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Recipes and Stories

4 June 2024: Facebook, Aging in the Kitchen, and Other Follies

Oven-Roasted Chicken

 

Early in April, a hacker got into my author's page on the popular social media platform Facebook, changed the profile and wallpaper pictures, and then changed the name to "We Added Suspended Issue See Why." After immediately resetting my password, I was able to block the person who hacked in (yup, they left fingerprints) and restored the pictures. Unhappily, I was stuck with that name for two months. Despite repeated attempts to report the hack and get help, Facebook not only never responded, its "help" tutorials were absolutely no help at all. Worst of all, it wouldn't allow me to change the name of the page back because the rule is that it can only be changed every sixty days—even if you weren't the one who changed it.

 

I'll still be using Facebook, but with the knowledge that a service that's offered as "free" rarely is: Usually it comes with a price of some kind. The price in that case is that it's all too easy for hackers to violate your space in that medium and it won't offer you any help when they do. Also, if you are "reported" for violating a community standard, even and especially when you haven't done any such thing, God help you.

 

But I digress (what else is new?):  Read More 

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22 October 2012: Roast Chicken

A simple roasted chicken is the very essence of autumn's kitchen
For the last two centuries, fried chicken has taken all the attention as the ultimate symbol of Southern cooking. Nothing else, except possibly barbecue, has hogged the limelight nearly so completely—and not without reason. When properly done, it’s one of the loveliest things in any cuisine’s repertory.

But fried chicken is—or, rather, should be—special occasion fare. For me, the simplest, and most satisfying, way of cooking a chicken is roasting, especially at this time of year: the aroma is the very essence of autumn’s kitchen. Read More 
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