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The Last Hobo: A Clueless Detroit Kid Hitchhikes Across America the Summer the Seventies Ran Out of Gas

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Dan Grajek

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“I cast concerns away and instead wallow in the heady rosy-lavender-ish fragrance that is rising from the pan on the stove. Intense and intoxicating, it offers a pleasing foretaste as the dried apricots, chewy as toffee, and whole jet-black prunes carried back from Istanbul bob in the simmering sugary water. This spoonable, fruity concoction is an attempt to feed the heart what it misses, and to bring some color to the table.”

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Book:Cold Kitchen: A Year of Culinary Travels
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“In Edinburgh, the hoşaf, taking its name from the Persian, meaning 'delightful water', because that is exactly what it is, bubbles on. Fruit plumping up and bobbing in the pan: the apricots like wrinkly-skinned cheeks, the prunes like black onyx gemstones. I think about the simple magic of it. How by taking a handful of dried apricots and prunes, then adding sugar, water and heat--- and time, the most important ingredient of all--- it becomes glorious hoşaf.”

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Book:Cold Kitchen: A Year of Culinary Travels
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“Setters,” he was saying, “are usually supposed to be the keenest and pointers the strongest, but in my opinion it all depends on the partic’lar dog. Nowadays I hear a good deal about the pointer bein’ the best dog, and I’ve owned some good ones myself. There’s nothing prettier than strong, wiry pointer doublin’ and turnin’ in the brush and freezin’ to a steady point. But for my own part, give me a well-bred Llewellyn setter; they’re the humanist dog they is. They’ve got the bird sense, too. Oh, you can’t beat ‘em.”

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Book:The Dogs of Boytown
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