If February is a grapefruit (pink and bursting through it’s dull rind), and March is a banana because what else is there? If April is a mango, hopeful, often rotten and disappointing but every so often so rich and bright, and May is just blossoms, promises of fruit. If June is a strawberry, soaked through…
coconut rice pudding with persimmons and almonds
When I was 18, I spent Christmas with my aunt and uncle in San Francisco. I’d just dropped out of college after one semester, and a few days before the holiday I flew across the country with the intention of staying in their basement for a while. Eventually I’d end up working in few restaurants,…
carrot cake with maple glaze
There is a moment when the cake has cooled, the dishes are done (or at least soaking) and the time has come to breathe the cake out of the pan. Breathe being the only useful verb I can find for this process, which is the scary moment of bundt cakes (silly as it feels to say bundt, it…
einkorn teacake with nectarines and honey
Someday I’m going to start a bakery where all I sell is everyday, unexceptional, nothing special, totally delicious cakes. They’ll mostly be in square pans, and I’ll fill a whole fridge in the kitchen with buttermilk. There will be tea, too, and I’ll open from 2 to 5 so people can come and sit and…
peach cinnamon yogurt pops
I woke up the other day in a not-so-good place. It wasn’t anything specific that put me there, but at the time it felt like a small storm of 2 weeks before book deadline/ money panic/ fear about how this book will be received/ what happened to the summer/ what will I do next/ and…
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Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 