Deep Thought Thanksgiving Thursday
Here it is, as promised:
November 22, 2007
November 1, 2007
Deep Thought Thursdays?
Dottie posted this comment under Woodberry Kitchen just now:
Um, Elizabeth, just curious...what happened to "Deep Thought Thursday"s?
An excellent question. ...
September 20, 2007
Deep Thought Thursday
Having wine with lunch every day could get to be a habit.
(Photo of the night sky in Rome by me)
September 13, 2007
Deep Thought Thursday
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. ~Miss Piggy
September 6, 2007
Deep Thought Thursday
"Food responds to our soul's dream as to our stomach's appetite."
Joseph Delteil (1894-1978) French writer
Joseph Delteil (1894-1978) French writer
August 30, 2007
Deep Thought Thursday
I've been on a diet for two weeks, and all I've lost is two weeks. -- Totie Fields
August 23, 2007
Deep Thought Thursday
(Photo courtesy of Jimmy Westlake, Colorado Mountain College)
If you want to make an apple pie from scratch, you must first create the universe. --Carl Sagan
August 16, 2007
Deep Thought Thursday
When Pulitzer Prize-winning poet Gary Snyder traveled to Japan during the Korean War, or so the story goes, the immigration officials wouldn't let him in. They changed their minds when he wrote this poem on one of the forms:
Making a cup of tea,
I stop the war.
August 9, 2007
Deep Thought Thursday
Were a cook to cook a fly, he would save the breast for himself. -- Polish proverb
August 2, 2007
Deep Thought Thursday
Here's what Buddhist monk and Nobel Peace Prize nominee Thich Nhat Hanh has to say about mindful eating:
"Some of us, while looking at a piece of carrot, can see the whole cosmos in it, can see the sunshine in it, can see the earth in it. It has come from the whole cosmos for our nourishment.
You may like to smile to it before you put it in your mouth. ...
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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.
He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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