True story. In 1983 (or maybe 1984) my father found an article in Gourmet about a restaurant on an island — Le Fish Trap on Anguilla, BWI — complete with a recipe for a Tomato Pie, one of their signature dishes. He INSISTED my mother prepare the recipe and we booked our first of many family trips to Anguilla for that spring.
I’ve dated myself, I know, but Anguilla is still my vacation destination almost 27 years later, and is where many of the most joyful memories of my youth, my life in fact, have been made. The same beaches I walked and swam with my dad are where my husband and I spent our honeymoon and where my children and I collected shells just last year…hopefully I will be back there before long. And whenever I need to get back there, even for just a moment, I crack open that Tomato Pie recipe and I have sand in my toes once again.
I am deeply grateful that my parents made that discovery in Gourmet all those years ago for many reasons… And for all the discoveries by countless others from Gourmet magazines, cookbooks, websites, TV shows, starting in 1941 through to right now.
More so, it is humbling (and exciting) to think perhaps there might be new kinds of discoveries to make, and we can make them together… And this adventure, we hope, will go both ways.
You will notice we have added commenting to our blog and it’s for exactly this reason. Whether more anonymously via our email form, or openly on Facebook or here, we want to hear your thoughts, and know we understand there is meaning behind the sentiment shared.
Interested in Anguilla…?
Directly from a Facebook friend who requested a seasonal soup recipe from the August 1976 issue of Gourmet:
Chilled Squash Soup Narsai’s Restaurant
Slice thinly 1 1/2 pounds yellow summer squash (about two 8-inch squash) and reserve 8 slices as a garnish. In a large saucepan sauté 1 onion, sliced, in 1/2 stick (1/4 cup) butter until it is softened. Stir in the squash and 4 thin slices of lemon, seeded, sprinkle the mixture with 1/4 cup flour, and cook it over low heat, stirring for 3 minutes. Add 6 cups chicken stock or chicken broth, bring liquid to boil, and simmer the mixture, partially covered, over moderate heat for 1 hour. In a blender puree the mixture in batches and transfer it to a bowl. Let the soup cool and chill it, covered, for at least 4 hours. Stir in 1 cup heavy cream and season the soup with lemon juice, salt and white pepper. Divide the soup among 8 chilled bowls and garnish each serving with a slice of the reserved squash. Serves 8.
Hope you’re enjoying the start to the week. Come back soon and stay connected to us…
Change. It’s generally the most reliable variable for everything (like the old saying goes…”the only thing constant is change”). Seasons are a great and timely example now that Summer has officially started. As children, Summer was always the beginning of fun…the change from school to all day play…plenty of anticipation and delight.
But whether it’s seasons, scenery, people, places or things, as some of us moved away from childhood, change became something to resist versus something to embrace.
Technology changes now faster than many of us FEEL we can adapt to it. To try to guess what the future — even three years from now — will look like seems almost impossible when you consider three years AGO The App Store didn’t even exist yet and most of us had only just heard of Twitter.
The truth of the matter is that FEELINGS, in this case, simply aren’t facts.
What we have observed about ourselves during these last few years of tremendous change is how incredibly adaptable we all are collectively. The capacity we have to learn from one another, to literally become innovators sitting in coffee houses, in our garages, on our smart phones… it’s astounding! We’ve embraced new ideas and expressed our thoughts about them…using the tools of innovation as the actual sounding board. And our peers, friends and followers look and connect to that with anticipation, and sometimes delight.
It’s a strange and beautiful thing. Hope your weekend had watermelon, baseball, soccer, summer cocktails, grilling or other summer wonders!
Even better, would love to hear about it…
Stay connected to Gourmet Live:
Today’s BLOG is all about you… We hope you enjoy it as much as we enjoyed reading all your comments. Have something to say? http://live.gourmet.com/email_updates/
Some of these comments literally gave us chills:
I just am ecstatic that Gourmet is getting resurrected. Losing the magazine was like losing a close family friend who I had grown up with – I burst into tears when I saw the Facebook posting about Gourmet Live. Thank you, I am so happy!! – W.
Moving to a new home at age 5 I discovered the saved stacks of Gourmet Magazine and a 56 year love affair began. My iPad can hardly wait for the 4th quarter to once again be dazzled by pictures and words for the taste buds. Thank you! Thank you!! – P.
Wow you guys make me want to buy ipad. I am looking at the new format of interactive magazine(s)…. Awesome ! Love to be able to get the video of cooking techniques. I love the travel culture food article(s). – A.
The things you said you’re looking forward to…
Sharing recipes with your friends sounds pretty nifty. I’m looking forward to the app. – T.
The fact that you’re not over-thinking the technology. Simple, readable, watchable content. – J.
The ‘live’ aspect — the daily updates, changes and things to explore! – P.
We thought about taking the day off to wait in line, but then thought better of it…there’s lots of work to do between now and the fall. So we’ll just follow the tweets, news and eye our coworkers with envy who were able to score one before pre-orders ended or the store supplies ran out.
But it got us thinking about all the useful, fun ways that technology has changed the way one can interact with products and brands that provide comfort, entertainment and joy long before IP addresses, HTML5, devices and tweets existed.
Scrabble was a childhood game that was a staple in our house…weekends…beach vacations…Now, we play it en masse on Facebook, iPhone, Xbox or pass it back and forth “board game style” on iPad…still with family and friends…still connecting, only now it’s with your sister AND your old college roommate from Ohio, and perhaps at the same time.
Special interest groups can now find a virtual home of thousands, and don’t need to rely solely on finding a church basement or empty school gymnasium to stay linked…social networks allow us to connect around passion points, share experiences and rally around issues great and small.
And in both instances — and many others — we are able to add commentary and color (literally) to the experience becoming creators in our own right, if we so choose.
We’re looking forward to adding Scrabble, Facebook, Foursquare, Twitter and others to the new iPhone…eventually.
Check back tomorrow when we are dedicating our BLOG to YOU. Hope you’re as impressed with yourselves as we are! Stay tuned…
Ok, now back to work.
Stay connected to Gourmet Live:
Thanks for the comments on Facebook, tweets and RTs, #gourmetlive mentions and emails. We want to continue to hear from you.
Here’s a taste (pardon the pun) of the mentions from our food-loving friends:
If you haven’t yet, stay connected to Gourmet Live for news and information where we’ll be posting updates on our progress. In just the last 24 hours the comments from our email sign up have been thoughtful and thought provoking, thanks again.
Stay connected via: