Tag Archives: Books

Voices from the Grave #56: Louis Bromfield and Malabar Farm

Posted on by
4

This video is a bit different, as it does not feature the writer’s voice. It’s a documentary clip about Ohio native Louis Bromfield. He and my mom share a hometown (Mansfield). I actually lived in the area until we moved to Columbus when I was 9; several of my close family members still reside in this corner of Richland County. I grew up going to Malabar Farm, swooning equally over its Hollywood connection (Bogie and Bacall were married there) and Bromfield’s status as a major  writer (he won a Pulitzer Prize). I hope you’ll bear with me and watch the video in its entirety, as it perfectly captures this great Ohioan’s contributions to literature and film and, most importantly, the development of conservation and agriculture practices that helped save American farming.

Daily Diversion #86: Vacation, Holiday, Mini-Break

Posted on by
4

Whatever you want to call it, I’m on one. I’ll re-cap our amazing Burns Night Supper after I return home in a few days. Until then, you can expect some odds and ends posts, like this optical-illusion filled view from my mom’s apartment. Enjoy!

Partial Columbus Skyline

Partial Columbus Skyline

“I have lived in the East nearly thirty years now, but many of my books prove that I am never very far away from Ohio in my thoughts, and that the clocks that strike in my dreams are often the clocks of Columbus.”-James Thurber

“Columbus is a town in which almost anything is likely to happen, and in which almost everything has.”-James Thurber

Counting Down to Our Burns Night Supper, Part Four: The Music…

Posted on by
6

…is eclectic. I compiled the playlist earlier tonight, and had a finger in nearly every pie. While there are several Scottish or Scottish-born musicians in the mix, my goal was to keep the list as unpredictable and interesting as possible. We’ll see how well I succeeded on Friday. Want a sneak peek? Continue reading →

Counting Down to Our Burns Night Supper, Part Three: Scottish Libations

Posted on by
15

This morning, The Chef made a trip to the party store to pick up what he calls Produce of Scotland, which is a crucial component of our Burns Night Supper. Although we will also serve wine, beer, and miscellaneous alcohol, next to these lovelies they matter not.

Produce of Scotland

Produce of Scotland. Photo by The Chef.

The McClelland’s, although not our favourite, is perfect for the Scotch Tasting event: there’s a Lowland, a Highland, and an Islay. The wee bottles of Glenfiddich are the Toasting Contest Prize. The Glenrothes on the right is just because. The Botanist Gin on the left is for the odd person who isn’t into whisky but still wants to enjoy a sip of sweet Scotland’s finest.

Counting Down to Our Burns Night Supper, Part Two: The Toast

Posted on by
20

A great advantage of throwing an annual themed party is that you have the opportunity to tweak some of the components, adjusting for both so-so elements and after-the-fact brilliant ideas. Knowing that you have a do-over approximately 365 days in the future eliminates any post-party regret. Probably the biggest addition to our 2013 Burns Night Supper is the Toasting Contest. The Chef came up with the idea; he’s a smarty, that one.

All toasts must be original compositions. A bottle of Scotch goes to the winner. Am I puckish in hoping for a bunch of tipsy, off-the-cuff entries? Alcohol often breeds strange, unexpected eloquence in tongue-tied speakers, so it is a possibility. That’s entertainment, folks! Does it sound like I plan on plying my guests with drinks in order to promote a more interesting Toasting Contest? That is not my intention. No, not at all. Nothing to see here.

The Chef has prepared a back-up toast, in case no one else enters the contest. That would be awful, and would mortally wound our sensitive feelings. At least we’ll have a bottle of Scotch in which to drown our sorrows. We hope that this newest delight pleases our guests. If not, there’s always next year.

The Chef's Toast-in-Progress

The Chef’s Toast-in-Progress. Instagram.