Python Escalades, electric blue crocodile pimp loafers, and ostrich jackets are the very embodiment of tackiness—luxury writ large and rendered tragically cheesy. Exotic skins, the tidy stripes of silky eel, the beautifully imperfect patterns of snake, and the smooth rectangular gradations of crocodile, were treasured for their uniqueness and rarity. Used sparingly on cigarette cases tucked into the inside pocket of a flannel suit jacket, or as a delicate clutch in a gloved hand, restraint itself underscored the preciousness of each skin.
Crocodile on Deck of a Steamer in Africa, Courtesy of Gordon Mumford (Click on Image to Enlarge)
Meyer Lemon Marmalade Recipe
In 1908, Frank Nicholas Meyer, a professional food explorer, brought a decorative Chinese hybrid of mandarin and lemon to the U.S. For the next seven decades, Meyer lemon trees continued to be thought of as mostly ornamental plants. Productive trees grew almost exclusively within California, and it wasn’t until Alice Waters started using them did Meyer lemons begin its slow, but steady courtship with the broader culinary world.
Meyer lemons are less acidic than the standard lemon, and have bright, thin skins with an aromatic, almost herbal scent. The description hardly does it justice. Meyer lemons are delightful. As their season wanes, save a dozen or two to preserve.
Fragrance of the Lemon Peel by Ilya Zomba, Oil on Canvas, 1997, Courtesy of Zombart
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