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Thursday night, we went to Left Bank Books to hear Tristan Taormino read from her new book, Opening Up: a guide to creating and sustaining open relationships. I don't quite know what I expected her to be like, but whatever it was, she was unlike it. The book, which I have now already read, is a very good and basic guide to different kinds of polyamorous relationships. Of the three poly guidebooks we have so far, it is the one I'd feel most comfortable giving to a poly newbie or a curious non-poly person. There were not too many things in it that were new to me, but there are some good resources all-in-one-place for legal and practical issues. We've already had one request to borrow it.
After the reading, we went across the street to Llywellyn's for dinner. The chicken salad sandwich was excellent, and after dinner Tammie looked at me and asked, "Shall we see whether they have some pie-like substance?" Sure enough, while they didn't have pie per se, they had cherry cobbler.
Now, Tammie and I have a long-running but amicable dispute over what the word "cobbler" means. In her family and her traditions, it's a one-crust pie: pie filling in a pan with a standard pie crust sealed over the top and baked. Like this:
In mine, it's different: the pie filling in a pan is the same, but instead of pie crust it is topped with biscuity globs of dough that are usually (in my own baking) flavored with a bit of cinnamon. Like this:
Apparently the "cobbler" dispute goes beyond House Rivendell, because both of those images show up on the first page of results in the Google image search "cobbler".
In any case, Llywellyn's cobbler was of the second sort, and a very good example of it indeed. The biscuity globs were spicy and flavorful (nutmeg and cloves) and contained chunks of pecans. The cherry filling was just the right blend of tart and sweet, and if it had ever known the inside of a can I'll eat my lime-green sparkly fedora.
Verdict: delicious, and a welcome entry in the pie and near-pie realm.
After the reading, we went across the street to Llywellyn's for dinner. The chicken salad sandwich was excellent, and after dinner Tammie looked at me and asked, "Shall we see whether they have some pie-like substance?" Sure enough, while they didn't have pie per se, they had cherry cobbler.
Now, Tammie and I have a long-running but amicable dispute over what the word "cobbler" means. In her family and her traditions, it's a one-crust pie: pie filling in a pan with a standard pie crust sealed over the top and baked. Like this:
In mine, it's different: the pie filling in a pan is the same, but instead of pie crust it is topped with biscuity globs of dough that are usually (in my own baking) flavored with a bit of cinnamon. Like this:
Apparently the "cobbler" dispute goes beyond House Rivendell, because both of those images show up on the first page of results in the Google image search "cobbler".
In any case, Llywellyn's cobbler was of the second sort, and a very good example of it indeed. The biscuity globs were spicy and flavorful (nutmeg and cloves) and contained chunks of pecans. The cherry filling was just the right blend of tart and sweet, and if it had ever known the inside of a can I'll eat my lime-green sparkly fedora.
Verdict: delicious, and a welcome entry in the pie and near-pie realm.
