"Some evacuees saw a liability in what had been their lives’ great expenditure – glittering gold-capped teeth – and began to cover their mouth when they smiled."
"Terrebonne’s predicament was an intensified version of a classic American dilemma: the belief that ghettoizing a disadvantaged population is morally wrong, joined to the conviction that the disadvantaged population might be a lot happier in the next county."
The Bicycle Diaries - Is it possible to live in America without a car? Uh, sort of. By Bill Gifford: "As I approached the Kmart cash registers in this early visit, metal cleats clicking on the linoleum tile, the cashier girls stopped comparing their incarcerated boyfriends and stared. Then they looked away. One studied her nails, while the other concentrated on scanning the plunger and counting change. This, I'd come to recognize, was The Silence, the awkward, get-this-over-with tension that often accompanied transactions where one party is clad head-to-toe in stretch synthetics that might not smell so great. I paid, grabbed the plunger, and click-clacked out the automatic sliding doors, to everyone's relief. And as I pedaled away, I realized that bike clothes aren't merely ugly, to normal people: They're transgressive."
Nobody Bikes in L.A. - But they'd be a lot happier if they did. By Andy Bowers:: "Although I had actually been a bike commuter in other cities (most notably during three years in London), it never occurred to me to try it when I returned to L.A. (this despite the fact that there may be no major city in the world with a climate as perfect for bike commuting as ours—warm winters; moderate, dry summers; alarmingly little rain). Since cycling to work is such an aberration here, I found the idea both exhilarating and pleasingly subversive."
- Castello (mild, cow's milk blue)
- A mild, young, California cheddar
- (both of which to go with rather bland but nicely textured local Fuji apples)
- Valdeon, a cabrales-like but younger (creamier) cow-goat blue from Spain
- A few slices each of jamón Serrano and prosciutto di Parma, to compare and more intimately understand both.
- Sungold cherry tomatoes (the last of them for months! They are generally not commercially available because like satsumas they are very easily damaged once picked.)
- peanut butter cookies I made the other day
- And of course, australian wine in a can!
- carne enchilada (chile-crusted skirt steak), sweet potato roasted and mashed with bacon and shallots.
- orzo with chicken, onion, and zucchini
- whole wheat pasta with meatless balls (it tastes the same – if you close your eyes)
- curry fried rice (nasi goreng if I serve with a fried egg)
I thought for sure I had posted this previously, but I seem to have been wrong. This is one of my favorite soups, especially with a nice crusty bread like ciabatta or a baguette. The first time I made it, I thought it would just be ok – nothing to invite someone over to share, just a nice rustic meal for myself. I was quite wrong and now have shared it several times, and everyone else has quite enjoyed it. Unfortunately, this is a vegan recipe so I am always sure to use at least some chicken stock. Fuck vegans!
From the excellent cookbook Italia in Cucina from McRae books srl.
- 1½ cups lentils (I use the big green kind, but any, from French green to brown to red would do nicely. Experiement!)
- 1 medium onion, chopped finely
- 2 small carrots, diced
- 2 stalks celery, thinly sliced
- 1 bay leaf
- 2 cloves garlic, whole or finely chopped
- A few fresh sage leaves, chopped
- A heap of chopped fresh rosemary
- salt and pepper to taste
- olive oil
Put the lentils in a bowl and cover with cold water to about 1¼ in above the lentils. Soak for an hour or two. Drain the lentils and place in a saucepan with the onion, carrots, celer;y, bay leaf, and garlic. Add enough cold water and chicken stock to cover to about 2 in above the level of the lentils. Cover, and cook over low heat for about 45 minutes.
Discard the bay leaf, add the sage and rosemary, and continue cooking, still covered and over low heat, for another 5–10 minutes. At this point, the lentils should be very soft and will begin to disintegrate. add salt and pepper to taste, drizzle with the oil, and serve.