Welcome to Litsy!

I can‘t believe I waited so long to read a book by Colwin. This won‘t be my last! This collection of essays covers meals she loves, dinner parties she‘s hosted and attended, and kitchen disasters that haunt her. She writes with warmth and humor and talks about food in such an accessible way. I loved every second of it and will be finding more of her books. If you have a favorite, let me know!

I colored this picture and I wanted to write a haiku about it. I like to toast a hamburger and fries from a restaurant in the air fryer. I take the toppings off the hamburger, toast the meat and bread and toast the fries. After that, I put the hamburger back together. It makes the fries and burger taste really good.

Hamburger, fries & ketchup
A classic American meal
You can‘t go wrong with choosing this to eat

#haiku #haikuhive

Great read about cookbooks from yesteryear, it‘s up to early 19th century!

Quick chapters. Fairly interesting. Oddly, not as cozy as I‘d anticipated.

I wanted to start into something culinary, when I get the free time over the coming summer, and figured reading an anthology of food essays by Vogue food writer and critic Jeffrey Steingarten would be the best start. The panoply of food he discusses (paired with his tried and true recipes) is mind-boggling and drool-inducing: from sourdough starter and Sicilian granita, to Tunisian bkaila and a good apple pie (hint: never use cinnamon).

Loving this! 🍁

Another Christmas book - an absolute brick of a book, also totally gorgeous 😍

Since it‘s 12/1 (how how how?) I‘ve decided for the new year to make this my in-kitchen reread. As a collection of Fisher‘s books ranging from 1937-1949, it‘s perfect for dipping in & out. Her writing style is personable, wise, and all around delightful. I especially love the ingenuity forced by wartime shortages in How to Cook a Wolf, 1942. 🐺🍴

I agree with Fisher‘s sentiments here.

The preceding page has a simple rice pudding recipe (ala wartime wolf at the door) and I just had a fun conversation with husband and daughter about it. Husband and I love it, daughter is off-put by the texture. 😏 Now I‘m in the mood for some creamy, cold rice pudding. What a terrific breakfast it would make! Fisher suggests you can make it “classical” Riz fancy with a dollop of good jelly or jam.