Ice Snob

Cold Fusion Wayne Curtis, The Atlantic, June 2009 This article could turn you into an ice snob, too. Instead of requesting the bartender use top-shelf liquor, I’ll now ask what is the quality of the ice. “Ice is as important to a bartender as a stove is to a chef,” he explained, in the cadence […]


Last week a friend introduced me to a great little dive bar just a few blocks from our house. Mulligan’s in Biddeford has free pool, draught Guinness, and everything on the menu is less than $5. Tuesday I took Kirsten for lunch. We played pool and downed a few pints of Guinness. She had a […]