Thought for Food

Her obituary from The Economist

As a national institution, with her turquoise kitchen and copper pans eventually enshrined in the Smithsonian, she was excused from changes in fashion. She loved red meat with a passion, while America switched squeamishly to chicken; her cookery included lashings of eggs, butter and cream, when the national waistline was alarmingly expanding. “Just slowly incorporate another stick of butter,” was Mrs Child’s soothing response to emergencies with sauce. She could hardly think of another larder essential, except potatoes; and these too, when cooked, demanded to be buried in butter and cheese.

[link from Mirabilis.ca]