Hi readers! Shayla Love here, science journalist and longtime fan of Your Mileage May Vary. I’m honored to be subbing for Sigal Samuel while she’s out on parental leave. I’m diving into your questions as a way to help understand human nature and our choices through multiple lenses: philosophical, psychological, and beyond. Please send in any emotional, body/brain, sociological, perceptual, or other kind of life quandaries you might have.

My best friend confessed his love for me one year ago and I rejected him because I was unhappily in love with another man, and I was never really physically attracted to my best friend. He was devastated. I am happy our friendship survived.

Over a year later, I find myself thinking about how it would be like to be in a relationship with my best friend. He is the only man who ever showed me genuine love and support, and I wonder what if I try…maybe I will fall in love with him. However, I am concerned about hurting his feelings again. Is it selfish of me wanting to try this love out because it promises security and appreciation?

Dear Fanning the Flame,

I can’t blame you for being curious about the common “friends to lovers” storyline. It’s often portrayed as the best kind of pairing: Two people have the foundation of their friendship plus a newfound love; the romantic relationship is like a soaring addition to an existing sturdy house. 

But real life is not always like the movies, and it sounds to me like you haven’t actually had an awakening of desire for your friend. In fact, it’s the opposite: He once expressed feelings for you, and you confronted a lack of physical attraction for this person. Now you’re wondering if it would be possible for you to fall in love if you tried. I think you’d agree that your timing is suspect. After a breakup, it’s common and understandable to seek out comfort and intimacy. Still, I detect a philosophical streak in your question beyond the issue of whether or not this would simply be a rebound. 

If your friend has always appreciated you, made you feel safe, and loves you — could that be a form of love that’s better than what you had in your last relationship? Maybe that is what love is.

Is it? Over a long night of drinking some 2,400 years ago, one group of thinkers allegedly debated the true nature of love, as Greek philosopher Plato describes in The Symposium. 

Aristophanes, a playwright, tells a story that most closely aligns with the love we see in the rom-coms of today. He said that humans used to be larger creatures with four arms and four legs. After annoying the gods, Zeus cuts all the humans in half, creating the two-limbed bodies we have today. The result is that people wander the world looking for the one person who used to literally complete them. If you followed Aristophanes’s fable, you shouldn’t try to be with your friend unless you felt that deep longing that one has when meeting their other half. 

The rest of the dinner party companions have more circumspect ideas. Phaedrus, a Greek aristocrat, thought that true love inspired people to become the best possible version of themselves. Pausanias, a military man, thought that love driven only by attraction to someone’s body was “vulgar love”, and that “noble love” was the love of someone’s values. Eryximachus, a doctor, asserts that love is also about moderation, and it needs order, much in the way the natural world does. Finally, Socrates says that even if you start out with physical infatuation, you can eventually transcend that and end up loving wisdom itself, the highest form of love. As I read it, the men are grappling with how to make love make sense, while acknowledging that it can make us lustful and impulsive. Shouldn’t its best manifestations instead be practical and virtuous?   

You could easily justify trying to date your friend with these theories that try to wrangle and tame love. For example, if your friend inspires you to be the best version of yourself, you could decide that’s enough to go for it. You could also decide that because you admire your friend’s character, and not his body, that’s a noble love, and better than the vulgar love of attraction. 

German philosopher Arthur Schopenhauer wrote in his 19th-century essay “The Metaphysics of Sexual Love” that he distrusted the feeling of being desperately in love. He considered romantic love to be a biological drive disguised as a real emotion — one whose goal is to trick us into procreating. You could even see your lack of attraction as an indication that you’re able to act more rationally, and not be deceived by that cunning trickster, passion. 

I know you’ve recently gone through a breakup, but I hope you can feel how bleak these views can become: to see love only as the window dressing for the propagation of a species, or as just a bridge to the love of wisdom. 

This cynicism has other consequences. Wondering if you could redefine love in a relationship with your friend isn’t like a wine-fueled dinner party bouncing around thought experiments. It involves your best friend and his own feelings too, and could risk not only hurting him, but also robbing him of a better romantic partner. 

For Simone de Beauvoir, the 20th-century existential philosopher, the most important aspect of life was freedom: We are technically free to do whatever we want, and it’s the choices we make with that freedom that determine our authenticity, or lack of it. De Beauvoir worried about forms of love that stole freedom from other people. In narcissistic love, she wrote in The Second Sex, a partner doesn’t love the other person, but loves the fact that the other loves them. It’s a relationship built on the self-interest of one of its members. 

I want to gently point out that it sounds like there may be aspects of the narcissistic relationship in your dilemma. While it may be intriguing to consider what it’s like to date a friend, you don’t seem to be as romantically interested so much as you are interested in his interest in and support of you. Actually involving yourself in such a dynamic could take his freedom, as well as your own capacity to learn from your break-up, then find a partner you’re genuinely drawn to for their own merits.  

I’m not saying friendship isn’t an important ingredient in love. Many of the most successful, very long-term partners I know have developed a deep friendship with one another. This friendship helps them stay kind to each other and have fun over many years when work, health, or stress can interrupt more passionate times of connection. But those same couples also had the undeniable spark of attraction at the start of their relationships too. They didn’t have to try. Sometimes they tried not to feel as strongly as they did, and still weren’t able to stop. 

Even in cases when a relationship first launches platonically, if something more is there, the undeniable, reciprocal pull tends to emerge soon thereafter. In H.G. Wells’ 1911 novel, The New Machiavelli, which was largely based on a real-life affair Wells had, he writes about a college graduate called Richard who meets a young woman, Isabel. The two become friends and are entranced with each other’s minds. But they quickly start to notice more between them, despite trying to push such thoughts away.

They fail at this attempt. Richard has a moment of realization, when he turns to look at Isabel’s face one day. “And something — an infinite tenderness, stabbed me,” Wells wrote. “It was a keen physical feeling, like nothing I had ever felt before. …From that time forth I knew I loved Isabel beyond measure.” I think you owe it to yourself, and your friend, to pursue connections that have this quality, especially at the start. 

You should also make room for and appreciate your friendship. If it never becomes romantic, that doesn’t make it a lesser relationship. The couples therapist, Esther Perel, calls friendships their own kind of love story. She once described a simple exercise to help appreciate that bond. Take a few minutes and think about a friend who isn’t a family member or romantic partner. “Recall a time when that friend reflected you back to yourself, created space for joy, or helped you remember who you are,” Perel suggests. Then, send a message to that friend about that moment, and thank them. 

Having a good friend by your side in the aftermath of a breakup is a gift. Work on maintaining and nurturing that friendship, and make sure you spend some time helping him with his life too. Don’t fixate on whether you should attempt to fall in love. The truth is, for better or for worse, if you love him, you won’t have to try.

Bonus: What I’m reading

• I’ve always been interested in the history of love, by which I mean the differences over time in how love has been expressed and discussed. William Reddy, a historian of emotion, has an excellent book called The Making of Romantic Love; you can also check out a syllabus for a class at Duke University he taught on the subject. 
• For a deeper dive (and refresher!) on Plato’s Symposium, I found that there was no better person to turn to than Melvyn Bragg and his guests on the BBC In Our Time episode on the philosophy of love. 
• Arranged marriages are an interesting window into understanding the growth of love. Mansi Choksi’s nonfiction book, The Newlyweds, follows three couples in India who attempt to marry for love; here’s an excerpt that was published in Harper’s Magazine. 

This story was originally published in The Highlight. To get access to member-exclusive stories like this every month, become a Vox Member today.

Major League Baseball has played games in a cornfield, a NASCAR speedway and historic ballparks. Now, the league is apparently wondering whether it can add a national park to the list.

MLB approached the Trump administration about holding a regular-season game in a national park, and National Park Service Deputy Director Frank Lands recently visited Grand Teton National Park in Wyoming to examine three potential locations for a temporary baseball facility, The Washington Post reported.

The idea remains preliminary. No site has been selected and no permits have been issued. The White House stressed that MLB — not President Donald Trump or his administration — proposed the concept.

“This is not a Presidential directive, nor is it being directed by the White House,” the White House told the Post.

For MLB, playing somewhere unexpected has increasingly become part of the schedule. In addition to international games in England, Australia, Japan, South Korea and Mexico, the league has staged games at Iowa’s “Field of Dreams” site, historic Rickwood Field and Bristol Motor Speedway, where a temporary baseball field was constructed inside the NASCAR track.

Turning Grand Teton into the next destination could be considerably more complicated.

Hosting tens of thousands of baseball fans inside a national park could require substantial temporary infrastructure beyond the field itself, including facilities for spectators and players, broadcast crews, security, sanitation and emergency services — not to mention getting thousands of people to and from the site.

Those demands could run into Grand Teton’s rules for special events. Events cannot alter the movement of visitors, wildlife or traffic, close roads or trails, or take place in designated wilderness areas. Commercial logos, banners and tent-like structures are also prohibited.

At least one location examined by Lands is reportedly already-disturbed land used for storage rather than untouched parkland. Conservation advocates have nevertheless raised concerns about the environmental impact and precedent of staging a major professional sporting event inside a national park.

Start your day with essential news from Salon.
Sign up for our free morning newsletter, Crash Course.

No detailed construction plan or environmental review has been released, leaving unanswered how MLB could stage the game while satisfying those protections.

Even if those hurdles can be cleared, baseball won’t be coming to the Tetons soon. MLB’s 2027 special-event schedule is already set, making 2028 the earliest possible date.

The post MLB’s next ballpark could be in a national park appeared first on Salon.com.

Read more »

Today's links

• Digital sewer socialism: Mamdani's Public Interest Technologists are what DOGE should have been.
• Hey look at this: Delights to delectate.
• Object permanence: Robot garage takes hostages; Thermostat ransomware; Correlate audience exhalations; Judges x TOR; Expectations management.
• Upcoming appearances: Edinburgh, Sydney, Melbourne, Brighton, London, South Bend.
• Recent appearances: Where I've been.
• Latest books: You keep readin' em, I'll keep writin' 'em.
• Upcoming books: Like I said, I'll keep writin' 'em.
• Colophon: All the rest.

Digital sewer socialism (permalink)

Hardly a day goes by without my getting an email from someone looking for a way to do good with technology. From computer science students thinking about post-grad careers to seasoned coders with decades of experience, there's an army of hackers looking for a way to turn their expertise into public goods.

There's a name for this movement: it's called "Public Interest Technology" and the people who work in it are called "public interest technologists." There've always been techies who understood the link between tech and public wellbeing and who committed themselves to working for the betterment of society, but their numbers swelled as Big Tech companies saturated their markets and switched from growing by making products people like, to locking in their users and then extracting more value from their technological prisoners:

https://pluralistic.net/2024/04/24/naming-names/#prabhakar-raghavan

It was the era when (in the words of Facebook's Jeff Hammerbacher) "The best minds of my generation are thinking about how to make people click ads":

https://quoteinvestigator.com/2017/06/12/click/

For organizations like the Electronic Frontier Foundation, the growing cohort of hackers who wanted to hack for good was great news. Our staff technologist group swelled from a couple of overworked computer scientists helping lawyers and activists with campaigns to a series of increasingly ambitious software projects, from Privacy Badger (a tracking-blocker that every web user needs):

https://privacybadger.org/

To Let's Encrypt and Certbot, projects that forever changed the internet's default state, so that today, nearly all online communications are encrypted and resistant to mass surveillance:

https://certbot.eff.org/

Other opportunities for public interest technologists proliferated. Bruce Schneier created the canonical resource page for Public Interest Technologists, including career opportunities for would-be public interest technologists:

https://public-interest-tech.com/

But the motherlode of public interest technologist opportunities wasn't the nonprofit sector – it was the public sector. It started with the UK's Government Digital Service, a group of public-spirited hackers (many of them ex- of the BBC, where they'd been tempest-tossed by endless internal power-struggles over the role of the internet in public service media) who retooled many of the UK government's most important administrative front-ends. For several glorious years, Britons delighted to the daily marvel of having their routine interactions with their government transformed from clunky, broken web-pages to slick, superbly thought through online processes that had all the polish of Amazon or Google, but without any of the gamesmanship, manipulation or privacy invasions:

https://en.wikipedia.org/wiki/Government_Digital_Service

Despite many attempts at official sabotage by a string of increasingly shambolic UK governments, the GDS still exists, and it still does amazing work, even though it operates today with a fraction of the official support that it enjoyed at its inception. The last time I renewed my UK passport, I was gobsmacked by how easy and sensible the process was. Local authorities have gotten in on the act, too: I renewed my absentee voting registration with Hackney Council last week and it was as simple as scanning a QR code, affirming my details, and clicking "submit."

Around the world, a generation of public sector technologists duplicated and improved on the UK GDS's work. In Taiwan, a rogue public interest hacker named Audrey Tang led a group of digital guerrillas in creating shadow versions of every Taiwanese government website that scraped and remade the entire digital presence of the Taiwanese state to make public information and services accessible, legible and useful to its people. After the next election, Tang was named Taiwan's first ever Minister of Digital Affairs (today, she is a Taiwanese "Ambassador-At-Large"):

https://en.wikipedia.org/wiki/Audrey_Tang

In the USA, Jen Pahlka went from running a ragtag "civic hacking" org called Code For America to helping to found the United States Digital Service under Obama, bringing some of that UK GDS spirit to America's dreadful online presence, which had been largely built and maintained by beltway bandits who'd billed handsomely and delivered some of the internet's greatest crimes against usability:

https://en.wikipedia.org/wiki/United_States_Digital_Service

But the USDS's legacy is bitter. In 2025, USDS was effectively dismantled and replaced with DOGE, Elon Musk's handpicked team of tech-bro cultists who set out to dismantle as much of the US government as possible, deliberately sabotaging the usability of America's governmental systems to make it harder for the public to access the services they are entitled to and pay for with their taxes.

My own run-in with this was my attempt to get a certificate of citizenship for my daughter when she turned 18: all I could find was an online form that started by requiring me to list the dates and flight numbers for every trip I'd taken to the USA from the time I was born to the day I became a US citizen, a 50+ year period that started with a trip to visit my snowbird grandparents in Florida when I was six months old. The entire support and advice service for the US Customs and Immigration Service has been replaced with a DOGE chatbot that repeatedly emails and texts links to the form, no matter what question you ask, and no matter whether you call, email or use the website's chat interface:

https://pluralistic.net/2026/02/06/doge-ball/#n-600

Many of the DOGE kids were monsters. The most chilling DOGE story I've heard was the anonymous testimony of NIH officials who begged the DOGE children who were dismantling their work to spare some long-running cancer research projects whose great promise would be vaporized if they were interrupted. The DOGE kids laughed at these entreaties, saying that once Musk had perfected "General AI" we wouldn't need cancer research, because their tame AI god would cure cancer.

But not every DOGE operator was a digital arsonist. Take Dan Berulis, a DOGE staffer who came out of the private sector and later turned whistleblower over the group's activities, who now faces assassination attempts:

https://www.wired.com/story/he-blew-the-whistle-on-doge-then-his-brakes-were-cut/

Berulis joined DOGE to improve America's digital infrastructure, not to dismantle it. When he talks about his motives, he sounds like an early GDS pioneer, one of Audrey Tang's direct-action government data scrapers, or one of the Code For America hackers who followed Pahlka to USDS:

https://www.npr.org/2025/04/15/nx-s1-5355896/doge-nlrb-elon-musk-spacex-security

DOGE was a catastrophe. It left America's government digital presence in far worse shape than it found it, and even the modest savings it claimed to have made from all this destruction turn out to be lies:

https://www.yahoo.com/news/politics/articles/elon-musk-doge-made-big-110000036.html

But as Berulis demonstrates, there is a bipartisan group of skilled, ethical technologists who are desperate to do meaningful public interest work. Their numbers swell every day, as Big Tech continues to curdle – no longer merely sclerotic and enshittifying monopolies, now active participants in Trump's authoritarian dismantling of democracy itself:

https://pluralistic.net/2025/10/06/america-with-chinese-characteristics/#orphaned-syrian-refugees-need-not-apply

Tech bosses' gleeful mass layoffs mean that tech workers can no longer count on good treatment and stable, high-earning careers; at the same time, tech bosses' betrayal of democracy makes the prospect of working for a tech company far more ethically dubious than mere ad-tech optimizations. The result is a bumper crop of geeks looking for ways to do good with their lives and skills – as all the emails in my inbox asking for advice about this attests.

Enter NYC Mayor Zohran Mamdani, who has made "public excellence" the cornerstone of his politics, hiring the most skilled workers he can find and then giving them all the authority and resources they need to fix 100,000 potholes, bring New York's worst landlords to justice, and deliver every day for all the people of New York:

https://pluralistic.net/2025/11/15/unconscionability/#standalone-authority

Mamdani has just unveiled his Public Interest Technology (PIT) Crews: five "game changing" teams of public interest hackers who will remake NYC's digital services:

https://www.nyc.gov/mayors-office/news/2026/07/transcript–mayor-mamdani-launches–public-interest-technology–

Writing for Wired, Steven "Hackers" Levy paints a portrait of New York's PIT Crews, describing them as "what DOGE should have been":

https://www.wired.com/story/mamdani-assembles-his-nyc-tech-team/

I'll go farther than that: the PIT Crews – and Mamdani's project as a whole – is delivering the entire failed promise of DOGE. Unlike Musk and Trump, Mamdani is actually rooting out fraud and waste. The reason Mamdani can do this – and the reason billionaires can't – is that the fraud and waste that undermines governments at all levels come from the super-rich, with their tax-dodging, their no-bid contracts, their addiction to public subsidies.

Musk owes his riches to federal bailouts and contracts: if he wants to "eliminate government fraud and waste" he should turn over his files to an IRS inspector (if he can find a survivor of the DOGE massacre) and surrender himself for a lengthy prison sentence. For Musk, "government fraud and waste" is a single mom on food stamps who misses a box on a 600-page form because she's exhausted from working three jobs to make rent – not a no-bid contractor trousering billions in public funds for projects that overcharge and underdeliver.

Mamdani's PIT Crews are "small groups of engineers and designers will strive to change the hidebound and confusing nature of current city services by using state-of-art skills to rapidly whip up specialized apps that solve real problems." Mamdani says that they'll "raise expectations on what government can deliver, because we really can deliver."

As Levy describes it, the big difference between the Obama-era USDS and 2026's PIT Crews is "a skeptical, almost adversarial, stance toward Big Tech." NYC's PIT Crews explicitly recruit top-tier hacker talent who want to "make software that doesn't serve advertisers, the military, or the pocketbooks of centibillionaires."

Their inaugural chief is Lisa Gelobter, a veteran of both tech firms and the USDS, who says that "Without technology, policy is just words written on a piece of paper." The first project on her roster is implementing "Click to Cancel," a policy inaugurated by Lina Khan, Biden's FTC Chief – and then dismantled by Trump. Under Click to Cancel, companies are required to create one-click workflows to cancel subscriptions and memberships, ending the pernicious, incredibly profitable practice of trapping people with impossible-to-halt recurring billings. Today, Khan is running Mamdani's Economic Development Board, and her Click to Cancel rule is back – for New Yorkers, at least:

https://www.theguardian.com/us-news/2026/jul/22/lina-khan-nyc-economic-development-board

NYC PIT Crew's new Click to Cancel site will be live when the policy takes effect on Oct 1. It's a whistleblower site that will make it easy to report merchants who make it hard to get shut of their online Roach Motels (users check in, but they don't check out). It's estimated the Click to Cancel rule will save New Yorkers $160m in the first year alone – but only if Mamdani can enforce it, which is why this website is so critical.

This focus on meat-and-potatoes service delivery was once dismissed as "sewer socialism," an unserious form of progressive politics with an undue focus on improving people's daily lives at the expense of high-flying political change. Today, Mamdani is at the vanguard of an army of proud sewer socialists, who say that once you deliver for people in their day-to-day existence, they will trust you and back you when you fight for deep, structural changes (and the corollary: if you can't deliver for people in their daily lives, why should they trust you when you claim that you'll make everything better?):

https://prospect.org/2026/04/10/zohran-mamdani-getting-new-york-city-believe-in-government/

3,000 techies applied for 35 jobs with NYC's PIT Crews, and, as Levy writes, many of them are high-flying senior coders who are willing to take a massive pay-cut and forfeit their stock options to do something that's both technically excellent and meaningful to their users' lives.

It's a clear message to other leaders, at every level of government. Many of the most skilled, ambitious people in every field want to make the world a better place. Every city, county and state could use a squadron of PIT Crews, and there's an army of coders who would give anything for the chance to give everything to make a better world.

Hey look at this (permalink)

• What Was the Internet? https://www.bostonreview.net/articles/what-was-the-internet/

• BMW Suddenly Blasts Its Cars’ Internal Screens With Aggressive Advertisements https://futurism.com/advanced-transport/bmw-suddenly-blasts-cars-advertisements

• People in the midwest know what a livestream is https://www.garbageday.email/p/people-in-the-midwest-know-what-a-livestream-is

• how Google can go legit https://blog.zgp.org/how-google-can-go-legit/

• The Yardstick That Ate the Market https://itsg13.substack.com/p/the-yardstick-that-ate-the-market

Object permanence (permalink)

#25yrsago Moscow's pirate music market https://web.archive.org/web/20010912203143/https://www.wired.com/news/culture/0,1284,45908,00.html

#25yrsago Webcomics v trad comics https://web.archive.org/web/20010821073756/https://www.salon.com/tech/feature/2001/08/09/comics/index.html

#25yrsago Aussie teens are addicted to their phones https://web.archive.org/web/20010818220523/http://news.ninemsn.com.au/national/story_5807.asp

#20yrsago Canadian librarians decry “Captain Copyright” https://web.archive.org/web/20060813004140/https://cla.ca/Access_Copyright_CptCopy_let_Final_.pdf

#20yrsago TiVo/Macrovision screw up breaks devices again https://zatznotfunny.com/2006-08/tivo-macrovision-and-the-stealth-broadcast-flag/

#20yrsago Will the Supreme Court strike down the TSA’s secret laws? https://papersplease.org/gilmore/

#20yrsago Robot garage loses software license, strands parkers https://web.archive.org/web/20060809213517/https://www.wired.com/news/technology/0,71554-0.html?tw=wn_index_1

#15yrsago Typewriter-part penguin https://web.archive.org/web/20111116020049/http://jemayer.tumblr.com/post/8674700147

#15yrsago Choosing Android because you don’t trust Google https://www.theguardian.com/technology/2011/aug/09/technology-failure-more-important-than-success

#15yrsago HOWTO sound Canadian https://web.archive.org/web/20110610104919/http://www.oed.com/public/canadianenglish

#15yrsago Lev Grossman’s The Magician King: fantasy sequel, the banality of magic and the magic of banality https://memex.craphound.com/2011/08/09/lev-grossmans-the-magician-king-fantasy-sequel-the-banality-of-magic-and-the-magic-of-banality/

#10yrsago Rosie the Riveter, Ghostbusters edition https://www.deviantart.com/hugohugo/art/We-Can-Bust-It-621803816

#10yrsago Thai telcoms regulator wants tourists to use location-tracking SIMs https://web.archive.org/web/20160812182254/https://www.nationmultimedia.com/breakingnews/Thailand-mulls-location-tracking-tourist-SIM-cards-30292551.html

#10yrsago Mysterious medical research consortium: we should own volunteers’ clinical trial data for 5 years https://www.techdirt.com/2016/08/08/medical-researchers-want-up-to-five-years-exclusivity-clinical-trial-data-derived-volunteers/

#10yrsago Illegal “Warranty Void If Removed” still ubiquitous: they’re on the Xbox One S https://web.archive.org/web/20160809092923/https://motherboard.vice.com/read/the-xbox-one-s-still-uses-microsofts-illegal-warranty-void-if-removed-sticker

#10yrsago Your medical data: misappropriated by health-tech companies, off-limits to you https://web.archive.org/web/20180806230935/https://www.wired.com/2016/02/our-medical-data-must-become-free/

#10yrsago Return of Dieselgate: 3 more hidden programs found in VW Audi/Porsche firmware https://www.reuters.com/article/us-volkswagen-emissions-audi-idUSKCN10I0PB/

#10yrsago Timelapse of pills dissolving: “decaying clowns” https://www.youtube.com/watch?v=4rY3X4xafs0

#10yrsago Proof-of-concept ransomware for smart thermostats demoed at Defcon https://web.archive.org/web/20161020083358/https://www.pentestpartners.com/blog/thermostat-ransomware-a-lesson-in-iot-security/

#10yrsago Compounds in human exhalations during movies vary in response to suspense and comedy https://www.nature.com/articles/srep25464

#10yrsago How racist traffic stops criminalize black people, and what to do about it https://www.vox.com/2016/8/5/12364580/police-overcriminalization-net-widening

#10yrsago Chicago cops switched off bodycams and high-fived after shooting unarmed black teen https://web.archive.org/web/20160807194244/http://www.theroot.com/articles/news/2016/08/chicago-pd-paul-oneal-video/

#10yrsago DoJ to judges: use Tor to protect your internet connection https://web.archive.org/web/20160807025945/http://motherboard.vice.com/read/department-of-justice-official-tells-hundred-federal-judges-to-use-tor

#5yrsago Expectations management pluralistic.net/2021/08/08/expectations-management-part-v/

#5yrsago When your boss wants an AI camera in your bedroom https://pluralistic.net/2021/08/09/computer-says-no/#disciplinary-tech

#5yrsago The 22 Murders of Madison May https://pluralistic.net/2021/08/09/computer-says-no/#existential-crisis

#1yrago Millionaire on billionaire violence https://pluralistic.net/2025/08/09/elite-disunity/#awoken-giants

Upcoming appearances (permalink)

• Virtual: EFFecting Change: Who the Machine Serves, Aug 12
  https://www.eff.org/event/effecting-change-who-machine-serves

• Edinburgh International Book Festival with Jimmy Wales, Aug 17
  https://www.edbookfest.co.uk/events/the-front-list-cory-doctorow-and-jimmy-wales

• Sydney: The Festival of Dangerous Ideas, Aug 23-24
  https://festivalofdangerousideas.com/program/

• Melbourne: Enshittification at the Wheeler Centre, Aug 25
  https://www.wheelercentre.com/events-tickets/season-2026/cory-doctorow-enshittification

• Brighton: The Reverse Centaur's Guide to Life After AI with Carole Cadwalladr (Brighton Dome), Sep 8
  https://brightondome.org/whats-on/LSC-cory-doctorow-the-reverse-centaurs-guide-to-life-after-ai/

• London: The Reverse Centaur's Guide to Life After AI with Riley Quinn (Foyle's Picadilly), Sep 9
  https://www.foyles.co.uk/events/enshittification-cory-doctorow-riley-quinn

• South Bend: An Evening With Cory Doctorow (Notre Dame), Oct 6
  https://franco.nd.edu/events/2026/10/06/an-evening-with-cory-doctorow/

• Vancouver: BC Policy Solutions Gala, Nov 12
  https://bcpolicy.ca/gala/

Recent appearances (permalink)

• The AI Enshittification Bubble (Hidden Forces)
  https://hiddenforces.io/podcasts/the-ai-enshittification-bubble-cory-doctorow/

• F@#$ the AI Overlords (On The Media)
  https://www.wnycstudios.org/podcasts/otm/articles/f-the-ai-overlords

• Why AI Won't Replace Workers, But Will Crash The Economy (Smart Cookies)
  https://www.youtube.com/watch?v=rRRmUuxJolY

• AI and the Enshittification Era (The Weekly Show with Jon Stewart)
  https://www.youtube.com/watch?v=-dAIJRjb-Bw

• AI is not inevitable (Betakit)
  https://www.youtube.com/watch?v=DbiTVkq1WHo

Latest books (permalink)

• "The Reverse-Centaur's Guide to AI," a short book about being a better AI critic, Farrar, Straus and Giroux, June 2026
  https://us.macmillan.com/books/9780374621568/thereversecentaursguidetolifeafterai/

• "Canny Valley": A limited edition collection of the collages I create for Pluralistic, self-published, September 2025 https://pluralistic.net/2025/09/04/illustrious/#chairman-bruce

• "Enshittification: Why Everything Suddenly Got Worse and What to Do About It," Farrar, Straus, Giroux, October 7 2025
  https://us.macmillan.com/books/9780374619329/enshittification/

• "Picks and Shovels": a sequel to "Red Team Blues," about the heroic era of the PC, Tor Books (US), Head of Zeus (UK), February 2025 (https://us.macmillan.com/books/9781250865908/picksandshovels).

• "The Bezzle": a sequel to "Red Team Blues," about prison-tech and other grifts, Tor Books (US), Head of Zeus (UK), February 2024 (thebezzle.org).

• "The Lost Cause:" a solarpunk novel of hope in the climate emergency, Tor Books (US), Head of Zeus (UK), November 2023 (http://lost-cause.org).

• "The Internet Con": A nonfiction book about interoperability and Big Tech (Verso) September 2023 (http://seizethemeansofcomputation.org). Signed copies at Book Soup (https://www.booksoup.com/book/9781804291245).

• "Red Team Blues": "A grabby, compulsive thriller that will leave you knowing more about how the world works than you did before." Tor Books http://redteamblues.com.

• "Chokepoint Capitalism: How to Beat Big Tech, Tame Big Content, and Get Artists Paid, with Rebecca Giblin", on how to unrig the markets for creative labor, Beacon Press/Scribe 2022 https://chokepointcapitalism.com

Upcoming books (permalink)

• "The Post-American Internet," a geopolitical sequel of sorts to Enshittification, Farrar, Straus and Giroux, 2027

• "Unauthorized Bread": a middle-grades graphic novel adapted from my novella about refugees, toasters and DRM, FirstSecond, April 20, 2027

• "Enshittification, Why Everything Suddenly Got Worse and What to Do About It" (the graphic novel), Firstsecond, 2027

• "The Memex Method," Farrar, Straus, Giroux, 2027

Colophon (permalink)

Today's top sources:

Currently writing:

• “Once Is Enemy Action,” a science fiction novel about the origins of modern technofascism. Friday's words: 564 (2916 total).

• "The Post-American Internet," a sequel to "Enshittification," about the better world the rest of us get to have now that Trump has torched America. Fourth draft completed. Submitted to editor.

• A Little Brother short story about DIY insulin PLANNING

This work – excluding any serialized fiction – is licensed under a Creative Commons Attribution 4.0 license. That means you can use it any way you like, including commercially, provided that you attribute it to me, Cory Doctorow, and include a link to pluralistic.net.

https://creativecommons.org/licenses/by/4.0/

Quotations and images are not included in this license; they are included either under a limitation or exception to copyright, or on the basis of a separate license. Please exercise caution.

How to get Pluralistic:

Blog (no ads, tracking, or data-collection):

Pluralistic.net

Newsletter (no ads, tracking, or data-collection):

https://pluralistic.net/plura-list

Mastodon (no ads, tracking, or data-collection):

https://mamot.fr/@pluralistic

Bluesky (no ads, possible tracking and data-collection):

https://bsky.app/profile/doctorow.pluralistic.net

Medium (no ads, paywalled):

https://doctorow.medium.com/

Tumblr (mass-scale, unrestricted, third-party surveillance and advertising):

https://mostlysignssomeportents.tumblr.com/tagged/pluralistic

"When life gives you SARS, you make sarsaparilla" -Joey "Accordion Guy" DeVilla

READ CAREFULLY: By reading this, you agree, on behalf of your employer, to release me from all obligations and waivers arising from any and all NON-NEGOTIATED agreements, licenses, terms-of-service, shrinkwrap, clickwrap, browsewrap, confidentiality, non-disclosure, non-compete and acceptable use policies ("BOGUS AGREEMENTS") that I have entered into with your employer, its partners, licensors, agents and assigns, in perpetuity, without prejudice to my ongoing rights and privileges. You further represent that you have the authority to release me from any BOGUS AGREEMENTS on behalf of your employer.

ISSN: 3066-764X

Read more »

Say hello to morning glory muffins, made vegan + gluten-free! A classic treat originally created by Pam McKinstry in 1978 at her Nantucket restaurant, Morning Glory Cafe, these muffins are lightly sweet, subtly spiced, and packed with fruits, veggies, AND nuts. OH yeah! 

Our gluten-free twist uses oat flour and potato starch (no almond flour!) to create a tender muffin that’s wholesome and satisfying.

Vegan Gluten-Free Morning Glory Muffins from Minimalist Baker →

Now introducing… the wintery side dish or vegetarian main dish that you didn’t know you needed! You’ll love how it comes together with one pot on the stove and one pan in the oven.

This festive green and red dish features roasted Brussels sprouts cooked to crisp-tender perfection with fresh cranberries, which become so lovely as they bake on the same pan alongside the sprouts. Add chopped pecans to the pan toward the end of baking to toast them.

Once your components are done cooking, combine them in a bowl over cooked wild rice blend. Finish it off with crumbled goat cheese, plus a drizzle of balsamic vinegar and maple syrup. The flavors remind me of my popular Balsamic Roasted Brussels Sprouts with Cranberries & Pecans, but you can eat this one as a standalone meal. It’s a winner.

The post Roasted Cranberries and Brussels Sprouts over Wild Rice appeared first on Cookie and Kate.

The texture and flavor of a cookie with the ease of a bar? Talk about the perfect dessert! Introducing: cranberry orange cookie bars! 

These chewy, buttery cookie bars are packed with zesty orange flavor and pops of tart cranberries. Your new go-to treat awaits with just 1 bowl and 8 ingredients required! Did we mention they’re vegan and gluten-free? No one else has to know.

Cranberry Orange Cookie Bars (Vegan + Gluten-Free) from Minimalist Baker →

I’ve never been a huge fan of sticky buns because I find many of them teeth-screamingly sweet. That said, these dial down the sweetness in favor of flavor, courtesy of two of my favorite things: pecans and maple syrup. And having the two swaddled in a butterscotch-like caramel seems to make each one taste even better than they do on their own.

I was intrigued by a new baking book, The New Sugar & Spice by Samantha Seneviratne, whose subtitle promises recipes for “bolder baking,” which immediately caught my interest. I don’t need to wow me with innovation – tweaking classics is often good enough. The wheel can only be reinvented so many times and no need to repair something that doesn’t need fixing.

It’s unfortunate that I am hooked on both, and like other expats, maple syrup and pecans are two things that we tend to hoard. Sirop d’érable (maple syrup) is available in Paris, the best bottles are sold at natural food stores, and pecans are around, although I often find them not quite at their freshest by the time they’ve hit the store shelves. So I lug those back with me. Fortunately, on occasion, I’m treated to bags by visiting friends and guests. Thank goodness I now have an American-sized freezer.

Well…to be honest, I used to hide them in the freezer, but since I’m a compulsive nibbler, I was getting tired of teething on frozen pecans. So I gave up and started keeping them in a drawer, which means easier access to these precious beauties.

Sticky buns are very easy to make. You start with a simple yeasted dough, softened with milk. Once it rises, you strew the rolled out dough with a mixture of brown sugar and cinnamon. Then comes the fun part: Rolling them up!

The doughy roll then gets sliced into spiraled wheels. Watching them rise in the pan – then rise even further in the oven, is one of the great joys in life. Eating them, of course, is the best part. But if you’ve got kids (or even a middle-aged man, like me), this is a really fun project for a weekend or during a holiday break.

While I was making these, I posted a live video on Snapchat, which is a fun way to share short videos that I’ve been playing around with. The downside is that I got so involved with shooting and sharing that I neglected to chop the pecans before using them, as you can see in the pictures. On Snapchat, posts and videos disappear after twenty-four hours – so when it’s gone, it’s gone! But you can follow me on Snapchat for other tips, future videos and a soupçon of occasional goofiness at davidlebovitz.

As much as I’m freaked out by new technologies, the old ones tend to vex people, too. Folks get freaked out by candy thermometers, but if you use one, you can get your caramel precisely to where it should be. I “went rogue” and didn’t use one, and my sticky buns got a touch too dark, which I liked for the “on the edge” flavor, but resulted in a sticky bun glaze that was less-runny that what some might be used to. So if you have one, you should put that candy thermometer to use when making these sticky buns.

The result of my morning of baking was a tray full of sticky buns that were great for a mid-morning snack but not bad for bringing to a meeting later that evening, which I did. The next day, people raved about them. I’ve got a few other “bold” recipes bookmarked from Samantha’s gorgeous book. And I’m going to make sure my stock of pecans doesn’t run too low, because I’ll be making these again in the near future.

Print

Maple Pecan Sticky Buns

Adapted from The New Sugar & Spice by Samantha Seneviratne

The original recipe calls for baking eight spirals in a 9-inch (23cm) round pan, but I wanted to get nine smaller ones, so used an 8-inch (20cm) square pan and cut the rolled up dough into nine disks. You can do either. Note: Do not use a springform pan for this recipe. Because of the maple caramel, the pan may leak. Even if you wrap it well with foil, caramel may seep out and you don’t want the lovely maple-accented glaze on foil. You want it on your sticky buns.The original recipe also called for a mix of walnuts and pecans, and I opted for all pecans since they’re one of life’s great luxuries to me. But you can swap out any nuts as you wish. There was also 1/2 cup (80g) of raisins added to the caramel along with the pecans, which I omitted as well, although you’re welcome to add them, or another dried fruit, like cranberries or sour cherries.You’ll also note the recipe calls for bread flour. Its higher protein content means that you’ll have better gluten formation and sturdier bread, or buns, as in this case. Most well-stocked supermarkets carry it or you can buy it

. You can replicate it by replacing 1 1/2 teaspoons of all-purpose flour with 1 1/2 teaspoons of vital wheat gluten, per cup, or 140g, of all-purpose flour. (In France, I use T65 organic flour and add vital wheat gluten, which is available in natural food stores.)

Course Snack

Ingredients

For the dough

• 6 tablespoons unsalted butter cubed
• 2/3 cups (160ml) whole or lowfat milk
• 3 tablespoons granulated sugar
• 1 3/4 teaspoon active dry yeast
• 1 large egg
• 2 1/2 cups (320g) bread flour
• 1/2 teaspoon kosher or sea salt

For the topping

• 6 tablespoons (3 ounces, 85g) unsalted butter
• 1/4 cup (45g) dark brown sugar
• 1/4 cup (60ml) maple syrup (dark amber)
• 1/2 teaspoon kosher or sea salt
• 1 cup (140g) pecans lightly toasted and coarsely chopped

For the filling

• 1/4 cup (45g) dark brown sugar
• 2 tablespoons ground cinnamon
• 1/2 teaspoon kosher or sea salt
• 3 tablespoons (1 1/2 ounces, 42g) butter salted or unsalted, at room temperature

Instructions

• To make the dough, warm the butter, milk and sugar in a small saucepan. Pour into the bowl of a stand mixer and let stand until slightly tepid. (You can make this without a stand mixer. If so, pour the milk mixture into a medium bowl.) Sprinkle the yeast over the milk, stir gently, and let sit in a warm place until it starts to bubble, about 10 to 15 minutes.
• Mix in the egg, flour, and salt, and knead with the paddle or dough hook at low-to-medium speed until smooth and elastic, about 5 minutes. (If kneading by hand, it may take a bit longer.) Knead the dough a few times with your hand until it’s a smooth ball, place it back in the bowl and cover the bowl with a kitchen towel. Let rise in a warm place until doubled, about 1 to 1 ½ hours. Time can vary, and it may take longer, or less time.
• While the dough is rising, make the topping. Lightly butter a 9-inch (23cm) round or 8-inch (20cm) square cake pan. Heat the butter, brown sugar, maple syrup and salt in a small saucepan fitted with a candy thermometer and cook over medium heat until the mixture comes to a boil. When it gets foamy, after a minute or so, when a few of the bubbles start to get larger, remove from heat. (Samantha notes in her book that if using a thermometer, the temperature should read 212ºF (100ºC).
• Pour the maple caramel into the prepared cake pan and strew the pecans over the caramel. Set aside.
• To make the filling, mix the brown sugar, cinnamon and salt in a small bowl. Set aside.
• When the dough has risen, knead the dough a couple of times on a lightly floured countertop and roll it into a 10-inch (25cm) square. Spread the softened butter over the dough and sprinkle evenly with the filling mixture. Roll up the dough as tightly as possible and using a serrated knife, cut the dough into 8 or 9 slices. If using a square pan, cut into 9. If using a round pan, cut into 8. Place them in the pan with the cut side up. Cover loosely with plastic wrap or a clean, lint-free kitchen towel, and let rise until almost doubled, about 1 hour.
• Ten minutes before you’re ready to bake the sticky buns, preheat the oven to 375ºF (190ºC). Place the pan of sticky buns on a baking sheet lined with foil (to catch any overflow drips or spill) and bake until the center roll is lightly browned on top and it doesn’t feel soft when you press it with your finger, 25 to 30 minutes.
• Remove the rolls from the oven. Let cool for 5 minutes then run a knife around the outside (if possible, as the buns may have overtaken the rims), then tip the sticky buns out onto a cooling rack or serving platter.

Notes

Serving and storage: Sticky buns are always best served warm, and the day they are made but are fine the next day. If you wish, you can keep them well-wrapped for a few days, rewarming them in a low oven, wrapped in foil until heated through. They can be frozen for up to two months.

Related Posts

Ingredients for American Baking in Paris

Ingredient Ingredients and Substitutions

Vegan Sticky Buns (Minimalist Baker)

Gluten-Free Sticky Buns (Faithfully Gluten-Free)

Fall has three essentials: cozy sweaters, warming soups, and PUMPKIN BREAD! Whether your fond memories of this spice-filled treat are from Starbucks, Grandma’s house, or your favorite box mix, we’re bringing you alllll the nostalgia! This homemade gluten-free + dairy-free pumpkin bread is FLUFFY, tender, spice-filled, and has the perfect balance of sweetness and pumpkin flavor!

Just 1 bowl and simple ingredients required for this fall classic.

The BEST Gluten-Free Pumpkin Bread (1 Bowl!) from Minimalist Baker →

Why choose between spicy, savory, and sweet when you can have them ALL? All the taste buds light up with this Caribbean-inspired bowl featuring roasted plantains and tofu coated in the magic of jerk seasoning and paired with a sweet, crunchy mango cucumber salad and creamy sauce. It’s a big bowl of YUM!

We can’t wait for you to try this satisfying, protein-packed, plant-based meal. Let us show you how it’s done!

Jerk Tofu & Roasted Plantain Bowls from Minimalist Baker →

Who doesn’t love a special little beverage? As spring has slowly gotten warmer I’ve seen more and more people posting themselves making at-home iced tea concoctions, fruity syrups for seltzers, and even ‘loaded’ flavored waters. What has stood out to me from the bunch is a “homemade Gatorade” recipe by the creator @healthylittlepeach, which has gotten millions of views and tons of recreation videos. The allure lies in its “electrolytes” and health benefits. It looked deceivingly simple, and I was curious to see if it actually tasted good or refreshing.

Here’s how I made my own homemade “Gatorade:”

Read More >>

It’s that time of year again. And that only means one thing: time to start thinking about the holiday baking. In Paris, bakery windows fill up with Bûches de Noël (Yule log cakes) and bourriches (wooden crates) of oysters are piled up at the markets. The chocolate shops are crammed with people, buying multiple boxes as gifts, and people splurge on caviar and Champagne, one of the few things that go on sale in France during the holidays.

One thing you don’t see is the use of pumpkin in desserts. A tart or pie (or ice cream) made of squash might sound funny, especially to non-Americans, but helps to remember that pumpkins, and other squash, are technically fruit. One could also point out the classic Swiss Chard Tart from Provence (which is in a whole other category), and Melanzane al cioccolato, eggplant with chocolate sauce, which I like. (Which one could argue is good because it’s smothered in dark chocolate.) But I don’t think everything goes with chocolate: A friend tried the hot chocolate with oysters at a famed chocolate shop in Paris, and after her description, I wasn’t rushing over there to try a cup.

To get that last image out of your mind, I present pumpkin cheesecake with a pecan praline sauce, that has nothing not to like about it. Cream cheese and sour cream, a buttery cookie crust, and a brown sugar and bourbon-tinged sauce loaded with crunchy pecans. I’m in.

DIYers may raise an eyebrow at using canned pumpkin. I’ve got a few reasons for using it. (And as many of you perhaps know, it’s not made from pumpkin, but a variety of squash similar to butternut squash.) One, is that when writing a recipe, it’s easy to get consistent, similar results when we’re all using the same ingredient. And two, it’s a heckuva lot easier, which is appreciated around the holidays when all of us have enough on our plates, and in our ovens, and it’s  fewer dishes to wash to boot.

If you want to go the other route, you can also make your own cream cheese and Graham crackers, grow your own pecans, churn up your own butter, and make your own cake pan. If you do go that route, let me know when your cheesecake is done ; )

In the meantime, I’m standing over my stove, stirring warm, just-toasted pecans into my praline sauce before lacing it with a dash of bourbon.

The praline sauce is decidedly on the sweet side. But that didn’t stop me (like, at all…) from dipping my spoon into it over and over and over again. Be sure to toast the pecans before using them. My pet-peeve in restaurants is when they don’t toast nuts. Toasting any nut usually improves it by at least 99%, if not more, so if you’re not consistently toasting your nuts before using them on salads, sauces, and in ice creams, start doing it now. It’s not too late.

But I can’t imagine this cheesecake being served without it. Although I could imagine eating the sauce without the cheesecake. And if you’re anything like me, you might find yourself spooning it over ice cream, ladling it over pumpkin pie (without the marshmallow topping), or even spooning it right into your mouth, like I do.

Print

Pumpkin Cheesecake with Pecan Praline Sauce

If using canned pumpkin, make sure that you don't use canned pumpkin pie 'filling' (which is sweetened and spiced); use canned pumpkin that is 100% pumpkin puree. If you want to make sugar pumpkin puree yourself, you can split a sugar pumpkin (or butternut squash) in half and scrape out the seeds. Butter the cut side of the pumpkin and bake cut side down on a parchment-lined baking sheet in a 375ºF/190ºC oven until very tender, about 35 to 45 minutes. When cool enough to handle, scoop out the flesh and puree in a blender or food processor, or pass it through a food mill. If you want to balance the sweetness of the sauce, you could add a scant teaspoon of apple cider vinegar or lemon juice to it, or to taste. Conversely, adding more liquor will take the edge off as well. Outside of the U.S., I often use speculoos cookies in place of the Graham crackers for the crust. If you go that route, you might want to reduce the butter in the crust by about 20% since speculoos cookies tend to be more buttery than Graham crackers. I use a glass-bottom springform pan for cheesecakes, which makes serving them much easier.

Servings 12 servings

Ingredients

For the crust

• 1 1/2 cups (180g) Graham cracker crumbs
• 4 tablespoons (60g) melted butter
• 2 tablespoons sugar
• 1/4 teaspoon ground cinnamon

For the pumpkin cheesecake filling

• Three 8-ounce (680g) packages cream cheese at room temperature
• 1 1/4 cups (250g) sugar
• grated zest one lemon preferably unsprayed
• 4 large eggs at room temperature
• One 15-ounce (425g) canned pumpkin puree
• 1/2 cup (125g) sour cream or whole-milk plain yogurt
• 1 tablespoon cornstarch or 2 tablespoons flour
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 3/4 teaspoon dried ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• pinch of salt

Pecan praline sauce

• 3/4 cup (105g) packed light or dark brown sugar
• 1/2 cup (125ml) heavy cream
• 6 tablespoons (85g) unsalted butter
• 1/4 cup (60ml) maple syrup
• 1/2 teaspoon kosher or sea salt
• 1/4 cup (60ml) bourbon
• 1 1/2 cups (160g) pecans toasted and coarsely chopped
• 1/2 teaspoon vanilla extract

Instructions

• To make the crust, in a medium bowl, mix the Graham cracker crumbs together with the melted butter, sugar, and cinnamon until the crumbs are thoroughly moistened. Butter a 9-inch (23cm) springform pan then press the crumbs evenly across the bottom of the pan. Refrigerate until ready to bake.
• Preheat the oven to 350ºF (180ºC). Bake the crust until it feels set in the center, 10 to 12 minutes. Let cool on a wire rack. Turn the oven down to 325ºF (165ºC).
• To make the filling, in the bowl of stand mixer fitted with the paddle attachment (or by hand, in a large bowl), beat together the cream cheese, sugar, and lemon zest, until smooth. Add the eggs one at a time, stopping the mixer between each addition to scrape down the sides of the mixing bowl, then add the pumpkin puree, sour cream, cornstarch or flour, and vanilla extract, along with the spices and salt.
• Line the outside bottom of the springform pan with foil so it reaches all the way up to the top of the outside of the pan. If you have to use several pieces, I recommend triple-wrapping it to prevent leaking or water getting in the cake pan. (Better yet, use extra-wide foil, so you only need one sheet.) Scrape the mixture into the prepared springform pan and smooth the top. Place the cheesecake in a larger pan, such as a roasting pan, then add very warm water to the larger pan until it reaches halfway up the outside of the cake pan.
• Bake the cheesecake in the oven until the center looks just slightly set, but not wet and sloshy in the center when you jiggle the pan. I start checking the cheesecake at the 50 minute mark, as it usually takes about 50 minutes to 1 hour, but may take up to 1 hour and 15 minutes. Remove the cake from the oven, then remove the cake from the water bath and let cool completely on a wire rack. Refrigerate for at least 4 hours before serving.
• Make the pecan praline sauce by heating the brown sugar, cream, butter, maple syrup and salt in a medium saucepan over medium-high heat, until it comes to a boil, stirring frequently. Let boil for 1 minute without stirring. Remove from heat and add the bourbon, pecans, and vanilla.

Notes

Serving: Run a sharp knife around the outside of the cheesecake to release it from the springform pan, then remove the sides of the pan. Dip the knife in warm water, wipe it dry, and use it to cut clean slices from the cheesecake. Serve with a ladleful of warm sauce poured over it. If the sauce gets too thick upon standing, you can thin it with milk or water.

Storage: The baked or unbaked crust can be made up to three days ahead and stored at room temperature (if baked), or refrigerated (unbaked). It can also be frozen either baked or unbaked for 2-3 months. The baked cheesecake will keep for up to 4 days in the refrigerator.

Related Recipes and Links

Dulce de leche cheesecake

Ingredients for American Baking in Paris

Pumpkin Ice Cream

Cheesecake

Maple Pumpkin Flan

Homemade Graham Crackers (Smitten Kitchen)

Homemade bourbon (Bourbon of the Day)

Homemade salt (Ruhlman)

It’s easy to forget about Thanksgiving in Paris. There are no bags of stuffing mix clogging the aisles in the supermarkets. If you asked a clerk where is the canned pumpkin, they would look at you like you were fou (crazy). And if you open the newspaper, you won’t come across any sales on whole turkeys. In fact, it’s quite the opposite; a friend saw a 5 kilo turkey, an 11 pound bird, at the market the other day for €68kg, or €340 ($424).

(Although I think if you spent over four hundred dollars on a turkey, you wouldn’t forget it for a long, long time.)

I suggested that the turkey vendor perhaps forgot a comma because whole turkeys are, indeed, available in Paris, and they actually excellent since most are fermier, not the plump whoppers you see in the states. The only thing you have to be careful about is that one turkey might not be enough if you’re feeding a large crowd, say, a group of over six people.

Savvy Americans know to order a whole turkey in advance from their butcher and – get this: You can ask them to cook it for you. Yes, since the butchers usually have spits with roasting chickens on them, it’s usually not a problem for them to slide a turkey on there. That’s especially nice because most people in Paris just have one oven and it’s hard to tie it up for the entire day with just a bird roasting in it when you’ve got so many other things to bake and cook off.

The reason I am sharing this recipe today, rather than days ago when everyone was in a tizzy posting recipes, shopping and preparing their menus, is that I kind of forgot that it’s Thanksgiving. Actually, I didn’t quite forget, but wasn’t swept up in the frenzy because this week, and today, are just like any other week or day in Paris.

People go to work and school, banks and stores are open, and no one is setting their alarms for le vendredi noir (Black Friday), although that’s starting to happen in France ever since the government loosened their restrictions on allowing sales more than the government mandated twice-yearly ones, as they did before the economy took a dip. (Tomorrow, I suspect at least one vendor selling an expensive turkey in Paris is going to have to offer a serious mark-down if he wants to sell that bird.)

So we’re celebrating tomorrow night with some friends who are making dinner. I’m pitching in and doing some baking, as well as bringing a nice bottle of Sauternes. I also happened to have a few cans of cranberry sauce that I had brought back from the states, that I was planning to bring, just for fun.

I sent my hostess a photo and she wrote back right away, threatening to blackmail me by making my canned contraband photo public. I beat her to the punch, posting it on Instagram. But when I noticed that of the four ingredients in the can, two were industrial sweeteners, I decided to take matters into my own hands.

Fortunately I had a stash of fresh cranberries in my freezer, since if a turkey was €68 a pound, I’d have to dig deeper into my pockets if I was going to have to buy fresh cranberries in Paris on Thanksgiving Day.

I candied some organic orange slices (which were normally priced), simmered up a syrup with the sharpness of cider vinegar and a hit of dark rum, then added my precious canneberges, cooking them ’til they popped. I stirred in the candied oranges, then packed it up, ready to go – getting a recipe in just under the wire.

Happy Thanksgiving!

Print

Cranberry Sauce with Candied Oranges

Note that the orange slices may fall apart as they get close to being done. Not to worry; they’re just going to be chopped up later. If you want, you can substitute 3/4 cup (180ml) orange juice for the water that you cook the cranberries in. I use dark rum, but whiskey, bourbon, or an orange-flavored liqueur, such as Grand Marnier or Cointreau, would work nicely in its place. You can double or triple the recipe if you wish.

Ingredients

• 1 large naval orange preferably unsprayed, or another variety, with seeds removed
• 3/4 cup (180ml) water, plus 3/4 cup (180ml) water
• 1/2 cup (100g) granulated sugar
• 1/2 cup, packed (90g) light brown sugar
• 2 tablespoons dark rum
• 1 stick cinnamon
• 1 1/2 tablespoons cider vinegar
• 1/8 teaspoon ground allspice
• 1 cup (110g) fresh or frozen cranberries

Instructions

• Lop off the two ends of the orange. With a sharp, serrated knife, cut the orange into 1/3-inch (1cm) slices.
• In a medium-sized nonreactive saucepan, cover the orange slices with cold water. Bring to a boil, reduce heat, and cook at a low boil for 10 minutes. Drain. Return the oranges to the saucepan. Cover with water again, bring to a boil, and cook for another 10 minutes. Drain and rinse with cold water.
• Return the orange slices to the saucepan, add 3/4 cup of water and granulated sugar. Bring to a boil then reduce the heat to a low boil and cook until the liquid is reduced to a thick syrup. During cooking, turn the oranges a few times in the reducing syrup so that they candy evenly.
• As the liquid cooks down, close to when there is very little in the saucepan, monitor them closely turning them frequently to avoid burning them. Remove from heat once most of the liquid is evaporated. Tilt the oranges into a colander and let cool.
• In the same saucepan, add the other 3/4 cup water, brown sugar, rum, cinnamon stick, vinegar, and allspice. Bring to a boil, add the cranberries, then reduce the heat slightly and cook until the cranberries pop and just start to fall apart. Chop the candied oranges into little pieces about the size of peas and add the candied oranges to the cranberries. Cook for about a minute, then remove from heat.

Notes

Serving: Pluck out the cinnamon stick and serve the sauce warm or at room temperature.

Storage: The sauce can be made up to one week in advance and refrigerated. Bring to room temperature before serving.

Related Recipes

Cranberry Sauce with Red Wine and Figs

Chocolate Pecan Pie

Mom’s Roast Turkey (Simply Recipes)

Cranberry + orange: a dynamic duo! This duo has made delicious muffins, crisp, and cranberry sauce, and now a new cranberry + orange favorite joins the Minimalist Baker family: scones! 

These EASY, 1-bowl scones are fluffy, citrusy, lightly sweetened, generously studded with fresh cranberries, and undetectably vegan + gluten-free. Perfect for holiday breakfasts, brunches, and beyond! Let us show you how it’s done!

These fluffy, tender, gluten-free scones get their perfect texture from a mix of almond flour, oat flour, and potato starch.

1-Bowl Cranberry Orange Scones (Vegan + GF) from Minimalist Baker →

Busy, chilly days call for EASY, warming soups! Enter: Our 1-POT Spicy Pumpkin Soup with coconut milk, tomatoes, and warming Caribbean-inspired spices. It’s delicious, comforting, and comes together with simple pantry staples!

Even better? There’s minimal chopping and it’s ready in about 30 minutes. Let’s make soup!

This pumpkin soup is about as simple + flavorful as it gets! Chop onion, garlic, and ginger, then add a few everyday spices, open a few cans, and let it simmer.

1-Pot Spicy Pumpkin Tomato Soup from Minimalist Baker →

Looking for a cookie filled with fall flavor? This is it! Fluffy, cinnamon-spiced, pecan-studded pumpkin oat cookies made in 1 bowl in 30 minutes! 

These vegan + gluten-free treats are easy, delicious, and extra irresistible when topped with pumpkin spice frosting. Preheat your oven…it’s cookie time!

These 1-BOWL fluffy fall dreams start with melted (vegan) butter, brown sugar, pumpkin purée, and vanilla extract.

Fluffy Pumpkin Oat Cookies (1 Bowl!) from Minimalist Baker →

Frosting lovers, rejoice! We have the perfect pairing for your favorite pumpkin bread, cookies, spice cake, and more: Pumpkin spice buttercream frosting! It’s decadent, sweet, buttery (but vegan + dairy-free!), and perfectly pumpkin-spiced. 

This fluffy fall dream is just 1 bowl, 5 minutes, and 4 ingredients away. Grab your favorite pumpkin treat and let’s get to frosting!

Vegan Pumpkin Spice Buttercream Frosting from Minimalist Baker →

Earlier this year, I hopped over to Belgium and set about exploring cocktails in Brussels. While the country is rightly famous for its beer and fries, it also boasts a […]

The post Where to drink cocktails in Brussels appeared first on Paris • Cocktails • Bars.