These roasted potatoes are classic in the UK but unbeknownst to most Americans, so I’m going to introduce you. Meet the crispy, creamy, decadent rock stars of the potato world.
Amid billowing black stove-staining clouds of digression, I suppose what I’m really coming to, here at the end of this roundabout stew-stirring, is another question, one stretching a bit beyond the scope of the original subject: if food, in the right hands, with the right software, can become music, can music, in a listener’s right frame of mind, feel, not literally, of course, but metaphorically, like food?
The LA Coffee Mill, tres chic in Silverlake, does a very fabulous morning mojito, made with muddled mint and lime in a a base of chilled green tea, topped with a splash of soda water. It’s tangy, refreshing, and very post-Pilates. But what if you want something a little more lush, a little more beignet-friendly? Welcome to your new favorite brunch drink: white peach Meyer lemonade.
At some point in his motivational speaking career, Dale Carnegie uttered the famous, if misguided words: “When fate hands you a lemon, make lemonade.” The fault is not so much in the sentiment– making lemonade out of lemons is, naturally, a rather positive, productive activity. What bothers me is the underlying belief that there is […]