Thursday, September 07, 2017

Never wake a sleeping baby

Korean cooking is still ON, but there were two developments in my life that required some adjustment over the last ten days and here they are:

First, I started a master’s program in English. Back in February when I took Owen to look at colleges it dawned on me that my future might also need attending to. In addition to writing, I thought I might want to be able to teach high school or maybe community college in my golden years. I applied to some programs. I got in. I started. I might actually get to write about cookbooks as part of this program, which is exciting.

I thought because I’m old and settled that it would be easier to do school than when I was young, but I got it backwards. It’s going to be harder. I'm still trying to figure out how I can make it all work.

The second development was so poorly timed it's funny. I mean, textbook idiocy. The geniuses among my readership will have guessed what that second development is, but for the rest of you: A few days after I started school, we fostered a puppy. 

Fostered. If we had adopted, I would be crying too hard to type.

She is the sweetest, squirmiest, most adorable little dog you would ever want to meet and, as puppies go, ridiculously easy. She was one of the animals evacuated from a shelter in Houston during the hurricane and I guess they don't like to keep puppies in the same facility with big dogs, hence the call for foster homes.

She follows me everywhere. She can be sleeping peacefully on the sofa next to me, as she is right now, but should I get up to refill my coffee cup in the kitchen, she will immediately spring to life and trot after me. When we return to the sofa forty-seven seconds later, she feels it’s necessary for us to have a joyful reunion that she initiates by climbing on my lap, squirming, wagging her tail, and licking my face until I acknowledge our deep bond and love for one another, at which point she will settle down at her end of the sofa to chew on Mark’s slipper (she is a slipper/shoe dog, not a ball dog) or go back to sleep. This routine makes me think really hard before going to get another cup of coffee or even walking across the room to retrieve my pen.

She’s wonderful. This was the wrong moment to foster a puppy.

Tuesday, August 29, 2017

The 2017 quince harvest and a few old baking books

My quince stays yellow -- was it ripe? It looked ripe.
Watching the news from Houston has been so sad. It’s inspiring and heartening to see ordinary people being decent, even heroic, in a crisis, but also, as I said, sad. Every citizen in a boat rescuing dogs and old women in Texas has been demonstrating more concern for fellow countrymen than that petty, divisive gargoyle in the White House. Every middle-class American who picked up a phone and donated $25 to the Red Cross is more generous. Our leaders are beneath us.

And then Kim Jong-un has to go and fire a missile over Japan. Isabel texted me that it was a beautiful day in Seoul and no one was “freaking out” and I told her I’m not freaking out either, which is true. Not thrilled, though.

In lighter news: Our quince tree bears more fruit every year and we got about ten pounds of knobby, fuzzy yellow quinces this summer. If you’re not interested in the culinary uses of Cydonia oblonga, with some asides about old baking books, you might want to sit this one out and spend a few minutes here instead.

I made three dishes with this year’s quinces and can recommend them all:

-Quince ginger cake from Jim Dodge’s American Baker. Dodge was the pastry chef at the Stanford Court Hotel in San Francisco for many years, and I’ve baked the hell out of his books, which I guess you could now call vintage. They’ve seldom disappointed me. American Baker is great, but I’m also going to plug Baking with Jim Dodge, which you can buy for peanuts on amazon. Worth every peanut and then some. The first recipe I ever made from Baking with Jim Dodge was a rhubarb-cherry meringue pie that I carried across New York City to a party in the summer of 1992. I was so excited — I’d tasted the filling and everyone was going to be in awe. I vividly recall sitting on the subway, peeking into whatever inadequate contraption I’d devised to transport a pie across Manhattan on a hot day, and watching the meringue leak, collapse, melt. The pie was soup by the time I got to the party. I was shocked that it hadn’t survived. I am now shocked that I was shocked. Meringue pie? On the subway? In summer? Bonehead.

Anyway, the recipe for the quince ginger cake comes from The American Baker. You shouldn’t go out and buy quinces just to make it, but if you’ve got a tree, you’ll enjoy this simple, brown, gingery cake. The recipe is here. I substituted Lyle’s golden syrup for the molasses, used fresh ginger rather than powdered, replaced buttermilk with yogurt. Not saying you should do any of those things, I just personally dislike molasses, prefer fresh ginger, and didn’t have buttermilk.

-Honey-stewed quinces from Richard Sax’s Classic Home Desserts, which is another treasure of a book, fat and friendly, packed with enticing vintage recipes. In fact I’d put this title just a notch above the Jim Dodge books. I flipped through my ravaged copy of Classic Home Desserts this morning and discovered I’ve made 72 recipes from its pages since the mid-1990s. What’s even more impressive is that there are at least 72 more that I would like to try. Omaha caramel bread pudding. Iowa custard pie. Jam roly poly. English brown bread ice cream. My favorite recipe from the book, an easy apple cake that I’ve made a half dozen times, is here.

Back to quinces: To stew them, you peel and core them, cut them up, saute in butter and some sugar, add white wine, honey and lemon juice. Simmer until tender. My quinces required quite a lot less cooking time and a bit more sugar than called for, but once I got the sweetness right they were great. Like cooked apples, but with a tangy bite. I ate some of the stewed quinces on yogurt and the rest I used to make. . . 

-The Coach House quince tart. This recipe, also from Classic Home Desserts, originated at the legendary Coach House restaurant in New York City, supposedly a favorite haunt of James Beard. (It closed in 1993 and was replaced by Mario Batali’s Babbo.) The Coach House was famous for its corn sticks, black bean soup, and mocha dacquoise, in addition to this quince tart. To make the tart, you spread some honey-stewed quinces over a rich, buttery crust, top with lattice strips, and bake. Serve with whipped cream or honey ice cream. I took this pretty dessert to my sister’s house on Sunday for family dinner and unless they were just being polite, everyone loved it. 

Mystery: James Beard also published a recipe for the Coach House quince tart, but it is completely different. 

Bonus: I hope it tastes good because this is one ugly quince dessert.

Friday, August 25, 2017

Every Day with Rachel Maddow

Next time you see short ribs cut like this, buy them.
When it was reported a few years ago that anchorman Brian Williams had disgraced himself, I didn’t even know who Brian Williams was. Brian Williams. Peter Jennings. Tom Brokaw. I couldn’t tell them apart. A blur. I never used to watch TV news.

That’s changed in recent months. I try (and often fail) to avoid Twitter for most of the day because Trump makes me insane, but as a reward I now let myself turn on the TV at six p.m. for one big bolus of news. Sometimes if I’m tired I turn on the TV at five, but usually I stay off the sofa until Rachel Maddow. I love Rachel Maddow. I know she’s not impartial and I can see how her mannerisms and discursive wind-ups could drive a person nuts, but that person isn’t me. She’s brilliant and incredibly energetic but at the same time she appears to be friendly and nice. If it is an act, it’s a great act. 

So I sit there and watch the first chunk of Rachel Maddow which goes on and on and on before any commercial break. That’s the best part of the show, the first 20 minutes. Eventually she cuts to an ad for a hepatitis 3 or psoriasis drug and I run into the kitchen and chop some onions and get the kimchi out of the fridge. When I hear her voice again, I run back to the sofa and watch until the next commercial break, then back to the kitchen to start the rice cooker, back to the sofa, and so on. It gets tiring towards the end because MSNBC seems to run commercials every 90 seconds in the latter half hour of their shows. Did TV news always backload the ads?

By the time Mark walks in the door at seven, dinner is on the table and I have lots to to talk about.

True to my word, I’ve cooked only Korean dishes since Isabel left for Seoul and it turns out that you can prepare an outstanding, simple Korean meal, start to finish, during Rachel Maddow’s commercial breaks. I’ve done it more than once. It helps if you have a rice cooker.

So here’s what I’ve made:

-a fiery red pork stir fry (dwaejigogi-bokkeum) from Maangchi’s Real Korean Cooking that I think I’ve recommended before. I will recommend it again. Maangchi’s online recipe isn’t identical to the one in her book, but it’s close. 

-the galbi (short ribs) from Robin Ha’s Cook Korean! (a.k.a. the adorable Korean comic cookbook) were a big hit and I’m trying another galbi recipe tonight. The gist of galbi: marinate short ribs, cook on a hot skillet or grill, serve with a dipping sauce. More on galbi in a future post. Unless you’re a vegetarian, they belong in your repertoire.

-another dish that belongs in your repertoire: Korean sloppy joes from Koreatown. Just the meat part, though, so I need another name for this dish. Instead of serving the meat on buns, I served it on rice and topped it with chopped peanuts. When you want to lose 15 pounds you should always find ways to incorporate peanuts into your pork entrees. Recipe for this irresistible dish at the bottom of the post.

-for mysterious reasons, leftover rice has been accumulating in our refrigerator and kimchi fried rice (kimchi bokum bap) is one delicious way to dispense with it. You could improvise your fried rice obviously, but I used a recipe from Eating Korean by Cecilia Hae-Jin Lee that calls for just a little fresh pork to bulk it up. I’ve made this before and thought it was my favorite, but I just spotted the the kimchi fried rice recipe in Koreatown that uses slab bacon. I’m going to like that better. 

-Unless you absolutely hate kimchi, you must try making kimchi stew (kimchi jjigae). IT IS SO EASY. The classic version I made last night from Cook Korean! consists of little more than storebought kimchi, pork and tofu, simmered together briefly in a pot. Big, satisfying flavor. (This recipe is slightly more elaborate, but it looks perfect.) You can put whatever you want in your kimchi stew if pork and tofu do not appeal. Maangchi has a version that uses canned tuna. 

There have been a couple of duds during this second Korean phase, but I’m not going to waste your time with those. 

Here’s the thing: I’ve been making the same handful of straightforward beef and pork dishes again and again and avoiding everything that intimidates me in Korean cuisine. Which is a lot. Next week that’s going to stop. Here’s what intimidates me in Korean cuisine: Beltfish, bellflower root, fernbrake, dried pollock, octopus, dried sweet potato stems, burdock, jellyfish, water dropwort, fermented sardines, raw crabs, fermented skate, pine needles, ox hooves, mung bean jelly, beef heart, aralia roots, fatsia shoots. I’ve also steered clear of the soups served with ice cubes and the cold noodles in soy milk. I’ve mostly avoided the porridges.

Beef heart is a nonstarter, but I don’t see why I couldn’t learn to love, I don’t know, sweet potato stems?

Isabel hasn’t reported on what she’s been eating in Seoul, though today on Snapchat she posted a video of her visit to a cat cafe. A cat cafe tops my list for our Thanksgiving trip to Seoul, right after the raccoon cafe and the DMZ. 

Korean Ground Meat (please help with that name)

This is fantastic. It’s very similar to a Korean ground turkey dish in Nigella Kitchen so I’m 150% confident that ground turkey would make a tasty and healthy substitute for the pig. I’ve made Nigella’s dish a bunch of times and added peas (as she calls for) and spinach (which I prefer) with great success, so you could get some vegetable in there. This recipe comes from Jiyeon Lee and Cody Taylor of the Heirloom Market BBQ in Atlanta by way of Koreatown by Deuki Hong and Matt Rodbard. Slightly adapted by me. 

1 pound ground pork
1-inch piece of ginger, peeled and grated
6 garlic cloves, minced or pressed
5 tablespoons gochujang (
1 tablespoon toasted sesame oil 
1 tablespoon sugar or honey
1 tablespoon soy sauce
big pinch black pepper
1 onion, chopped
1 tablespoon vegetable or olive oil for cooking
rice for serving
chopped peanuts for garnish (optional)

1. In a large bowl, mix pork, ginger, garlic, gochujang, sesame oil, sugar, soy sauce, and black pepper. Let marinate in the refrigerator for as little as an hour or as long as overnight. 

2. Cook the rice however you cook rice.

3. Heat the oil in a heavy skillet and saute the onion until soft. Add the pork and cook, stirring occasionally with a spatula, for 5-10 minutes until the meat is done. Serve over rice with chopped peanut garnish. Enough for 4.

Wednesday, August 16, 2017

Isabel's autumn adventure

Isabel flew off to Seoul, South Korea this morning to spend the semester studying at Yonsei University. I drove home to Marin County to spend the semester popping horse tranquilizers. 

I’ll just spit it out: I didn’t want her to go. I thought Seoul was a great choice back when she applied in the winter, but recent events and our idiot president’s rhetoric changed my mind. While I know the likelihood of war on the Korean Peninsula remains low, it wasn’t low enough for me. What was wrong with Shanghai? Taipei? Thailand?

Isabel and Mark were unconcerned. I litigated this. I lost. I am gracious in defeat.

It’s gonna be fine. She’s going to have a wonderful time, learn to love kimchi, speak a little Korean, drink soju. We’ll visit her at Thanksgiving. In the highly, highly, highly unlikely event the president starts a war with North Korea and something happens to my daughter, not to mention the 26 million other people living in the Seoul metropolitan area, I will make it my life’s mission to personally poison his chocolate ice cream. 

Joke. Duh. Like when he jokes about how cops should manhandle prisoners. Sidesplitting.

In the car going to the airport, I told Mark and Isabel that I was going to start cooking Korean food again so I’d feel close to Isabel while she was away. I said I was thinking of making a beef and daikon radish soup for dinner tonight.

Isabel said, “Sorry I’m not going to Rome, Dad.” 

Thats my girl.

Friday, July 28, 2017

What you reading?

your summer reading

Hello, he said. What are you reading?
Elisabeth showed him her empty hands.
Does it look like I’m reading anything? she said.
Always be reading something, he said. Even when we’re not physically reading. How else will we read the world? Think of it as a constant.
A constant what? Elisabeth said.
A constant constancy, Daniel said.
They went for a walk along the canal bank. 
Every time they passed someone, Daniel said hello. Sometimes the people said hello back. Sometimes they didn’t.
It’s really not allright to talk to strangers, Elisabeth said.
It is when you’re as old as I am, Daniel said. It’s not all right for a personage of your age.
I’m tired of being a personage of my age and of having no choices, Elisabeth said.
Never mind that, Daniel said. That’ll pass in the blink of an eye. Now. Tell me. What you reading?

Ali Smith’s latest novel, Autumn, is incredibly good. (If you want to read a more thorough analysis than I have to offer, try this.) I finished it in a day and every page or so stopped to reread some astounding passage so I could really let it sink in. I love the way she juxtaposes profundity with lightness, even absurdity. This book is full of big, serious ideas (about Brexit, age, time, love) but is also quick and witty and you never feel weighted down.

I can’t stop thinking about Daniel’s remarks about reading. Throughout the novel, instead of the usual and often meaningless “How are you?” Daniel asks people: “What you reading?” As he explains in that passage, he isn’t necessarily inquiring about a book (though characters in this novel read a lot of books), he’s asking: What is on your mind, what are you picking up from the world that is preoccupying you at this particular moment — what project, what political disaster, what cultural argument, what movie, what food trend — and what is the related narrative that’s unfolding in your head?

Or at least that’s what I think he means. At least that’s what I want him to mean. 

And isn’t that a better question than “How are you?” Obviously, “How are you?” is important — I always want to know how my friends are, whether they’re in any kind of physical or emotional distress, but when they’re not, and they’re usually not, thank God, the next thing I want to know is what they’re reading, either in terms of books or in that broader sense. A couple of my friends and I cut straight to “What you reading?” by mutual understanding, but I have never been able to put a name to that dynamic like I can now.
My baby girl polishes that glass!
It seems that this blog has become about what I’m reading, both in terms of books but also in that broader sense. I mean, it always has been, but I used to “read” about food and cookbooks and backyard chickens more than I do now. Hey, what do you expect? When I started this blog my kids were cute, naughty little chipmunks. Life is different now. Owen will be a senior in high school and Isabel appears to be all grown up. We went to visit her last weekend in Walla Walla, Washington where she’s working at a history museum and living in a bungalow with some friends. She has potted snapdragons on the front steps and goes to the farmers’ market on Saturdays to buy kale and potatoes, cooks herself dinner every night. It’s the young, pretty millennial who should be writing the food blog, not the chubby old lady with the reading glasses and the empty nest!

Except I’m the one who likes to write, so there.

Saturday morning when you are twenty and your enthusiastic parents texted you at 7 a.m. from Starbucks
Autumn. It’s brilliant. You should read it. It’s not a plotty book so if a propulsive plot is critical to your reading enjoyment, perhaps this novel isn’t for you. But why not give it a try? One of the characters, preoccupied by world events and sitting at a dying friend’s bedside, reads the opening passage of a classic novel* and thinks: 

The words had acted like a charm. They’d released it all in seconds. They made everything happening stand just far enough away.
It was nothing less than magic. 
Who needs a passport?
Who am I? Where am I? What am I?
I’m reading. 

John McCain’s vote notwithstanding, everything happening right now is pretty gross. Autumn will make it stand just far enough away.

*I used to feel bad linking to amazon rather than an indie bookshop, but since Trump started hate tweeting at them, I feel not quite good, but definitely less bad. 

Saturday, July 15, 2017

Winter Wheat

new treasure
Back to my sweet California home, where the heat is dry, the pot legal, and all the young men have beards. 

Quick report on Winter Wheat by Mildred Walker, which I finished just now.

This 1944 novel is narrated by a young woman named Ellen who lives with her parents on a Montana wheat farm. She goes off to college in Minnesota, falls in love with a city boy, and has to drop out of college after a bad harvest. She milks the cows. She runs the combine. She goes to teach at an isolated rural school. It hails. It snows. It gets hot. The Japanese bomb Pearl Harbor. Throughout, Ellen attempts to understand her parents’ mysterious marriage and make sense of her own passionate attachment to the land.

I haven’t read a novel this straightforward in a long time. It’s not a children’s book — and it’s not flat or simplistic — but there’s nothing fancy going on with the writing here. I didn’t copy out any dazzling passages because there weren’t any. By contrast, 10 pages of my notebook are filled with passages from Rachel Cusk’s (amazing) Transit, which is the last novel I finished before this one.

Yet I suspect I’ll remember Ellen’s story long after I’ve forgotten what happened in Transit. This novel is what I think critics mean when they use the words “deeply felt.” I ordinarily dislike the term “deeply felt,” but it captures the emotional purity and intensity of Winter Wheat. It was a very clean and vivid reading experience. I loved it.

This isn’t a blanket recommendation. Not everyone will enjoy Winter Wheat. I read somewhere once that there are two types of readers, those who liked the Narnia books when they were children and those who liked the Little House series. I was a Little House kid. Winter Wheat is for us. 

There’s a lot of food in Winter Wheat, as there always is in novels set on farms, which may be one reason why I like them so much.  You’re treated to images like: “The bulb in its green paper shade shone down on chicken pie and candied sweet potatoes and Mom’s rolls.” A plot twist turns on a glass of homemade dandelion wine. 

I thought as I always do when reminded of the existence of dandelion wine that I would like to taste it one day.  I looked up a recipe. To get started, you collect three quarts of dandelion blossoms — and not the whole flower, just the fluffy, weightless yellow petals you’ve stripped off the green head. Three quarts!

Nope. Not today. Sadly, probably never.

Tuesday, July 11, 2017

Gone is gone

Credit: Library of Congress
A few years ago, I helped a woman in her 80s write her memoir. I did this under the auspices of a nonprofit that was trying to keep house bound elderly people engaged with life by telling their stories. When I saw the ad on Craigslist seeking volunteers, I wrote back immediately. This was right up my alley. I couldn’t wait to get started.  

The work was even more fascinating and rewarding than I’d expected. I loved my “learning partner” and I loved trying to get her story on paper. Once a week for a year I drove to P’s house, sat down at her dining table, and took notes as she told me about her life. Then I’d go home and type everything up, trying to make it flow as a story. Where the narrative seemed thin or behaviors went unexplained, I’d make a note and the next week I’d see P again and we’d talk some more. We circled back over her life scores of times and in every rendition something new came out, the story got richer. There was probably more food in this memoir than any in the history of the program, but there was a lot of everything. I hope she and her family were happy with the memoir. I was.

Early on P told me that she had not seen her father’s face since the early 1940s. He’d had a stroke at the salt mine where he worked and left behind a widow and 15 children. P had adored her father. There had been photos, but they’d been lost. It haunted her that she didn’t have a picture of this beloved man.

Well, telling me this was like waving a meaty shank bone in front of a hungry hound. A quest! I was going to find a picture of P’s father if it killed me. I wrote it down on my multi-page to-do list. For weeks I scoured the internet looking for pictures of black men who had lived in a certain region of Louisiana in the 1930s. I inquired about archives at the salt mine. I spent hours on the Library of Congress photo site. I googled every possible combination of keywords and then a few days later I’d think of some more and try those.

Every week or so I printed out a new series of photographs of unidentified men — men in overalls sitting on the steps of general stores, men sitting on carts, everything available —  and brought them to P. The first time, she looked at them with a strange expression on her face. She said, “I don’t know why they never show blacks who are doing well, they always have to make us look poor.” 

Indeed, all the photographs I could find of black men in rural, Depression-era Louisiana told a picturesque story of Southern poverty. This was not the way P remembered things. The disparity between her memories and the pictures the photographers chose to take — and our institutions to preserve — would be interesting to explore.

But that’s another story. What matters is that P never saw a picture of her father among those that I brought to her. It was always a long shot.

When I had exhausted what the internet had to offer, I actually looked at my calendar and thought maybe I could travel to Louisiana and search in person for P’s father’s photograph. But even I am not compulsive enough to travel to Louisiana looking for a picture of a man I’d never recognize, a picture that probably didn’t even exist.

A certain personality type has a hard time accepting defeat on a quest like this. My personality type. Even after we’d finished her memoir, “P’s father’s photo” sat there in bold type on my to-do list. Occasionally I’d go back online and poke around. Time passed. Pearl had a debilitating stroke. One day earlier this year, with a pang, I crossed “P’s father’s photo”  off my list. P’s father’s picture doesn’t exist.

Sunday, I decided I was done with my family history research. I was never going to know why Abner and Cora and Orlan behaved as they did. Never. It was over. Yesterday, I was going to go to Mount Vernon and enjoy the end of my trip to Washington D.C. There was one last archive I hadn’t looked at, but it was a long shot. Some ladies who might have known something about the people I’m curious about had left behind diaries now held at William and Mary College in Williamsburg, Virginia. But, really, such a long shot and such a long drive.

Big surprise, at the last minute I changed plans. No Mount Vernon. Instead, I drove almost three hours down a monotonous highway listening to agitating right-wing talk radio to William and Mary College. I bought a parking permit, found the library, found special collections, requested the diaries from a meticulous librarian, locked all my belongs in a locker. The librarian brought out diaries and put them on a shelf. She had me sit at a big table in view of her desk. Then, one by one, she brought me the diaries. She’d set each small, leather diary up on a foam platform and I had to use a little piece of string to weight down the yellowed pages as I read so the oils on my fingers would spend as little time as possible on the precious paper. When I was done, she’d take back the diary and bring me another.

My ladies had been admirably dutiful diarists. They had also been shockingly boring diarists. Every single day for years and years they noted that it was “terribly hot” or “cold and raw” and then listed who they had lunched with and whether they had embroidered or read in the evening. No emotion, no gossip, no commentary. Occasionally some major world event like an earthquake in Jamaica or the death of Grover Cleveland made it into these pages, reported as flatly as the latest garden party at Mrs. Lambert’s.

Thank God my people had also made it into the diaries! I hadn’t been completely delusional! They were right there in brown ink and the first time I saw that one of the diarists had gone to Mrs. S’s for tea (May 17, 1906), I gasped. But of course there was no record of what they talked about, let alone what kind of cookies they ate, what Mrs. S wore, whether she had put on weight, seemed happy or blue or worried. And so it went. Dinner with Mr. S. Travels with young S. Terribly hot. Rained all day. Father went on trip. Father returned from trip. Embroidered.

I’ve been surprised by just how much you can learn about the past, how many incredible secrets you can crack if you’re willing to spend the time. Strange chunks of the past really can be recaptured. 

But most of it is lost forever, really lost, like P’s father’s face. I had always known that the motivations and characters of the people I was researching were probably lost forever. I spent several hours hunched over those unilluminating diaries yesterday. I am glad I did. I shut the last diary, thanked the librarian, retrieved my belongings, drove three hours back to my airbnb, collapsed on the saggy little sofa, started a good book, slept well. The piece of the past that has preoccupied me for the last two months is not probably lost forever, it is lost forever. 

On to new quests.

Sunday, July 09, 2017

A comb and a brush and a bowl full of mush

Time to get that dated rant off the top of this page.

I’ve been consumed by a project for the last eight weeks that has nothing to do with food or Trump or anything remotely relevant to this blog, hence the dearth of posts. I decided to solve a seemingly small family mystery that ballooned into a bigger, stranger story and I got obsessed. All the energy that went into despairing over politics was suddenly diverted towards figuring out what happened with my family between 1900 and 1912. I think I figured it out. What I can’t figure out is why it happened and that part is tormenting me. I keep hoping I’m going to stumble across a cache of letters, some gossipy diary, or a juicy scrapbook that will shed light on the personalities involved and why these people did what they did, but having worked my way through archives from Broken Bow, Nebraska to Washington, D.C., I’m beginning to accept that if I really want to know what happened, I’m going to have to make it up.

Anyway, that’s why I haven’t posted in forever. Be happy for me. It’s kept me from dwelling on North Korea.

Other than eating it, I haven’t been thinking about food as much as usual, though that’s probably still more than most people. I made some cornmeal mush earlier this summer because I’d been reading so much about Nebraska circa 1900. They lived on corn. They burned it as fuel, boiled it, fried it, roasted it, dried it, ground it, and turned it into mush. Mush. I had never eaten mush. You may ask how mush differs from polenta and that’s a very good question. It doesn't. But it does. When you call your cornmeal porridge “mush” and put butter and sorghum on it you are in a very different imaginative place than when you open Essentials of Italian Cooking.

I could have eaten the whole pot of delicious, hot, humble mush, but exercised my famous iron self-discipline. The next day I made patties of the leftover mush and fried the patties in butter because I’d read that’s what people did in the old days. Fried mush was even better than regular mush, crusty on the outside, warm and creamy on the inside. There are abundant reasons to pity the Nebraska pioneers — sod houses, child mortality, winter — but cornmeal mush is not one of them.

After that I tried to find other old Nebraska dishes to try, but fried heart, chokecherry pie, and dried carrot coffee did not make my mouth water.

Now I’m in Washington, D.C. finishing up my research. After this, no mas. I am cutting myself off. Enough is enough. I’ve been staying in a kind of desolate apartment complex in Rosslyn, Virginia and eating microwave popcorn and blueberries for dinner, but last night decided to boldly venture out. According to Google Maps there was a crab restaurant just a 4 minute walk away in this bland neighborhood. Really? Yes, indeed there was. Right there, tucked amid all the boring apartments, was a boisterous, crowded restaurant with a line out the door. Since I was alone, I waltzed right in, got a seat at the bar, and ordered a half-dozen crabs which were served to me on a sheet of thick brown paper. The woman on my right was drinking bourbon and Diet Coke, a drink I hope never to taste in this lifetime or the next. The couple on my left were drinking Bud Lites and they showed me how to eat Maryland blue crabs. By the time I was done with that massive pile of crustaceans, we were good friends and my hands were filthy. It was a pretty perfect evening. 


Friday, May 26, 2017

A furious rant

mi abuela, making tortillas
Really. This is a ferocious rant. Probably not what you came here for, but if I’m going to blog at all, this is what I’ve got today. 

I woke up yesterday morning to the audiotape of Republican congressional candidate Greg Gianforte assaulting reporter Ben Jacobs in Montana. It was horrifying. If you haven’t listened, you need to. Perhaps even more chilling than the attack, though, was the parade of moral midgets, including members of Congress, who justified Gianforte’s brutality, even reveled in it. We all know there are thugs out there, but who wants to see them defended by fellow citizens, let alone lawmakers? Who wants to find out that the sickness is systemic?

It appears to be systemic. Thanks, Trump. While I don’t think he’s the source of this ugliness, he unleashed and legitimized it. I am more disgusted with my country than I have ever been in my life.

Also trending on my Twitter feed yesterday morning was a sad, tawdry little story out of Oregon. Two young women went down to Mexico, learned how to make tortillas, started a food cart in Portland selling burritos made with their fresh tortillas, and gave a kind of dippy interview to a newspaper. This utterly banal story led to venomous charges of cultural appropriation and, apparently, death threats. In the comments thread and follow-up articles, so-called progressives alternately vilified and belittled the tortilla-makers for “appropriating” Mexican culture. (There were a lot of comments in support of the women as well, which is heartening.) One minute the women were attacked as “horrid” colonialist predators who viciously robbed secret tortilla recipes from impoverished Latina grandmothers, the next they were mocked as frivolous “Beckys” who thought it would be “cute” to filch someone else’s cuisine for their darling little cart.

The women shuttered their business a few days later and vanished from social media. 

A lot of reasonable people disagree with me, but I don’t believe cultural appropriation is a problem. I think the crusades against cultural appropriation are illiberal, mean-spirited, divisive, stifling, unAmerican, riddled with contradictions, ahistorical, and often just a flimsy excuse for self-righteous leftist scolding  — and worse.  I am pretty sure the critics in Portland who went after the tortilla makers were less interested in helping Mexican abuelas they’ve never met (and never will) than in scolding and shaming white girls. They were getting off on putting white girls in their place. There’s a lot of that going around these days among leftists of all races, including whites. Young white women seem to piss people off just by existing. 

But that’s not my concern right now. I wouldn’t be writing this if I didn’t think there was a more serious problem with this saga than the loss to Portland of a white-owned food cart

These scoldings — these intemperate tirades from the left — exact a price. All liberals end up paying that price, even those of us who despise the culture of scolding. We’re paying the price right now and it’s miserable. Meanwhile, cultural appropriation foes like those in Portland continue to blithely, arrogantly run up the tab. 

I’ve always been a liberal. I want liberal candidates to win elections, liberal laws to be enacted, liberal values to prevail. I would argue that going after people for cultural appropriation is not just illiberal in itself, but it impedes liberal political progress, by which I mean winning elections. Pillorying white female entrepreneurs is not how we, on the left, persuade white people in places like Montana to embrace the Democratic platform. It is not how we get people to stop voting for turds like Greg Gianforte. Indeed, these petty cultural tirades are one reason why white people in Montana vote for turds like Gianforte. Anyone who thinks voters in Red States don’t hear about tortilla nonsense in Portland doesn’t watch enough Fox News or check in at the National Review. Right-wing media outlets make damn sure their audiences know about it every time a yoga class is canceled because of  “cultural genocide.” Oh, those hilarious, asinine libtards! You can see the journalists licking their chops when they get to report that a Latina student at some elite college has decreed white girls can’t wear hoop earrings because it’s offensive to the “black and brown bodies who typically wear hooped earrings” and asks: “why should white girls be able to take part in this culture.”

Why indeed. And a good follow-up question would be: Why should ordinary white voters embrace this bullshit? Honestly, why? If the face of liberalism is a supercilious, censorious, self-righteous snot who rails against young white women because they sell tortillas, we have an electoral problem. Also, I need a new party.

Look, I don’t think the left is the primary driver of recent repulsive behavior on the right. Far from it. But some of us seem to be doing everything we can to make things even worse. I’m a white, lifelong liberal with a Latina grandmother who actually showed me how to pat out tortillas — and if I find this stuff obnoxious and alienating, it sure isn’t winning over harder hearts and minds. I hope the cultural left enjoyed its little “triumph” in Portland, that the “victory” of putting two naive young women out of business was sweet.  Because the electoral victory of the despicable Greg Gianforte —  a real, substantive victory that unfortunately requires no scare quotes —  is anything but. 

Back to more palatable fare soon.

Tuesday, May 16, 2017

Morning in America, May 2017

You can also eat it straight out of the jar. 
Jennifer, looking at her phone while still in bed: There’s no way Trump is going to serve out his term.

Mark: Well, you know what I think.

Jennifer: Right, you think he’s going to serve his term and get re-elected.

Mark: I think he’s going to serve all four years. Of course he is. He loves this stuff and what’s going to take him down?

Jennifer: Nope. Something is going to happen and he is going to resign. It will be sudden and swift. Let’s make a bet! You agree to go with me to the orangutan sanctuary in Borneo someday if he leaves office before his term is up. If he makes it to the end, I agree to go on the driving trip around the Great Lakes.

Mark: I’m not going to bet something that would make one of us unhappy.

Jennifer: I wouldn’t mind going to the Great Lakes.

Mark: Really?

Jennifer: You’d truly mind going to the orangutan sanctuary?

Mark: You know I would.

Jennifer: How about this: We get a dog if he leaves office, we don’t get a dog if makes it to the end.

Mark: I’m not going to bet something that would ruin our lives.

Jennifer: How about this: If he stays in office the full four years, we move to a townhouse without a yard or any animals.

The conversation petered out at this point because I get bummed thinking about the townhouse. Our imminent move to a sterile townhouse when Owen leaves is an ongoing joke that I increasingly worry is not a joke.

I went upstairs and pulled out the jar of Alton Brown’s overnight coconut oats that I mixed yesterday. I’ve been wanting to try this recipe since I first opened EveryDayCook back in December, but kept postponing because it looked incredibly fattening. I finally got tired of wondering what it tasted like.

What did it taste like? Ambrosia. The internet is packed with recipes for oats-in-a-jar that look like this one, but I have never tried any of them so I can’t say if Brown’s version is better or worse, only that it’s delicious, a creamy melange of oats, chia seeds, flaxseed meal, and nut milk topped with with crunchy coconut flakes. I ate my oats slowly, as I would a pudding, savoring every exquisite bite. I will be making this again, probably within hours.

I’ve made some adjustments to the recipe. Brown calls for 75 grams coconut milk and 75 grams almond milk — but he doesn’t specify the type of coconut milk. Does he mean the thick, rich coconut milk in a can? Or the thinner, lighter coconut milk you find in jugs in the refrigerator section of the supermarket? I went with the latter and used Califia Farms unsweetened, blended coconut and almond milk. But really, you could use any milk you want — soy, cashew, dairy. I also felt you could use less syrup and go easy on the dried fruit. I omitted cinnamon. 

You need a scale for this. 

Alton Brown’s Coconut Oats

150 grams mixed nut milk (see headnote)
12 grams maple syrup (or less)
1/4 teaspoon vanilla
40 grams rolled oats
30 grams dried fruit (or less, or add fresh berries when you eat the oats)
2 grams chia seeds
3 grams flaxseed meal
pinch of salt
toasted coconut flakes for topping

Shake the milk, maple syrup and vanilla in a pint jar until well blended. Add everything but the coconut flakes and shake the jar again, very vigorously. Screw on the lid. Refrigerate overnight. Top with the coconut flakes. Serves one.

Monday, May 15, 2017

Cultivating my garden

Overgrowth of poppies has made it hard to walk up the stairs, but I can't bring myself to tear them out. 
I’d kicked my Twitter addiction and was back to appreciating the tangible world around me, but then came last week. There I was puttering around the yard one afternoon, happily planting lavender, nice middle-aged lady having a nice middle-aged lady day, when I glanced at my phone, shrieked, sat down in the dirt, and that was all she wrote for gardening. 

Trump is so much worse than I thought he’d be — and I thought he’d be terrible.

But since I have nothing original or interesting to add to the national conversation, I’ll tell you how to make injera. 
They aren't supposed to look quite like that, but they tasted great.
Injera is the soft, super-sour Ethiopian flatbread that resembles a giant pancake and is used to scoop up whatever meats and stews are served at an Ethiopian meal. It’s delicious. Something about the sourness piques your appetite, makes you want to eat more and more and more which is the last thing I need, but that’s beside the point. It was a longstanding goal of mine to make injera at home and my various attempts had all ended in tears. Most injera recipes in books and on the internet simply do not work. Period.

Which is why a few Saturdays ago I found myself in an Ethiopian cooking class trying to fry onions in a pot without any oil. One of the odd features of Ethiopian cuisine, at least Ethiopian cuisine as taught in this class, is that you add oil after you’ve cooked the onions. I’m not sure why. The teacher certainly didn’t enlighten us. It was a strange class. To start with, it was held in a vast hangar-like warehouse in the dark reaches of which people seemed to be soldering metal and repairing cars. The teacher was a petite Ethiopian woman with minimal English who had no printed recipes to distribute and seemed curiously grudging about sharing information. She assigned each of us a work station stocked with rudimentary foodstuffs and we proceeded to prepare unnamed legume-based stews according to haphazard verbal instructions. You had to guess what the ingredients were — was that red powder paprika? Cayenne? Berbere? I still don’t know. She’d wander by periodically to tell you that now it was time to chop the onion or add the salt or turn off the hotplate, and then a few minutes later she’d wander back and reproach you because whatever you’d done was wrong. I have no idea what we made and couldn’t begin to replicate any of it. 

Except the injera. I was there to learn to make injera and I learned to make injera.

If you’ve never wanted to make injera, you should stop reading because you will fall asleep. If you’ve  always wanted to make injera, the following formula worked perfectly at the warehouse and adequately — though not perfectly — a week later in my own kitchen.  You will need to track down two special flours — dagussa and zengada — and you will need some sourdough starter. I had thought injera was always made from teff flour, but our teacher used dagussa and zengada, which she told us were varieties of “finger millet” flour, but that may not be correct. I can’t confirm. (I find something very creepy about the term “finger millet.”)

Once you have your flours and starter this is what you do: 

In a bowl, combine 1 part dagussa, 1 part zengada, and 2 parts all-purpose flour. Add some starter. We didn’t measure in the class, but at home, to four cups mixed flour I added about 1/2 cup starter. Now add enough warm water to make a thin, creamy batter. Mix well. Cover the bowl and let it sit for three or four days on your counter. It will bubble and begin to smell intensely sour.

When you’re ready to cook, heat up the closest thing you have to a non-stick skillet. In class, the teacher used a dedicated round electric skillet to cook the injera, but a cast-iron pan worked well for me. When your skillet is really hot, pour some batter into it, swirl it around to completely coat the pan as you would a crepe. Pop on a lid. After a few minutes, lift the lid and if the injera is cooked (not wet on top, but not desiccated — you’re aiming for tender, pliable, spongy), remove the bread from the pan and make another injera. Proceed until all the injera are cooked and serve with Ethiopian entrees like this, which worked well.

They were not enthusiastic. 
The flavor of my injera was lovely. The texture, not. It was somewhat rough and leathery, and it never rose, never achieved that little “lift” of proper injera. I briefly considered trying to go for perfect, fluffy, spongy injera like you get in restaurants, but decided that there were other things I’d rather do with my free time. I was satisfied with my imperfect, tasty injera and crossed Project Injera off my list.

A few things I’ve done rather than perfecting injera that you might enjoy as well:

*Watched Srugim. Sweet, droll Israeli TV series about the romantic travails of young, religious Jews whose courtship rituals are no less rigid than those of Elizabeth and Darcy. Window into a world I know nothing about. Charming and fascinating. (Amazon Prime.)

*Watched Obit. Documentary about obituary writers at the New York Times. It’s funny! Also informative and actually rather uplifting. Trust me, you’ll be glad you saw it.

*Worked a lot in the garden, which is good for the head, hell on the hands. Wear gloves.  

I love these little guys.

Thursday, April 27, 2017

The world really has been shaved by a drunken barber

Saturday afternoon, Owen said, “What are you making for dinner?”

I said, “Nothing. I’m not cooking anymore.”

Owen: “I haven’t had a healthy meal since the last time you cooked.”

Me: “Maybe you should have thought about that when you made gagging noises every time you walked through the kitchen and saw me cooking.”

Owen “I didn’t make gagging noises when you were making meatloaf. I always like when you make pasta.”

Me: “Are you saying you want me to start cooking again?”

Owen: “You’re just trying to get me to say that.”

Me: “Well, if you asked me to start cooking again, I’d be really happy.” 

Owen: “I’ll see how long I can hold out. I don’t want to give in.” 

Me: “Oh, come on.”

Owen: “Does this mean you’re not going to write down all your good recipes for me when I leave home so I won’t starve?”

Me: “I’ll still do that.”

Owen: “What about the ground beef with fish sauce? I love that. I never complain about that. You could make that tonight. What ingredients do you need?”

Me: “We don’t have the ingredients and I’m not cooking tonight.” 

Every now and then, I stop cooking for a while because the family narrative around my cooking — “Mom and the crazy stuff she makes that no one likes” — becomes too tiresome. Also, I can be lazy. Conveniently, I can justify the laziness by reminding everyone (and myself) about the lack of appreciation.

This has been one of the longer strikes.

But I couldn’t keep it up. I never can. I started to feel like I was betraying something important to my identity, not to mention my body, when I found myself making a meal of some black olives, a spoonful of peanut butter, and a mini Mr. Goodbar.

And Owen’s daily queries as to what I was cooking for dinner began to seem plaintive. I do actually sort of like that boy.

Strike over.

Monday, I made the fish fingers from Alton Brown’s excellent EveryDayCook. You chop up some white fish (I used cod) and mix it with breadcrumbs, egg, mustard, mayo, and seasonings, form it into fingers, fry these in just a little oil, and serve with homemade tartar sauce. Solid recipe here

Owen had to leave for a school play before I officially served dinner and he hovered over the pan, trying to get me to cook his fish fingers faster so he wouldn’t be late. He wolfed them down in about 90 seconds, no gagging sounds or complaints, and when he left half a fish finger on the plate he said, “The only reason I’m not finishing that, Mom, is that I really have to go.”

The kid was trying. 

Last night, I picked Owen up at his ceramics class and on the way home we stopped at Safeway so I could buy ingredients for Alton Brown’s breakfast sausage carbonara. Brown calls for whole wheat pasta in this recipe and I told Owen that while whole wheat spaghetti was healthier, he might not like it and maybe we should get regular pasta. He voted for whole wheat. Not sure why.

I made the carbonara, which is very similar to other carbonaras, but a bit eggier and subs breakfast sausage for pancetta. Mark took one bite and pushed the bowl away on account of the whole wheat pasta. Owen had seconds. He didn’t say the carbonara was “great” because it wasn’t, but neither did he treat it as something I’d cruelly inflicted on him. 

Whole wheat spaghetti really is pretty bad. 

The recipe is here, though I don’t recommend it. I prefer this carbonara.

If I keep playing my cards right, I think the cooking narrative in this family is going to change for the better.


And now a weird little story that has nothing to do with food

The other day I went to a matinee screening of Frank Capra’s 1941 Meet John Doe, which I’d been wanting to see for years. The film is about cynical plutocrats and the pure-hearted John Doe, played by Gary Cooper, who inspires downtrodden, divided Americans to start talking to each other and unite around their shared suffering. 

My fellow moviegoers were very elderly, which is always the case when you go to a matinee in the suburbs midweek. I was probably the youngest person there by twenty or thirty years — and I’m not young.

About five minutes before the end of the film, two old women came in, not realizing that there was another half hour before the showing of the next film. One of the women was talking very loudly in a growly old lady voice and she did not lower that voice even when it should have been obvious that there was a film in progress. She had reached the age of obliviousness. She was leaning on her companion’s arm as they walked slowly down the aisle and she kept saying, “I can’t see anything. Where are the chairs?” 
This inspired a barrage of fierce “Be quiets!” from the audience. 

The women paused at the row behind me and the loud one began fumbling around trying to find the flip-down seat, issuing full-throated instructions to her ancient companion. She was flustered. I got up and helped her into her seat because I am, as everyone knows, an angel.

The woman kept talking during this painstaking process. Just as I sat back down, another old woman from elsewhere in the theater stood up, walked over, glared at the woman behind me, and said furiously:  “You need to be quiet!” She returned to her seat.

I could have sworn I heard the woman behind me say “cunt” but I simply can not believe she really did and prefer not to. Plus, an instant later she remarked with innocent delight, “Look, it’s Gary Cooper!” She pronounced “Gary” like “Harry.” 

This last, happy outburst inspired an old man now to get up and walk over. “Stop talking!” he hissed. It was as if he’d missed his first opportunity to issue an in-person rebuke, goddamnit, and he wasn’t going to let this one go by.

I really can not convey how bizarre this was. 

Two minutes later, the film ended. I ran out of the theater.

If you haven’t seen Meet John Doe, you should. Gary Cooper was impossibly handsome and the film is sweet and uplifting and made me cry. It is particularly poignant given how everyone seems to hate each other in our country right now. The film delivers a lovely message about showing charity and generosity to our frail fellow humans, a message that at least two people in the audience with me seemed to have missed completely.

It really does seem like people are suddenly meaner. Whether this was an anomaly or a sign of the times I have no idea, but in my many thousands of misspent hours in movie theaters, I’ve never before seen anyone — let alone two people — actually get out of their seats and march over to scold someone.