Yesterday morning I was clicking my way through newly-unlimited access to the New York Times (yes, I gave in and subscribed because 15 articles a month was a form of punishment) and suddenly my eyes landed in the Dining and Wine section. It had been like perpetual lent; I'd given up food because of the limited access to the NYT website. However, during my first all-you-can-read feast, the caption 'Pass the large grain of salt' caught my eye. Initially I imagined a trendy celebri-chef feeding Manhattanites plates of food at a 'so-hot-it's-cool-and-no-you-can't-get-reservations-until-summer restaurant named NaCl. Although that trendy wave is either in preparation or already passe it wasn't the case with this article. The particular grain of salt being passed is Simon Doonan in a restaurant (not named NaCl) talking about food. Gay food. Read it all here in the NY Times.
It's thinly disguised publicity for Mr. Doonan's new book, Gay Men Don't Get Fat, but I ate it up as a single article. I've already begun my post-holiday resolution diet and now I'm looking forward to getting my hands on a filling but not fattening copy of the book. I can be slim & trim and one of the beautiful people (sorry, couldn't help it) in no time just by eating more gay food. Why? Because Simon says.Until you have your very own copy of the book, you can read some of Simon Noonan's words at his blog. Bon appetit!
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