Chiffon Cake I love the LA Times food section: Heralded as “the first new cake in 100 years” when it was introduced, the chiffon cake — one of the darlings of midcentury cuisine — became famous for its wonderfully light and airy texture, seemingly weightless as angel food but with a moist tenderness almost like … Read more
Great trip. Still not convinced that cold cuts are breakfast.
The whole “Boston has no traffic laws” thing is a JOKE. Crossing three lanes of traffic in a rental car while talking on a cell phone is just as frowned on here as it is in other cities. Nor do you get bonus points for not using your turn signals. Enjoy your visit!
If not, consider it done.
Guy Kawasaki’s latest appears to have been co-written by Oprah. “My introduction to the Macintosh removed the scales from my eyes, parted the clouds, and made me hear angels singing.” http://www.openforum.com/idea-hub/topics/managing/article/guru-review-enchantment-matthew-e-may
Ingredients: Roux 1/2 cup vegetable oil 3/4 cup flour Gumbo 6 cups chicken stock 1/2 cup dry white wine clam juice (optional) Olive oil, as needed 2 pounds chicken thighs (I use bone-in, then skin and debone after I sauté them) 2 lb. Andouille sausage, cut crosswise into 1/2-inch-thick slices 1 lbs. fresh or frozen … Read more
I know I shouldn’t take pleasure in this, but after years of having Rev. Storm and his church harass me and my friends during Mardi Gras and Southern Decadence (shouting at us, holding signs telling us we’re going to hell, video taping inside bars, etc.) this article from the Times Picayune fills me with pure … Read more
Getting at the truth of ‘Exit Through the Gift Shop’ Heading into Sunday’s Academy Awards, “Exit Through the Gift Shop” is undoubtedly the most buzzed-about film in the documentary feature category. But the uncomfortable question persists: Is it real?