milk and honey

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... the third place tavern combines drinking with conversation such that each improves the other. The talking/drinking synergism is basic to the pub, tavern, taverna, bistro, saloon, estaminet, osteria -- whatever it is called and wherever it is found... [J]ust as conversation is enhanced by the temperate use of alcohol, the artful and witty game of conversation moderates consumption of liquor. As Tibor Scitovsky remarked with respect to those who know how to use a public drinking facility, "a half-pint of beer is to talk as bed is to making love -- one can do without, but does better with.”

• .75 oz Old Tom Gin
• .75 oz London Dry Gin (Tanq or Beefeater)
• 1.5 oz dry vermouth (I prefer Dolin)
• .25 oz Luxardo liqueur (worth having around for other classic cocktails, such as the Aviation)
• 2 dashes anise liqueur (absininthe, pernod, etc.)
• 2 dashes orange bitters
• 2 dashes Angostura bitters
• lemon twist garnish (important!)

So beautifully balanced. [chef's kiss emoji goes here.]

“We aim to humanize those who have been objectified.”
   – Jessie Kornberg, Director, Skirball Cultural Center, Los Angeles

From the wonderful Spitalfields Life: "In the seventies, while living in Mile End Place ... photographer Philip Cunningham took these tender portraits of his friends and colleagues."


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Sparrows were feeding in a freezing drizzle
That while you watched turned to pieces of snow
Riding a gradient invisible
From silver aslant to random, white, and slow.

There came a moment that you couldn’t tell.
And then they clearly flew instead of fell.

I have said these things to you, that in me you may have peace.
In the world you will have tribulation. But take heart; I have overcome the world.

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American suburbs provide an excess of privacy, but deny proximity to those places upon which a community life depends.

Ray Oldenberg, The Great Good Place