I’m back, from España, where I spent approximately three weeks walking a part of the Camino de Santiago pilgrimage. Life-changing. I’ll be processing the changes in me for years to come. Lots of emails to answer. Heading into the office this afternoon.
For now, some snapshots.
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I’ve got to admit: I’m impressed: “One man, 100,000 toothpicks, and 35 years: An incredible kinetic sculpture of San Francisco”
Want to know what are delicious? Milkshakes are delicious. You knew that. To celebrate milkshakes generally and the paperback of Adam Ried’s Thoroughly Modern Milkshakes specifically, we’re throwing a little internet party: The Great Shake 2012. Tonight at 8pm EST, Ried and a whole bunch of food bloggers will be on Twitter, chatting about the milkshakes they’ve made from Thoroughly Modern Milkshakes—he’s @modernmilkshake and the group will be using the hashtag #GreatShakes.
Our own intrepid Allie Bodack reports:
I decided to try my hand at Ried’s VanBan Black & White shake—distinct vanilla and chocolate shakes, layered in a glass, inspired by Ried’s inability to “shake (pun intended) the vision of New York black & white cookies.” But he takes the traditional chocolate and vanilla flavor combination a step further, adding banana (hence the Ban in VanBan) to the vanilla portion. The introduction of banana creates a delicate, unexpected sweetness to the shake, exquisitely complimenting the old-time classic.
For perfectly defined chocolate and vanilla layers (mine mixed together, not nearly as picturesque as the shake in the book, but still as delicious), an insider’s tip from Ried: “Try putting the two flavors in the freezer for about 10 minutes before putting them in the glass. You might have to spoon them into the glass, but the firmer they are the more they will keep to themselves.”
