Category Archives: Everything Else

  • The King of Kings

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    Having already submitted strong opinions about a variety of sandwiches, it should be of no surprise that I have a certain mindset when it comes to the BLT. The beauty of this classic sandwich is that it is unassailably straightforward: bread, mayo, bacon, lettuce, tomato. One night a few years ago, I came home to […]

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  • Almost heaven: West Virginia, Blue Ridge Mountains, Tudor’s Biscuit World

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          On a recent road trip through West Virginia with my sister Kim, I had a life-changing experience. This is somewhat hyperbolic but not entirely.   Though I grew up in nearby Ohio, I hadn’t given the food of West Virginia even one moment’s thought.  But I reflected quite a lot, as we weaved through […]

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  • Best Food Reading in 2015

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      As it turns out 2015 was a year in which I fell short on my writing goals.   I began to study French in earnest during the summer, and I am somewhat frustrated to say that this seemed to exhaust whatever energy I had for creative, intellectual work.  My hope for 2016 (you’ll notice I […]

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  • In which Paris Reveals Itself

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                  I’ve been working on a general piece about Paris for months now, largely because I suspected I’d have nothing new to add to what’s already been said about this grand place, and this made me reluctant to commit.  Finally I realized this:  despite the reputation that precedes the City of Light, I arrived there […]

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  • Strasbourg: The Heart of Alsace

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    My first impression of Strasbourg was one of ease, accessibility, and relaxation. Strasbourg, after the sprawl and bustle of Paris, was a welcome relief.  I was staying with a friend who has an apartment in the central neighborhood of Petite France, so I was close to everything.  From one side of the surrounding canal to […]

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  • An American (Éclair) in Paris

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    My friends in Paris had warned me that true French éclairs* were very different from the ones I make, which contain a vanilla bean pastry cream lightened with whipped cream, and are dipped in bittersweet chocolate ganache. The classic éclair does double duty with its flavor profile: a chocolate éclair has chocolate pastry cream, a […]

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  • Ground Chuck

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    I just watched this movie for the first time.  I found myself quite taken with Rocky Balboa as a young man in generic grey sweats and Chuck Taylors.   Using sides of beef as a punching bag is an interesting training tactic.  Gives a whole new meaning to the term “ground chuck.”

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  • A Treatise

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    It would be fair to say that I have strong opinions about sandwiches. These opinions have their origins in my youth, when my lunches were spent blissfully eating peanut butter and jelly with Mike-Sells potato chips wedged between the slices of bread.  This was perfect happiness and a fine reward to having completed another morning […]

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