As if the death of print media and the end of Saturday mail delivery wasn't enough, we're seeing the imminent death of paper checks. Not that I'm mourning, but it's all happening so fast. Here in Atlanta, our branch of the Fed will no longer be processing paper checks, and is likely to be laying off around 190 employees who currently process them.I do love the ability to pay bills online, but there's still a time and a place and a reason for paper checks and I'll miss them as they become rarer and rarer.
Here's the full story from the Atlanta Business Chronicle.
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March 04, 2010
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Jennifer Homans: Apollo's Angels: A History of Ballet
Brilliant and BIG new history of ballet. Cool to be reading this after "The Black Swan."Zoe Heller: The Believers: A Novel
Fun novel of family dysfunction -- an iconic leftie family (think William Kunstler) in NYC wrestles with truth and and loyalty as the patriarch lies in a coma.Patti Smith: Just Kids
Patti Smith's style is lean and direct, but she still grabs your heart and soul in this memoir of NYC in the 70's and her lifelong friendship with Robert Mapplethorpe.Allegra Goodman: The Cookbook Collector: A Novel
I didn't even realize it was a riff on Jane Austin. Well done novel dealing with themes of family, greed, trust and identity during the dot com boom.Howard Jacobson: The Finkler Question (Man Booker Prize)
Substitute "Jew" for Finkler and you have a biting and hilarious novel about Jews in England.David Kamp: The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution
How I forgot to read this I'll never know...had a copy on the shelf and overlooked it. A very entertaining and well done overview of the Foodie Revolution. Putting all the players and trends into a time line makes me see how far we've come, and how far we still have to go.Anthony Bourdain: Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
The always entertaining Tony Bourdain comes to terms, sort of, with aging, old grudges, and the delights of fatherhood. He hasn't totally lost his edge, but there are some knicks on the blade. The chapter on the guy who breaks down 700 pounds of fish every day for Le Bernardin is worth the whole book.Hilary Thayer Hamann: Anthropology of an American Girl: A Novel
Well, I finished it. And I liked it alot. But then, I love books about bourgeois life where nothing much happens. The writing is sharp and evocative. The story is, I dunno, familiar? Most interesting is the story of how this book went from a self-published effort to a mainstream book. Kudos to HTH.Clay Shirky: Cognitive Surplus: Creativity and Generosity in a Connected Age
A must read for anyone involved with social media or who is left breathless by the pace of change in our world.
What I'm Cooking
- Cheap CevicheThis is almost a mock ceviche because it's made with junk fish (tilapia) and surimi, the tofu of fish. However, with the right amounts of lime juice, cilantro, onion and hot sauce, even cheap fish makes a fabulous ceviche. I chopped up a 1/2 pound of tilapia and combined it with 2 packages of chunked surimi. Marinate in juice of 5 limes, 1/2 red onion chopped fine, and one head of cilantro chopped fine. Add a healthy squirt of Sriracha sauce and refrigerate.
- Collard GreensMy CSA is sending us lots of green love in the form of collard greens. Here's my very delicious veggie-but-smoky recipe. In a large pot add 1 cup vegetable broth, 1 cup water. Nice pinch of salt, and 3/4 tsp. Spanish smoked Paprika. Add your chopped collards and simmer gently for at least 45 minutes.
- Tzatziki SauceJust outstanding on everything. Take a container of Greek style yogurt (no-fat, low -fat, doesn't matter). Grate 2-3 thin skinned middle eastern cukes on a box grater and squeeze out all the water. Mince 3 cloves of garlic VERY fine. Stir cucumber and garlic into yogurt, add a splash of olive oil and a grind of black pepper. Dunk in vegetable of your choice, slather on spanakopitas, etc.
- PolentaApparently the par-boiled polenta I'm using is considered ca-ca by serious cooks. I've found it to be utterly delicious, especially smothered with sauteed portobello mushrooms. I will give plain old yellow cornmeal polenta a try after Thanksgiving.
- Hangar SteakGrilled in a cast iron pan in the oven, on broil. Remarkably tender and so quick. Salt, pepper and smoked paprika for seasoning.
- Brussels Sprouts + CornA smashing combination -- the bitter tang of the Brussels Sprouts with the sweetness of corn. Saute with olive oil, salt and pepper. C'est tout!
- Stuffed CabbageMy favorite recipe From the NY Times Jewish Cookbook, made with fresh cranberries and canned cranberry sauce. Total yum.
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And what will our not-so-savvy mothers and fathers do? My mom was taken aback over the fact that white pages will no longer be distributed. BIG disconnect. Wish I had a transitional idea.....
Posted by: Liz L | March 05, 2010 at 10:32 PM