Harold McGee, food scientist extraordinaire, reported in last week’s New York Times that extra virgin olive oil is a strong natural anti-inflammatory, which is swell news for those of us who pop ibuprofen on a regular basis.
Tito got two letters today. Tito Thomson, it says, right there on the envelope, with our address underneath.
These are my new red tongs. Although they’re great for grilling (I find the silicon doesn’t cut into the meat the way metal tongs sometimes do, and they’re long enough to keep my hands away from the fire), their most valuable use in our household (in my opinion) is as bird-grabbers. Hoisting dead or nearly dead feathered friends into the garbage can is much less emotionally distressing when there are twelve full inches of metal between you and the soft, downy feathers and still-warm toothpick ribcage.
On my reading list:
Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver
Climbing the Mango Trees: A Memoir of a Childhood in India by Madhur Jaffrey