Bourbon, Grilled Fish & FNJ
Posted by Avi
Tuesday September 28, 2010I know it’s late in the day, getting towards 8 p.m. now, and I’m still sitting at my desk. But that’s not necessarily a bad thing because it means there’s a lot going on here at The Harvard Common Press. Things like: getting the word out about making a homemade dinner in the microwave, grilling fish (the weather’s still warm enough to cook outside, so take advantage), and mixing bourbon cocktails.
We’ve also been finding new ways to use our revised edition of The Joy of Pickling. A month or so ago, readers of The Kitchn were commenting on how useful this book is, and that’s especially true at this time of year. There’s so much fall bounty in our gardens and at local farmers’ markets, so I’ve been using Linda Ziedrich’s book to make, among other things, bread-and-butter pickles and kimchi.
As usual, we’re certainly not the only ones talking about what we’re eating; there’s so much going on in the wider online food world. One of the ways I’ve been staying updated is by reading Food News Journal’s daily e-mail. Do you subscribe to this? If not, you absolutely should because it’s one of the best, a real one-stop shop for all food news. They cover general news and foodie stuff but also the politics of the industry and hunger issues. Plus, the international coverage is some of the best I’ve seen. They link to pertinent articles and blog posts, wine and spirits news, and business stories. Everything’s laid out just how you’d want, and it takes only a minute or two to skim.
Check back with us tomorrow for a recipe. (I’m actually not sure what to choose…any requests?) We’ve also got something great in the works for next week. More to come on that very soon.
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