Just a quick morning conversation with Rick at the lakehouse:
Nance: (reading the newspapers online) Rick! The New York Times says it's time to upgrade our cabinet pulls.
Rick: (lying on the couch, watching the news) Who cares what they say? They also want you to eat salmon all the time.*
Nance: You're absolutely right. I'm not listening to a single thing they say!
Rick: Don't let them run your life!
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*I get the NYT Cooking newsletter every single day, and it never fails to irritate me. The people there are constantly shoving recipes for salmon at me. I hate salmon. They also include gochujang or miso or matcha or mochi in almost every recipe, and I don't have those or have any desire to seek them out. Actually, I've never even seen those things at my grocery stores. I also do not like to be Bossed Around by anyone, let alone print journalism. Screw the NYT; I do what I want, damn it.
I am a NYT subscriber, too, but I do not look at the cooking section because it is not written for a busy working mom, at least not from the recipes that I tend to see. I will see something that looks great, click on the link, and then be scared away by the ingredient list (either the oddness/specificity of the ingredients or the length of the ingredients). And then I shrug my shoulders and consult the list of like 9 dishes I make over and over and over again. Surely someone will see this comment and say their recipes are pedestrian and approachable but I just can't be bothered to try something new these days.
ReplyDeleteLisa--I hear you. I'm not a busy working mom anymore, but I am at the stage of my life where cooking holds no magic for me. I've done it for so long that I'm sick of it. I'm in love with sheet pan dinners, and those are easy to ring changes upon.
DeleteDon't you wonder if the recipe people over at NYT are a bunch of liars? "Oh, I went to the farmers' market and bought a bounty of ramps now that they're in season"--Sure you did, I remark in my mind. Tell me that you use jarred marinara like the rest of us and get over yourself!
LOL! When we moved into this house, I was all about changing the cabinet pulls because it was a relatively inexpensive way to update older cabinetry. However, I was going to Lowe's, not spending hundreds of dollars on a single pull.
ReplyDeleteSalmon is my go-to restaurant order, but I get it. I'm tired of healthy recipes that use almonds for as a substitute for everything. Almond flour, almond milk, almond butter. I will never know for sure, but I think using all of those things is what gave me a kidney stone, which has been a real nightmare. (Almonds are extremely high in oxalate, a known kidney stone creator).
Bijoux--Kidney stones are no joke. My dad was plagued with them most of his life and had two separate surgeries because of them. He looked like he was cut in half. I'm sorry they plague you.
DeleteLike you, I ordered new pulls for my kitchen. They are bright red ceramic knobs, and I didn't pay as much for 18 of them as *one* of the NYT cabinet hardware features. And they look terrific.
I do wish I liked salmon: it's healthy, versatile, and relatively easy to cook. As you said, it's a good restaurant menu item, too. But despite trying and trying, I still hate it.
Hey, having the correct cabinet pulls is very important. (I hate salmon too, but JG loves it and we eat it frequently. Sigh.)
ReplyDeleteI have a subscription to the Times for the puzzles. And mostly bomb. I guess I had better check my drawer pulls as well.
Mary--Why can't you eat something else when JG has salmon? I'd even opt for just good bread and a salad. Life is too short to eat mediocre or disliked food (or wine!).
DeleteI love the puzzles from the Times! I do them first thing in the morning to get me jump-started. But, the hell with new drawer pulls. DON'T LET THEM BE THE BOSS OF YOU, MARY! Take a stand and keep your hardware!
Cabinet pulls (from Lowes/Home Depot) ARE a cheaper alternative to upgrading your bathroom or kitchen...but it's still not a cheap endeavor depending on how many you need. So suck it NYT.
ReplyDeleteGigi--I'm laughing at you telling the New York Times to suck it. You're my kind of girl!
DeleteIt's absolutely true that updating hardware can refresh your bathroom or kitchen. And I'm surprised at how expensive some can be, but NO WAY are the choices in the article remotely sane.
Well, I'm not updating my cabinet pulls OR cooking any recipes from the NYT. For the record I do like miso and gochujang, but I don't have the energy to cook anything fancy anymore.
ReplyDeleteJenny--I never even heard of gochujang until I started getting the NYT Cooking Newsletter and getting clobbered by its mention. Now I'm absolutely never eating it knowingly because I am taking a stand. (Ridiculous though it may be.)
DeleteIsn't cooking dinner Every Single Night a chore? And it's not just the Act of cooking: it's the planning, shopping, prepping; even thinking of what sounds good is exhausting. I'm over it.
You tell ‘em Nance! How dare they pollute your email with salmon recipes!
ReplyDeleteJ--RIGHT!? Plus, why keep using the same ingredients over and over again as if cost and availability are non-factors. SAVE THE SALMON! EAT MORE CHICKEN.
DeleteComing back to say that I clicked through to the article, and I have no interest in those cabinet pulls, BUT I want to stay at the hotels in Belgium and France!
ReplyDeleteJ--Surely not because of their hardware, though. LOL
DeleteOh, I didn’t even notice whether they had hardware or not..I was looking at the gardens.
DeleteJ--The photos show nothing at all with drawer or cabinet pulls, ironically. That's what I was jokingly referring to.
DeleteI love to hate on the NYT cooking section! Also, please sit down and get ready to clutch your pearls, but I lived for 10 years in a house that had (gasp) NO PULLS OR EVEN DOORKNOBS on the kitchen cabinets. All I had to do was to slide my hand over the edge of the drawers to open them. It bothered my mother but I never gave it a second thought.
ReplyDeleteBirchie--SAME. The NYT cooking section strives so hard to be ethnic, multicultural, and (in many cases) snooty. There are times when I actively sneer or guffaw at their recipes. They are also big on roasting radishes as a veg, and I AM NOT GOING TO DO THAT.
DeleteOur house at the lake has no cabinet hardware because it was so ugly (and right in the middle of all cabinet doors) that I removed them all. New pulls are not in the cards because I want new cabinet doors or all new cabinets instead. Someday.
Your poor mother! I can only imagine how she fretted.
I have no opinion on the NYT, cabinet pulls, or salmon. Well, I guess I do on salmon as I don't eat fish. (side note: it BOTHERS me when I say I'm vegetarian and then people ask if I eat fish. FISH IS MEAT SO NO.) (I mean, it doesn't bother me enough to say anything other than "no I don't" but it's a weird question. Why is fish not considered to be meat?)
ReplyDeleteAnyway. What I really wanted to say is happy birthday! I assume you look exactly like the picture Engie posted on her blog, so I am picturing you with shoulder-length blonde hair, a sunhat, and a delicious cake with berries, all beside a body of water.
Nicole that reminds me of one of Hugh Grant's blind dates from Notting Hill - she was a fruitarian (google the scene from the movie if you haven't seen it - so funny). And THAT reminded me that what those folks think you might be is a pescatarian. So you should just say that no, you are not a pescatarian.
DeleteNicole--Many people make that mistake (about vegetarians). Some don't even begin to understand what being vegan means. One article I read some time ago said that bacon is often the undoing of vegetarians. Are you similarly affected by bacon? (That's something I don't care for, either.)
DeleteThank you for the birthday wishes. I'm afraid I look nothing like Engie's header image on her (so kind! so lovely!) blog post. I do not wear hats; I have shoulder-length black hair with streaks of silver, and I wear glasses. I do, however, love cake with or without berries and berries with or without cake. And I am happiest at the lakehouse.
I hate to tell you this Nicole, but my MIL says she is vegetarian, and she eats fish. Really she’s pescatarian, but she can’t remember that term (she’ll be 89 in July, so it’s fair).
DeleteAlso, way back in the 80s, my husband went on a business trip to Ohio, and they went to a steak restaurant, and he ordered chicken. His coworkers asked him if he was a vegetarian. So apparently not only fish but also chicken are actually vegetables.
DeleteJ--Sigh. Ohio. Why don't I have any trouble at all believing this?
DeleteGOD NO, NO BACON.
DeleteWe live in a prefab home built in the 1990s & as you might imagine, the cabinet hardware is NOT top drawer. In fact, the cabinet door hinges have these pins in them that keep popping out. Very annoying. Fortunately, the Good Doctor and I don't really give a fig about such things.
ReplyDeleteI like salmon somewhat. It's not a favorite, but it does make me feel virtuous when I eat it. However, as you know, I am no cook. I decided years ago to stop reading cooking articles because Mike doesn't really appreciate it when I say, "hey, you should make this 23 ingredient dish for me!" Heh.
Bug--The hinge thing would drive me nuts, especially since I spend lots of time grabbing things from the kitchen cabinets. (And reorganizing them after Rick has unloaded the dishwasher or put away groceries LOL) They would have to go!
DeleteEating fish does make me feel virtuous! It's so good for you, but I cannot abide a fishy taste. Dumb, I know, after all, IT'S FISH!
If Rick was the cook in the house, I think I'd be so relieved and so grateful that I'd think twice about making any remarks about the food.
Ha - I love this post. I get irritated at publications for telling me what to do, too. So many seem so very clear on The One Right Thing and it drives me bonkers. MIND YOUR BUSINESS. I do, however, enjoy the NYT cooking site on occasion. Including the gochujang et al. I think I have become so horribly weary of cooking that sometimes I need a weird new ingredient (weird and new to me) to give me the motivation to plan a meal. Then again, I have had a container of miso in my pantry for several years now and haven't made a damn thing with it.
ReplyDeletesuzanne--I also talk back to bossy commercials. "Ask your doctor about...!" and I snarkily respond, "No. I'm not going to do that." It's just my way of seizing control, probably.
DeleteI like the NYT recipes on occasion, too. At least 3 of their recipes are in heavy rotation here. Their banana bread made with 5 bananas is tremendous. Roasted sausages with onions and grapes is also excellent, especially wrapped in warm naan. Sheet pan sausages and honey mustard brussels sprouts is also good (and no, we don't only ever eat sausage).
Today's NYT Cooking newsletter includes both salmon and gochujang. Because of course it does.
I cancelled our NYT subscription largely on the basis of how often they tricked me into clicking on a recipe just so they could pester me to raise my subscription (and fee) to a new level, in order to get their recipes. I don't know if they were pushing salmon at me, but they were certainly pushing recipes with 27 ingredients half of which are hard to obtain. Then they did some nasty stuff on the opinion side so I cut ties. I still have pangs of guilt at abandoning their journalists, most of whom I believe are find journalists.
ReplyDeleteCHM--You know, I engaged their chat feature and I can get a year's subscription for like 4 bucks a month--complete access. I read it entirely online and get a few of their newsletters. My main thing is being able to click on newsletter links and read the entire story.
DeleteI get what you're saying about some of their op-ed columnists, but I simply refuse to read them. And I think that's true of any forum section in any newspaper. At least they're not the Washington Post.
Yes yes yes to doing what you want!
ReplyDeleteDB--Thank you! As long as Kindness is not compromised, that's my mantra.
DeleteNance, as usual, you crack me up! I love my current cabinet pulls and will not be changing them! I've never had gochujang or matcha or mochi. Add kombucha to that list. Yes, keep doing what you want - and yell at the NYT!
ReplyDeleteMG--I'm so glad to have provided you with a laugh, and to know that I'm not the only one who has never tried gochujang or mochi. The heck with that stuff!
DeleteI've had kombucha; you're really not missing anything. I find it akin to drinking spoiled fruit juice. One sip was plenty.
I hope you are doing exactly what you want, too. And hug any new cow babies for me!
Pass your salmon down to me. I love it but it's relatively expense on our menu so I only have it once a month.
ReplyDeleteCabinet pulls are like a gateway drug. Change them and then you find they don't match the faucet, light switch covers or the door nobs and you have to change them to match those pulls.
Jean--The cost of salmon and most other fish/seafood is prohibitive, I agree. Even if you make it yourself. I'm happy to give you permission to eat my share.
DeleteYou're so right about small decor items (or even furniture) leading to dissatisfaction with many other things in the home. Pretty soon you're completely redecorating, and who wants to do that?
When my BIL and SIL were selling their house - it was a new build less than ten years before - the real estate agent said that the planks were too narrow to be on trend and it would decrease the resale value. THE WIDTH OF THE WOOD FLOOR PLANKS. I have no words.
ReplyDeleteI can think of a few, but it might get me kicked off Nance's blog.
DeleteEngie--I wonder if something that ridiculous depends upon location. When my sons were looking at homes last fall/winter, those things were absolutely not even on their radar. That agent is awfully snooty/picky.
DeleteBibliomama--Oh, it takes a LOT to get kicked off this blog. I don't think I've ever ousted anyone. Speak your truth!
Oh, those wide planks are trendy right now for sure. I don’t like them, I like the thinner planks. I hope if we ever get around to redoing our floors, that I can find the thinner kind.
DeleteThe jewelry of our home, FFS? This is only marginally less stupid than the 'colour of the year', which half the time is just white or beige with a fancy name and stupid description. I HATE the way we're supposed to keep upgrading everything just to be 'in fashion' or whatever the fuck. I love salmon, though. But not because the New York Times told me to.
ReplyDeleteBibliomama--Isn't that just too precious? I AM THE JEWELRY OF MY HOME. And I just know that you are the same in your house.
DeleteIt's really idiotic for anyone to chase trends; I mean, that's what my financial guy says all the time. And fashion trends are particularly fleeting. Colour of the Year always cracks me up. How many different ways can you say Grey? Or Neutral? Here's Pantone's Colour of the Year: "The Pantone Color of the Year 2026 is PANTONE 11-4201 Cloud Dancer, a lofty, serene off-white symbolizing peace and quiet reflection in a hectic world." How far back did your eyes roll with that one?
I'm glad that you have exercised Free Will in your affection for salmon. Heaven knows there are eleventy billion recipes for it, so you'll never get bored.
A lofty, serene off white, dear god give me strength. Do these people not possess an ounce of shame or self-awareness?
DeleteNot a fan of salmon, either. I don't hate it, but I much prefer (if I can afford it) fresh white fish. When I lived in Spain, it was seafood heaven. I lived close to a wonderful fish market and when I could afford to splurge, I would get a nice sea bass and make Lubina a la sal. (Lubina is often described in recipes in the U.S. with the Italian word branzino.) When lubina is prepared “a la sal” the entire fish is covered in a layer of tightly packed rock salt and baked in the oven. In restaurants in Spain, they “deliver” the fish on a huge platter wheeled out on a cart, ceremoniously crack off the layer of salt, and… oh, the delightful fresh, tender fish is to die for.
ReplyDeleteI agree that cooking trends can be overbearing. I seem to remember tofu being in every other recipe years ago. My own cooking preferences are generally on the rustic side (influence from Spain, once again.) Not a fan of hoity-toity restaurants that serve slivers of food with an artistic smear of whatever elegant sauce goes with it. Not dissing the quality, but hey… for the hefty prices they charge, give me something that fills me up a bit more. Because if I need a five-course meal with those portion sizes to feel satisfied, I’ll take a huge serving of a hearty stew: https://zimmysnook.ca/spanish-style-lamb-stew-recipe/
So, yeah… screw the NYT recipes. Rick got it right: you don’t need them and likely don’t need new cabinet pulls, either. (Unless they make them with cows! 😉)
Ortizzle--I remember watching in fascination as Iron Chefs in competition used to make what they called Salt Crust Fish. Same process as you described. I always wonder how in the heck the fish doesn't get too salty. Fish is so good for you, but I am simply not a fan. Swordfish is okay, and I will occasionally get a whitefish entree at our favourite restaurant (when I want something light and virtuous!), but I don't make it at home unless Rick really has a craving.
DeleteThat hearty lamb stew sounds really good. I'd likely eliminate the smoky flavourings if I made it; I just don't care for that profile. Lamb is a big fave of mine. My mother used to make it at my Croatian father's request: it's a Croatian stock ingredient, and she used to insert a dozen garlic cloves all over it. Tremendous.
My cabinet pulls in the kitchen are all bright red ceramic knobs, and I love them. The cows have taken over everything else.
Always good to see you here, my friend. I hope the weather hasn't been too terrible where you are in TX. There have been reports of a lot of nastiness.
I hate salmon TOO! I also hate the NYT. Man, I feel so alive right now. Thanks for letting me get this off my chest.
ReplyDeleteKari--Sister! You can vent here in Comments any old time you'd like (or need to)!
DeleteHave never liked salmon. I only like a few types of fish.
ReplyDeleteI do, however, have new cabinet pulls because I have a new kitchen. I also do adore them because I picked them out. I had extremely ugly ones in our prior house that I did not pick out that I loathed but was too cheap to replace, so these kind of make me a little happy every day because they are so pretty. But my other ones were just so, so terrible. LET ME HAVE THIS, NANCE!
But, as a West Coast native, I feel like I have a built in disdain for the NYT anyway. I grew up reading the Los Angeles Times back when it wasn't owned by a billionaire Trump suck-up. I cancelled my subscription quite a few years back.
Gina--You and me both! I mean, I get that it's FISH, but I don't want it to taste overly fishy.
DeleteRejoice in your pretty new cabinet pulls with no repercussions from me. I'm pleased that they make you so happy. My kitchen cabinet/drawer pulls are bright red ceramic knobs that I picked out, and trust me, they make my kitchen a much happier place. If you don't love your kitchen, chances are that it adds to the drudgery of what has to go on in there.
I get the West Coast v East Coast thing. And I always got so sick and tired of teaching literature that was set in NY. It seemed for a while as if every short story was set in NYC. Imagine, if you will, how it is to live in NE Ohio, and to NEVER hear anything about your area because national news people act like only California and New York matter.
I also get you about cancelling things that are related to the current resident at 1600 Pennsylvania Ave. So much of my consumer activity is related to Voting With My Wallet.
Ernie--Where do you stand on shellfish? I love shrimp, crab, mussels, clams, and of course, lobster. Of those, shrimp is the most affordable, at least here.
ReplyDeleteI know your situation with your sisters, and it's just too bad. But, just because someone is family doesn't mean that you have to put up with bullshit that you wouldn't accept from others. I'm all about Boundaries and remembering that I AM AN ADULT and can make my own choices and decisions, regardless of whether or not a family member remembers that.
Yup. Their recipes are not for country cooks like me. Same with The Splendid Table. I enjoy listening to the show, but have never considered trying a single one of the recipes. Just too cosmopolitan for me. And finding the ingredients? Forget it.
ReplyDeleteG Sue--Yes, cosmopolitan. And usually worky. After 40+ years of being chief cook, I'm no longer interested in making a complicated dinner. Or running around to several places to find unusual ingredients. As a matter of fact, dinner on Sunday was some shrimp, some grapes, and some pretzels. We were tired and didn't feel like prepping. And it was just fine!
DeleteYou made me laugh!
ReplyDeleteWhy are we being bossed around by anyone at this stage in our lives?
Coach and I love most all seafood, but salmon is just never going to be something we enjoy. We've tried it every which way, still, it's just gross! Same with matcha. Ughh...
And how does the NYT know what our cabinet pulls look like? Someone needs to start minding their own business...
BB Suz--The NYT is trying to be Big Brother. I'm not having it, and either are you!
DeleteLike you and your husband, I've tried salmon so many ways, but all in vain. It's too fishy for me.
I can eat a ton of shellfish quite happily. Now I want lobster.
So glad to have made you chuckle. We all need more of that in our lives (and way less bossing).
I could have sworn I commented on this but probably got distracted. I look at all the NYT recipes but don't subscribe to the cooking newsletter -- enough of them daily to keep me busy. I love salmon, so the more the merrier but I do hate it when they have odd ingredients I'm unlikely to use in anything but the recipe listed. Or possibly, even find here in Lansing, Michigan, which is NOT the culinary capital of the world.
ReplyDeleteJeanie--You may have my entire share of salmon. It's my gift to you.
DeleteI love the NYT cooking newsletter when I find a good recipe, and I have found a few that are in my rotation now. Their banana bread is particularly excellent and uses 5 bananas. It has significantly depleted my freezer stock. Bananas have a short shelf life!