106 Comments

Aww how lovely, I just got back from “the city” so very much in a NY state of mind 🗽

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How nice, did you have a great time, Sabrina?

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More on that in my next Seven Senses ha! 😆

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😆❤️

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Now there’s an interesting idea for a post, Sabrina- a NY vs an LA ‘state of mind’

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Oooo yes! I’m also hoping to make any next travel guide about LA ;)

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Maybe we should think about a collaboration on this? Two views of the two states of mind.

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What a fun idea!!

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I’ll message you and we can make a plan 😀

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Love that!

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The Clarke’s burger is my favorite, but I didn’t know it was called that until now. I’m not surprised you love Chicago. I love it too! But what’s your recipe for dealing with winter?

Thanks for mentioning Goodbye to All That. The title is probably iconic now. Didion took it from Robert Graves, whose 1929 autobiography about leaving England after WWI had the same name.

As usual, you have set my stomach growling, Jolene. Now where did I put that egg cream? Enjoyed your post!

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It’s so funny, Andrew, I don’t find the winter here much different from winters in New York - in fact NY got more snow than we did a couple of years ago! 😆 I went to school in Vermont and got used to cold there, I’m one of those people who likes winter 😂

You’ve promoted me to get the Graves book, thank you for that! PS - I’m doing the second post on Pullman in June (rather than May) because some of the rail cars are going to be available for touring a few days in June! :)

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Thanks for letting me know your next Pullman piece is in the works, Jolene. I look forward to seeing that!

Hope you enjoy Graves’s book.

Glad to know your secret to handling Chicago winters. It helps to be acclimatized. As for me, anything below 40 degrees qualifies as cold. Below 30 is damn cold. And below 20 is, O hell no, I’m moving!

Cheers to you, the Windy City, and your wonderful Time Travel Kitchen!

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“O hell no, I’m moving!” 😆 Thanks so much for your kind words, Andrew!

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My pleasure, Jolene! 😀😎

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*prompted

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Harriet the Spy turned me on to the egg cream many years ago (along with the tomato sandwich). Putting Sari’s book on my to-read list.

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Sari’s book is fabulous, Domenica! So many fantastic essays. Thought you’d get a kick out of this! Harriet the Spy! ❤️ 🕵️‍♀️

https://www.mcny.org/story/harriet-spy

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Thanks for the link. I enjoyed reading this and now want to go back and read Harriet the Spy (and the sequel, The Long Secret)…

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☺️

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Ahhhh…I was hoping to make the first Harriet the Spy reference and of course, you beat me to it!

Does anyone know if there is an actual soda fountain counter left in New York that still serves these? Maybe we need to loop in that sassy Anne Kadet?

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But the Lex Candy Shop is an “original” if that’s what you mean! ❤️ https://www.lexingtoncandyshop.com/

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Hi, Amie! There are many! I used to go to The Lexington Candy Shop on 83rd and Lex, it’s been there since 1925 and E.J.’s Luncheonette on 75th and 3rd makes them, too (and all the diners make them)

I’m sure there are lots of places in Brooklyn and Queens and at the diners on Long Island you can get them. Egg Creams are still out there, maybe not as known as in the “20th Century” lol, but still around. It would be fun if Anne could ‘report’ on this! ❤️

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Such a fun read, Jolene! California-born girl that I am, I never tasted a chocolate egg cream until I met Jeff, who grew up in Manhattan and is a true devotee of Jewish deli fare (and New York!). Even after 40-plus years, his Big Apple roots still show!🍎

I really can’t wait to read your personal essay about leaving NYC. Kudos!😘

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Thank you so much, Ruth, and I love that Jeff introduced you to egg creams! Did you like them? I am LOVING following along on your trip, can’t wait to hear more when you get back, I’m still getting over the Barcelona McCafe! ❤️

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He did—and enhanced my love of deli fare in general! Luckily there are a few pretty good delis in LA. We’re about to “wing” our way back shortly, but the memories will stick as p

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I've never had an egg - cream, am I culturally / spiritually / socially deprived ? SERIOUSLY, I am curious. I've never had Canadian poutine either, except in elemental ( ? ) form.

But yet - Shwarma & some phenomenal gyros can be purchased from a food truck which is more sanitary than an E.R. examination room roughly a block away.

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I love food carts, Daniel! One of the things I miss about New York. I’ve never had poutine, either 😂

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This guy plays Bollywood music on a quite frankly amazing sound system as well. I think that he's been studying his PR !

Poutine - I gained 50 pounds from just looking at a photo of a dish of it. Yet Americans eat spaghetti burgers & something called the Heart Attack Burger. We in the South seem to like courting death / chronic illness in the world of cuisine ! Yet the idea of trying fugu, prepared properly or not, sends frissons of mortality through us.

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Such a lovely take on NYC - glamorous and intimate

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Thank you so much, Melanie!

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I'm behind! Gosh, this one really spoke to my heart (of course). I grew up on egg creams, at home and diners...I bet you've been to O'Conee ! <3

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Yes! Oconee! Best cheesecake on Long Island! Hi, Jess! I LOVE Egg Creams, too! Hope you’re well!

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Egg Cremes, the ubiquitous coffee cup, the promise of a personal essay about NYC in the 70s. This could be my favorite post of yours.

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Aww, thank you, Melanie! ❤️

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The egg cream...something else to add to my "must try" list. I wonder if I can find any of that syrup here (plenty of similar things to be found in supermarkets, but not *the* one). It's funny, seltzer is such an uncommon term for me. I even had to Google it to check exactly what it is. In the UK and Aus, it's usually just called sparkling water (or fizzy water, sometimes), unless I'm getting my definitions wrong, or unless I've been living in a cave all my life haha.

The only thing that's close but not close that I've had is a "spider" (essentially an ice cream float, using some kind of carbonated water).

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Hi, Nathan! if you can’t find “the one” 😂 definitely try an egg cream using the chocolates syrup you can find!

Here’s something from The Food Network about all the various waters, let me know if you make an egg cream! 😋 https://www.foodnetwork.com/how-to/packages/food-network-essentials/Club-soda-vs-seltzer

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Very informative, thanks for the link Jolene ☺️

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Let me know how it goes, Nathan!

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I learn so much about the US from you, Jolene! So strange the drink is called egg cream with no egg or cream 😁 I wonder who started that? It’s kind of like a ‘spider’, a drink I grew up with in Australia with Sarsparilla or creaming soda and ice cream. I think you call them an ice cream soda.

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It seemed to be a mispronunciation of the Yiddish for “pure sweetness” and another theory is that the foam looked like whipped egg whites! Is creaming soda a soft drink? We have something called cream soda here that tastes like vanilla. Also, I didn’t realize sasparilla was still made! Thanks, Lisa!

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That’s interesting re the name! I love how language changes and adapts & things become something else!

Creaming soda is a soft drink, usually a reddish pink colour. And I think they still make sarsaparilla in Australia. I loved it as a kid.

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Like so many others, I first encountered egg creams in Harriet the Spy! As a kid in suburban Texas, they seemed very exotic. I don't think I have ever had one, and now I want to make them asap! I wonder if I can find U-bet here, must hunt for it now!!

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Hi, Katy! It’s so sweet how many people Harriet introduced to egg creams! If you go to the link, there are supermarkets listed and other places to buy on-line (or, directly from Gold’s who is the parent company of U-bet.) But if not, try it with any chocolate flavored syrup and watch Ina’s video in the link, you’ll get a perfect egg cream! Congrats 🎊 again on your graduation!

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Loved seeing the cups in your home, Jolene! Curious how you decided what occasions merit using them?

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Hi, Anne! Their debut will be on my 70th Birthday weekend in July. I think champagne 🍾 will work in them, right? Outdoorsy, but make it chic? 😆

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Oh wow what a wonderful idea Jolene!!!

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And the Wienermobile is going to be in Chicago during my birthday weekend (4th of July weekend 😂)

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I never knew egg creams were a thing or I would have been sure to search one out when I was in New York. I’m going to find a U-Bet substitute (what a fabulous name!).

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I love it too, and there’s a story about the founder of the company in one of the links (I think 🤔) about how he said “You bet!” about something to do with the product and it was like, wow, that’s the name for it! Let me know how you go finding a sub, any good chocolate syrup will work, I’m just an egg cream snob 😂

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Oh, Jolene...that hamburger!!! I watched the video of Ina making the egg cream, and I'm going to try it. I've never seen the called for brand of chocolate syrup, but I'll look for it. I usually turn to root beer floats when the heat is too much...maybe the egg cream will become my new thing!❤️

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Thank you, Pam, I love burgers 🍔 too! If you can’t find U-Bet, whatever chocolate syrup you use will still make a nice egg cream. Love a root beer float! The thing I like about egg creams is you get the creamy foam and chocolate, but the addition of the seltzer makes it actually thirst-quenching! Hope you’re well! ❤️

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I’ve heard of egg creams but didn’t know exactly what they were, or the history behind them…now I’ve got to seek one out to try myself. 🤤 Loved this taste of New York, Jolene!

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Thank you, Maddie, let me know if you like them! I’m just an egg cream snob 😂 so if you can’t find U-Bet, use other chocolate syrup if you make one at home! xx

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Love love love! That Clarke burger you made has me SWOONING!! Also, will you be in NY for your birthday in July??

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Thank you, Christene! I love P.J. Clarke’s burgers! I’m going to be here in Chicago celebrating my birthday at my brother’s restaurant - it falls on the 4th of July weekend this year! But when I get to NYC, Clarke’s is on our (growing) itinerary! xx PS Let’s zoom again soon! ❤️

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