On a cold, rainy day, people lined up around the block for supplies from a FEMA Disaster Recovery Center in Far Rockaway, Queens, one of the areas hardest hit by Hurricane Sandy.
More than 100 days after Hurricane Sandy devastated the East Coast, leaving power lines, houses, family heirlooms and human lives decimated in its wake, it's a clear sign residents are still figuring out how to cope.
New York Governor Andrew Cuomo said the recent storm would cost New York State alone nearly $42 billion. Despite the odds, the recent reopening of small businesses, like a tiny, neighborhood bagel shop, indicates a new day is dawning.
From midtown Manhattan, the trip to Far Rockaway takes a little more than two hours. That’s because there is still no subway service past John F. Kennedy Airport. To access the Rockaways, riders have to transfer to a shuttle bus, then back onto a fare free shuttle train, which only started service in late November. It’s a couple more transfers than residents are used to, but it’s better than the lack of transportation they were saddled with for quite some time.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
We're wasting away again on National Margarita Day.
Margaritas are simple to make, yet it’s oh-so-easy to encounter a bad margarita. The classic version is made from only three ingredients: tequila, triple sec and lime juice. The trick is in the quality of the ingredients - the better the quality, the better the 'rita.
The base of a margarita is the tequila. There are so many brands and types that it can be tricky to know which one to use. There are three main types of tequila: blanco, reposado and añejo. Each one has its own distinct personality based on how long its been aged. Blanco, sometimes referred to as silver tequila, isn't aged at all. Reposado is aged in wood barrels for a minimum of two months but less than a year, and añejo has been aged for at least one year in oak barrels.
Next comes the lime juice - freshly squeezed, of course. If the limes aren’t yielding enough juice, pop them in the microwave for five seconds and then roll them around on your cutting board while pushing down on them with your palm.
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