The Negroni we made at home were not as glamorous as Hotel Del Mano’s, but equally as tasty. Negronis are really quite simple to make and the ingredients are essential parts of any well-stocked liquor cabinet. Beware: It may take your guests two or three or four cocktails to really adjust. Read on… »

A friend guided me to my first Negroni. One should always happen upon the Negroni within the comforting reach of a good friend. There is something distinctly medicinal about the drink that leaves you feeling like you’ve done a hard drug, something decadent and filthy and you will have to pay the consequences, either later that night or when the sun finally rises.  Indeed, a good Negroni has such a dark red hue it could be mistaken for a potent cough syrup. It can be the cure for a trying week, or the beginning of a less challenging weekend.   Read on… »

As you know, I’m not squeamish about cooking and eating cute little fuzzy animals…However, this National Geographic headline gave me pause: “Extinct Bird Seen, Eaten”. This adorable quail was thought to be extinct in its native Philippines–however this one was found and “photographed for the first time before being sold as food at a poultry market.” Which means whoever found it realized it was a remarkable find, took the time to photograph it–and then go sell it for soup, for a premium I’m guessing. The article does state that it’s possible the bird isn’t extinct, it might just be really shy. But still. We are a ruthless species. (This post’s title, by the way, was inspired by last night’s Daily Show.)

Facebook is good for a few things–it really is interesting to see what long-ago friends are up to (for the most part making babies, it would appear…) and to spy on people generally. I even have a “group” for Spooning, if any of you haven’t joined yet. Most recently, I was sent a link to some amazing photos–someone posted images from the fascinating book Hungry Planet, by Peter Menzel. These images are of families around the world with a week’s worth of food–from a meager collection of legumes and rice in Chad to a mountain of sausages and sweets in Germany. (And, of course, pizza, soda, and boxes of cereal in the U.S.) The photos are also in a touring exhibit (schedule here), but if you have a Facebook account, I recommend checking them out. The first world/third world contrast is of course stark–but I was mainly struck by one simple difference: we in the first world eat absolutely everything out of tiny little packages.

The perfect soup for when you have a heap of zucchini. Freeze it and enjoy on cold winter nights.

Ingredients

7 small zucchini, sliced
1 medium onion, finely chopped
½ to1teaspoon curry powder
2 tablespoons butter
Salt and pepper to taste
1 cup chicken or veggie broth Read on… »