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  1. Researchers at Cornell have discovered that milk spoilage is caused by a unique, spore-forming bacteria that is triggered to grow by pasteurization. http://www.sciencedaily.com/releases/2012/07/120720201531.htm I found the part about higher pasteurization temperatures accelerated growth to be very interesting. The part about how dormant spores can survive for years despite current best efforts in sanitation makes me start to wonder how we can improve. This work will probably lead to new sanitation procedures not just for dairies, but also for restaurants and bakeries.
  2. Hi all, I purchased Gordon Ramsay's "3 star chef" some time ago, and I've thoroughly enjoyed reading and cooking from it. What I particularly like about the book, is that it goes a long way in making "3 star restaurant food" accessible to dedicated home cooks. It takes time, patience, some ingredient hunting, but not overly expensive or hard-to-source equipment. This is pretty much the only "for the dedicated home cook/ambitious but do-able" cookbook reference I have in my collection, and I would now like to see what else there might be out there. I'm mostly interested in French/Italian cooking, and it's a great plus if recipes are given in metric. I am considering cookbooks by other celebrated chefs, such as titles by Heston Blumenthal, Alain Ducasse, Rene Redzepi (NOMA) etc., but most of them appear to me as coffeetable books meant for inspiring the pro chef rather than "home kitchen cookbooks". I've not had the chance to browse it yet, but would for instance Keller's "Ad-Hoc at home" be something to look out for? Any and all suggestions are very welcome!
  3. Here are the winners for this year. Any thoughts? Cookbook of the Year Oaxaca al Gusto: An Infinite Gastronomy by Diana Kennedy (University of Texas Press) American Cooking Pig: King of the Southern Table by James Villas (John Wiley & Sons) Baking and Dessert Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce (Stewart, Tabori & Chang) Beverage Secrets of the Sommeliers: How to Think and Drink Like the World’s Top Wine Professionals by Jordan Mackay and Rajat Parr (Ten Speed Press) Cooking from a Professional Point of View Noma: Time and Place in Nordic Cuisine by René Redzepi (Phaidon Press) General Cooking The Essential New York Times Cook Book: Classic Recipes for a New Century by Amanda Hesser (W.W. Norton & Company) Healthy Focus The Simple Art of EatingWell Cookbook by Jessie Price & the EatingWell Test Kitchen (The Countryman Press) International Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young (Simon & Schuster) Photography Noma: Time and Place in Nordic Cuisine Photographer: Ditte Isager (Phaidon Press) Reference and Scholarship Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes by Mark Bitterman (Ten Speed Press) Single Subj ect Meat: A Kitchen Education by James Peterson (Ten Speed Press) Writing and Literature Four Fish: The Future of the Last Wild Food by Paul Greenberg (The Penguin Press)
  4. [Moderator note: The original "Modernist Cuisine" by Myhrvold, Young & Bilet topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: "Modernist Cuisine" by Myhrvold, Young & Bilet (Part 1)] I wouldn't pay much attention to the Amazon estimated shipping dates. It is unclear to me that they have any real basis. All of the books in the first printing will ship from China to in the US, Canada or Europe in the next 3 weeks, and a few thousand are currently somewhere in the Pacific Ocean. So far about 2/3 of the first printing has been pre-ordered. So everybody currently on order ought to get books from these shipments. A second printing is being ordered. You'd think that traveling thousands of miles by boat would be the majority of their journey. But that isn't really the case. So far they have had several snafus in getting the books out. Some distributors shipped books to the wrong distribution center. Some decided to ship books by train from Seattle to various places in the middle of the country. Some shipped to one distribution center, then decided that the books were too heavy for the equipment at that center, so they proceeded to ship them by truck to another distribution center. One distributor seems to have lost track of 150 books - hopefully this is just a computer error. It is frustrating, and I am trying to get it all fixed for future shipments. As as result, the first batch of books has been in the US since early February but took another 3 weeks or so to reach customers. I'm sorry about that, but there is not much I can do. In principle the remainder of the books ought to reach customers in March, but I suspect that it will take until some point in April due to various silly delays in the book distribution system.
  5. Over the past few years I've managed to build up my chocolate book library but I'm interested to hear what other people have read and their thoughts on the books. To start things off, some of my better books are: Fine Chocolates Great Experience: Jean-Pierre Wybaux I don't think this one needs any further description. THE book for many chocolatiers although it does assume some previous knowledge. Belgian Chocolates: Roger Geerts Another chocolate book I love. Lots of recipes, lots of photos on finishing techniques. Can be a little hard to follow in places as it has some assumed knowledge. As an aside, Geerts has now done a DVD to accompany this book. The Chocolate Bible: Christian Teubner This was a great find for me. I picked it up fairly cheaply at a bookstore and it has a wealth of information. Once again, lots of pictures of finished products. On the downside, the book is not dedicated to chocolate alone - there are also cakes and biscuits etc. Candymaking: Kendrick & Atkinson This was my introductory book to candy and chocolate making and still serves as a great reference for me - I still use the Creamy Fondant and Soft Caramel recipes. A little cheaper than some of the books above if you are looking for an introduction to the topic. Truffles, Candies & Confections: Carole Bloom Not many pictures, but choc full of recipes and tips. Covers a wide variety of chocolate and confectionary recipes. The Complete Home Confectioner: Hilary Walden A great introductory book more for confectionary than chocolate. Simple recipes but on a wide range of recipes and recipes different to those covered in the books above. Otherwise I'm waiting for Making Artisan Chocolates (Shotts) and Chocolates and Confections (Greweling) which seem to have been well received by the eG community judging by the posts. So what does everyone else read/use . . . ? (edited for typos)
  6. This book is out of print, but Jessica's Biscuit is currently selling copies for $12.98 so I bought one. I've seen references to it, but not many recipe discussions. So, in anticipation of its arrival, I'd like to know: what are your favorite recipes from Paula Wolfert's World of Food?
  7. I can't find a thread on here dealing with authentic Native american recipes. I've found several online references but wonder about their "authenticity." I'm helping cater a multicultural festival next week and the organizers wanted "authentic" recipes from a number of cuisines, most of which I am familiar - asian, african, south american, etc. But native american, not so much. And fry bread is out of the question- this is a huge, several-hour event and the food has to sit in chafers. Anybody have any ideas?
  8. I've been perusing the Cookbooks & References topics from years past and didn't see anything on German Cooking. What are your favorites? BTW, any mention of German food leads me into my story of being 18 and in Bavaria for the first time. I refused to translate menus since I eat anything, and after 10 days of eating way too much meat, when I sat at a certain restaurant and saw "Wurst Salat" I was overjoyed at the chance to get a salad with a bit of meat on top. What came to my table 30 minutes later was a massive bowl of shredded bologna marinated in some dressing. No ruffage at all - none! Mmmmm...I ate 3 bites and was done. Now back to the books!
  9. I just received an Amazon gc, so I searched for any new dessert and pastry books coming out in 2008, and here's some that got me curious (in order of preference): Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone (Hardcover), by Francois Payard, Anne E. Mcbride Decadent Desserts: Recipes from Vaux-le-Vicomte (Hardcover) by Cristina De Vogue , Thomas Dhellhemmes, Delphine De Montalier The Pastry Chef's Companion: A Comprehnsive Resource Guide for the Baking and Pastry Professional by Glenn Rinsky, Laura Halpin Rinsky The Modern Baker: Time-Saving Techniques for Breads, Tarts, Pies, Cakes and Cookies by Nick Malgieri Ice Cream: From Cassata Semi-Freddo to Cider Apple Sorbet (The Small Book of Good Taste Series) by The Tanner Brothers Italian Ice Cream: Gelato, Sorbetto, Granita and Semifreddi by Carla Bardi, Emilia Onesti Advanced Bread and Pastry by Michel Suas Any advanced news on these? Others that you're watching?
  10. Hello all, Ok, I was watching Alton Brown's Good Eats episode where he goes into an Asian store and tells you about some of the items in there he'll need for the recipe he was making. As Alton is known for doing, he educates you, and in doing so, I realized how nice it would be to have a reference of Asian store-bought groceries. When browsing an Asian store, it's very difficult to know which brands and items are which and which is best for the job. I'd like to have a better command of the groceries in Asian markets than just having to search for what I need based on a specific recipe, which in itself can be a challenge. So does anyone know of references (books, Internet, etc.) that categorize, list, or otherwise note the many (typical?) Asian ingredients you can find in Asian stores? Last, the attendant in the store I visited would only point me to a bottle of Pad Thai seasoning and not give me the real ingredients and method of how the market's adjoing restaurant prepares Pad Thai. Rats! Thanks much, Starkman
  11. If you are living in France and want to bake some American recipes, then you will need to print out a copy of David Lebovitz's invaluable guide: American Baking in Paris. I spent many hours trying to create my own list, but this is far more complete. Oh the time spent combing Paris for vanilla extract* only to discover that the French really don't use the same thing (arome de vanille NEQ vanilla extract). Or looking for a can of chicken soup… you're not gonna find it. *I was told, quite simply, that French chefs use vanilla beans when they want vanilla flavor! Imagine!
  12. I have to admit that when I first read the teaser description of Molto Italiano: 327 Simple Italian Recipes to Cook at Home on Amazon last fall, I was worried. Had Mario gone the way of Rachel Ray and FoodTV in general and surrendered to the “quick and easy” path that seems to plague the cookbook shelves at bookstores these days? As it turns out, there was nothing to be worried about. This is still the same old Mario, who can give a 5 second breakdown of Pugliese cuisine, make an obscure reference to a Rolling Stones song, and grill an octopus tentacle without pausing for a breath in between. So, while the subtitle includes the word “simple”, this is not the stuff of other FTV shows like Everyday Italian or 30 Minute Meals. You’ll find sweet and sour calves’ tongue, tripe, the aforementioned grilled octopus, and an anchovy and almond soup in these pages. In fact I’d say that “simple” is in fact a misnomer or at the least a relative term here: recipes do call for making the pasta yourself, or making your own mustard fruits, Cremona-style. The book is staggering in its scope and depth, and nearly every recipe has a beautiful, artfully composed full-color photograph by Beatriz da Costa to accompany it. It’s laid out in the usual Italian fashion, flowing from antipasti, to soups, to pasta, then onto seafood, meat, vegetables, and desserts. As always, his pasta recipes, both for dried and fresh pasta, seem to be the standout, and truly are “simple”, if you can get past making some of the pastas yourself. Peppered throughout are essays by Mario or other guest writers on Italian wine, the glories of cooking cephalopods, why ducks aren’t as popular in the U.S, and other varied topics, and Mario shares some of his dry, esoteric worldview in almost every pre-recipe writeup: when you break down a chicken, keep the thighs and legs and feed the breasts to the dog. That said, anyone familiar with his previous books will be a little dismayed at the number of recycled recipes here. Too, some recipes are only subtly different from one another, with only a minor variation in technique or ingredient to stand apart. The book starts with two fried cauliflower fritters, and there’s three antipasti recipes for clams on the half-shell. I’d rather have seen them rolled up into one master recipe, with variations listed afterwards, rather than blow a whole extra page and photo on them. Mario begins in the introduction by surveying his previous works as an overview of where he was at at each point in his career when he wrote them, and then continuing right up to this book, a summation of his total experiences with three cooking and two travel shows, and an ever-growing army of successful New York restaurants. It’s a look at the state of Italian food and cooking today, and he does indeed swing from Italian-American staples, to arch-regional specialties never dreamed of on these shores, to trademark, only-in-a Batali-owned-restaurant dishes. Mario’s strength has always been to walk the line between professional, restaurant-level cuisine and simple home-style cooking, and this is no exception. It’s hard not to argue that it doesn’t deserve a place on the cookbook shelf. Certainly anyone looking to get their first Mario cookbook should now begin (and almost end) here, but those with more familiarity of his previous works may have some misgivings. I gave a few of the recipes from this book a spin and made a weeknight meal for some friends. Here’s the menu: Antipasto: Prosciutto and Grilled Figs (page 100) Pasta: Spaghetti with Green Olive Sauce (Page 168) Main: Grilled Jumbo Shrimp with White Beans, Rosemary, and Mint Oil (Page 268) Vegetable: Asparagus with Citrus, Parsley, and Garlic (Page 418) Dessert: Peaches with Primitivo Syrup (Page 486) Total cook time from walking in the door to serving the antipasto: Almost exactly 90 minutes. No significant challenges or special techniques in making these items, the title gives almost an exact description of the ingredients. About the thing requiring an unusual technique was making the red wine syrup for the peaches, but seeing as how this was one of my first successful desserts back when I was learning how to cook, it can’t be that outlandish.
  13. I bought this book when I first decided I was going to start improving my cooking skills awhile ago. Then I fell into volunteering as an assistant at a cooking school, learned my basic skills there and never really opened Bittman's book much. I'm in awe of it as a reference work-- it's quite an accomplishment, but I still never open it much (though I still have alot to learn, that's for sure). Had some shrimp that needed to be used the other night, so I dusted off HTCE to see what ideas Bittman had. Ended up using his Shrimp "My Way", which was fine (However, I was a bit surprised to see the instructions telling you to broil the shrimp as close as possible to the heat source for 5-10 minutes! Yikes.) What good recipes am I missing in HTCE? The one I really like is the simple seviche.
  14. My shop is closed in the winter so I like to take this time to get new recipe books and try some new things out, so tonight I found some interesting books on Amazon and wondered if anyone has an idea what they are about. The cost is pretty high on them and my usual go to reference person - The Chocolate Doctor - has not heard of them so I thought maybe someone out there has some input! http://www.amazon.ca/Complete-Confectioner...3195633&sr=1-12 $1936 seems a bit out of this world And there is a pre-order listing of a book to be released in July http://www.amazon.ca/Technology-Coated-Cho...3195633&sr=1-11 If anyone has suggestions on more reasonably priced confectionery books I would love to hear them. Thanks for your input!!
  15. Welcome to Cookbooks & References -- one of two new forums devoted to books. This is where you’ll find the topics on the books we cook from (and, sometimes, one we'd never cook from) and those we turn to for advice on techniques and ingredients. Topics in Cookbooks & References focus on discussion of the books themselves. Some of the current topics include Fergus Henderson's Nose To Tail Cookbook, Cookbooks You Actually Use To Cook or Giorgio Locatelli's Made In Italy. You'll find discussions of what happens when you use the books to cook in the Cooking forum and in the regional cooking subforums. Not a Society member? You’re welcome to read the eG Forums to your heart’s content, but you will have to join the Society in order to post. You can apply to join the eGullet Society here. If you support the eGullet Society’s mission to and wish to help further it, you can make a donation here. Our members’ questions and comments make this forum interesting, exciting and useful – we look forward to your contributions. Before posting, you may want to browse through the forum to read up on current and older topics. If you’re looking for something specific, or wondering if there's already a topic on the subject you wish to discuss, try our Search feature (use the Advanced Usage Help link to improve your results) or our built-in Google Search function. If you would like to post photos, they must be uploaded into ImageGullet. Click here for a tutorial. We encourage food-related external links (hyperlinks to websites or other media outside of the eGullet.org webspace) to the extent that they substantially contribute to the dialogue. Web pages and websites that exist today may not exist tomorrow, and most online articles are often free only for a short period of time. Thus, links to external media should always include a brief summary and/or quotation that makes it possible for readers to understand the spirit of the linked material without the need to follow the link. For more information on our external linking guidelines, click here. The Society is committed to respecting intellectual property rights. Members are responsible for making certain that their posts conform with our copyright guidelines.
  16. Has anyone come across a digital version of Practical Professional Cookery (revised 3rd edition) H.L. Cracknell & R.J. Kaufmann. I am using this as the textbook for my culinary arts students and a digital version would come in very handy for creating notes and handouts.
  17. Has anyone else had a chance to take a look at this new book/manifesto published by Kirk Estopinal and Maks Pazuniak of Cure in New Orleans (Rogue Cocktails)? I've paged through it a couple times this week, and have been intrigued. It contains two score of recipes that are aimed at being rule breaking. That conceit could come across as somewhat too precious or trite, to some, but there are interesting things going on here (to my estimation...but, maybe it's all been done). The drinks are really only part of the book, though. They are used to bolster the philosophy they are espousing. On their blog, it's compared to the Chris Rock bit in which he tears into those who want to be congratulated for the very least of accomplishments (i.e. "I raise my kids." == "I stir my Manhattans."). The goal is to be somewhat of a kick in the pants to the community, to break free of the "How many times do you stir a Manhattan?" debate and continue to evolve as creators. Their approach may raise some hackles, but they also take a very relaxed and open view, saying that there's no perfect way to make a drink, that the many various styles and methods of bar tending should be respected, and that, "ome people will love the recipes in this book, some will hate them. We are cool with this." What do the rest of you think? Is this a fad, a glimpse into the future, or history repeating?
  18. So, I was mentally drooling over <a href="http://forums.egullet.org/index.php?showuser=19804">chrisamirault</a>'s description of savory egg dishes with curry over at the <a href="http://forums.egullet.org/index.php?showtopic=99435&hl=">egg thread</a> while simultaneously bemoaning my lack of real proficiency for making any type of Asian cuisine beyond egg rolls, won ton soup, rangoon, etc., and it occurred to me (with only a smidgen of prompting) that I should ask here to see if you all have some suggestions for some good, solid books that would get me on the right track in this, one of my favorite of all types of cooking. I see lots of titles in the bookstores, but I have no idea what to look for, or which are worth the expenditure... I have no frame of reference! I'd especially be interested in pan-Asian books; my family, friends and I enjoy the nuances in every region's special fare... although I'm not averse to indulging one of my few spending vices and purchasing individual books if they are especially valuable. Thanks in advance!
  19. So i'm in barcelona and enjoying the food here quite a bit. One thing i have found a bit tough is how to ask the butchers for different cuts of beef or pork. I'm not good enough with the anotomy of the animal to figure out where to ask from so if there is an online source that translates the different names of cuts that would be great. thanks, Jonny
  20. Greetings Fellow Foodies I am so confused right now, I know that August Escoffier invented this dish, and I own Escoffier: The Complete Guide to the Art of Modern Cookery isbn:0471290165, and for the life of me can't seem to find this epitomise recipe in this book. I have searched under "fillet en croute" and went through the entire beef section to try to find it. This whole search started as I was watching MasterChef and they had a recipe calling for a crepe to protect the pastry from going soggy. This does make perfect sense actually, I just had never heard of it before. I checked Julia Child and she doesn't include a crepe, nor does Larousse, nor Herrings reference. I did find online recipe that does include it, but as we all know what's online isn't always AUTHENTIC and classically correct. I went to my apprenticeship books (canadian) and they don't include it. (Actually I just thought of a couple more reference books I can check though - Eugene Pauli and Paul Bocuse. I checked in my Joel Robuchon, Michel Roux and Alain Ducasse books and although their recipe all differ slightly, they don't include a crepe (I did learn that a lot of them use foi-gras and/or truffle-pate as an ingredient though) - but these are all modern renditions. I hit the escoffier.com web site and tried a search the original Escoffier recipe but came up dry. I have lots of cook books that have lots of great recipes but alas none of them contain a crepe. I know I'm being a little persnickety with this, but really want to find the old, old classical recipe done by escoffier - I did find websites with descriptions about who it was really names after, but alas none of them contained the "original, classic" one. I do realize that a lot of modern cooking, is only a variation of the classic Escoffier methods, but I am flabbergasted I can't find it in the one book it should be in - I feel really stupid that I can't find this, and slightly embarrased I have to ask this community with the 400+ books I own. Thanks a lot!!! Cheers Gregory Bastow
  21. Another great article from the great Harold McGee. "The Science of Herbs and Spices" on Lucky Peach. Fascinating as ever. Now I just need to find the Chinese for "chitosan".
  22. When grandmum made Cappelletti last christmas i took some pics , so i can share this tutorial. Cappelletti are pillows of pasta stuffed with bread, parmesan and stracotto juice, cooked in a chicken broth soup. So what is Stracotto: its just a Pot Roast made from some tough and unexpensive beef cut, simmered for a long time, 6 to 10 hours depending on the cut you choose and your willingness of making the ultimate sacrifice driyng your meat in order to get the best roast juice vs having a proper and tender pot roast on your table.
  23. I've been eying this book since I heard about its upcoming release. For me, a cocktail book with a French slant is a hugely appealling. I flipped through it at my local bookstore and was compelled to buy it when I saw a recipe calling for Byrrh, along with a few re-interpreted classics. The recipes are not overly complex and generally don't call for esoteric ingredients. If you have Sam Ross' Bartender's Choice app, it's in the same vein but with a definite French (and international) touch, with recipes calling for things like Suze, Armagnac or Japanese whisky. Measurements are given in milliliters and ounces, and were probably conceived in metric so they can be a bit unusual sometimes, but this is not a big deal at all. Each recipe is provided with a little background about its creation or general concept, which I always find the most interesting part of these types of books. The first thing I mixed was the Byrrh cocktail of course. It had quite a few other ingredients, but luckily I had everything already on hand. Handsome Jack (Chris Tanner) with Rittenhouse straight rye, Pierre Ferrand 1840, Aperol, Byrrh, green Chartreuse, maple syrup, Angostura and Peychaud's bitters. As indicated in the notes, it is slightly on the sweet side but it has a slight bitterness that compensates for that (from the Byrrh and Aperol). The flavor is deep and complex. There is almost like a chestnut note with the maple syrup and cognac, and a nice kick from the rye. A very good fall/winter drink. Review of the book on Eater.
  24. I have a centrifuge and have been working my way though some of the recipes that benefit or require a centrifuge. Also have a similar carbonation set up as the one that is mentioned in the book and will be getting to the carbonation section next. Anyone else experimenting with this James Beard award winning cocktail book?
  25. The title "It's Only Slow Food Until You Try to Eat It" does not really give one an idea of what this book is really about. The subtitle: "Misadventures of a Suburban Hunter Gatherer" is much more descriptive of the contents. First of all, it's got a lot of very funny writing. And there are some real "characters" that the author describes so well that I felt I could shake hands with them. I highly recommend this book for anyone who really loves food and wonders why we eat what we eat and what happened to the things that once were common on the tables of America - or for that matter, other countries where it is difficult to find anything but "factory food" unless one lives in a truly rural area. Here is the review I wrote for Amazon. I received the book via the Amazon Vine program so am required to publish a review but this is one I would have reviewed anyway. Funny, enthusiastic, witty and insightful. This is really a remarkable book because it looks at things that we see every day in a different light - that is, consider how many times you may walk past something that in the past was a source of food for many of our ancestors. And not just Native Americans but ordinary folks like me and you. I grew up on a farm in the 1940s when most of the people in the area still gathered wild "greens" in the spring, pawpaws, maypops, berries, wild asparagus, onion grass, ramps, plantain, watercress, mallow, nasturtiums, nettles and purslane as well as the wild mushrooms that only the experts in the family were allowed to pick. There was also hunting and fishing, finding bee trees (for the local "bee charmer" to harvest). The author writes with wonderful humor and modesty in that what he was doing is often labor intensive but certainly for one who truly believes in eating what is available for free (and often tastier than anything in the stores) it is worthwhile, totally satisfying. He writes about his backyard garden and reading his description of a homegrown tomato and the incredible flavor, causes me to wish that I had managed to find the effort to plant some this year. I am growing herbs, onions, shallots and radishes but thats it for this year. His description of his adventures in Cajun country had me laughing out loud and the writing makes the scenes so vivid that it is easy for me to picture exactly what was happening. We hunted frogs when I was a child but we used long-handled fish nets because my grandpa was afraid we would stab each other (or ourselves) if we had gigs. The rule was, if you caught it, you cleaned it once one was old enough to handle a knife safely. His trip to Alaska to spend some time with the Native Gwich'in people of the Alaskan tundra is equally inspiring. It also points up the problems these people are having with the attempts of the oil companies to exploit an area that is CRITICAL to the continuing success of the caribou as the ANWR area is their calving ground and not even the natives go there because it is important to not disturb the routine that has been going on for hundreds of thousands of years, or longer. Foraging around San Francisco can be successful but the writer indicates that some people appear to be in it only for the notoriety (or the money) and not from any personal conviction about sustainability. The local expert who takes him on a seafood excursion is at the other end of the spectrum, doing it for the sheer pleasure of finding something that other people do not even realize is there. And, it is also a love story... I recommend this book to anyone who likes to read about urban ADVENTURES that anyone can have if they take the time to look around and actually SEE what is there if one just bothers to take some extra time. I wish that I was still physically capable of doing some of these things but age and arthritis forbid it. Meanwhile I can enjoy the experiences of writers like Bill Heavey vicariously through his evocative writing.
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