Most food blog posts are meant to inspire, but this one is meant to mock.
Yes I am mocking you! When sour cherry season rolled around last June, did I, like you, stuff myself silly, popping every last sour cherry into my mouth until I had none left? No, sir, I did not. Like a smart little squirrel, I pitted my sour cherries and then popped them on to a cookie sheet lined with parchment paper. Look, I even took a picture….
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You may remember May 12, 2009 as the day in history when I served cheese for dinner. I wrote a post about it called Cheese For Dinner and 47 of you left comments because you were so shocked and disturbed by the idea. Cheese for dinner? How can you eat cheese for dinner?
Actually, most of you had the opposite reaction. “I love cheese for dinner!” one of you wrote. So, last week, traipsing through Murray’s Cheese on my way back to the apartment I decided to revisit the concept. I picked up two kinds of cheese, a box of salad greens and a pear from the bodega close by and prepared myself for the return, the return of CHEESE FOR DINNER.
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The Return of CHEESE FOR DINNER (with Heidi’s Oat Soda Bread)Read More »
Dear Craig Claiborne,
I am greatly enjoying your somewhat notorious autobiography, “A Feast Made For Laughter.” Sure, it’s a little creepy when you talk about touching your dad’s erect penis while sharing a bed, but I appreciate your zeal for people and food. Case in point: early in the book, you tell a story involving Parker House rolls. Your brother passes you a basket of them and instead of taking the basket from him, you start to reach your hand in and take one out and your brother, appalled, drops the basket to the floor saying: “When anyone passes you a basket of bread, you take the basket. Or at least you touch it as a gesture of thoughtfulness.”
This passage amused me because it’s a good story, but mostly it made me hungry–hungry for Parker House rolls. I cracked open “The Joy of Cooking” and found the most basic recipe in the world; a recipe that required only yeast, butter, flour, sugar, salt and milk. I’d write out the recipe here, but it’s so standard any internet search will suffice. And those rolls–which took a few hours to rise–were quaint and comforting, the kind of food you want an American food icon to eat. Thank you for inspiring me to make them; I look forward to the rest of your book.
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