Well, as if you didn't know, The New York Post dropped geriatric gossip columnist LIZ SMITH from its Page Six. I suppose it was a tossup betwixt her and The Widow Bishop, CINDY (I'm still a friend of Imelda Marcos) ADAMS who ain't no spring chicken herself. Even if their combined ages are exhausting (I guess we could toss in George Wayne's for good measure) and add up to more years than God KNOWS what, at least Smith has written a couple of delish books on her days of dish.
NATURAL BLONDE gives us Liz's ultimate auto-bio. Oh, for the days of Cholly Knickerbocker! And there was Liz, arm and arm with WINCHELL. Friends with fellow fossils like Helen Gurley Brown, Babs Walters, Bloodthirsty School Marm Jean Harris and ever scantily clad Elaine Stritch, Liz waxes nostalgic about the days when you actually had to change a ribbon on a typewriter! The struggle to climb upward and onward in a MAN'S WORLD----even if her DICK is bigger! The fight for the latest scoop! A fun read, but nothing compared to:
DISHING: GREAT DISH-AND DISHES-FROM AMERICA'S MOST BELOVED GOSSIP COLUMNIST.
Though I devoured both books with relish, DISHING is my fave because it has some gastronomic frights from the STAHS! Not to mention some wonderful etiquette tips that would make Miss Manners wince.
If you're feeling brave (and your heart valves can handle it) try this!
ELVIS FRIED POTATO SANDWICH
1/2 lb bacon
2 small russet potatoes, peeled and sliced
2 small yellow onions, peeled and thinly sliced into rings
Salt and pepper to taste
2 large slices white bread
Mustard to taste
1. Fry the bacon in a heavy cast-iron skillet to desired doneness and drain on paper towels. Heat the bacon drippings over medium heat, add the potatoes and onions and sprinkle with salt and pepper. Fry until the potatoes are browned and crisp on the outside and tender on the inside and the onions are tender, too. Do not turn the potatoes until they are crisp. Taste for seasoning.
2. Grill or broil the bread until it is toasted on one side. Smear the untoasted sides generously with mustard and layer bacon and potatoes and onions on top of one mustard side. Cover with remaining bread, mustard side down.
Bon appetit!
NATURAL BLONDE gives us Liz's ultimate auto-bio. Oh, for the days of Cholly Knickerbocker! And there was Liz, arm and arm with WINCHELL. Friends with fellow fossils like Helen Gurley Brown, Babs Walters, Bloodthirsty School Marm Jean Harris and ever scantily clad Elaine Stritch, Liz waxes nostalgic about the days when you actually had to change a ribbon on a typewriter! The struggle to climb upward and onward in a MAN'S WORLD----even if her DICK is bigger! The fight for the latest scoop! A fun read, but nothing compared to:
DISHING: GREAT DISH-AND DISHES-FROM AMERICA'S MOST BELOVED GOSSIP COLUMNIST.
Though I devoured both books with relish, DISHING is my fave because it has some gastronomic frights from the STAHS! Not to mention some wonderful etiquette tips that would make Miss Manners wince.
If you're feeling brave (and your heart valves can handle it) try this!
ELVIS FRIED POTATO SANDWICH
1/2 lb bacon
2 small russet potatoes, peeled and sliced
2 small yellow onions, peeled and thinly sliced into rings
Salt and pepper to taste
2 large slices white bread
Mustard to taste
1. Fry the bacon in a heavy cast-iron skillet to desired doneness and drain on paper towels. Heat the bacon drippings over medium heat, add the potatoes and onions and sprinkle with salt and pepper. Fry until the potatoes are browned and crisp on the outside and tender on the inside and the onions are tender, too. Do not turn the potatoes until they are crisp. Taste for seasoning.
2. Grill or broil the bread until it is toasted on one side. Smear the untoasted sides generously with mustard and layer bacon and potatoes and onions on top of one mustard side. Cover with remaining bread, mustard side down.
Bon appetit!
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