fosterbrooksreturns
Foster Brooks Returns
fosterbrooksreturns
Nov 20
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This is revelatory. I’ve baked with all kinds of ingredients but never with baby food. I see now that it makes perfect sense. I make gougères every so often so I’ll have to try this. Of course that means I have to find baby food, and being childless this will be a whole new culinary adventure for me.

Nov 20
1

It’s far too late for that. We’ve been together almost the entirety of our adult lives, and we’re not young.

Nov 19
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Have you ever taken them to an Olive Garden? Or a Red Lobster? I’ve never been to any of these places and I’m a New Yorker in my mid-50s. I don’t say this out of snobbishness, just disinterest. Read more

Nov 19
3

Yes, that’s true. Are you in NYC? Do you remember last year around this time there was freak snowstorm that was predicted but it dropped six inches of snow, rather than an inch or two. The entire city and region paralyzed. Six inches of snow. It was as if we lived in Dallas or LA. I’m surprised de Blasio wasn’t Read more

Nov 19
1

I was very happy that the Carnegie Deli finally closed. I have a few ex-pat New Yorker pals who grew up in NYC and when they return they always wanted to go there. It must have been much more low-key in the 80s and 90s, when they all got out. Same with Barney Greengrass, I can’t stand that place either, but at least Read more

Nov 19
6

I dread the coming of the snow season like a person would fear the onslaught of an invading army. I don’t know why, I’ve always lived in the northeast. Cranky middle age I guess. And it’s not like I have to do much, I live in a condo and travel by subway so it’s not like I have to shovel or drive in it. Read more

Nov 18
2

It’s an interesting and certainly worthy idea, but I looked at the menu. Every bowl has too much going on. Also, who knew that so many cuisines used Adobo spiced chicken and spice-rubbed steak. I assume the spices aren’t varied because of the multi-culti blend, so it’s Chopt, with a dose of guilt alleviation for those Read more

Nov 18
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I love pickled herring in cream sauce. So good, although a little sloppy, on crackers or rye bread toasts. 

Nov 18
2

I do this. Whenever I host a Thanksgiving I make some meat that isn’t turkey. It’s a shame I don’t like it more, because it’s a fairly easy and very cheap way to feed a horde. I’m not sure what I’ll be making this year. I was thinking a big boeuf bourguignon but the forecast says it’s going to be 50 (and rainy) so a Read more

Nov 17
1

I have now binged the entirety of Season 3 of The Crown. Ten hours without a break. It was everything I could have wanted and so much more. I didn’t take my eyes off the screen for one moment. FYI, I’m an American. My prediction about how the mood of the plot would go was a little off-base but I won’t tell you why. Read more

Nov 16
2

Not a podcast rec but The Crown, Season (Series, as they say in Britain) 3, is being released on Netflix tomorrow. Ten episodes. I know how I’ll be spending the day. Read more

Nov 16
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If you’re into weird aspects of Third Reich society (that’s what I focused on, German social history, not the military history) this book is very strange: Read more

Nov 16
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This is British ingenuity at its finest. He is a worthy successor to Alan Turing, who worked at Bletchley Park and cracked the German Enigma code during World War II.

Nov 16
3

That location is also really close to MetLife Stadium. I can imagine what the Popeyes is like when a game lets out.

Nov 15
1

My company was greatly affected by 9/11. They cancelled the annual holiday party (almost everyone in New York canceled holiday parties in 2001) and the company announced no raises. Fine. Life during wartime. Read more