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Today, overloaded on sixteenth-century verse miscellanies, I went meandering through the back catalog of the New York Times Cooking & Recipes forum. While I was there, I became intensely enamored with the posts of one "droeshout." A sample:
The children had T.V. dinners last night and the very first Cadbury Eggs of the season. They care nothing for balsamic vinegar or goats cheese. Whatever comes out of a machine and sits in purity recessed into a tray delights them. I am going to design a table with holes cutout the size of bowls and glasses and tubes spiralling from the center on overhead tension holders like iron cord retractors to drink from. A wall of automat doors with each piece of fruit displayed on a little silver plate and a plate of beans with steam coming out the top like Vesuvius. Then they will dine on fine food and think it is virtual. Someone should manufacture a beautifully coloured table pad and mats made from the super absorbant babydiaper material to put under flower vases on antique tables. You could have a huge mat for banquets. I wonder how you make it so that the vases don't tip? Maybe ridged borders.
The charm is understated, but--to my eye, at least--large. I don't believe he exists elsewhere on the web, and if he does, I can't find him. The best I could do for a link for you was this keyword search on the Times site. If you have some time, give it a read. The interface is a bit awkward but the writing is well worth the trouble.
Posted by redfox at May 16, 2002 05:16 PM (etcetera)all breads | breakfast | dinner reports | drink | eating out | essays | etcetera | lunch | news | recipes | salads | snacks | soups | sweets | tips | travel | vegetables | weekly meals |
