Gotta make some plans to try

Besides my two or three times a week breakfast (PB on rye)

The Minimalist - Exploring Peanut Butter’s Potential - NYTimes.com

"Adored in the United States, ignored or mocked almost everywhere else, peanut butter is among the most flavorful and reliable single-ingredient processed foods."

Menu's

Frank Bruni's farewell message from NYTimes


Restaurants - A Critic’s Opinions - You Ask, He Answers - Review - NYTimes.com:


"IS THERE ANY BEST, SAFEST WAY TO NAVIGATE A MENU?

Scratch off the appetizers and entrees that are most like dishes you’ve seen in many other restaurants, because they represent this one at its most dutiful, conservative and profit-minded. The chef’s heart isn’t in them.

Scratch off the dishes that look the most aggressively fanciful. The chef’s vanity — possibly too much of it — spawned these.

Then scratch off anything that mentions truffle oil.

Choose among the remaining dishes."

Piece on Food TV

Times Sunday Magazine
Uses the Julia Child movie to discuss changes in cooking habits (or loss of cooking) over the last 50 years or so.
TV Dinners to the Food Network, and how FN is about food, not cooking.

Out of the Kitchen, Onto the Couch - NYTimes.com

Quick post on local favorite

Well deserved

Glen Arbor restaurant gets national attention:

"Blu restaurant has been given the Award of Excellent by Wine Spectator magazine.

Blu also was praised in the July 2009 issue of Travel Leisure Magazine."