Your Friday Moment of Zen
You did it! Another week down!
We’re putting up a post very much like this one every Friday afternoon, to celebrate the fact that the week is done. Down with work! Up with not-work! (Of course, if your work week is just starting, or you’re still in the thick of it, think of this as a pick me up for your personal hump day, or as a nice way to kick off your weekend shifts.)
We also see it as an opportunity to go over some of what’s new on the site, which you, dear readers, may have missed. But more importantly, we also think of this series as something of a send-off for the weekend, giving you the option of a brief interlude for your Friday afternoon. We hope to provide a short mix of mostly silly, mostly food-related, mostly entertaining things to look at, listen to, and read, and we hope you’ll find it amusing, and maybe, sometimes, edifying and enlightening.
If you have feedback, or if you run across any interesting/oddball/totally crazy stories/podcasts/images/videos during the week and you think they may be appropriate for this little collection of miscellany, e-mail us! We might not use it, but we will 100% appreciate the effort.
What’s New On Serious Eats
You can, of course, browse all our content in chronological order. But for you, on this day, some highlights:
Our Favorite Comments of the Week
Cake and ice cream should NEVER TOUCH!
From a commenter (who we are frankly quite worried about) on Facebook, in response to Our Updated, Not-So-Secret List of “Banned” Words:
Welp serious eats, looks like it’s time to clean through my liked pages and remove this one. I’ll miss the posts with Stella’s recipes. They were yummy.
(Really, we found ALL the comments in response to that article to be scrumptiously yummy, and great on pasta if you want to up your world salad game.)
A Brief Book Break
Mustard soup. It’s quickly made, without much effort, so I had it ready in time. First we heat a little butter in a frying pan and add some flour, as if we were going to make a béchamel. The flour sucks up the melted butter beautifully, then gorges on it, swelling with satisfaction. At this point we flood it with milk and water, half and half. That’s the end of the frolics between flour and butter, unfortunately, but gradually the soup appears: now we must add a pinch of salt, pepper and caraway to this clear, still innocent liquid, bring it to the boil and then switch off the heat. Only now do we add the mustard in three forms: wholegrain French Dijon mustard; smooth brown mustard or the mild, creamy kind; and mustard powder. It’s important not to let the Mustard boil, or else the soup will lose its flavour and go bitter. I serve this soup with croutons, and I know how much Dizzy likes it.
From Drive Your Plow Over the Bones of the Dead by Olga Tokarczuk, tr. Antonia Lloyd-Jones.
Food Numbers, News, and Hijinks
Have a wonderful weekend, everybody!
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