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UPDATE: There’s been a development since this column was published see below. English muffins fly under the radar. I’m not sure why. Maybe because they are denizens of the morning, generally, among the first foodstuffs we confront in that awkward hour between sleep and work. Maybe because English muffins are humble, stolid, reliable. And therefore unsung. Chicagoans can prattle on about pizza, harangue endlessly over hot dogs, even occasionally acknowledge Chicago is, or was, the center of the candy universe, turning out everything from Baby Ruth bars to Lemonheads. But English muffins are denied their due. Opinion I’ve just searched the Sun-Times back to 1948, the Tribune and Daily News even further, and found only a handful of stories mentioning that George Bay set to baking his grandmother’s English muffin recipe here in 1933, delivering his circular delights in paper bags to Loop hotels and restaurants. ....
For many of us, finding a make-ahead work lunch that’s satisfying, fresh and doesn’t require reheating can be a challenge. Sure, salads are great, but sometimes you want something a bit more substantial. That’s why I’m always on the hunt for new lunch ideas, because just like everyone else, I could use a bit of inspiration. Recently I came across a recipe on The New York Times website for “Tuna Salad Sandwich, Julia Child-Style.” The moment I saw the recipe (which the headnote dubs one of “Julia Child’s favorite dishes for a working lunch”) I knew I needed to try it. ....