Working Waterfront

Pet peeves with food and words

Linguists assure us that language is alive, always evolving. New words and reconfigurations of words emerge, and old familiar words acquire new meanings. I understand these are perfectly natural developments and I’m so annoyed about it. For example, hydrate. I remember a time when if someone got thirsty they helped… SEE MORE

Working Waterfront

In our spare time…

All the recent noise about AI, artificial intelligence, has left me wondering what we are going to do with all our spare time. AI apparently can learn, solve problems, and plan for the future, which leads me to suspect that considering the state of the world, there was an awful… SEE MORE

Working Waterfront

The community born of kitchens

Kitchens make a house a home. Kitchens create community. Our island has at least ten non-domestic kitchens in public gathering places. Stoves, sinks, fridges, counters, pots and pans, coffee makers, mugs, dishes, and flatware are enlivened with good smells and conversation. We cluster up to exchange news and views, and… SEE MORE

Working Waterfront

Shrinkflation, reformulation, and recipe extinction

Shrinkflation and reformulation are messing with our recipes. This past year, inflation along with supply chain problems sharpened our attention to price increases. Did you notice, though, the few ounces sucked out of a package of your favorite products? Coined around 2009 or so, “shrinkflation” refers to the reduction of… SEE MORE

Working Waterfront

Tasty memories from Kirstie’s kitchen

In all likelihood, Kirstie Alley was the only hostess in Dark Harbor who had a container in her kitchen of silicone worms, spiders, centipedes, and creepy crawlers with which she or her cooks could garnish platters of food. We sprinkled them in salads, and they crawled along the edges of… SEE MORE

Working Waterfront

Why hide the heart of the home?

Spotted recently in a mainstream national newspaper: the phenomenon of the “back kitchen.” Apparently increasingly common in million-plus dollar homes, the back kitchen accommodates all the messy business of actually preparing food and cleaning up after it, while the other kitchen stays neat and tidy for social events like children’s… SEE MORE

Working Waterfront

Recipes or not

The first reader comment said, “This is stupid—slap peanut butter on a piece of bread and jelly on the other and BAM you got your freaking sandwich.” SEE MORE

Working Waterfront

Convenience may be the enemy of connection

Seeking convenience almost always sacrifices connection, something pointed out to me by my wise niece, Sarah. By that standard, I have a very connected kitchen. For instance, no dishwasher occupies space here. Sarah, and occasionally our young friend and occasional co-habitant Brynn and I wash dishes. I love being connected… SEE MORE

Working Waterfront

Farming from the porch

Take a bucket of shell peas you’ve just picked and a basket to heave the pods into, and a bowl to collect the little green wonders, then go sit on the porch where it is cool and shady and shell them all out, eating some as a snack, and anticipating… SEE MORE

Working Waterfront

Getting the garden ‘out of the woods’

Most fruit trees overestimate how much fruit they can ripen. I thin my peaches in early summer, the Red Haven first which ripens a little sooner than the Reliance, whose fruit is already the diameter of a quarter. The tree will naturally throw off some of its fruit sets; I… SEE MORE