We’re only a few weeks away from the big party being held by a famous, fancy-pants chef on the Upper West Side, and I’m delighted to see a guest list of a number of people of whom I am in awe. These are focused individuals with long histories of achievement, good observers, and some are good cooks.
Until that time, I’m reading Tanizaki and Lander’s book on restaurants and making my way through back issues of the LRB, TLS, and NYRB. My goodness, so many books. But then: What else is there? A good book is like a good onion ring. Crispy, salty, and satisfying.
And cooking. Lots of cooking going on: Nantucket bay scallops, raw New Brunswick oysters, seared fatty tuna, hiramasa with Thai basil, etc.
It’s all about stress and relieving stress, the adumbration and the solid space.