croissant anesthesia

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Well, I’ve had two things happen since last you heard from me. First, I enrolled in a French class and it’s been wonderful. Currently we’re studying le marché. In every class we talk about food. Croissant, gateau, brioche, fromage, beurre, et les legumes. Consequently, J’ai faim tous les jours! The second thing, I had a medical procedure (I am well, no need for concern, but thank you) and when I woke from anesthesia, all I wanted was a croissant. Seriously, on the way home from the hospital, I insisted my husband stop á la boulangerie and buy me two, which I ate in bed, and, yes, there were crumbs.


read

I am SO into Margaret Atwood’s follow-up to The Handmaid’s Tale. The Testaments is fantastic thus far. Atwood uses three points of view to great effect. Each time we leave a narrator for someone else, I feel slightly robbed. I want to stay with narrator #1, but then, as soon as I get into narrator #2, I’m delighted. Same holds true for narrator #3. Honestly, this novel is damn good! If you’ve not read The Handmaid’s Tale, run out to pick it up. Don’t count on the fact that you’ve watched the show on Hulu. (Which, by the way, I have not. I don’t want to ruin the novel. If you think I’m making a mistake, please write to convince me.)

My husband and I went on a little road trip to Suttle Lake. We stayed at the Suttle Lodge, which I highly recommend, comfy, friendly and a damn good fish sandwich. On our drive we listened to Heartburn. Yes, that Heartburn! The old Nora Ephron chestnut narrated by Meryl Streep. It is a bit dated, everyone having nannies and live-in maids, making raspberry vinaigrette and discovering arugula. But man, it was funny and fun.



write

I don’t know about you, but I am signed up for quite a few newsletters. (Yes, I get that that is a slightly meta comment coming from me, as you are signed up for mine! Thank you! I hope you find it useful and entertaining.) I thought I might share a few that I enjoy. Literary Hub weekly is a great round up of articles and book reviews, commentary on what to read, when to read, why you shouldn’t self-publish your poetry, and many other great links. Creative NonFiction and Submittable have newsletters full of submission deadlines, and genre related news from around the web. I just started following eye level magazine, and I’m loving it. They have interesting articles, plus this gem, worth a follow for accounts to check out on Instagram. How about this one. Finally, The Paris Review has lots of newsletter options, daily, weekly, and the redux, which is full of pieces newly released from their archives.

For inspiration and thoughtful commentaries on all things life, try The Red Hand Files from Nick Cave. Here’s a quote from a recent missive:

“Tom Waits famously wrote “You are innocent when you dream”, yet dreams are not nearly as innocent as they seem. Neither are songs nor poetry. Songwriting and poetry are perilous callings, full of intrigue and infidelity. They are covert undertakings that creep around our deepest and most hazardous needs. They are not for the squeamish or the eager to please.”



eat

A long time ago, I was in love with the cookbooks of Patricia Wells. Now with my resurgent love of French, I’ve dug back into her oeuvre. Bistro Cooking, which came out in 1989, was a favorite of mine. The book is not a lifestyle book, it’s a straight up cookbook, full of great recipes from small family owned restaurants in France. Many may become your go to standards. Here’s a few of mine: onion soup, fig clafoutis, chicken in wine vinegar, broiled clams with garlic and parsley, ratatouille, and many delightful salads. In fact, I so want you to love her too, I’m including the best potato gratin in the world just for you and just in time for fall.

Gratin Dauphinois Madame Cartet
1 clove garlic, peeled and sliced in half
2 pounds white potatoes—I use Yukon Gold, she likes Russet. I’ve been known to use a mix of white and sweet potatoes
1 cup grated Gruyère
1 cup crème fraiche

1. Preheat the oven to 350º
2. Thoroughly rub a shallow 6 cup porcelain gratin dish with the garlic. Layer half of the potatoes in the dish. Sprinkle with half of the cheese and then half of the crème fraiche. Sprinkle with salt Add another layer of potatoes and the rest of the ingredients.
3. Bake uncovered, until the gratin is crisp and golden on top, from 50 – 60 minutes. Serve immediately.
 

 

 

 

 

is anything better than crying in the shower?

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We’re in the shoulder season, enjoying warm days, cooler nights. My tomatoes are still producing, and yesterday my neighbor was raking. Moving into autumn stirs up so many feelings for me. Excitement about a new beginning, ready to bring out my sweaters, but also a tinge of melancholy. I love the summertime warmth on our deck at 10p, sharing laughs with pals, and oh, the blue August sky here in the Pacific Northwest. Holiday season will soon be upon us, both happy and fraught for all. The dog is older, so am I.


read

I’m reading two books right now, well three.

First, I’m so late to the party reading The Overstory. So far, I agree with Ann Patchett who’s blurb reads: “The best novel written about trees, and really just one of the best novels, period.”  I don’t know what to say about my love of trees without sounding hokey, so I’ll say, reading Powers’ novel has me paying close attention. And my god, are we puny, in every way.

I am also rereading Beloved. Actually, I’m listening to Toni Morrison narrate, hence my walks are getting longer each day as I don’t want to turn her off. In case you need more of Ms. Morrison, and who doesn’t, check out her conversation with Hilton Als on the New Yorker Radio Hour, and an homage from Fresh Air.

The third book, which I’m also rereading, is Citizen, An American Lyric, by Claudia Rankine. I was inspired to pick up the book again after watching the post-match exchange at the US Open between Coco Gauff and Naomi Osaka. I was inspired by Osaka’s grace and humanity. When she asks Gauff to share the stage in the post-match interview she says, “It’s better than going into the shower and crying. Let the people know how you feel.” I reached for Rankine who writes of the Williams sisters in her lyric. She writes of grace and anger in the face of racial indignities. “At the end of the day, I’m very happy with me,” says Serena Williams. So are we. Do you follow her IG?



write

Pals, I am nose down, working hard to finish this manuscript. Hence, my only teaching this fall will be my memoir class. All of us come to writing memoir, to telling our truths, for different and compelling reasons, but honestly, and don’t be mad at me, I believe the heart of the heart of telling our story is the desire to be loved. Love me, as I am, despite what I did, despite what was done to me. Isn’t that what every memoirist is saying? But does that make the act of writing therapy? I don’t think so. When I wrote Community Chest, about my breast cancer experience, it wasn’t therapy exactly. Though I did feel lighter getting words and thoughts and fears out of my body onto the page, I wasn’t purged. I felt part of a larger conversation, part of the world.

This essay, by T Kira Madden, takes a long look at what writing memoir does and doesn’t accomplish for writer and reader. My best hope as a writer of memoir is that in forging my experience into language, I deeply connect with a reader. As I reader of memoir, I want to nod my head in recognition.

If the trees are all connected and speaking to one another through their root systems (see how I did that…), then we can certainly consider stories our own intricate system of connection.

In case you’re interested, I’m also offering individual editing/coaching. If you’d like to explore working one on one, shoot me a message.



eat

Made this cake, and loved it. And I mean loved it. Whatever you do, don’t cheat on the amount of mixing time the recipe calls for, the cake is so light and tender. I think it would be perfect with wine poached figs for a very elegant dessert.

Read this sweet piece from the NYer archives. Oh man, do I miss Nora Ephron. I loved all the cookbooks she describes, and I made the same entertaining mistakes she did. It was a sweet dive into my own cooking and growing up past. Remember Lee Bailey? I adored his cookbooks when I was a newly married woman. It wasn’t just the food, it was the zeitgeist of conviviality, and the draw of a life that was completely out of reach for me, financially. Oh the envy! (In the act of writing this, I just bought a used copy of Cooking for Friends. Now, this little pet project of mine is costing me money.)

I know I’ve said it here before, but it is worth saying again, I believe buying a cookbook is an act of hope. Cookbooks conjure joy, the meals, the people, the love. In the novel I’m working on, one of the characters is a food blogger with a large following. When she says, “Come eat,” which she often does, she’s really saying, “I love you.” All this yammering is a way of me getting to express my excitement over a new cookbook from Alison Roman coming soon. nothing fancy: the art of having people over, which, I guess, is the same as Cooking for Friends, no? The lack of capital letters in the title, does it make you relax? I’m here to say, it kinda does it for me.

And, here’s a recipe for a little snack I’ve been loving, in case you need something to do with the tomatoes in your garden,  Mediterranean Baked Feta.

 

 

 

 

 

 

 

quick read, quick listen, quick meal

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With this note I embark upon year two of the read.write.eat. newsletter! Thank you all–for reading, for commenting, for letting me know you’re out in the world. As I’ve often bemoaned, writing is a lonely business, and you’ve helped me out by meeting me at the virtual water cooler, letting me know what you’ve read, how your writing is going, and what delicious meal you’ve eaten. I’m so grateful for your company.


read

A quick note here as I’ve not read a new book since last I wrote. I have read two fantastic stories in the New Yorker.

First, “Motherless Child,” by Elizabeth Strout, which appears in the August 5 issue. Hallelujah! It is a story about Olive Kitteridge, my favorite curmudgeon. I loved the novel, Olive Kitteridge, because Olive is so complicated. She doesn’t suffer fools, and her insights about people around her are often spot on, and she has such blinders about her own behavior. I am of the belief that we all have a tiny bit of Olive in us, especially those of us who deny, deny, deny! You can read the story here, listen to Elizabeth Strout read it here, and read a brief interview with Strout here.

Next up, “Elliott Spencer,” by George Saunders, which appears in August 13 issue of the magazine. This story is a challenging read, playful with language, playful on the page, it reflects our current political situation, has characters you come to care deeply about, and is full of pain, regret, and forgiveness. Saunders reminds us what compassion and empathy mean. He reminds us that we all have tremendous capacity for love if we only allow ourselves to really look at the people in our society whom we choose not to see. You can read the story here. Listen to Saunders read it here. Read a brief interview with him here.



write

I’m really moving along on my book! One story to go and I’m so excited about the project. Writing a book takes so much time, love, faith and worry. And then, you release it into the hands of the world who may not get it, may not love it. Ouch!

I think we can all benefit from reexamining our relationship with success. What does success mean for you and your work? What is your condition of enoughness? Certainly we all want to hold our beautiful books. We want to connect with readers. We want our books to sell. And, don’t we also want the satisfaction of writing the truth, whether in fiction or memoir or poetry or personal essays, don’t we want to reveal the truth of human experience to the best of our abilities? Life is messy and we want to successfully portray all the mess with love for our characters, and without flinching. It is so damn hard!

As you consider the definition of success for you and your work, I encourage you to listen to this wonderful interview with Steve Almond (one of the Sugars from Dear Sugar) about what writing success means to him, and even bigger than that, “How do we esteem what we tried to do in life?” The conversation is so uplifting and powerful. Find it at Otherppl Podcast.



eat

Need something to do with the zucchini your neighbors have been giving you? Make this pasta and you’ll find yourself begging for all the zucchini. Just writing it here makes me want to go to the kitchen and cook some up.  It’s adapted from NYTimes cooking. So Delicious! So Easy! Serve it up with a tomato salad and you’ll be all set.

  •      1 pound fusilli or other short curvy pasta
  •      1 ½ pounds zucchini halved lengthwise and cut into 1/2- inch thick pieces
  •      Kosher salt and black pepper
  •      4 tablespoons olive oil
  •      2 garlic cloves, thinly sliced
  •      1/3 cup cream
  •      Juice and zest of 1 lemon
  •      ½ cup grated Pecorino or Parmesan cheese, plus more for serving
  •      1 ½ cups roughly chopped herbs, such as mint, basil, Italian parsley, plus more for garnish
  •      1/3 c chopped Marcona almonds
  •      Flaky salt, for serving (optional)
  •      Red pepper flakes to taste (optional)
  1. Prepare the zucchini: Season chunks with salt and pepper. Heat 3 tablespoons of olive oil in a large skillet over medium heat and add the squash in one layer (you may need to do this in two batches) and cook undisturbed until it begins to turn golden brown, about 3 minutes. Flip and cook 2 to 3 minutes more. Remove from the pan and set aside. Taste and season again, if necessary.
  2. Meanwhile, Bring a large pot of well-salted water to a boil. Add pasta and cook until it is just al dente. Drain, reserving 1/2 cup of the pasta cooking water.
  3. Add the remaining 1 tablespoon oil to the zucchini pan. Add the garlic and cook until the garlic becomes translucent, about 30 seconds. Add the squash back to the pan along with the lemon juice and half the lemon zest. Toss to combine.
  4. Put the pasta in a large bowl. Add zucchini and toss to combine. Add 1/2 cup of the pasta water, the cream, and the grated cheese. Toss until the cheese emulsifies and is silky. Add the fresh herbs and almonds. Toss again. Top with additional herbs and the remaining lemon zest. Serve in bowls, and pass grated cheese at the table. Season with flaky salt, if desired.