Lu Lippold's Page

Geez, it wasn’t that bad. He overcooked the brisket, something a normal person might do now and then, especially while drinking wine with exceptionally amusing guests. But now he has lapsed into despair at this failure to achieve perfection. Also, the red pepper soup, which in previous incarnations has been impeccable, was sort of bitter. I’m pretty sure these flaws can be attributed to the evil eye. While he was cooking, I said, “How do you know if the b… Continue

In a sudden blitz of good fortune, I went to two restaurants this week. My cousin Lisa took me to Sanctuary (run by her friend Naomi Williamson) as a belated birthday present, because Lisa is an extremely generous person and Sanctuary is a gorgeous plac… Continue

Let’s just get one thing straight. TC Foodies is not my blog. I’m not a “foodie.” I don’t even like the word “foodie,” not being, in general, a fan of neologisms. TC Foodies was started by Jeremy Iggers, a highly respected food reviewer and author.… Continue

One problem with being a self-taught “expert” is that people think you know things you don’t actually know. For example, how in the name of God are you supposed to know when chicken is done? When Jeff and Lisa invited us over for dinner, Jeff had some Cornish hens in the oven – four of them, all trussed up and roasted wit… Continue

Bruce had been going on and on about the marvelousness of caramelized onions not long before I met a friend for lunch at the Cheeky Monkey, http://www.cheekymonkeydeli.com/. As a result, I ordered a sandwich entitled “Swiss, grass-fed gouda, provolone,… Continue