The biggest story in the UK right now – or at least for the past week anyways, beyond the government trying to send asylum seekers to Rwanda, permanently, besides the crumbling schools, beyond the deteriorating health services – is about the Post Office.  About 20 years ago the Post Office hired the

Last night I was standing over my stove, yet again, scalding oil into patina on my flat bottom wok. It was just before bedtime pottering about in the kitchen and I’d realized that after washing the wok, I’d left it drying upright, so the moisture had accumulated in

Here is a nonsense song (actually, nonsense lyrics to an existing song) composed by an anonymous member of Gen Alpha – children and teens – as an in-joke to make Gen Z feel old: Sticking out your gyatt for the rizzler You’re so skibidi You’re so fanum tax I just

Portuguese food is profoundly unfussy. Throw the stuff together: a meal. It is simple and satisfying. It’s a little different than the Mediterranean diet – which is good in Italy, heartburn-inducing in Spain, and heart-attack-inducing in France – primarily because of all the codfish. They have the Moorish influence with things

Kyle Chayka observed in the New Yorker that “the Internet today feels emptier, like an echoing hallway, even as it is filled with more content than ever. It also feels less casually informative.” I'm a writer; I spent the last twenty years online absorbing a huge amount of

Welcome to the Kitchen. I am Ernie. This is what my kitchen looks like.