“If that‘s all a little opaque to you, you can always subscribe to the second theory, in which the cofounder of Costco threatens to kill his own CEO over hot dog prices.
[…]
“ “I came to Jim once and I said, ‘Jim, we can‘t sell this hot dog for a buck fifty. We are losing our rear ends,‘” he said. Sinegal, a billionaire, replied: ‘If you raise the effing hot dog, I will kill you. Figure it out.‘”
Planck suggests eating real, whole foods, including pasture-raised beef and chicken, plus butter, cheese, and eggs from those animals. She also suggests that raw milk is as safe as pasteurized milk if it comes from a reputable supplier.
I use butter from grass-fed cows and imported from Ireland (imagine the price going forward with the crazy new tariffs).
She does a huge data/info dump throughout. Often, my eyes glazed over. 😵💫🙄 Overall A-.
Whoops! Late to post my (nonfic heavy) #ReadingBracket2025.
Aimee Nezhukumatathil will *always* end up on the board whenever she‘s got a book to enter into the fray.
Titles written below (for those of us who struggle with tiny print):
Jan: The Witching Year by Diana Helmuth
Feb: Moominland Midwinter by Tove Jansson
Mar: Bite by Bite by Aimee Nezhukumatathil
Wild: Giving Up the Ghost by Hilary Mantel 🏆
Wild: Eight Bears by Gloria Dickie
I received my #CBBC box a week ago (Saturday). Sorry for posting late but I wasn‘t late to taste the coffee (using the mug) same day😋now almost gone☺️Same with chocolates 🍫 delicious, almost gone too mmm! 😋 I‘m using the Kitchen towels and tote is so pretty😍 Perfect for Spring. I has been using it too😃Thank you so much @mommamanzi I really have enjoyed your boxes with all these treats and extras. I‘m obsessed with items related with coffee🥰
A new way to eat BLTs…taco style. Loving this recipe! Via NYT Cooking. I wanted avocado on the side. I also sprinkled on some garlic because I‘m a garlic freak!
Link: https://cooking.nytimes.com/recipes/1019478-blt-tacos
If you run into a paywall: https://archive.ph/2020.05.16-131527/https://cooking.nytimes.com/recipes/1019478...
Not a recipe from the tagged book, but I went to the farmers market today, and it‘s supposed to get cold again this week, so I made soup. Now I don‘t have to think about dinner.
so-soI 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).
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