Hello, sun in my face.
Hello, you who make the morning
and spread it over the fields
and into the faces of the tulips
and the nodding morning glories,
and into the windows of, even, the
miserable and crotchety–
best preacher that ever was,
dear star, that just happens
to be where you are in the universe
to keep us from ever-darkness,
to ease us with warm touching,
to hold us in the great hands of light–
good morning, good morning, good morning.
Watch, now, how I start the day
in happiness, in kindness.
It’s popsicle week, Billy of Wit & Vinegar‘s annual internet pop party. Here is my bright and juicy contribution. I’m keeping it as simple as that for today: it’s hot, make all the popsicles.
This weekend, the Frenchman and I drove to my parents’ house for Father’s Day: I baked, and cooked and cooked and baked. On Friday, we fly to France for nearly two weeks with the Frenchman’s family.
I’m stressed and tired and harried, which is, in itself, uninteresting, and also not appropriate fodder for an internet blog post about flip-in-the-lake refreshing popsicles, so instead I present you with one of my favorite poems, written by my favorite poet. I’ve read it so many times it’s essentially memorized. I hope it brings you too pleasure on this June Monday. Read more »
This salad comes together in ten minutes–so you can reasonably make it before or after work–and is really satisfying. I’ve eaten it every night this week. I often bring it to work for lunch; it’d be equally great for a picnic.
The order of ingredients allows what needs to marinate to marinate while you prep the next ingredient, so don’t feel as if you need to create a mise en place before you start this recipe. Prep, pour, and stir the ingredients in order; by the time everything is in the bowl, the salad will have melded.
Serve with fresh, crackling bread to mop up the vinaigrette at the bottom of the bowl, or over rice. Use as a vegetarian/vegan taco filling. Or, make ahead and spoon onto crostini for an easy hors d’oeuvre.
Additions/Substitutions: You can add chopped nuts to this salad, like toasted walnuts or crushed pistachios. Or, pepitas. Add cheese: shaved pecorino, cubed mozzarella, diced-and-pan cooked halloumi, fresh goat cheese. Add extra protein in the form of poached chicken or tofu. If you’ve been gifted a fancy oil–I have walnut and butternut squash in my pantry currently–swap it for the olive oil. Read more »
I met Stef Ferrari at ice cream college. She sat one row ahead of me in the giant conference room that served as our lecture classroom. On the first day, she was eating candy for breakfast. At our mid-morning break, she joined me in line for an ice cream sundae. Her bright red hair made her easy to spot. At afternoon break, she told me how good the chocolate milk was.
As ridiculous as this sounds, I liken my experience in ice cream academy to a short stint in the military–the hours were long, the information was overwhelming in quantity and complexity, and it was January in Eastern Pennsylvania. These are conditions under which you bond rather quickly.
I soon learned that we both lived in Brooklyn, and by the spring, Stef would open her own ice cream shop in the neighborhood next to mine. The shop, named Hay Rosie for her mother, is now shuttered, but I spent that summer visiting more times than was reasonable or healthy. Read more »
For those who don’t know–I didn’t until very recently–a cremolada is Peruvian; a sort of slush puppy made with tropical fruit, water, and sugar. The basic formula is: blend juice, sugar, and water; freeze the mixture in ice cube trays; when frozen, blend again. This is my twist on the classic. The tequila is optional, but recommended.
You can double or triple this recipe, as long as you have the ice cube trays to support it. This way, you can make individual drinks as desired, or continue to blend batches fresh throughout a party. Makes 5 cups. Serves 4. Read more »
We moved, from Brooklyn to Jersey City, where I don’t yet know where to buy fish or bread or meat or farmers’ market vegetables. But our apartment is finally set up, save one chifforobe, and I’m really proud of it–it has style–dare I say it is stylish?–and it is full, full, full of plants. (More on this in an upcoming post.)
I turn thirty today. I’m finally adopting the cat I’ve long wanted, and I spend hours in bed when I should be sleeping, googling possible names to the glowy light of my phone, to the bemusement of my husband.
I’ve been struggling with some health issues that, while not dire, feel like they’ve swallowed me up. I avoided writing for too long, so now I don’t know where to start, except to list the highlights. This is list writing, not actual writing.
We have a table that seats eight now, and dish ware and silverware to accommodate that many. I’m trying to lure groups for dinner with the promise of three-day ragu and cakes. Do you live in Jersey City? Do you want to be friends?
I’m trying to go for runs in Liberty State Park, which is very close to our apartment, and also very beautiful. I walked there through the snow this weekend, and it was peace personified in whiteout, in chips of ice floating in the canal, in the geese idling between lolling reeds.
For now, there’s too much percolating in my mind to be eloquent in this space. This is a cop out, I know it. In the meantime, read When Breath Becomes Air and also Astonish Me. Also, I’m not a beer person, but I recently discovered sour beers (thanks, Crissy and Ryan!), and maybe now I’m a beer person. I especially love Two Evil Geyser Gose at the moment.
Make some ice cream. It’s what I did. You won’t regret it.
The Frenchman’s been away since the hem of Monday morning. Almost a week alone has meant the submission of all leisure time to the alter of A Little Life, which I listen to on my commute in the morning, and again in snatches throughout the day when I should be working, and then all evening and night until I finally fall asleep way past my bedtime. It’s one of those books that takes over.
Presently we’re in a strange limbo: half our current–soon to be “old”–apartment is packed up. We’re selling off our furniture piecemeal. The new place has brand new shelves and wallpaper, but no bed. We leave for our honeymoon (in New Zealand!) on December 18th, so–somehow–we’ll find a way to wrap up our work projects, and haul our lives across the river before then. Right? Is there an alternative? I have a premonition I won’t take a deep breath until I’m on that plane.
And now something happy to listen to in the background while you brew this punch: I’ve long been a fan of the podcast Pop Culture Happy Hour. In a recent episode, Linda Holmes interviews Trevor Noah. I enjoyed the interview a lot; it’s thoughtful, funny, and smart.
“Repotting a plant gives it space to grow. Repotting ourselves means taking leave of our everyday environments and walking into unfamiliar territory—of the heart, of the mind and of the spirit. It isn’t easy. The older we get, the more likely we are to have remained in the same place for some time. We stay because it’s secure. We know the boundaries and, inside of them, we feel safe. Our roots cling to the walls we have long known. But remaining inside can keep us from thriving. Indeed, without new experiences or ideas, we slowly grow more and more tightly bound, eventually turning into less vibrant versions of who we might have been.
Repotting means accepting that the way is forward, not back. It means realizing that we won’t again fit into our old shells. But that’s not failure. That’s living.”
In other news, I’m preparing for a few weeks of travel, first to Alaska (!) and then to France, where I will marry the Frenchman for the second time. I’m hugely looking forward to both trips, and will post about each in time.
Lately, on my hour-long commutes to work, I’ve been gobbling up books on tape. In the past few weeks, I’ve hungrily run through The Poisonwood Bible, Magonia, and The Storied Life of A.J. Fikry. I’m quickly reaching the end of The Handmaid’s Tale, narrated beautifully by Claire Danes, and I’m heartbroken about it. Do you have recommendations for what I should listen to next?