Well said, Tim. It’s made the last two days seem so surreal. I love the idea of freezing this for a few hours. I’m going to try that with the next punch I make, because I bet it would be fantastic with any kind of boozy drink.
I can’t stop watching the CNN coverage of this travesty, and instead of becoming immune, I’m more horrified with every new piece of footage. Our thoughts and prayers are with those suffering in Japan and around the world.
And, as thankful as I am for being safe and secure, I am also thankful for your milk punch. :o)
I think a lot of us who write about food are in the same spot-do we keep tweeting/writing recipes about food we eat or is that completely selfish knowing what is going on right now? I think you handled it in the correct way. I think Ruth Reichl’s tweets are doing them the wrong way—but I stopped following her long ago due to her obliviousness to the rest of the world.
Thanks for saying what we’re all thinking, and keep up the good (and heartfelt) work.