Tag: feeding a kid
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
Today, on the ole blog: some thoughts about cooking with a kid! After the jump! Because I totally get that not everyone wants to read about kid stuff! See you next time!Read more
It’s hard to start a post when I’m bored with the photograph(s) I have for it. The alternate title for this post is “A Life Fraught with Difficulty, by Molly Wizenberg.” But I am never bored with beans. I don’t remember how I first learned of Molly Stevens and her classic All About Braising: The Art of Uncomplicated Cooking, but if you’ve been around here for any length of time, you will know that it is a longtime favorite. I bought it shortly after it came out, sometime in 2004. I was in graduate school then, planning to become Michel Foucault, albeit with more hair, fewer turtlenecks, and a vastly inferior command of the French language. Like anyone who has tried to read…Read more
Yesterday morning, on my way into the restaurant, I stopped at the studio where I’m taking a pottery class and found that a little slab mug I made for June was out of the kiln and ready. I had glazed it in what was supposed to be a matte turquoise but came out more like forest green, and the handle was crooked, because I had rushed it. But in my hand, the glaze felt as smooth as a washed silk button-down I remember my mom wearing in the eighties, so I decided to get over it. I surprised June with it when I got home in the afternoon, and she thanked me with this gasp-and-swoon thing she picked up somewhere,…Read more
I have a child who is about to be two years old. I have a lot of thoughts on the subject, but one thing I do not have a lot of thoughts about is a second birthday party. I could take it or leave it. For one thing, June doesn’t understand birthdays yet, so it doesn’t matter to her either way. Also, I am lazier than I let on. When your kid turns one, a party feels mandatory, because you kept a small human alive for an entire year and you survived it and bells must be energetically rung. Cake must be baked! BEERS MUST BE DRUNK! I am here to report, however, that a second birthday party feels much less…Read more
Hello from a train en route to Portland, Oregon! I’ll be at Jim Dixon’s Real Good Food olive oil warehouse tomorrow, Monday, from 3 to 4, if you’d like to stop by for some olive oil and a book, and then I’ll be reading at Powell’s on Burnside tomorrow night at 7:30. And then, on the way home, because I am an unstoppable book-signing machine, I’ll be swinging by the Bayview School of Cooking, in Olympia, for an event at 6:00 pm. If you’re in the area(s), come on out. Now, in the meantime, I promised you the recipe for June’s new favorite thing, which, now that I think about it, may also be my new favorite thing. The thing in question…Read more
June has mastered a new word, and that word is eat. It’s one of many things I like about her. Because Brandon works most nights, I get up with June most mornings. I have developed a condition that my friend Andrea calls Bionic Mom Hearing, so I sleep with earplugs and a pillow over my head. It’s a sight I think you would enjoy. But she manages to wake me up anyway (MAAA! MAAA!), so I get a bottle of milk from the fridge (prepared the night before, a small gift to my future self), retrieve her from her crib (“UP! UP!”), carry her across the hall to our bed, lie down and listen to her little mouth working at the…Read more
First things first: if you don’t want to read about kid stuff, you should skip this post. I won’t mind. A few years ago, I totally would have skipped it. You have my permission, and my sympathy. But if you, on the other hand, spent part of yesterday as I did, sitting on the floor with a sparkly child-size tulle skirt on your head, singing “Your Personal Penguin” to a small person while she sucked on a hank of her own hair, you might be at least somewhat interested in this post. A few of you have written to ask if I would share my perspective on and approach to feeding kids. I’ve hemmed and hawed, mostly because the topic…Read more
So, how bored will you be if we talk about soup again? Ham Bone, Greens, and Bean Soup? I didn’t set out to write about this one – I made it mostly as a vehicle for a ham bone that I put in our freezer last April, forgot, and then triumphantly unearthed the week before last – but June liked it so much that she did her special high chair “dance,” swaying from side to side and grunting, so I changed my mind. Swaying and grunting: strong praise from young June E. A. Pettit! (Also, Swaying and Grunting: what I will call my debut album when I launch my third career as a down-and-out country singer.) I know that it’s almost…Read more
It was a summer of greatest hits. I’ve always been a redundant cook, content to repeat a couple dozen recipes over and over (and over and over and over), recipes that I know as though they were wired into me, the way I know my name, the alphabet, and lyrics to songs that haven’t seen radio play since Bill Clinton was president. (Wheeeeee…) This summer, I really let myself run wild in that department, which is to say that I have done nothing even vaguely wild, and it has been great. I’ve made meatballs three times now, my best meatballs, which are Cafe Lago’s recipe cooked in Marcella Sauce. There was a batch of Lago’s pomodori al forno, too, using…Read more
Last night, it occurred to me that I had inadvertently neglected to write down something important: that June’s head smells like strawberry jam. I’ve thought about it for a long time, trying to make sure that was it, and now I’m certain: not strawberries, but strawberry jam. She smells like something I would like to eat on buttered toast. Now there’s a menu idea for Delancey. Brandon bought himself a record player as an early Father’s Day present, and he’s been buying old records left and right. The other day he came home with Cat Stevens’s Tea for the Tillerman. The next morning, before he woke up, June and I were hanging out, like we do every morning, and I turned on…Read more