Friday Eating & Reading

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What I’m reading and eating this week:

When a James Beard Award-winning chef writes a slow cooker cookbook, I pay attention. When that James Beard Award-winning chef is Hugh Acheson, above, I also jump for joy.

I am obsessing over the color of these kitchen cabinets and the yellow-framed kitchen windows in this sunny Seattle home.

Congratulations to a longtime DALS favorite writer (and onetime contributor!) George Saunders whose novel Lincoln in the Bardo won the super-fancy Man Booker Prize. (Pretty soon this blog might just devote itself to him full-time.)

Easy, spooky treats to bring to the Halloween party (or just to entertain you on a lazy fall afternoon).

We bought some new drinking glasses and I love them because they are elegant enough for a Manhattan, and simple enough for a morning grapefruit juice.

“My head makes the pictures.” I love this quote from a seven-year-old about Pinna, the new podcast for kids.

Speaking of podcasts, I pretty much always love The Daily, but this episode, about Shannon Mulcahy, a single mother of two whose job at a factory moved to Mexico, was riveting. (Scroll to Wednesday, October 18.)

Amy Sedaris’s instagram feed is everything.

Bon Appetit‘s “Keepers,” the 40 recipes readers keep coming back to. I’m debuting this beautiful looking thing in the very near future.

Phillip Pullman fans rejoice: The Book of Dust is finally here. (For the uninitiated, have your kids start with The Golden Compass, first in the fantasy series my daughter loves above all other fantasy series, and that includes Harry Potter and Tolkein.)

As long as you’re there, why not? 🙂

From the Dinner: A Love Story archives: Coke-braised Carnitas; Miso-Butter Tofu; Hard Cider-Braised Chicken; Iced Oatmeal Cookies.

Lastly, the nice people at Epicurious asked me what nine things in the kitchen I couldn’t live without. Here is what I said.

Have a great weekend.

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6 Comments

Kate

So glad you dug out that post BY George Saunders! I’m absolutely obsessed with Lincoln in the Bardo.

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ceri Cortes thomas

Thank you Jenny. Your lists must take a lot of work to put together. There’s always so many interesting things in them. Can I recommend a podcast from the BBC World Service called Outlook? The name does say anything but it’s catch line is Around the world in amazing personal stories. Thank you again for the blog. Check it every day

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REK981

May I suggest some TLC for the cast iron pan? If well cared for, it should maintain the non-stick beyond your lifetime (my parents still use civil war era cast iron). First, unless you cook fish, avoid using soap. Rinse with warm water, dry, and rub some oil on it. When cooking: Heat the pan first (depending on how hot your stove is, medium or medium-low heat will do.). Then, once it is hot, add the cooking fat and let that heat to help form the non-stick surface. Now cook. If you have anything that does stick a piece of chainmail will help clean it. Also occasionally after cleaning, give it a good oil rub, and heat it upside down in the oven at 325 for an hour. Then turn it off and let it cool. Make sure to put a pan or foil on the rack below your pan in the oven. That should help.

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Sarah

I was going to say the same thing! Heating it with a thin layer of oil in the oven will make it good as new. My husband cleans ours with a scouring pad without soap, puts a smidge of oil in it then dries in on the stovetop for a few min on medium heat to help the oil soak in. Nothing sticks to them.

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Regina

Jenny – I made a point to listen to The Daily episode about Shannon Mulcahy after I saw your suggestion on Instastories. I found it incredibly moving. I empathized with Shannon’s situation, was impressed by her ascension in and dedication to her company and felt proud of how she treated the replacement workers. I am still thinking about it and her. Thanks for bringing it to my attention.

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