When I ask you a question, you always come through. Holey, moley. And when you take those few minutes in your day today to zone out and procrastinate on the internet (Who me? Procrastinate on the internet? NEVER!)–read through the comments from the last post. Really, really beautiful, guys. I’m walking into this day with…
lemon-pickled turnips
Sometimes, a pickle can make all the difference. I’m not talking about cucumber pickles that you eat on their own, or as a spear alongside a sandwich. I’m talking about that which I seem to have started to call “pickle” as if it were just another taste on the plate.
the cracker that just might do it
“What is the one food that will change people’s lives when they start making it at home?” I’ve been getting this question a lot, and I still pause and stumble over it. I just don’t quite have a clean answer. My best answer is butter. It’s quick, it works every time, and it will wow…
what to do with preserved lemons
Yes! How are those lemons looking? They should be glossy and soft, smell good and lemony, and there shouldn’t be any mold. Are we good? Did we make it? Now try one. Just cut off a bit of the rind, and put it right in your mouth. And that’s what you do with preserved…
what to do with preserved lemons
Yes! How are those lemons looking? They should be glossy and soft, smell good and lemony, and there shouldn’t be any mold. Are we good? Did we make it? Now try one. Just cut off a bit of the rind, and put it right in your mouth. And that’s what you do with preserved…
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Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 