Wednesday, May 25, 2011
Why I Love Wednesdays
After hearing from many friends that they only read the newspaper online or on an ipad, I'm beginning to think my Wednesday morning ritual is not of this century. Most mornings I begin my day online with news, email, my blog roll, Food News Journal and now Twitter, as well. I then quickly review two daily newspapers and move on with my day. Not so on Wednesday, hump day. On Wednesdays I slow down a little to savor the food sections of the print versions of the NY Times and Washington Post.
While I can (and do) read much of my food news online, I love the ritual of sitting at the kitchen counter with the newspapers spread open in front of me, milky cup of Taylors of Harrogate Afternoon Darjeeling - yes, in the morning - in hand. I page through the News, Style, Arts, and then settle in for my reward, the food sections. It's a perfect opportunity to leave my oven on a very low heat to make some dehydrated style kale chips and to slow roast some off-season grape tomatoes for tonight's dinner.
It's late spring days like this that I miss having a screen porch, because that would only augment the experience. It's still cool enough in the morning to sit outside with a warm drink and not break a sweat, which anyone in DC can tell you will occur soon enough. There's still a sweet morning dewy smell to the air and you can feel the grit of fallen pollen on the soles of your bare feet. Later in the day, if it's anything like yesterday, the air will get heavy with the ever impending rainstorm and the outside get much less welcoming to a weather migraine sufferer like me.
Today's Post yielded stories about a barbecue sauce contest and a small review about a new Jamaican place in Silver Spring that Tom Sietsema says has the best jerk chicken in the area since Fish, Wings and Tings. Anyone remember that place in Adams Morgan? The New York Times' Sam Sifton took me to London's newest restaurants and even mentioned a gluten-free shop in NY.
Does anyone else still read the printed newspaper?