In which the author tells you how to run your life -- or at least how to make the most of the fun parts of it.

For instance, inside these pages you will learn how to weather a mortar attack in good spirits; how to avoid booking yourself on the Internet into a bed and breakfast full of twee quilts and dusty tchotkes; and how to plan a dinner party that will stun your guests with deliciousness and style and not destroy your will to live with the amount of work you have to do to pull it off.

These are things I know firsthand, and things people who know me often ask me about (though I usually just book them into bed and breakfasts myself -- identifying ruffled death traps is an acquired skill). I am almost always right about everything (food, style and travel-related, anyway, and often many other things) and if everyone would just do as I say, dinner would taste better, cupcakes would not be dry, your parties would be more fun (for you), and mortar attacks... well, they always suck. I can't do anything about them.

*except laundry. I can't manage my own laundry, much less yours.

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Thursday, March 31, 2011

Some (I think well deserved) kudos, plus how to salt your food

This man is salting TOO CLOSE

To salt: Do it from up high. That means grab a pinch of salt (I like coarse sea salt -- its easier to control and adds a nice crunch), hold it a foot above the food (cooked or raw) that you want to salt then sprinkle it, moving your arm back and forth. This almost always prevents over salting (compared to shaking, or holding your hand closer to the food, which limits dispersal) and looks super cheffy. And it works.

Now, Lifers, for the love:

As you know, I'm the new editor of a gorgeous wonderful food magazine that every one of you should be subscribing to, clearly, because look what a very intelligent food blogger said about us:

"I actually ended up feeling better about the world, more hopeful, after reading this magazine."

OK, OK, here's the whole post. (PS I wrote the "captivating" article she references. I had to watch a cow die to do it, too.)

"On the upside, I did find one gem in all the pulp. Based in Sperryville, VA, Flavor magazine covers sustainable food production in the D.C./Virginia area. This publication is good for anyone in the D.C. area interested in gardening, CSAs, or day or weekend food trips to Virginia. Did you know there is a group that will come put a honeybee hive on your roof? Or come help you put a garden in your yard? Or bring you a CSA-style box of meat and eggs and dairy? The March/April issue also looks at things to do, places to eat and sleep in Fredericksburg, VA. I was captivated by an article on the process of executing animals in a humane way on a small farm. There were profiles of chefs working in a sustainable way with local ingredients–Jeff Black of BlackSalt; Ian Boden of Staunton Grocery–that weren’t heavy-handed and smug. I actually ended up feeling better about the world, more hopeful, after reading this magazine. And I’m resolving to go pick some produce this year on a farm in Orange, VA, just an hour south of D.C. I loved the scolding rant from a rancher, who explains in detail just how animals are not like people. Fun facts about cows and chickens galore! Chicks don’t need to eat or drink for their first three days, because they have to wait for all the chicks to hatch. They don’t feel that need until they get their first taste–like flipping a switch. I really wish I could link to this piece, but the website is very limited. You might just have to subscribe. ($24.90 plus shipping for 6 issues)

isn't that nice? go to Emily's site and read. Grrl takes no prisoners when she disjoints the Washington Post food section.

And indeed Flavor's website is very limited, but I have a good friend at Three Spot who is going to help us out.


  1. Believe it or not, correct salting is very important at our table.

  2. about the salting technique or my fabulous magazine? you're a tough cookie, blackbird :)
    more importantly: have you tried out the official underpants of how to run your life*?

  3. correct salting is very important at my table! Before I serve people dinner I usually insist they salt the food. I always seem to undersalt, despite my obvious obsession with it.