it's pretty much the end of the season and I have yet to see any at the farmer's markets or on many menus. i saw a teeny bundle in hollywood for $5 and should have bought it but i hesitated and now it seems that a taste may pass me by.
If you were alive in the late 18th and early 19th century, as some of you might have been, you know that it was no guarantee that your cocktail would be served or cooled with ice. In fact, there was a good chance the tavern or bar you were in had no ice at all. Especially if you lived in the American South or a stone's throw from the equator. You can thank Frederic Tudor, the “Boston Ice King,” for remedying that. His ice deliveries from the Northeast to hotter climates paved the way for creative uses of ice like the crushed “cobble stone”-like pieces of ice found in the cobbler. Grab your Lewis Bag and get crackin’!
5 Dishes You Should Avoid (and the 5 You Should Order) at Mexican Restaurants