By Colby Buzzell
Colby Buzzell has consistently been a loner. An autodidact who by no means went to school, he was once dubbed "the voice of a generation" through Robert Kurson for his bold and seriously acclaimed publication, My warfare: Killing Time in Iraq. part a decade later, beaten through the beginning of his son and the dying of his mom, Buzzell unearths himself rudderless. wanting to break out the limitations of his postwar life, he packs his issues, will get within the vehicle, and, for 5 months, drives throughout America--no map, no vacation spot.
In his 1964 Mercury Comet, Buzzell travels during the bowels of a rustic steeped in monetary turmoil and political malaise. With a bottle of whisky in a single hand and a pack of cigarettes within the different, he's taking us on a journey of big-box shops, dirty gasoline stations, deserted warehouses, strip golf equipment, and flophouses. He captures the precise voices and bright tales of a forgotten America--Cheyenne, Omaha, Salt Lake urban, Des Moines, Detroit, and San Francisco's Tenderloin. Buzzell reveals America's bones in all their attractiveness and starkness. and prefer the veterans of Hemingway's misplaced new release, he struggles to reconcile his wanderlust along with his obligations as a guy and a father.
Lost in America is a gorgeous account of the ravages of struggle on one person. It additionally finds deep truths a few extra common trip: the fight to discover our position within the world--without a map.
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Extra resources for Lost in America: A Dead-End Journey
A NOTE AB OUT POWDERED SUGAR ------- Many of the classic recipes from the golden age of cocktails call for quickly dissolving powdered sugar, which is made with cornstarch—not the most appealing ingredient for cocktails. In the spirit of good taste, replace it whenever possible with granulated or superfine sugar, or with simple syrup. ------- THE RAW EGG QUESTION ------50 Egg whites or yolks have traditionally been used in cocktails to give them body and froth, harking back to a time before concerns about salmonella poisoning.
Fit a coil-spring hawthorn strainer over the mouth of the steel tumbler, and strain the mixture into a serving glass. ------- SULTRY STIRRING ------- LO GY 101 Preparing cocktails in a blender is a quick, easy way to combine a multitude of ingredients, and larger quantities, with ice. The blender is pressed into service when you need to purée solid fruit ingredients, pulverize ice for a frozen drink or smoothie, or blend large quantities all at once to serve more than two people. Great for tropical drinks, a blender really comes in handy for large batches of Margaritas and Piña Coladas.
MIXO ------- THE B ODY ------- 51 ---- EXAMPLE: DECONSTRUCTING THE NEGRONI CO CKTAIL ---- Base: gin - Body: sweet vermouth - Perfume: Campari MEASURING UP Leave the eyeballing to the professionals. I have a sneaking suspicion that their drinks taste different each time anyway. The best way to arrive at the result intended by the perfected recipe is to use a jigger in a precise manner— this is like chemistry, after all. If you do, you will be spared the cocktail that doesn’t quite hit the right note.