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Recreation

Oh, the Magic of Keiew Tod

Food

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The First Big Mac … Kinda

Food

China takes credit for inventing ice cream, spaghetti and V8. Yes. V8. (See China Daily sometime between June 1989 -1990) But the great and ancient Kingdom has never, as far as I know, staked a claim to the first burger.
But there it is: The Lion’s Head, a great ball of ground, seasoned pork draped in cabbage leaves resembling a lion’s mane, it is said.

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A Love Story About Tomatoes: Growing Them And Cooking Them

Food

One year, a skunk took a bite out of every single tomato in my garden. Another year they all rotted. Last year they never got ripe. And most years, by the end of July they all just tip over. I figured if I could solve the last problem, the others would take care of themselves.  

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Eating Sparrows, Yearning for Butter

Food

Most renowned chefs — Jacques Pépin, Daniel Boulud, Thomas Keller, for example — are male and, often, French. But the great food writers are mostly female — Gabrielle Hamilton, Julia Child, M.F.K. Fisher — and  American, with the stunning exception of Elizabeth David, a ravishing observer of people, ingredients and manners, born a Brit in 1913.

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Leaving the Darkness Behind

Books: ‘In a Dark Wood’

My favorite summer read this year is not exactly sunshine and roses. But it’s a beautiful and powerful memoir nevertheless: “In a Dark Wood,” by Joseph Luzzi, a professor of Italian literature at Bard College. It transcends seasonal categories.

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Got Five Minutes? Make a Pickle

Food

When you need something to spark a meal, put a couple of pickles on the table.

And, no, it doesn't take boiling bottles and sealing lids and waiting for the vegetables to turn into something  succulent. David Chang, chef and owner of the Momofuku restaurant group in New York City, makes all kinds of pickles; he even has a pickle course. And in his beautiful cookbook, "Momofuku," written with Peter Meehan, he has the five-minute pickle. Yes.

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Beaches, Boats and Lobster Rolls …

Getaways

Every summer needs a beach. Take no offense, readers, but sometimes Mudge Pond and The Grove just won’t do. So my family and I headed out, recently, for genuine ocean beach. Our destination, Gloucester, MA, on beautiful Cape Ann, north of Boston.

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Not Salad Days, So Much As Salad Lunches

Food

Lunch. At work. It can be a Big Mac, a chocolate bar or something you microwave in that little alcove off the conference room. But not for Italian-born, living-in-London art director and graphics designer David Bez. He makes salads for lunch and then he photographs them, and every once in a while he writes about them, most recently in “Salad Love,” 260 beautiful salads in all.

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So Cool, and So Very Cool, Too

Food

In the immortal words of the rap singer Nelly, “It’s getting hot in here.” And in this kind of weather, really, who wants to cook hot food or eat hot food?

I am referring to “hot” in terms of temperature. Spicy food is different, of course. You want to eat spicy food in hot weather because it makes you sweat, and that cools you off (although ideally someone else should slave over the hot stove on your behalf; this is a job you should leave to the professionals).

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Actual, not just virtual, gameplay

The Mobile Game Scene

Did you know that two factions are fighting for control of a mysterious glowing portal located at the Millerton Post Office?

The battle is happening in Ingress, a free mobile game that is available on Android and iOS devices. It’s basically a massive game of Capture the Flag, with players vying for control of portals located at places of cultural significance throughout the world — libraries, post offices, museums, historic sites, you name it.

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