A prevalent pet peeve is how Facebook distorts reality. With frequent postings of party and vacation pictures plus endless boasting about kids and jobs, it’s easy to conclude that more fun is being had by everyone else. Which is of course not true.
At least, I hope it’s not.
But all this bragging led me to consider recipe blog posts. It’s an apt corollary as the vast majority of recipe blog posts are about successes. Indeed, I do it too. I hadn’t realized until I looked, but to date, all my recipe blog posts have been about recipe successes.
Last year I hosted Thanksgiving, so this year I’m not cooking: we’re going to my brother-in-law’s for the family get together. But I realized a few years ago that not cooking Thanksgiving has a huge, huge downside — I don’t have leftovers for several days of “hot lunch” (as my husband likes to call my preferred leftovers for lunch choice.)
So now, on the years I don’t host the actual Thanksgiving feast, I cook ‘Thanksgiving Friday” for local friends and family.
The beauty is: it’s not the ‘real deal’ so I can experiment a bit. The downside: I’ve found that as we get older,
First, there was the baked chicken with great flavor, that was sadly ruined because the chicken was dry and overdone. That sent me to the internet where I did a lot of research. That led to chicken number 2: a different recipe (but still baked) and the result was delicious chicken: not overdone or dry at all.
This chicken foray all started began because my mom was planning to make pot roast for out-of-town guests.
Yes, pot roast.
She was throwing a casual dinner party for out of town guests,
As a means of communicating with professional cooks who write interesting articles with accompanying, tantalizing recipes, absolutely nothing beats Twitter.
Two of my favorite New York Times Dining section authors, Melissa Clark and David Tanis, both respond to questions about their recipes via Twitter.
They don’t know me. But when I query them via Twitter, both answer.
How amazing is that? You try a recipe you’ve clipped from the NYT, have a question, and simply post your puzzlement to the author via Twitter – and voila, you get an answer. Huge kudos to Melissa Clark and David Tanis for taking the time to respond to readers.
After a summer with a lot of travel – and the poor eating that accompanies vacation, despite good intentions – I was looking to kick off September with some healthy, low-cholesterol dinner options. It seemed a good omen that David Tanis’ interesting New York Times article, “The Whole Fish And Nothing But” was published on my birthday and the accompanying recipe looked great, so I decided to give it a try.
And the recipe was great – pretty easy and very tasty – but with one big issue. The illustration of Steamed Whole Fish With Ginger and Sesame was my goal,