Jennifer Finney Boylan is the Anna Quindlen Writer in Residence at Barnard College of Columbia University.
“You’ll remember this day forever,” my mother said. It was July 4, 1976, the morning of the Bicentennial.
“What am I going to remember?” I asked her.
“The meaning of freedom!” she said, her eyes misting as they often did when my mother — an immigrant from Germany — spoke about her adopted country. Read More...
These days, Americans seem divided by almost everything.
But you know what has proved successful at bringing Americans of different backgrounds together? Unlimited soup, salad and breadsticks.
Also: Riblets, Bloomin’ Onions, Chicken Crispers and other crowd-pleasers from affordable chain restaurants such as Olive Garden and Applebee’s. Though sometimes banned by municipalities wanting to "preserve neighborhood character” or slow gentrification, these chains actually provide a hidden social service: They promote much more socioeconomic integration than do independently owned commercial businesses — or, for that matter, traditional public institutions. Read More...
IngredientsFor the Salsa:1 tablespoon lard1 14.5-ounce can diced tomatoes, undrained1 to 2 long green chiles, roasted, sweated, peeled, and chopped½ cup chopped white onion½ cup tomato sauceSalt and pepper to tasteGarlic powder to tasteWater, as needed to reach desired consistency For the Rolled Tacos:18 corn tortillas2 pounds cooked ground beefVegetable oil for frying2 cups finely shredded melty cheese, such as American, cheddar, or a Mexican blendDirectionsTo make the salsa: Melt and heat the lard in a medium saucepan over medium-high heat. Read More...
