Several Sundays ago I was bumbling about the downtown breezeway, standing in lines and taking my turn gathering up the freebies offered to the homeless. At the end of one line stood a man I knew only by face and circumstance. He asked a moment of my time. I obliged. He explained he'd listened-in to one of my diatribes and was intrigued. He thought it worthy of print, suggested I write it down and submit it for publication. I blushed under my beard, thanked him for the flattery and said I would think about it.
Gripping drama targets the gritty details of warmaking
“1600 Penn” on NBC
Local Spin fuses past and present sound
International Theatre Festival returns with puppets, masks and a giant igloo
Bone stock is neither soup nor broth, but it is the base for both and can be used in the making of nearly any savory dish. An ingredient rather than a finished product, stock doesn’t taste like much on its own. And making it right is a lot more involved than boiling a leftover turkey carcass.