I started my Monday by listening to Blood Orange until my ears fell off, which was nice. Then my friend Jenny told me to watch this (old-news) video (that I somehow had never seen before), and with that, my week is off and running. Hi to you.
1. The Guardian kindly invited me to write about a food that evokes home, and I wrote about a dead-simple, bare-cupboard soup that was first made for me by my aunt Tina. That’s her below, on the right, living the early-eighties hot tub life with me and my cousins. Most people thinks that June gets her hair color and texture from Brandon, but world, let it be known that I think she’s got my texture and my mom’s/Tina’s color. I have spoken.
The story came out on Saturday, and you can read it over at the Guardian. I’m also including the recipe below, because it’s exactly the kind of everyday cooking I love to do, and I think you might feel the same way. It makes me sad to think of not having the recipe in the index of this site. So go get ‘er.
2. In other news, my friend Christophe sent me a link to an evocative BBC story on the late American musician Arthur Russell, whose work haunts me. If you haven’t yet heard him, “A Little Lost” will really do it for you.
3. Last, Dino’s is hosting a very worthy fundraiser tonight, October 3, for Jubilee Women’s Center. If you’re up for some carrying-on and dancing on a Monday night, we hope you will join us. The party starts at 8:00 and goes until 2 am, and I’m really hoping that my mom is game to June-sit, hi Mom, because I would like to go do some dancing. You can find more information here, and if you can’t make it, you can always donate to Jubilee directly.
Charlie Brigham used Swanson canned chicken broth, fideo vermicelli, egg, and Kraft parmesan cheese – the green‑canister kind that keeps for a small eternity. Today, you might swap in organic chicken broth (homemade or not), capellini and freshly grated parmesan.
Crack the egg into a small bowl, and beat well.
In a small saucepan, bring the broth to a boil. Add the pasta, and cook according to package directions, until just tender. Drizzle in the beaten egg, stirring constantly with a fork so that the egg breaks into feather-like pieces rather than clumps.
Divide the soup between two wide, shallow bowls. Top with grated cheese and black pepper. Serve with a fork, for twirling noodles, and a spoon.
Yield: 2 (light) servings
Helloooooooooooooooo. I didn’t mean to be gone for so long. I know what some of you were thinking, and I am delighted to report that I did not give up on blogging. I also did not die. But it’s been a long, hard, dizzying summer, I will say that, with, among other things, Herculean staffing woes at Delancey, Essex, and Dino’s. (Did you know there’s currently a shortage of restaurant cooks in a lot of cities, including Seattle? I could tell you stories.) But now that June is in school again, I’ve been able to tiptoe my way back to writing, and that’s a relief. I turned 38 last week, and that too feels good. I’ve also been cooking again, after the lazy, happy ease…Read more
Today I come to you from Sitka, Alaska, where I’ve been since last Saturday, leading a writing workshop on memoir and place. I’m among the faculty for the first-ever Sitka Arts and Science Festival, a week of multi-disciplinary cross-pollination and collaboration dreamed up by the Sitka Fine Arts Camp and several local partners, with support from the National Endowment for the Arts. It’s been cool and misty almost every day, summer-in-Sitka-y. I didn’t bring enough clothing for this weather, even though, after fourteen years in the Pacific Northwest, I ought to know better. I’m re-wearing what I did bring. Today is day four for these leggings, day two for this sweatshirt. I’ve been wearing my cheap Uniqlo down vest, and it spits out tiny white…Read more
I am not, in general, someone who keeps a running catalog of her favorites: favorite movie, favorite book, favorite song, favorite color, favorite number, and so on. A couple of decades ago, if pressed, I might have offered The Shawshank Redemption as my favorite movie, because I have a thing for Tim Robbins, and I also have a thing for Morgan Freeman’s voice, and, of course, it’s also a first-rate story. But then I moved to Seattle and rekindled my teenage love for Singles, which you know all about because I mention it near-constantly, and because it’s the only movie I can actually quote lines from. Still, I don’t know that I’d call it my favorite. That’s a strong word, and it scares…Read more
In August of 2014 – which, for those who are counting, was twenty-two entire months ago – I mentioned my friend Natalie’s “famous cucumber dip.” A bunch of you asked for the recipe, so I e-mailed Natalie, and she sent it promptly. The recipe is not fancy. It’s the opposite of fancy. I liked that about it, and I was very excited about the new chapter of my existence that was revealing itself, an existence promising as much famous cucumber dip as I could get myself around. I was going to write about it immediately. But then a few days went by, and then more days after that, and some more after that. By then, it was sometime around New Year’s Day of…Read more