I swear, this is not turning into a dog blog. But come on, Maude in a bow tie might be the cutest thing ever! In other news, I haven’t been in the kitchen as much as I’d like lately, which is part of the reason you’re looking at a picture of Maude rather than something edible and delicious. Truth be told, I’ve been hustling to get Issue 5 of Remedy Quarterly in shape before we head out to San Francisco (YAY!) next week.
Which leads me to a question… do you live in or near San Francisco? Want to hang out? Friends of Type and I will be hanging out at a soon-to-be-decided bar this Saturday and would love to hang out with some of our internet friends (that’s you!). I’ll have more info during happy hour this week, but I just wanted to plant that seed.
Lastly, I have one food related thing to discuss. Have you read Mark Bittman’s new column for The New York Times Magazine? It’s kind of awesome. Bittman keeps his usual its-so-easy approach, taking one ingredient or dish and breaking it down so its way simpler than you ever thought possible. In this new column, he also provides an assortment of ideas and recipes that you can make with the ingredient. For instance, last week’s article was on whitefish and he provided three recipes for each for 4 cooking methods, broiled, sautéed, roasted and poached. This is the kind of writing—and, I must admit, design—that catches my eye and gets me excited to make something in the kitchen that I probably wouldn’t have otherwise.
Ok, that’s it for now.