I think of so many days of visiting regrets, but I do take your point.

Definitely true. It’s what the story got appropriated as that rubs me the wrong way.

I like the idea, however improbable, of the redeemable miser reformed by seeing the regrets of his past, and only a monster doesn’t cry at seeing the Muppet Christmas Carol, or better still, Scrooged.

But.

Why Christmas? Could be any day, why Christmas? I think it’s to innoculate us against legitimate criticism what a shitty and stressful and endless presents you don’t need time it is. Because if you don’t participate, you’re a scrooge or a grinch. Terms they don’t use against people who are actual Scrooges year round.

I say, someone needs to make a film about someone being visited by the Ghost of Christmas Past (playing with the dogs in the snow and that’s a perfect Christmas), Ghost of Christmas Present (stress buying), and Ghost of Christmas Future (no planet).

But that just makes me … something, I dunno. Maybe someone will have a term for it.

I want this to be true, and I have no plans to go back, but ‘ditch’ may be a bit strong. Actually tourism is down 4%-6% according to the article, and that’s definitely a lot if you own a hotel, but not as many people are changing their plans as one would expect/think.

Sadly, metal hot make food hot is not the only factor. It’s also the speed and responsiveness of the pan. If you have the money, look into 3-ply pans, stainless bottom (for induction, but works with everything), aluminum interior (for eveness of heat throughout the pan) and stainless interior/cooking surface. I’ve had some of my pans for 40 years and they look brand new. They’re just as easy to clean as non-stick, if you use wooden utensils for a quick scrape before cleaning. All-clad is probably the best brand, I bought some recently, and they are just as good as the old ones I have, very rare these days. They can be found on eBay and craigslist used, and the used are just as good (have a few of those as well).

I love my cast iron pans, especially for searing and tortillas, but for sauces and risottos, 3-ply is a great option. It’s really about the responsiveness.

Last thing, ceramisised cast-iron (like Le Creuset) is terrific for deep frying.