Friday Fry #4

by Jeanne


Today is National Cherries Jubilee Day, a classic way to enjoy cherries.

I became a fussy foodie living on the West Coast of the United States. However I like to keep up on my hometown of Boston. My student days in Boston didn’t bring me much experience and knowledge beyond drinks known as ‘wharf rats’ and where to get great pizza. So I read with fascination this past Sunday’s Boston Globe Magazine that “Boston despite itself has become a foodie town.” The writer makes it seem as if Boston is full of a bunch of unsophisticated folks. He can’t possibly reflect a true Bostonian who travel, read and have been known to leave the state.

There’s a second article that features 54 restaurant dishes that should not be missed. There’s dishes such as Nine Zero Hotel’s maple-brined pork chop with lentils; the Cambodian Salad from Elephant Walk; an Afghani dish called kaddo at The Helmand and Jasper White’s lobster corn dog served at Summer Shack. I will tuck this away and pull it out as my food guide for my next trip back East.

Drive-in boulangerie? Paris? Mon dieu! A former gas station in Le Port-Marly, a suburb west of Paris customers can purr right into the building in their Renault and can view the bakers behind glass. How do you know what’s going on in the le banileu? This is a case that Slow Food needs to take on.

Anyone that’s traveled in the last few years to Europe knows how annoying those tiny 1- and 2-euro coins can be. Two countries, Finland and Belgium, are doing away with them. According to the Businessweek article, “The European Central Bank has no authority on the matter. While it’s responsible for setting the common currency, it can’t dictate how each country uses the coins. That’s up to each country’s Finance Minister, who orders the national mint to produce whatever number it deems appropriate for each denomination. However, each euro country will always have to accept the small coins as legal tender.”

And finally The Los Angeles Times writes about food bloggers. It’s a bit cutting at times. No Worldonaplate is not mentioned. I’m still flying under the radar it seems. It’s an interesting piece from the perspective of understanding what a blog is, what a few food blogs are like and yes, weaknesses and strengths.

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