician, therapist, social worker, lawyer or member of the clergy. I can, however, feed you right now and leave a batch of it the freezer so later, when I'm not around you can serve yourself a good, solid, home-cooked meal without having to think too much about it.
Previously - A menu for restaurant waste reduction and more environmental coverage at eatocracy.com/infocus
Folks all over the globe are getting wacky with the Royal Wedding watching plans, and we were busy being all impressed with ourselves for not much giving a hoot. Until, that is, we got a gander at the Bazooka Candy Limited Edition Royal Ring Pop that, for reasons incomprehensible even to our royal therapist, released our inner tchotchke Gollum.
We're not made of stone, folks (and, uh, neither is the ring, which is not edible, but rather Swarovski-blinged) and suddenly, we're all commemorative press-nails this and creepy cheese William and Kate pizza that. But most of all? Scones.
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