I wonder who exactly it is that I need to apply to if I want to borrow a national holiday?
Thanksgiving, I mean. It’s an event that generally passes us by on this side of the Atlantic but, having enjoyed several Thanksgiving dinners in the company of American friends and family, I’ve become quite partial to the event.
Finding no guidance on the matter of who to ask, I thought it best to go straight to the top.
Dear Mr. President,
I would like to borrow, if I may, your Thanksgiving holiday. Given that it has its roots in celebrating harvest bounty and involves eating lots of nice food, it seems like rather a good one to me.
May I remind you that you seem to have Paddy’s Day out on permanent loan, it seems only fair to claw one back.
P.S. Hope you like the cranberry sauce
Giving thanks with cranberries
no matter what some people will tell you – salt in indispensable to good food and good cooking
Jeffrey Steingarten in his essay ‘Salt’, taken from The Man Who Ate Everything
To salt or not to salt, that is the question
I never met a potato that didn’t respond warmly to the addition of a bit of salt. I suspect that there are few, if any, who would disagree. Salt is an essential addition to spuds, as well as to many other foods. However, there are those who would contend that you can have too much of this particular good thing.
Let’s face it, I am a bad tomato farmer.
I don’t know why that should be – I mean, tomatoes and potatoes are family. Be that as it may, the tomato branch of the clan comes in for the poor relation treatment in my garden. I never pinch out the tomatoey side shoots as they develop, even though I know I should. As a result, my tomato plants invariably end up an unruly mess, largely neglected and, because I grow them out of doors in an Irish summer, the harvest is, at best, decidedly green in colour.
Spud's green tomatoes