If buying a local wine just isn't local enough for you, then you might consider joining the growing ranks of people making homemade wine this fall.
Some home winemakers make wine with friends for fun, some make wine with family for tradition; some make it "old school," adding nothing, and drink it by Christmas; others do it "new school," adding preservatives, and wait a year or more to bottle.
If you saw Stephen Tobolowsky on the street, you might think you know him from somewhere. The character actor has appeared in over 100 films and TV shows, with recurring roles in Heroes, Deadwood, Glee and now The Mindy Project.
In his memoir, The Dangerous Animals Club, Toboloswky charts the highs and lows of life as a character actor. Some of his roles have been so small, he says, his characters didn't even have names — as, for example, with his turn as "Buttcrack Plumber."
I have a quibble with the title of David Skinner's new book, The Story of Ain't. In fact, that pariah contraction plays only a supporting role in the story. The book is really an account of one of the oddest episodes in American cultural history, the brouhaha over the appearance of Merriam-Webster's Third International Dictionary in 1961.
Julia Keller's latest novel is A Killing in the Hills.
When the actor James O'Neill played the title character in a stage version of The Count of Monte Cristo, it was a piece of "good bad luck," his son Eugene O'Neill later said. James O'Neill could never escape the shadow of the role that made him famous.
It's been five years since the Amazon Kindle started one of the most enduring literary controversies of recent times: the fight between e-books and printed books. If you're a devoted reader, you're probably already sick of the back and forth between the excitable technophiles and the stubborn Luddites. The proponents of e-books rave about the unexplored avenues, the hypertext, the entire world of literature accessible with just one click. The rest of us — well, we like the way books feel and smell, OK? It might seem sentimental, but that's falling in love for you.
Originally published on Wed October 10, 2012 9:10 am
Ripe sweet peppers are seasonal ambassadors, offering color, flavor, goodwill and diplomacy during the transition from summer to autumn cooking. Sweet peppers surge into ripeness in late summer and flourish into fall. Supplies wind down about the time trees let go of their leaves.
Now is the time to pick up a peck of them for what a single sad specimen will cost come January. When in season and plentiful, peppers are a bargain.