You live where mushrooms live -- use them, they are a brilliance only a fool should ignore. If the porcini are $50/pound, buy $10 worth, it is a fortune. Same for morels, or chanterelles. Or matsutake. Sauté them on the side, in a small sauté pan, with parsley and garlic and such. Few pizza places will use such mushrooms, for they are expensive, fragile and, for the most part, their brilliance is lost on the audience.
Research conducted by Serge Renaud of the University of Bordeaux discovered that although the French smoke and eat more dietary fat than Americans, they suffer half the mortality rate from coronary disease. Renaud argued that the French’s regular red wine consumption accounted for the difference.
It seems that there has been an outbreak of bad apples in nearly every city and town...
The design constructs wooden decking to cover the sidewalks and parking strips, semi-private booths, and carefully spaced tables.
One evening, when I was maybe nine years old, we were in Spokane having dinner at another family’s house and one of their children pushed his plate of asparagus away and declared to his mother, “I hate vegetables.” Appalled by his ignorance, I shot him a look of withering scorn and said, “Asparagus is not a vegetable. It’s a weed.”
It is the fresh broccoli and the spring garlic, on one hand, green and proud. And the muddy, earthy, sweaty morels from the damaged spring wetlands, on the other.
I was no Gael Green, the glamorous NYM food critic, but I’d been eating solid food for over 30 years, and I owned a set of escargot plates as well as a mortar and pestle, so I bellied up to the task of dining around town on an expense account.
I’ve been to weddings and wakes, birthday celebrations and baby showers, poetry readings and photography exhibitions and flamenco fandangos at Café Paloma. Without a doubt, the place is unique and special. It’s like no other place in the city. But now the pandemic has come to town and closed it down.
The coronavirus crisis has stomped the restaurant and bar trade like a health inspector’s red tag.
Wash up continuously, not just after the meal. And use a small bowl.
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