I am home sick today. It has been coming for days, and I have given in. I am no fun to be with when I am sick- that pale-faced-green- bathrobed-pity-seeking me is a friend that you do not need, so I will be brief. In an effort to escape from myself today, I want to…
broccoli with burrata, pine nuts, and warm anchovy vinaigrette- ish
I had a post all written up for you tonight. I was almost ready to publish it. And then I made dinner. And I changed my mind. Because although you may not have known it, you were here tonight too. So I figured I better tell you about it, just to keep you up to…
roasted buttercup squash with chili oil
It must be the new year, or maybe the new decade. I’m hearing the same words over and over. Happiness. Space. Fulfillment. Time. Slowness. Purpose. What is it about a new year that inspires people to tell everyone what they want out of life? Because I can’t fully shake my perpetual fourteen- year-old self, I…
turkish celeriac remoulade
I am grateful for the inner beauty of the celeriac. I’m not fooled by that leather jacket- I know that inside it is delicate and silky, fancy and French, scented like heaven. In the fall, I made soups and stews, and I admired the sensual topography of the noble root on my counter top. But…
maple cornbread
Maple Cornbreadadapted from the King Arthur Flour Baker’s Companion 1 cup (4 1/4 ounces) all-purpose flour1 cup (4 3/4 ounces) yellow cornmeal1 tablespoon baking powder1 teaspoon salt1 cup buttermilk1/4 cup maple syrup4 tablespoons butter, melted2 large eggs Preheat the oven to 425 degrees. Lightly grease an 8×8 inch square or 9-inch round baking pan. In…
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Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 