friday link love


Happy friday, friends. I’m finding myself in a strange vortex of nonstop work periodically interrupted by a few hours of sleep. Such schedule, I fear, is not sustainable in the long term. Seventeen hour workdays are not, by and large, healthy over a long term. Between recipe testing and recipe editing and starting work on a new book, I’ve forgotten what a weekend looks like. Tomorrow is a marathon testing day and Sunday I’ll be helping Andrew Scrivani out (because who needs a day to rest – certainly not I).

The worst part of being so overworked is accidentally forgetting an expensive, perishable ingredient in your fridge and finding it in time to throw it out? Those cockles you see up above? That was the second batch. The first sat in the refrigerator for a few days until it got slightly funky and sad looking. Luckily, our fish store is a few blocks away, but still – I hate wasting food.

Anyway, work-related fatigue aside, I have some good links for you today. I’ve set aside some recipes too – I just need to find some time to test and shoot them. And until I am done testing this book, that will be a challenge. With February 1 deadline looming, I’m doing all I can to make this book happen on time.

I hope you all have a wonderful weekend and, unlike this lady, get some well-deserved rest.

The sweetest father-daughter duet ever.

Halloween is just around the corner. Here are some inspiration ideas: truly bizarre vintage costumes. My favorite one is the guy dressed up as a side of bacon.

Junk food makes a big marketing push in developing countries.

First comes love, then comes marriage, then comes… a new gmail address? The administrative perils of changing your last name.

The woman behind Siri’s voice.

The science of choice in addiction.

Haunting: any animal that touches this lethal lake in Tanzania, turns to stone.

Heartbreaking: Millions of poor left uncovered by new health law. Most are living in Republican controlled states who oppose the expansion of Medicaid>

Why big ag likes big data: Montanto purchases Climate Corporation for $930 million.

NYC tourist tips: you’re a jerk; get out of the way! Hysterical. And so true.

Why are there still so few woman in science? That “aptitude” argument isn’t the case.

Two basic facts that should be in every shutdown story.

Julia Child’s list of discarded titles for Mastering the Art of French Cooking.

This puzzled me: 17 bizarre foods every Russian grew up with. Aside from a handful of dishes, how are these bizzare. Also the subheading: “besides borscht”. I always thought borscht was pretty commonplace especially in cities with large Jewish/Eastern European populations. Aspic – maybe. But blini with caviar? More puzzling still, it seems to have compiled by a Russian. I call on Julia Pugachevsky to love her herring under a fur coat with abandon and pride only a Russian can muster.


  • Anna

    Absolutely agree with you about the Russian foods article. I love all that stuff and none of it is particularly out there. More importantly, how can pickled anything be bizarre? Except pig lips, but that’s bizarre American food category :)

  • Brian

    Two things. If you follow the link on the Two Basic Facts story the Disney Cartoon just shows you what a little food engineering can do.
    I found the Russian Food story to be a bit sad. One is suppose to be proud of their food heritage. The one thing that I found hard about the food is the mayo. Otherwise those are pretty common things around here.

  • ilya.bruklich

    I found this Russian food story very strange as well – there is nothing bizarre about it. People pickle, make aspic (or related) dishes left and right here all the time… And salads – what exactly is bizarre about them? Plus, technically, сало is not raw, as bacon is not raw, say…

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