Back after being unable to connect with Marc for a few days,
wondering > if the storm messed up his power or otherwise.
Likely. We are subject to the elements in a
quaintly old-fashion way, which, if we were to
cast our bread on the impersonal waters of the
Internet, would be mostly negated.
And those who depend on electronics in one form or another would be up
That being most of us!
the proverbial creek without the proverbial paddle.
For sure, and it's another set of reasons why people
should keep up the knowledge of how to make change,
look both ways before crossing, and write longhand.
The Times's sportswriters were too artistic and
not entertaining enough. The tabloids had that
breathless offensive style, but at least they
imparted most of the facts. Newsday, which as I
recall was the Long Island newspaper of choice,
struck a decent balance.
Nobody in our area sold that one. It was the Times or Daily News for NYC papers, plus the locals and regionals. Food sections were interesting reading, would have been more so now as my tastes have matured.
I don't know about the Daily News; the more genteel people,
Clementine Paddleford at the Trib and Craig Claiborne were
the ones whose writing and recipes I read. The next generation
of food critics were people I knew and their friends, and then
le deluge, the youngsters born in the '50s, '60s, and beyond,
from most of whom there was little to be learned, and why
bother reading?
That tends to get me upset as well, but Harvard boys
can take care of themselves, by and large.
Harvard girls also?
In my day, we had Harvard boys and Radcliffe girls.
The instruction was the same, the endowments different.
Quite so. (G)
Now they're one, with the original Radcliffe resources
funneled into an "institute" that encompasses a few
symposia, a library of early women's stuff (largely
cookbooks), and to my knowledge not much else.
so nearby women's college (maddest folly going) was a
source of intelligent poised marriage bait, similar to the
situation with Wellesley College and Harvard/Radcliffe and
its 4:1 ratio.
The college I went to was co-ed from the beginning.
Enlightened.
That being one of them. Dosvedanya (spelled phonetically) is
another, > and the standard da & nyet.
Pretty much all I have except for the usual food terms.
So you could get something to eat but not navigate your way around
Moscow? Actually, if the city had color coded transportation lines, you
could get around--to some extent.
I could navigate Moscow because I can transliterate Cyrillic,
slowly. Plus the underground is in fact color-coded.
This was cute. I'd try it out on grandkids but they're all beyond
the > Sesame Street age of appreciation (or will be, youngest will be
6 next > month). Not sure when we'll be seeing them again.
It will happen for sure, sometime.
I know, just trying to figure when that might be. We do get snaps on fb
and text quite often so have (sort of) kept up that way but it's not
like being there.
Counting the hours and the minutes, too ... .
Roast Muscovy Duck
categories: game, poultry, main
servings: 2 to 4
1 Muscovy duck (4 lb)
Salt, if desired
Freshly ground pepper
1 ts peanut oil
1/3 c coarsely chopped celery
1/3 c coarsely chopped onion
1/3 c coarsely chopped carrot
1/2 bay leaf
1/2 ts thyme
1 clove garlic, crushed
1/3 c dry white wine
1/2 c chicken broth
2 Tb butter
Preheat oven to 475F.
Cut off and reserve the wing tips and second wing joint.
Leave the main wing bone intact. Remove the fat from
inside the duck and rub it all over the duck.
Sprinkle the duck inside and out with salt and pepper
to taste. Brush the duck with the oil. Arrange the
duck breast-side up in a roasting pan. Add the cut off
wing bones, gizzard, and cavity fat. Bake 30 min and
pour off the fat from the roasting pan. Return the
duck to the oven and scatter the celery, onion, carrot,
bay leaf, thyme and garlic around the duck. Bake 15 min
longer if you wish the duck to be medium rare. Or bake
it 30 min or longer if you wish your duck well done.
Transfer the duck to a warm platter. Pour the fat from
the roasting pan, leaving the vegetables in the pan.
Place the pan on the stove and cook the vegetables
briefly, stirring. Add the wine and let boil 1 min.
Add the broth and accumulated cavity drippings from
the duck and cook, stirring, 5 min. Strain the broth
and solids, pushing the solids with the back of a
spoon to extract as much liquid as possible.
Heat the butter in a small saucepan, swirling it around
until it takes on a nice hazelnut color. Do not burn.
Pour the butter over the duck. Carve and serve with
the hot pan sauce.
Craig Claiborne and Pierre Franey, NY Times
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