...and Thank You Gourmet.com
Today Anonymous comented...
Ruth has a way with the tweet. Memorable for me was, "Nothing like sitting on staid Acela, suits glaring all around, digging into mac n' cheese, fried chicken, super dark collards. Felt smug." Suits glaring all around: perfect. I wish she would lend her name & suasion to a major project up here. I dream of the Ruth Reichl cooking school, located at the St. Charles Hotel, the park turned into a Union Sq.-style greenmarket, fountain unchained, a wheel of experimental restaurants & food related shops circling the square, a revitalized Diner. That square could potentially be SO lively.
I still make the Turkey Mulligitawney Soup from a Gourmet Thanksgiving issue from probably over 20 years ago, tweaking the recipe over the years. It utilizes the turkey carcass. It's only Wednesday. I won't be digging the tattered page from my files til the weekend.
Ah nostalgia. Listening to the McGarrigle Hour CD now. Nothing like it.
1 comments:
Ruth has a way with the tweet. Memorable for me was, "Nothing like sitting on staid Acella, suits glaring all around, digging into mac n' cheese, fried chicken, super dark collards. Felt smug." Suits glaring all around: perfect. I wish she would lend her name & suasion to a major project up here. I dream of the Ruth Reichl cooking school, located at the St. Charles Hotel, the park turned into a Union Sq.-style greenmarket, fountain unchained, a wheel of experimental restaurants & food related shops circling the square, a revitalized Diner. That square could potentially be SO lively.
I still make the Turkey Mulligitawney Soup from a Gourmet Thanksgiving issue from probably over 20 years ago, tweaking the recipe over the years. It utilizes the turkey carcass. It's only Wednesday. I won't be digging the tattered page from my files til the weekend.
Ah nostalgia. Listening to the McGarrigle Hour CD now. Nothing like it.
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