|And her word is law.
A: Actually, yes, I was basking for a day or two. But then I plunged into a self-pitying funk.
Q: Seriously? You couldn't bask for more than a day or two? Anyway, tell me about this funk.
A: Like all funks, it's hard to explain.
A: Well, the other day I did a radio interview and the interviewer said, more or less, "It seems like you do all these great experiments with food and your husband and family aren't into them at all. That must be hard. I could never be in a relationship with someone who isn't into food. Tell me about how that works. . . "
And I thought, wow, what a bold and intimate question! Can I answer this on the record? I did, though, because it's something I think about all the time.
Q: Well, what was the answer? What is it like?
A: Food incompatibility? It's not a deal-breaker, but it's pretty rough. That very night, with that interview still on my mind, I made this great dinner. Really, it was great. I made the fregola sarda with caramelized butternut squash from Food52. I made Dorie Greenspan's beet salad with "icy" onions (delicious), and I sauteed the shiitake mushrooms left over from Thanksgiving in a lot of butter (ridiculously delicious.) Then, for dessert, I made Dorie's long and slow apples which are AMAZING and to accompany this genius apple dish, I baked the cardamom-honey madeleines from a lovely book called Maman's Homesick Pie by Donia Bijan.
A respectable dinner, no? But to hear the sighs of my family members, you'd think I was trying to pass off roasted toad with hemlock sauce. They were all joking and grimacing over the beets, two of them wouldn't touch the mushrooms, and then no one would eat the cardamom madeleines except me. And suddenly I felt very sorry for myself. Couldn't at least one of my children love food?
Q: I'm sorry, but in the scheme of things, this is a pretty trivial sorrow.
A: And that just makes it worse. Thanks a lot. Because not only do I feel bad about the actual thing, but I feel bad for feeling bad.
Q: It might help if you tried to sympathize with your husband. For someone who doesn't care about food it must be hard to be married to YOU.
A: Hey, who's side are you on? But you're right, of course. Poor him. When we were first dating he told me he would like to take all of his nourishment in the form of a pill. And now he has to eat homemade salt pork and lots of kale.
Q: What're you going to do about this funk?
A: I decided I need more family buy-in. So I'm going back to an old plan, which is to let other people in the family choose the cookbooks. We'll do a rotation. My husband has chosen All About Roasting by Molly Stevens, which I just purchased on Saturday after hearing her speak at Omnivore Books. (She was terrific.) Owen chose The Mozza Cookbook by Nancy Silverton and flagged about 15 recipes. I was pleased with that choice and hold out hope that one day he will be an enthusiastic eater. Then Isabel chose The Best of the Best from California. We bought that book together a few years ago because we both think this series is hilarious.
A: Let's see, is might be the cake that contains a can of fruit cocktail. Or maybe the chip shot chicken that involves rolling chicken thighs in nonfat sour cream and crushed barbecued potato chips.
Q: That recipe sounds like the worst of the worst.
A: I asked Isabel if she wanted to reconsider the book when I pointed out all the recipes that contain Cool Whip and she said, "Your blog readers will like it because you can make fun of it." I'm not so sure, but I told her she could choose any cookbook, so any cookbook it is. And, to be fair, all the recipes she flagged look quite delicious. I'm particularly excited about the Milky Way cake.
Q: On another subject, any dishes you've cooked lately that you want to tell us about?
|Cheese + chard = very happy marriage
Q: So, have you finally broken free of that enslaving CSA?
A: YES! I'm done. I missed being able to choose my vegetables and I hated the waste. Oh, one more thing -- I'm doing some guest blogging here this week. I can't answer half the questions -- I have no idea how to make condensed cream of mushroom soup from scratch to use in a casserole -- but I'm doing my best.
|Owen and friend borrowed my camera. Not sure what this means.