пʼятниця, 31 грудня 2010 р.

Tillalala Chronicles: Mystical Horizons

There is a Stonehenge in North Dakota. It wasn’t built by Druids. Or Mandans or Ojibway. It originated with my father.

My father spent his final years living in the Turtle Mountains of North Dakota. He and his wife Georgia bought a modest, two-bedroom house overlooking a small woodland lake whose serene waters were only occasionally broken by a landing mallard, the churning webbed feet of a red-necked grebe or blue-winged teal, a northern pike or largemouth bass dimpling the surface as they fed on various insects, or a beaver moving a piece of birch or cottonwood to a nearby den. Two wild turkeys lived next door, sometimes gobbling on his rooftop, upsetting the TV antenna. He erected a sign at the entrance of the little dirt road that led to the house that identified this little Eden as Tranquility Base. This was a tongue-in-cheek allusion to his job as an aerospace engineer at Boeing, in Seattle.

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How was ice made and sold in pre-industrial times?

Dear Cecil:

When I'm reading novels of, say, the antebellum south and there's a guy who goes around on a cart selling blocks of ice, how the heck did he get it? I mean, they didn't have the fridge to rely on. Did they go way up north and cut blocks of ice and pack it in straw for the summer, or was there a way to manufacture ice at that time? I can't figure this one out and have nowhere else to turn. Please help.

Yogurt Makers Catalog for Olathe | Olathe Appliances

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Ramsay's new kitchen nightmare: how to balance books of his restaurant empire | Life and style | The Guardian

Gordon Ramsay is said to be worth about £60m. Photograph: Brad Barket/Getty

For more than a decade it has proved to be an extremely successful recipe: take one fiery Scottish chef, fold in 11 big-name restaurants and several million pounds and the result is a concoction that has turned Gordon Ramsay into a globally recognised brand.

четвер, 30 грудня 2010 р.

A non-stick panacea | Life and style | guardian.co.uk

Sausages cooking in a non-stick frying pan. Photograph: David Sillitoe for the Guardian

I still have the first frying pan I actually bought - as in 'exchanged money for in a reasoned purchase decision' rather than 'inherited from the previous occupants of the flat'. It's a small Le Creuset and, God help me. It's a virulent navy blue. I keep it, like my knackered first Sabatier, purely for sentimental reasons as it's now so abused it has no surviving non-stick surface at all.