A Gin and Tonic Twist

Your article and letters about gin and tonic were interesting and refreshing. You might also want to consider a rum and tonic. A friend from Puerto Rico introduced this drink to me, and I have never gone back to gin and tonic.

BRIAN McDONALD

Via e-mail

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Loved the article about gin and tonics. Had one for the first time two nights ago. I remember as a young girl the fragrant scent of my mom’s and dad’s gin and tonics as the bubbles from the tonic water tickled my nose. I followed the writer’s every direction and had a great drink. My only comment was I liked the top better than the bottom, where it got a bit too strong for me. Do bars generally make gin and tonics at this strength? Maybe I should have a tonic and lime?

BARB KOLKEBECK

South Pasadena

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I find it beyond belief that Julia Child thinks Italian cuisine is nothing but pasta (“A Day in the Life at 90,” Aug. 7). No, she’s too knowledgeable; it must have been a misunderstanding. All she would have to do is pick up one of Marcella Hazan’s books or read a Tuscan or Ligurian cookbook to see that pasta plays a minor role, if at all.To say Italian food is pasta is like saying Chinese food is chow mein. But thanks for the otherwise great article about the doyenne of good food.

JAY HODES

Via e-mail

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I just wanted to say how much I appreciate the Los Angeles Times. I appreciate the literally thousands of decisions that must be made on a daily basis to get the edition out.... And, after reading Russ Parsons’ piece on Julia Child, I can see that right decisions extend to staffing as well.

PETER ROYERS

Burbank

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Letters should include the writer’s name, address and phone number. Send to Food, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to food@latimes.com.