Word: beaning
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Dates: during 2000-2009
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...days of loss and uncertainty, there is particular comfort in the once-a-year hymns, the green-bean recipe you don't really like but would still miss at Thanksgiving, the recurring commitments that remind us what's certain, what's fleeting. Timber and stone, flesh and blood may change--a grandfather dies, a house burns down--but the traditions survive; they are made of love and longing for what we value, and so we hold them close and take them wherever we go. They are wonderfully portable, as anyone who has ever improvised a Thanksgiving in someone else...
...until then... dinner and a Coca-Cola Classic. What do you look for in a girl/guy: A tall, handsome, 47-year-old Leo with salt-n-pepper hair and an undying love for the Constitution. Where to find you on a Saturday night: Table dancing with my blackberry and bean boots at the Fly Club for ze sexiest gentlemen. Then, snuggling with my Cheetos, Smart Water, Oreos and Felipe’s. Your best pick up line: No strings attached. Best or worst lie you’ve ever told: Of course I’m wearing a bra with...
...Thanksgiving morning, after the turkeys are safely in the oven but before the green bean casserole preparations begin, Santa Claus will travel 2.5 miles down the streets of Manhattan - from 77th Street to Macy's department store at 34th Street - riding high atop his first new sleigh in over 40 years as the key figure in Macy's Thanksgiving Day Parade...
Bless-this-mess chefs looking to make something more exotic than green-bean casserole this holiday season are in luck. Fall brings a trio of cookbooks from world-renowned molecular gastronomists whose kitchens look a bit like chemistry labs, with all those centrifuges and tanks of liquid nitrogen used to make carrot foam and whiskey jellies. This hyper-whimsical style of cooking has caught on at many a celebrated restaurant, but are these books--whose recipes call for ingredients like calcium lactate--even remotely useful for home cooks...
Sure, I was going to Tokyo for work, but my mind was focused on cream puffs - specifically, the ones whose sublime vanilla-bean-flecked custard nestles in a cradle of chocolate choux. During a trip to Japan last year, I had eaten a not insignificant number of these pastries, and I relished the opportunity to reacquaint myself with their virtues. But when I sidled up to a Tokyo store's cream-puff section - yes, there is a fridge shelf dedicated to this particular genre of baked goods in many Japanese groceries - to my great distress, my favorite dessert was nowhere...