In January, my 100-year-old father was in pretty much the
same shape as I, and he'd been dead for over a decade.
Well, not quite then.
Pretty darn close. I still qualify for my placard,
though I function almost as effectively as ever. I
do tests well.
One less unpleasant thing about my plight was that
the pain was never extreme.
This isn't horrible, but walking around holding your body parts
together with one hand isn't any way to get work done.
Brillat-Savarin invented what he called the
"anti-obesical belt," which was essentially the
forerunner of the truss. Recommended even for
those who are not particularly "obesical" to
begin with.
Then the funeral guys would make the money instead, unless a
bunch of
friends secretly buried your body in a field somewhere.
They'll get the dough anyway, sooner or later.
Or their lawyers would, suing someone for nonpayment.
The lawyers won't do that, because they know that
debts are not enforceable against the dead in the US.
Bill collectors might, because they don't give a care
about legal standing, they just want to try to
strong-arm you whether legitimately or not.
They can't win for losing, and New Yorkers aren't Chicagoans.
New Yorkers, the city folks anyway, are a royal
pain in the ass.
Depends on which part of the city, and escapees may be different.
I've been in all the boroughs and admit that the
residents of Queens and Brooklyn are not so
objectionable, but they're still objectionable.
Always go with local, when it comes to dogs.
My thing is to try to go with Kosher, when it comes to
dogs.
If you can get both, so much the better, but I generally prefer
something that comes from a factory I've actually clapped eyes on.
How often do you get to indulge that quixotic desire?
It's okay, but in no way is it better than Boston
pizza or Washington pizza or even Phoenix pizza.
I've eaten at the big boys, Modern Apizza, Sally's, and
Pepe's, as well as the Spot, the granddaddy of them all,
and guess what? It's cheese and tomato pie and nothing
to get excited about.
All of them are of course better than those chain "pizza" places.
They all do a pretty decent pie, but though I've made
a special stopover in New Haven to do the comparison
(the Spot has been closed except for special occasions
and holiday overflow from Pepe's), and even though I
was greeted like an old friend at Pepe's (I am not -
I'd go there only when Sally's was closed) I don't see
that big of a deal, never did. I'm not so sure about
other lesser independents, which vary. Domino's and
Pizza Hut have on occasion given me pleasure of a canned
sort, comparing to the real thing as a radio broadcast
to a baseball game or a diamond to paste but still better
than no pizza.
has all that great food in Mumbai and everywhere else and they're
eating that crud? No wonder all those folks from India emigrate
to
Connecticut; they're coming for the food!
My grandfather used to say that the Pizza Hut in Taipei
served as good food as anything he'd had in New York
when he was working at the UN.
I don't know what he was eating in New York then!
I trusted him in the food department. Though his
fondness for that particular Pizza Hut might have
been partially driven by nostalgia and the fact that
it was within walking distance of his apartment, if
he said it was good, it was good, and if he said it
beat anything in NYC, it probably did.
Grilled pears
Categories: French, Chicagoan, dairy, dessert
Yield: 4 servings
4 oz brie (such as Brillat-Savarin or Moses Sleeper)
- or other triple-cream cow's milk cheese
4 firm, ripe Bartlett pears
1/2 c unsalted butter
6 Tb dark brown sugar
1/2 ts vanilla
1 pn salt
Cut cheese into 12 small portions. Let rest at room
temperature.
Leave skin on pears. Slice each the long way into
1/3"-wide planks. Use a paring knife or apple corer
to punch out any seeds. Each slice will look something
like a guitar: pear profile with a hole in the belly.)
Set pears on a baking sheet lined with parchment paper.
In a medium saucepan set over medium heat, whisk
together butter, sugar, vanilla and salt until thick
and foamy, about 4 min. Keep this caramel sauce warm
over low heat.
Brush each pear plank lightly on both sides with sauce.
Start a medium-hot fire. Clean and oil grates. Or use
a ridged griddle pan set over medium heat. Grill pears,
turning once or twice, until golden brown and nicely
crisscrossed with grill marks, about 8 min.
On each of 4 plates fan out 4 pear planks separated by
3 cheese wedges. Warm pears will melt the cheese.
Drizzle each with 1 Tb sauce. Enjoy.
Leah Eskin, Chicago Tribune 6/1/16
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