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From Kathleen Purvis’ blog I’ll Bite, at obsbite.blogspot.com:
The week between Christmas and New Year’s is made for Jane Snow’s Hot Buttered Rum Batter.
The rushing around is over. If it isn’t wrapped or decorated, it probably isn’t going to get done. This week is the reward, when we slow down and enjoy. For my favorite recipe for doing that, I always say an inner thanks to Jane Snow.
When I became a food writer in the late 1980s, the food writer to beat was Jane Snow of the Akron Beacon Journal. A constant-motion machine of writing, she won all the awards, she broke all the food news, she caught the trends before anyone else. And when it came to recipes, Jane had a sixth sense about what people would want to eat.
She still does, even though she took a buyout and went into semi-retirement several years ago. Semi, I said: While everybody else was figuring out blogs and Twitter feeds, Jane was inventing “See Jane Cook,” her online newsletter.
She sends it every week, with stories about life with her husband, Tony the Japanese sushi chef, and her continuing adventures with food. While some of it is about food in Ohio, it also has a timelessness and the cosmic sense that good food in one place is good food in any place.
It’s free, too: Go to janesnowtoday.com to sign up.
