Easy for him to say: He was independently wealthy.
-- Comfort Me with Apples: More Adventures at the Table by Ruth Reichl. She was referring to the quote from legendary food writer A. J. Liebling at the top of the page: "The primary requisite for writing well about food is a good appetite."
Reichl is the editor in chief of Gourmet magazine and the author of several foodie memoirs. This is the first of her books that I have read. It counts as one of my books for the Foodie Reading Challenge, hosted by Margot at Joyfully Retired., and for the Memorable Memoirs Challenge, hosted by Melissa at The Betty and Boo Chronicles.
She ends several of the chapters with recipes. The one I am going to make this weekend is so simple it isn't really a recipe. But it sounds delicious.
ASPARAGUS WITH BALSAMIC
Cook the fattest asparagus you can find, making sure to not overcook it. Serve with a little bowl of the best balsamic vinegar you have. Eat with fingers, dipping spears in the vinegar.
Reichl's description of her first encounter with this dish brings back feelings of early food discoveries. It was the late '70s and she had never eaten asparagus with her fingers and had never heard of, let alone tasted, balsamic vinegar.