Ice cream’s like taffy, too

I should be embarrassed to admit I may know less about Turkish food than I did two weeks ago when I was suffering through the passenger chutes at JFK that Delta really should hire Temple Grandin to redesign. It’s a surprisingly complex cuisine and still evolving. I could resist acting like a typical American and making any pronouncements, but I will say it struck me that Slow Food is not a movement much needed there. Almost everything I ate was locally grown/produced; what was on my plate was what I saw in the gorgeous markets. So it was pretty sad that the food on the flight home, which my consort and I were actually looking forward to, appeared to have come from that universal supermarket in the sky, all little packets of processed crap arrayed around my “cannelloni” and his “chicken.” Thank the alcohol deities for the latest innovation on high. Box wine has to be a carbon offset, no?