It seems appropriate that sociologists would hop on this meme a couple of weeks after it jumped the shark. Nevertheless it’s very funny.
The Society Pages crew took me to Craftsman last night. The polenta with winter vegetables was amazing. I regret not taking a photo.
Brussel Sprouts with Smoked Onion on Cheddar Toast
Beet, Endive, and Goat Cheese Salad
Ricotta Gnocchi with Shitake Mushrooms and Marjoram
And!
Linh’s delicious chocolate cake.
Part of the job of a publisher today is to facilitate discussion—and that means being a part of it. It means that we publish for people, not to them.
Ingredients
8 oz soba noodles
1 c frozen shelled edamame
1 1/2 c shredded carrots (such as Ready Pac)
1 1/2 c thinly sliced scallion
1/2 c chopped fresh mint
1 large orange
2 Tbsp white miso
3 Tbsp sesame oil
2 Tbsp low-sodium soy sauce
1/2 tsp crushed red-pepper flakes
1/4 tsp salt
1. Fill a 6-quart saucepan with water and bring to a boil. Add noodles and edamame and cook for 6 minutes.
2. Empty into a colander and rinse well with cold water. Drain and place in a serving bowl. Stir in carrots, scallion, and mint; toss gently and set aside.
3. Grate orange to produce a half teaspoon fine zest. Juice orange to produce 3 tablespoons liquid. Place zest and juice in a small bowl and whisk in remaining ingredients. Pour dressing over noodle mixture.
4. Toss gently and refrigerate for 30 minutes to allow flavors to blend. Serve cold or at room temperature.
