If there is one question I get asked more than any other it would have to be: “Why are you naked in our nursing home?”But if there is another question I get asked more than any other, it is surely: “How do you manage your website and attend law school all at the same time?”Tonight…

This morning I decided to remove my starter from the fridge, where it has lain in a state of cyrogenic preservation like Dr. Evil.Here’s what I saw:Is it dead pa?Well, hmmm, it looks a little like death:But we stirred it up, poured out the two cups for the feeding and saw–to our vast delight–bubbles!That’s a…

You may have noticed that “Fun Fictional Food Facts” is no longer that; it is now “The Upper Left Corner.”What is “The Upper Left Corner”?I had been wondering the same thing. What could I do with this thing?Inspiration struck last night.”Aha!” said inspiration. “You can post an exciting food-related question everyday and make a link…

Conversation turned, last night, to the subject of ice cream.Michael K. is an ice cream afficianado. He has a mega-ton ice cream/gelato maker and his knowledge runs deeper than mine, thus far, on the matter. He was happy to hear about my serene out-of-body experience with the vanilla bean.”What’s your favorite ice cream in Atlanta?”…

Context matters.That’s the major thrust of Malcolm Gladwell’s “The Tipping Point” (which I’ve reviewed on here) and I think it applies to going out to eat.Let me explain:I have these friends–let’s call them “Mosh” and “Paty”–who really love the pizza at Fritti. When I wrote a pizza post a couple of weeks back, Paty e-mailed…

This is a really great piece about bribing your way into New York’s finest restaurants. On the roster are: Balthazaar, Le Bernadin, Daniel, Union Square Cafe, and Alain Ducasse. The piece is slightly old (it’s from Gourmet’s October 2000 issue) but offers an uncanny lesson in how money talks.

“Oh hear’st thou rather pure ethereal stream,Whose fountain who shall tell? before the sun,Before the heavens thou wert, and at the voiceof God, as with a mantle didst investThe rising world of waters dark and deep,Won from the void and formless infinite.”- John Milton, “Paradise Lost” Tonight I tasted heaven. Honestly; I can’t even describe…

While I was making my ice cream today (post to follow), I was left with three unused egg whites in a bowl. Not wanting to be wasteful, I channelled the late great Chief Joseph who reminded me that Native Americans eat every part of the buffalo. I, in turn, would eat every part of the…

Tonight I dined with the lovely Katharine Field; a graduate of Northwestern’s highly illustrious voice and theater program. We met doing Out of Hand Theater’s V.D. Show (she played a ditzy girl in my mini-musical “Cupid’s Turn” and then the next year explored her range with another ditzy girl in my mini-musical “The Boy Who…

The new New York Times food critic has been announced: Frank Bruni. “We are thrilled to announce the new restaurant critic for The Times. He is Frank Bruni, our bureau chief in Rome.Frank brings to the coverage of restaurant dining a true and longstanding passion; any close reader of his clips will see how often…