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I am a mother, a grandmother, and a teacher. But whatever happens in my life, I keep sewing. I have worked as a political communicator and now as a teacher in my formal life. I have also written extensively on sewing. I have been a frequent contributor and contributing editor of Threads magazine and the Australian magazine Dressmaking with Stitches. My book Sew.. the garment-making book of knowledge was published in May 2018 and is available for pre-order from Amazon



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Monday, March 4, 2013

Fancy eating in the big city report

There wasn't a lot of sewing done around here this weekend.

My son-in-law was away and both the little girls were pretty sick so I was over a lot helping out my daughter. Everyone appears to be getting better today.

So this is another of my mini updates to report on a strong food trend I saw in NYC when I was out with my food sophisticated son and his really so nice girlfriend.

The first one was something called cereal milk.

This is a re-creation of the stuff you used to pour into the sink after the kids ran off and left a big puddle of milk at the bottom of the cereal bowl. You know the stuff that made you yell after them "If you aren't going to finish it don't waste all this milk on your cereal".

Just like your mom used to say to you.

Well New York cereal milk is served in hip milk bars for $5 a glass and is made of milk blended up with cornflakes and a bit of sugar. Very retro, nostalgico apparently and actually pretty good.

That was gold we were pouring down that sink.

Number two was at a very trendy restaurant where all the food was delicious but served on those little plates that make you wish someone would bring your a whole dinner plate full. To me, non chic me, a bunch of little plates never quite looks like dinner.

Anyway it was delicious and I was there for the company after all. The meal ended up with dessert, a very nice caramel custard with, guess what around the edges as garnish?

Rice Krispies.

Excellent bit of crunch and an idea I may borrow and might get away with as long as I serve it with the explanation that I first ate this in New York.

What do you think?

Next time I go out I expect someone to put tuna casserole made with a can of mushroom soup on  one of those little plates.

One can only hope.