The problem of the recipe

One of the things  that I've always found difficult about blogging about food - and even cooking for my friends and family is the constant urging to write down the recipe, so that I (or they) can make it exactly the same next time.

On one hand, I don't want them to be exactly the same - the ingredients will never be exactly the same - this years tomatoes, delicious as they are, are not the same as last years... garlic I got this week is stronger than what I had last week... the humidity in the summer means my bread rises faster than when it is dry, or cold... the conditions for my pasta water are not going to be the same tonight as they were last night - all of these factors mean that the dish should be different... and the seasonality and cyclical nature implied by this difference makes me really happy. It fits with my personal beliefs so neatly.

There is something magical in the ephemeral nature of a delicious meal... that fleeting nature makes that moment even more valuable. It may be a bit cliche, but the fact that it's not replicable should make you appreciate it more. If you could have it anytime - exactly the same - I feel like it would lose that magical nature.

But on the other hand - and I know that I am what can only be classified as the rankest of amateurs when it comes to food blogging, but even with the caveat that my recipes are more guidelines, and untested ones at that, there is something about posting a recipe that implies a sameness... And I think this sameness is important for learning and trying new things.

I was recently reading and essay (I think it's actually the introduction to his cookbook, but it was in a collection of essays) by Paul Bertolli which neatly articulates this problem of recipes that had been floating around at the back of my head... "Later, when I began recording what I had done in the kitchen, I found that I was no more comfortable writing a recipe than following one. Studying my food-stained notes, I was annoyed at having to go back and measure in cups and teaspoons the ingredients that I had originally added according to taste and feel." Expanding on this problem of recipes and their disconnect from cooking, he writes, "Subtleties in the way food looks, smells, and behaves are lost when the process of cooking is reduced to a series of simple and efficient steps. Such it the unfortunate legacy of almost all recipe writing."

This is a conundrum - because on one hand the recipe is useful, for some necessary, but on the other it is a block that gets in the way of the creative act of cooking... There are no solutions here, only problems...

Food Blog linkage...

Where I read, mostly...

So, I've noticed that I am reading a lot more food blogs recently... I don't know if this is because of my relatively rural location and its accompanying lack of accessible activities (at least for someone who speaks next to no Korean)... or perhaps it is me missing American food, because no matter how much I love Korean food (a lot!), I do miss many of the things I ate in America... maybe it is not so much missing the food, as missing a sense of community I had in the States - I lived with my sisters, I saw my friends in person, I was able to talk to the vendors at the farmers markets and my favorite shops and have them understand me... whatever the reason, my food blog consumption has been up recently... so I thought I would share a list of the new sites I am loving (there are many others that I love, and have read for a long time - these are just the new ones)...

These are all "new to me" with in the last month or two, though many have been around for a while... and some of them are a bit more than just food... they tend to reflect my love for writing about life, with recipes... some I love for the beautiful photography, some for the beautiful words, many for both, actually... and they all have wonderful food... anyway, the list...

Always with Butter

Desserts for Breakfast

Eat All About It ... right now she is writing for the Seattle times at the All You Can Eat blog

Eat Like a Girl

Hollow Legs

Remedial Eating

Rowley's Whiskey Forge

The British Larder

The Yellow House

I would love to know what other people been reading more of recently... online or anywhere... please share...

Red hot birthdays...

So, many of my friends are next to impossible to shop for... either because they have esoteric tastes that they just satisfy for themselves, or expensive tastes that I can't afford, or the irritating habit of never "needing" or "wanting" anything...

My friend Linus is like that, but this year I have the perfect gift. I like cooking (you may have noticed)... or in this case canning... so at first I was going to make him pickles, my garlic refrigerator pickles... because pretty much all the pickles available in Korea are sweet pickles and he hates sweet pickles (so do I, for that matter). But I soon realized/remembered that I couldn't get dill at my local supermarket. So, no dill pickles. But then I had it... You see Linus likes spicy food, so I decided that I would pickle some peppers instead. Peppers are very available at my supermarket.


I checked out Punk Domestics, my favorite canning site and that led me to this recipe for pickled peppers. I, of course, had to change a few things... for one thing my kitchen is metric now, so some math was called for... and my jars were a different size - more math... and I ended up not having as many peppers - math... but perhaps most distressingly, there was no garlic in the recipe and that simply wouldn't do... so, my version!

Pickled Hot Pepper Rings

(adapted from Marisa McClellan)

yield: makes 4 - 250mL jars, active time 30-45 minutes (I'm not sure how long it took me to cut up the peppers), total time 48 hours

Ingredients...

•              335 g chopped hot peppers (about 3 cups)

•              6-7 cloves of garlic, sliced

•              150 mL red wine (grape) vinegar

•              200  mL rice vinegar

         (a total of about 1 ½ cups vinegar)

•              350 mL water (about 1 ½ cups)

•              22 g pickling salt (1 ½  tablespoons)

What I did...

• Sterilize the jars, whatever method you use - here I boil, because I have no oven.
• Chop, slice, smell the yumminess!!!
• Combine vinegar, water and salt in a pot and bring it to a boil.
• When brine is boiling, add pepper rings and garlic, and stir to submerge.
• As soon as the brine returns to a boil, remove the pot from the heat.
• Spoon peppers into jars and top them off with brine, leaving 1/2 inch of space at the top.
• Tap jars gently to remove any trapped air bubbles. If necessary, add more brine to return the headspace to 1/2 inch.
• Wipe rims, apply lids and rings and process jars in a boiling water bath for 10 minutes (start your timer when the water returns to a boil, not when the jars first go in) - this is approximately three Enrique Iglesias songs and 7 text messages, in case you forget the timer... not that I would ever do that...
• When time is up, remove jars from the water and let cool on a folded kitchen towel.
• When jars are cool enough to handle, test the seals and tighten the lids.
• Store jars in a cool, dark place. They are ready to eat with in 48 hours, but can be kept up to one year.

Applebutter!

So this year's batch of apple butter has arrived!

I did it a bit different this year... I don't have a slow cooker here in Korea (or an oven for that matter), so I had to use a stove top method. I used the ratio of ingredients that I used the for the slow cooker method, but this year I added fresh ginger and some green cardamon - since G. isn't here to complain about them. I started out with a low fire until the sugar pulled some of the juices out of the apples. Once I didn't have to worry about burning (as much), I turned the heat up and got a nice boil going. Stir, stir, stir... It cooked down for about an hour and a half. Then I pulled out the cardamon pods, ran an immersion blender through it to smooth it out, and ladled it into jars. Boil the jars for 15 minutes and...

Voila, applebutter! I had to stir it at least every 10 minutes, but I have to say... totally worth it!

There's nothing like fresh, warm applebutter!

Jeonju Bibimbap Festival...

 ... really an excuse to see two of my favorite people...

They really aren't creepy, I promise!

This weekend I went to Jeonju, Jeollabuk-do, South Korea, ostensibly to eat bibimbap. It was after all the annual festival celebrating this awesome food... and it really is an awesome food - I've yet to have an iteration that I haven't liked, though some do shine brighter than others. And I did eat bibimbap. And it was tasty (the best I've had so far, in fact).

Festival bibimbap

However, I also got a tour of some of L. and B.'s favorite places in their current hometown. First we hit the Hanok village, where the bibimbap festival was being held, and the displays of historical iterations of bibimbap were impressive...

But we were all pretty hungry, so we moved on to the real thing - and as stated above, it was super tasty. After we were all fully satiated, we browsed around the Hanok village a bit more. There were lovely booths with crafts and food. But there was more to be crammed into the 27 1/2 hours I was in Jeonju, so we wandered over to the Gaeksa - a shopping district a short walk away from the Hanok village.

B. perusing the offerings in the Gaeksa

The Gaeksa is a wonderland of retail delight, but I managed to resist temptation until we got to Hot Tracks, a stationary store, where I succumbed to the lure of office supplies and scrapbooking necessities. What can I say, they had my favorite pens in colors I didn't, and a box in a box (which has become my desk organizer), and cool fabric tape that I needed to add to my scrapbook of Korea. The little journal was probably unnecessary, but I have a hard time resisting quad-ruled notebooks.

The night was still young and we were getting hungry again, so after a quick break to let the puppy out at home, we moved on to Chonbuk, which is the district next to Chonbuk National University, where I was introduced B.'s favorite Korean food (maybe favorite food ever?), dak galbi. I took pics of the whole process, but that seems a bit excessive here, so perhaps I'll save that treat for some future post. For now, here is the final product...

Dak galbi, which actually means "chicken ribs".

It is a mixture of marinated chicken, vegetables, noodles, rice cakes, and sweet potatoes. They cook it at the table in front of you, periodically stirring and adding more chili sauce. The white-ish river in the middle of the pan is melty cheese. It's served with  lettuce in which you wrap the yummy goodness. Which we all clearly enjoyed...

Yummy!

The dak galbi break revived us, so we moved on to a tour of the neighborhood. There was a bit of shopping to be done here, as well. In fact, we found a purchase my scarf daemon would not let me pass up. The lovely carriages are now mine!

Carriage scarf!

At this point we were starting to wind down, so we moved on to a lovely little spot called Art & Travel... they have it all...

Art & Travel

They only do tarot in Korean, though. Sad face. So we restrained ourselves to nightcaps and "Words With Friends" on L.'s iPhone. 

The was night finished off sleeping at the jjimjilbang (Korean bathhouse) - it's cheap and not overly uncomfortable, despite the fact that your sleep on the floor in a room full of strangers. That makes it sound much more uncomfortable and awkward than it actually is, but it is also an accurate description of the experience, so I guess this really is a case of 'you had to be there'.

Upon waking... ok, really upon finally getting up and ready... we went off to eat. Again. This time we satisfied my craving for American breakfast... kinda. In Korea, breakfast, even the American one, comes with salad. But hey, hash browns make it all good. Then we walked some more. This time back in the Gaeksa for the things that L. forgot to buy in the excitement of facilitating my Gaeksa initiation the night before. We took a little break at Ann House Cafe Self Bar (or Ann's Self House, according to B.). It's like having tea (and cake!) in a doll house.

Adorable tea!

Revived, we resumed the pursuit of purchasable items, Halloween and pet paraphernalia for B. and L. and irresistible office supplies for me. (No, I don't have a problem. Why do you ask?) 

Shopping made us all hungry again, so they fed me once more before I had to head back to the bus station. My camera was already packed, so I will have to post pictures of shabu shabu next time, because, oh, yes, there will be a next time! Yummy!

So that was my weekend of eating and walking, and eating and walking, and eating and walking.

List: Korean food I've tried so far...

So, first two apologies... I'm sorry, but I was too busy eating and listening to the Korean speakers around me to take pictures. And also, while I'm sure I'm not the world's worst speller, neither am I the best, or even really good at spelling, so some of these may be a bit off...

• Kimchi - I haven't tried cucumber kimchi yet, but I think I've tasted most of the other kinds
• Mandu (and manduguk) - dumplings
• Toeji galbi - grilled pork ribs
• Toast (which unlike American toast, is actually an egg sandwich with various other things on it, depending on the kind of toast i.e. ham and cheese toast is egg, ham, and cheese)
• Toenjang jigae - bean paste soup/stew
• Kimchi jigae - kimchi soup/stew
• Seafood pancakes
• Bibimbap - deliciousness! rice, veggies, chili paste, and an egg (sometimes meat, too)
• Gimbap - a rice roll similar to sushi hand rolls, but I like it better - this is what I usually have on my supper break
• Chuseok rice cakes
• Many banchan (side dishes) for which I don't have names
• Snacks - the snacks (junk food) here is somewhat different... things I expect to be sweet are sometimes salty, and even when they aren't, they are rarely as sweet as I am used to... and things I think will be salty are almost always sweeter than I expect.
• Soju (technically a drink, not a food) 

That is all I am remembering, obviously I will post more about food - and I will try to remember to take pictures!

A Korean Update... With Pictures!

Last Wednesday, the 7th, I got to Reagan National Airport at 4:30 am to begin my trek across the country, and then across the Pacific Ocean. The next 25 hours are lost in a blur of airpot trams, plane boardings, and too-small airplane seats. I arrived in Korea around 6 pm local time, on the 8th. After running the gauntlet of immigration, baggage claim, and customs, the very helpful information desk people helped me buy my bus ticket to the correct Gwangju (the one in Gyungki-do). They also guided me through ground transportation to the correct stop to wait for my bus. 

 I moved into my apartment on Saturday, after staying with my school director and his family for a couple days while the previous teacher moved out. As you will see from the pictures, I am not completely settled and organized... that may happen sometime around when I have to pack to leave, if I know me.

This view is standing on my bed, all the way in the opposite corner of the apartment.

This is next to the door, in front of the refrigerator.

Here's my little patio, complete with washing machine and drying rack.

And my tiny, unseparated bathroom - I'm not quite used to showering in the middle of the room yet.

I arrived for the festival of Chuseok, and so even more than normal, my Korean hosts were anxious to make sure I had enough to eat.

These are the traditional rice cakes - my favorites were the ones with sesame and honey filling.

Here we have the radish kimchi that is my new favorite food. Homemade and delicious!

I will try to get pictures of my neighborhood up next...

=)

A new adventure...

Much has happened since last we spoke (or really, I wrote at you), my loyal readers. In that time I have applied for and achieved a job teaching overseas, visited my sisters, seen a city that was new to me, moved my things, and I am now staying with my sisters (first G, then M) until it's time to fly. Whew! That's a lot.

So, for the news that is probably of most interest to those of you who read here... Teaching overseas. I will be English teaching in Korea, in a city just outside of Seoul. There are things about the job that make me nervous - no Korean language experience, young children - but for the most part I am overwhelmingly excited to begin. I am excited for the new place and the experiences, hopefully good experiences. This will be an opportunity for me to expand my teaching experience, and at the same time I might be able to save a little money and pay down some of my student loan debt.

This doesn't mean that I am done with academia - I am still following along on the internet, keeping track of what is going on in my various realms of interest. But I am taking this time to figure out what it is I want to pursue - food, medieval lit, popular romance studies - and how it is best to pursue that primary interest once I figure it out. I am pretty sure food will be involved, but how and in what combination of ideas I don't yet know. My teaching schedule should give me a fair amount of writing time, as well. Which I hope to use not only for the aforementioned figuring, but also to work on projects and papers I've started but have not ever thought through and written out. Perhaps in the process of finishing, I will also be figuring. I am also going to spend a lot of time reading - my reading list I never finished, new philosophers I've stumbled across, food memoirs I've added to my list, my auto-buy authors that I can get my hands on in Korea. I've been stocking up on eBooks, as I only get two suitcases. And also because I love the format.

I am not sure what this move will mean for me on the cooking front. It's my understanding that most of the eating in Korea is done out, in a very tasty and inexpensive way. This is exciting for the cuisine I will get to taste, but disturbing that I won't have the comforts of my accustomed kitchen or the excitement of learning new techniques and dishes. However it happens, though, I am looking forward to exploring the cuisine.

I will report more as the adventure unfolds...

Farmer's Market Bounty...

Orange roma's, green beans, red heirloom tomatoes, green bell peppers, blackberries, basil, canary melon, and ...



I am so excited for peach jam...

So... Meat...

I have been thinking a lot about meat lately. Partly because of my recent attempt at fitness, but also because I just finished reading The Butcher and the Vegetarian by Tara Austen Weaver. She very brilliantly grapples with the problems inherent in eating meat - health, economics, environmental, ethical. I have been reading her blog, Tea & Cookies for years, it was one of the first food blogs I stumbled upon, and honestly one of the few I where still read every post. So I knew going into the book that I would probably love whatever she wrote. And I did. And like many of her blog posts, it made me think. It made me consider my own food choices, especially my meat choices. Which I guess makes sense as it is a book about meat choices.

I am not going to give a synopsis of the book - it is wonderful, and everyone should read it and love it as much as I did. I am fully aware that tastes vary, but really - love it! But what I want to talk about here is the reflections on my own meat consumption that reading this lovely book has brought on.

I need to eat less meat... This particular reflection was one that was brought on not just by the book, but also by my recent attention to calorie consumption. I know that I eat more than the recommended amount - even the excessive, big-business influenced USDA recommendation. Not everyday, sure, but enough that it is a problem if being more fit is a goal I am working towards. But it's hard, because I like meat - bacon is tasty, turkey makes great sandwiches, and lamb vindaloo may be one of my favorite foods ever.

I need to only eat meat that I know where and how it was raised. The animals that is providing my food should only have one bad day, the day they die. Factory farms, feedlots, CAFOs - these are not humane - for the animals or for the humans who share the world with them. They are not sustainable - animal issues aside, and there are many, they consume unsustainable amounts of fossil fuels, water, and grain. Resources that would be better utilized elsewhere. And they produce more unregulated and untreated waste than entire cities. Entire cities. It is mind-bogglingly disgusting. Really, go read about it and you will have a much harder time with your Sunday bacon from the supermarket.

Eating meat I know was raised ethically and sustainably means eating meat from locally raised animals. This might seem like I will be paying more for less, but really I am paying more for more. One of the benefits of eating local, sustainable meat is the meat itself. I will be getting what I pay for. It is healthier - less bad fat, no harmful hormones or antibiotics, higher levels of omega-3 fatty acids. And it tastes better. Even if it is just the taste of satisfaction in knowing that I am not contributing to the problem.

This also means that when I eat out I am pretty much a vegetarian from now on. Except for seafood. Thanks to the Monterey Bay Aquarium, sustainable seafood is easy to keep track of through their Seafood Watch program. The expense is a problem with meat. But cheap meat really isn't. The cost to the environment, to the animals, and to my conscience is far greater than the cost of my grocery bill.

Now you might ask, why not just give up meat altogether if this is how you feel? I thought about that. One of the reasons is I like it. Maybe that is a selfish reason, and if there was not a sustainable, ethical option available, the selfishness of that reason might not be enough prevent me from giving up the pleasure of eating meat. But it is available, so that is not a dilemma I face. I would like to think that I would make a choice for the greater good if it were the case. The second reason is that I believe in a society that is based on enterprise to the extent that ours is, the best way to vote is with your wallet. And my vote would have to be for sustainable agriculture. Not buying any meat is voting against factory farms and giant agribusiness, it's true, but it is not voting for sustainable agriculture. I feel like this choice is saying I am willing to pay for a better way of doing things, not just I am not willing to pay for your way of doing things.

Here are some websites if you are interested in making a similar choice - or just being more aware about where your food comes from...

http://www.certifiedhumane.org/
http://www.eatwild.com/index.html
http://www.localharvest.org/
http://www.montereybayaquarium.org/cr/seafoodwatch.aspx

Summer fitness update...

I have been exercising more, and it feels great. My sister and I are getting up at 5 every morning and doing the Couch to 5K running program (I don't hate running as much as I thought I would, though it is still early in the program), alternated with kettlebells and hula-hooping. I am buying (actually, waiting for it to be delivered) an interval timer, so I can expand my kettlebell workouts to make them, hopefully, even more effective. I really need to build my strength back up though, as I still can't do some of the exercises I was doing in Laramie.

(these are way heavier than the kettlebells I use - I'm a bit of a wimp still)

I've also started to pay more attention to what I eat. Actually, that is not entirely true. As a devotee to the church of the kitchen I have always payed fairly close attention to what I ate - how it tasted, how I could improve that taste, more recently where it came from, what is in it, how humane it is, how safe it is - all important thoughts in my mind when it comes to food. But now I have started paying attention to how many calories are in the food that I eat; and I have to say I am shocked! I had no idea how much adding a spoonful of sugar to my morning tea added to my daily calorie intake. I've found that I eat a lot of calories... and some times they are the calories that make things taste good- my primary food concern before this summer. So now I am struggling to balance an acceptable calorie intake, with an acceptable flavor quotient, and all this is complicated by the exercise... I am hungry all the time! I was warned this would happen, I knew in my head this would happen, but actually experiencing it is a little bit crazy. I really don't like it. At all.

Still, I am glad I am paying attention to another aspect of what I eat - awareness is never wasted. Perhaps I can turn this hunger into a meditation on lack, on loss, and on what it really means to be fulfilled.

Summer Plans...

So, existential crises aside, there are things that must be done this summer...

First, fitness... Since moving to the DC area, I have lost weight - a good thing. However, I have also started to jiggle more in places that I didn't before. This may be a lack of exercise in my life - even if that is not why, I am feeling a lack of exercise in my life. So...
I am starting, slowly, to work with kettlebells again. And to hula-hoop again. And to go on more walks. I am also contemplating Couch 2 5K, but I am still not convinced that running isn't for suckers, so I am not yet committed to that particular method of fitness.
My new early morning habit is useful in this effort, as I am awake, but my brain hasn't engaged yet - and I don't really need my brain to exercise, at least not all of it.
Also, I think that exercise is helping to settle my stomach, so in addition to eliminating some of those annoying jiggles, it is helping my digestive fitness, as well.
Speaking of digestive fitness, I am also going to have to adjust my diet somewhat - and more consistently than has been required by my ulcer flare up - more veggies, less dairy, more whole grains, less processed food... I think you can see what I mean.

Second, Qualifying Exam... In August I have to take an oral exam which will determine whether I get to continue in the PhD program, so I will be reading and studying - another reason to exercise, to limber up my brain for all the new theory I am going to have to cram in it. I'll post the reading list later this week for those interested. I am the only one taking the test this fall who has a Medieval/Early Modern concentration, which means I have no study buddies for this particular academic milestone. On one hand that is fine - I'm smart, I generally get things pretty quickly, I have a high level of reading comprehension, and I read comparatively quickly. However, I am also very deadline driven, and lack a general motivation, and this is not the kind of project you can cram for at the end and be fine. I think I am going to have to schedule, and follow that schedule, and that is so not my natural mindset, so having study partners would help give me a sense of motivation, or at least more of one. And I need to figure out a useful method for taking notes on these texts, because they will be the foundation of my teaching career and I will need to be able to easily reference them in the future.

Third, local opportunities... I have lived in the DC area for almost a full year now, and there are still so many local activities, most of them free, that I have not taken advantage of yet. I want to get my Library of Congress readers card, spend some time in the many museums, visit the aquarium - probably more than once, learn more about early American history - I am pretty up on Western Am. history, but not so much on the stuff before the Gold Rush. There are so many opportunities available here and I feel like I am not giving them their due.

And also, I need to get a job.

So, I guess I have a busy summer ahead of me...

Three Sisters Pasta

The other night I had yet another lovely moment to pause and be grateful that I am living with two of my fabulous sisters. I love cooking with them.

We have been meaning for a week to make this dish. It is something of a specialty for G. She discovered it watching a cooking show with our grandmother in 2003. All we have to re-create it are a few somewhat cryptic notes that Grandma took while watching. The recipe is for shrimp, but we frequently make it with chicken, or in this case Quorn, the closest vegetarian meat-substitute I have ever encountered, and I have searched far and wide. Really, it tastes like chicken... and it's meant to.

Here is the recipe that we have come up with... It's not perfect yet, and G. maintained her title of Little Miss Picky-pants, stating however good it was, it didn't taste quite right and we would have to try again to get it closer to how she remembered it. Until then...

1 package orzo pasta (other small pastas work, too, like mini-bowties)
1 package fresh baby spinach, shredded
2 lemons, zested and juiced
1 package grape tomatoes, halved
2 tbsp fresh basil, shredded
salt & pepper, to taste
1 tbsp olive oil
2 tsp minced garlic
1 package Quorn cutlets, cubed small (or raw shrimp, peeled and deveined)
1 tsp red pepper flakes

Boil pasta according to package directions; drain; place in large bowl. Add in spinach, 1/2 the lemon zest, and the grape tomatoes; stir; add basil, salt and pepper; stir. Heat oil in a skillet; sauté garlic; add red pepper flakes and the rest of the zest. Heat for 30 seconds; add cutlet cubes (or shrimp), and sauté until cooked. Add lemon juice to deglaze the pan and toss immediately with the pasta mixture. Serve warm.

Veggie thoughts...

So, as I was cooking dinner tonight - no, I didn't write down the recipe - I pondered how glad I am that my sister decided to become a vegetarian. While I still eat meat, this decision (made several years ago now) has completely changed the way I think about food. It has caused me to think about what I cook in new ways. I think about where my food comes from - what died so I could eat this meal? Was it part of a natural cycle? When I eat meat, I think about things like how the animals lived? How were they killed?

But beyond these rather philosophical and difficult questions I have also changed the way I think about putting a meal together. Vegetarians, like all of us, want a meal, not a collection of side dishes. I think about what goes into satisfying the people I feed, and how I can do that without basing it on meat. This means I have so many options that I never considered before, and may have never considered if I wasn't cooking for a vegetarian. This thought process was compounded by living with a vegan two years. It has fundamentally changed how I compose with food. There are moments when it strikes me, and I feel like a painter who was only painting with half the colours and now I have a full palette - and yes, the pun was intended and I am not sorry.

So for dinner we had a tikka curry with potatoes, veggies, and paneer. With saffron rice. And it was lovely. Six years ago I never would have thought to put this meal together.

A list...

I may have mentioned this before, but I think it bears repeating: I love lists. I get causght up in the creation of lists and before I know it time has disappeared... time which I really needed for other things, like term papers or cleaning or reading articles or the giant pile of library books I have somehow acquired. But never mind, since I made the list, I will share it with you...

A list of food-related books which I would like to read:

• I Loved, I Lost, I Made Spaghetti by Giulia Melucci
• The Butcher and the Vegetarian: One Woman's Romp Through a World of Men, Meat, and Moral Crisis by Tara Austen Weaver
• Catching Fire: How Cooking Made Us Human by Richard W. Wrangham
• The Lost Ravioli Recipes of Hoboken: A Search for Food and Family by Laura Schenone
• A Thousand Years Over a Hot Stove: A History of American Women Told through Food, Recipes, and Remembrances by Laura Schenone
• From Betty Crocker to Feminist Food Studies: Critical Perspectives on Women And Food by Arlene Voski Avakian (Editor), Barbara Haber (Editor)
• The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears at the World's Most Famous Cooking School by Kathleen Flinn
• Nigella Lawson: A Biography by Gilly Smith
• The Kitchen Diaries: A Year in the Kitchen with Nigel Slater by Nigel Slater
• Liquid Jade: The Story of Tea from East to West by Beatrice Hohenegger
• Tea: The Drink that Changed the World by Laura C. Martin
• The Story of Tea: A Cultural History and Drinking Guide by Mary Lou Heiss
• Insatiable: Tales from a Life of Delicious Excess by Gael Greene
• My Life in France by Alex Prud'homme, Julia Child
• Service Included: Four-Star Secrets of an Eavesdropping Waiter by Phoebe Damrosch
• American Food Writing: An Anthology: With Classic Recipes by Molly O'Neill (Editor)
• Alice Waters and Chez Panisse: The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution by Thomas McNamee
• A Homemade Life: Stories and Recipes from My Kitchen Table by Molly Wizenberg
• The School of Essential Ingredients by Erica Bauermeister
• Eat, Memory: Great Writers at the Table, a Collection of Essays form The New York Times by Amanda Hesser
• The Hunger: A Story of Food, Desire, and Ambition by John DeLucie
• Eating My Words: An Appetite for Life by Mimi Sheraton
• What We Eat When We Eat Alone: Stories and 100 Recipes by Deborah Madison
• Amarcord: Marcella Remembers by Marcella Hazan
• Hungry Monkey: A Food-Loving Father's Quest to Raise an Adventurous Eater by Matthew Amster-Burton
• The Recipe Writer's Handbook, Revised and updated by Barbara Gibbs Ostmann
• Between Meals: An Appetite for Paris by A. J. Liebling
• Home Cooking: A Writer in the Kitchen by Laurie Colwin
• More Home Cooking: A Writer Returns to the Kitchen by Laurie Colwin
• The Apprentice: My Life in the Kitchen by Jacques Pepin
• It Seemed Like a Good Idea at the Time: My Adventures in Life and Food by Moira Hodgson

It is by no means a complete list, and I think there in may lay some of the seduction of lists - they always need one more item... What would you add?

An All-day Holiday Meal

This year Thanksgiving dinner gave me so much more to be thankful than I already was. My sisters and I spent it at the home of wonderful M. & K. My sister G. and I met their family when she came to VA to be an au pair for a summer in 2006. Since we have moved here, they have been a brilliant presence in welcoming us to the area.


We started the day with mimosas and a cheese platter, and the celebratory tone was set for the day. When we moved into the dinning room, the food was quite simply amazing. The turkey was moist and perfect, the traditional sides were familiar and comforting, and the new flavors were truly inspiring. The cranberries were done in a compote with pears, a brilliant combination. And M.'s sister brought a sweet potato dish that was to die for. Seriously, if I hadn't been able to bring some home I think I might have cried. And even better, she shared the recipe! There was a creamy potato casserole that I had never had before and was perfect when combined with the bacon and green beans. And the desserts - Italian fruit tarts, cheesecake, chocolate cake, cherry pie, and of course, pumpkin pie. I had to wait a while for dessert though, because my eyes were bigger than my stomach when it came to everything else.



All day, the house was full of the noise of people enjoying each others company. The energy and positive emotion filled it to the brim. This was a place full of people celebrating the mere presence of those around them - whether they had met before or not, and several of us hadn't.



And did I mention that the food was fantastic. This is one of the the few Thanksgivings since I was 16 that I was not a major contributor to the table, and the first since before I was 10 that I didn't do anything at all to make it come out wonderful. All we brought was cheese for the cheese tray, and G. picked that out. I came away from that table thankful for more than just the food that was prepared for me. I now have fabulous new recipes to try for my relatives at Christmas. But more importantly I have new friends, and I can't think of a superlative that does justice to the quality of people who shared this holiday of gratitude with us - the family that opened their home and the friends that they brought into it along side me and my sisters. It was without a doubt a Thanks-giving day.

Food revelations

I had a wonderful time at the Metropolitan Cooking & Entertaining show last weekend. One of the interesting results of attending, though, was the discovery that I would rather do it myself. I have always had a rather wide independent streak combined with a tendency towards pickiness. These traits are balanced by a bone deep laziness. However, the show made it abundantly clear that my laziness no longer balances my pickiness when it comes to food. Nearly everything I tried caused the same reaction - I like mine better, or I could do this myself, why should I pay you way more than it would cost to do it at home. It wasn't that it was bad, there were just very few wowers and the exceptions were invariably things that I couldn't do at home - a really high quality balsamic vinegar, a fabulous hot pepper relish (ok, I probably could do the relish, but I don't like working directly with things that can literally burn my face off). I came away with several good ideas, but very few purchases. I actually bought scrapbooking stuff, not food or cooking or entertaining items.


Even Giada's cooking demo - which I must say, was beyond fabulous - was more inspiring than instructive - not that she wasn't, but that her instructions were things I already knew. Still, an aisle seat 4 rows away from one of my favorite celebrity chef - it bears repeating: coolest sisters ever! The pasta she made was something I had been doing for a few years, only she used butternut squash and I use pumpkin. Several times I kept thinking things like, that's a good idea, but we don't eat pork, I wonder how it would work with chicken or G. doesn't like basalmic vinegar, so I would have to substitute a different acid. (By the way, we discovered this weekend that G. is not in fact crazy and does like balsamic vinegar - she had just never had balsamic vinegar that met her picky standards before.) I kept thinking how I would tweek her recipes to suit the tastes of the people I cook for, all the while being wonderfully entertained by her fabulous personality.

Really, what I took away from the show was a renewed confidence in my abilities as a home cook. I know the people I cook for, and that intimacy of knowledge allows me to create food that is more suited to them. And being able to walk away from the show knowing that, for the most part, my food tastes just as good as the jars and mixes that people pay for (sometimes way too much) - to me that is what being a domestic goddess is all about.

A peek at the thesis, unpolished...

an excerpt:

The section on plum pudding also demonstrates well the ways in which Mrs. Beeton’s text conveys both imperial codes and pragmatic domestic practice using traditional methods of female discourse. The instructional aspects extend far beyond the preparation of the food. Passages on currants, grape varieties, raisins, brandy and citron are interspersed between the recipes, providing a view of the state of commerce, both throughout the Empire and at home. These insertions also indicate the rising middle class audience the Book served.
When talking about currants, Beeton informs her readers, “When gathered and dried by the sun and air, on mats, they are conveyed to magazines, heaped together, and left to cake, until ready for shipping. They are then dug out by iron crowbars, trodden into casks, and exported.” This information is seemingly disconnected from running a Victorian middle class home. However, the facts surrounding this process demonstrate the commerce-based nature of the empire. A thrifty and economical housewife knows where her food comes from and how it is produce, so she can get the best deals when it comes time for her to purchase what is needed for the household she runs. Knowing that “the fertile vale of “Zante the woody” produces about 9,000,000 lbs. of currants annually,” arms the purchaser with a view of the market that she must enter in order to provide the socially acceptable table required by her class. The fact that “we could not make a plum pudding without the currant” requires certain knowledge of the housewife, what currants are and how and where to purchase them, in addition to how to incorporate them into a domestic practice. What seems to be learning without purpose is in fact driven by the economic factors of middle class living in the British Empire.