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Well hello friends and welcome back to A Lot On Her Plate, where today I’m sharing a recipe that was made for these early weeks of January, when energy is low, appetites are large and our bodies and souls are howling for a little comfort, nourishment and goodness. All hail this stunning, sumptuous orzo dish which packs in a whole head of broccoli, a healthy helping of cheddar cheese and bright, sweet, squishy little pops of fruity oven roasted tomatoes.

The second episode of “The Bear” opens on Carmy working in the kitchen of a high-end New York City restaurant, and the tension is high. The scene begins with a sous chef showing him a sauce she has made. “Broken sauce, chef,” Carmy tells her. “Need a new one.” “Yes, chef,” she says. Soon, another chef enters the kitchen. He is tall and imperious and wearing a pair of glasses. He takes one look at the broken sauce and asks “Why?

Peak: #7 on the Hot 100 Streams: 7.3 million In 1960, the pop music rules were in flux. Rock and roll was just starting to break through into the mainstream: Alan Freed had coined the term only nine years earlier, while Little Richard, Bill Haley, Elvis, and Jerry Lee Lewis were all at the start of their careers. Meanwhile, the “supper club” style of pop … ncG1vNJzZmikn6jBtLvNoKpnq6WXwLWtwqRlnKedZL1wrYyrppyjmaN6qLvOnWSwmalir7O7zqRkm52eqbyvecCnmw%3D%3D

I wrote a book about 60 years of New York City rock music scenes called This Must Be the Place: Music, Community, and Vanished Spaces in New York City (you can purchase it here). Naturally, in the course of writing a book about New York City music scenes, I interviewed a lot of New York City musicians, deejays, club workers and owners, and scenesters —1… ncG1vNJzZmivkaG4sLrToZywoZyZwKqwxKewnGajqq%2B0wMCcomebn6J8sXvBq6aoo5Visaa4wKuaqGWinr0%3D

Greetings everybody, This edition of The Sewing Machine Newsletter is Part 4 of our series on the sewing machine landscape as it stands in 2024. For Part 4 I have decided to group together two Japanese companies, Baby Lock and Brother, for reasons that should be apparent by the end of the article. I hope you find it helpful. -Cale In my opinion, Brother’s true strength lies in their embroidery machines.

Welcome! This is a reader-supported publication. ♡ Today is a perfect time to take advantage of a one-time-only 30% discount on annual subscriptions, which includes full access to all recipes, travel guides, and archives (only 2 days left!). 30 % OFF SUBSCRIPTIONS Hello, friends!  It’s 22 degrees out, and my children are in school for the first full day in weeks (snow! snow! snow!).* I just walked my son the 1/8 mile to school, and the tips of my fingers are mini icebergs.

A few years ago, a cookie recipe went viral. It was getting so much press that I gave it a go. They were fine, but I told a friend, “It’s shortbread.” She replied, “Yes, but millennials have never had shortbread.” So if you’re new to the wonders, and deliciousness, of shortbread — welcome! There have been some innovations in shortbread, with people adding everything from rice flour to hard-cooked egg yolks.

Ken’s Pitch: I had just started school in the fall of 1986 and the Billboard charts were loaded with future hall of famers Lionel Richie, Madonna, Run-D.M.C., Janet Jackson and Bon Jovi.  It was an embarrassment of riches for the rock and pop genres.  I can’t imagine a time that would be more difficult for a new artist to break through.  This was pre-internet and pre-streaming, so if you wanted exposure, you had to have the right sound, the right personalities, the right promoters, the right look, and your band had to bring their A-game to the studio.

For the 70th issue of The Fizz, I spoke to New York City wine director, sommelier, and wine educator Bruno Almeida. Bruno comes to New York by way of Portugal, where he was born and raised. He came to New York as a drummer in a rock band, ready to make his American debut. Wine found him instead, and today, he’s a well known and loved educator, The Hue Society’s 2022 Wine Educator of the Year.