Cooking the NYTimes and Other Assorted Retirement Activities

Review, Reconsider, Restore, Reconnect  While driving home from Florida, while keeping my eyes on the road and paying attention, my brain decided to take a detour into some of the deeper, darker recesses of memory.  There I found myself reviewing about a half dozen, if I recall correctly, truly awful situations where my behavior was at least horrible if not reprehensible.  I don't know what triggered said review and try as I may, the visuals and audios refused to shut off.  Now, this did keep me very attentive as I drove so perhaps that's why this occurred at that moment, but really, these were events that I hadn't revisited in many years nor did I harbor any interest in seeing them make the Grand Review. What would happen is this: I'd be driving, the highlight reel would kick in.  We'd stop, Dan would take over the driver's seat, and I would work hard on reconsidering what I had done and, more importantly, why I had done it.  Truth be told, I pretty much f...

When I started this blog lo these many years ago, the intention was to cook New York Times recipes AS WRITTEN, utilizing ALL the ingredients identified, and then blog about the results. Well, hmm.  That didn't exactly happen. Before retiring, I saved a stash of NYT recipes and actually cooked some of them, however seldom did I follow the recipe as written, for the following reasons. 1. I didn't have that much time to cook dinner.  My commute home was 45 minutes on a good day--let's not talk what traffic was like when it snowed, shall we?  Though I like to cook, by the time I hit the garage door, what was cooked was me as opposed to the food.  So I used the recipes more like guidelines as opposed to be followed to the letter instructions. I love this. 2. Often the ingredients specified in the NYT recipes, or so it seemed to me, were either a bit arcane or more readily available if you actually lived in New York and there was a neighborhood bodega or Asian market on th...