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from the dept. of don't wait to use the china
From the NYT obituary of Jonell Nash, longtime food editor of Essence:
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Even when Ms. Nash would eat at her desk, another former colleague, Sharon R. Boone, recalled, she would first put down a china place setting and silverware on a small tablecloth. Taste matters, she explained in her cookbook.
"Even more than specific dishes or ingredients, soul food represents a certain spirit, an attitude, a flamboyance, a kind of loving that one brings to the kitchen and stirs into the pots," she wrote. "In essence, it's a flava."
This entry was originally posted at http://bronze-ribbons.dreamwidth.org/389083.html. I see comments at DW, IJ, and LJ (when notifications are working, anyway), but not on feeds.