Dear Ones,

Which is why Iâve spent the last thirty minutes combing through Zillow listings. I am so homesick and I haven’t even left yet!
Have you left behind someplace youâd love to get back to? Tell me about it, please. I want to know where your heart is called. I want to have company in my yearning.

read
Iâm thoroughly enjoying Anthony Marraâs, MECURY PICTURES PRESENTS, which takes place in Hollywood and Italy about fifteen years before the United States entered WWII. The book is by turn hilarious (evidenced by lines like this: a father says of his son, âIâm so proud of him, sometimes Iâm convinced the milkman was his father.â), and uplifting, full of life and love affirming events. This novel is not pablum, itâs hard and funny and bright. Iâm not finished yet, and even though I promised myself I would no longer promote books that I hadnât yet finished, Iâm doing it. Honestly, I like this book so much I wanted to prolong my reading experience so halfway through, I went back to the beginning.
I am proud to say I have a piece up at the fabulous online magazine DOROTHY PARKERâS ASHES. I feel lucky to be in the company of terrific and smart writers, including one of my favorites, Abigail Thomas, whose memoir, SAFEKEEPING, I adore. You can read my piece, âBanana Cake on the Breezeway,â and all the others in the current issue.
Iâm also delighted to have participated in Alyson Sheltonâs, WHERE IâM FROM project. Alyson is a wonderful literary citizen and all-around good egg! She invited me to participate which entailed using a âWhere Iâm fromâŚâ template to write a poem, and then have a brief Instagram Live session to talk about the poem, writing, life, whatever. Sheâs an excellent interviewer and the two of us went down a rabbit hole discussing how we were mothered by TV moms. Should you wish to listen, the full interview is available here. If this appeals to you, please reach out to Alyson through Instagram and find out more. Sheâs open to new participants in the series.
Just a quick reminder, I’ve created a read.write.eat. Bookshop Store, where you will find many of the books I’ve recommended in the newsletter.

write
I took an online class, âBuild Me a Hummingbird: Micro-Memoirsâ from Beth Ann Fennelly, whose book, HEATING AND COOLING, is an absolute pleasure. I learned so much about tiny structures and the freedom they bring.
Attributes of micro-forms:
- Demand specificity
- No room for dishonesty
- Clean & Clear – write like you speak
- Playful â invite risk-taking
- Provide a safe home for dangerous emotions (too short to wallow!)
- Possibility of wonder
- Compression â the story is pared to its essence
- If you told the story of your life through objects, which objects would be the most loaded? Quickly list eight.
- Choose the top three items, the most invested with emotion.
- Give yourself a containerâŚ250 words is a good place to start. Write a micro story or memoir about each of the objects. Be curious. Keep in mind all the attributes listed above.

eat
A few years ago my cousin recommended The Lark, a terrific restaurant in Santa Barbara, and on our recent drive through town, it did not disappoint. I know, I know, every damn place worth its salt has crunchy-sweet-hot-salty-umami Brussels sprouts on the menu, but the ones at The Lark? G.O.A.T.âŚthey demand respect. Hereâs what the menu says: Crispy Brussels Sproutsâsesame, medjool dates, garum, lime. Thatâs all the information I could get out. Garum is fish sauce, which makes sense, part of the flavor profile, plus sweet dates, and tangy lime. The interwebs was no help. You chef-y folks, do you have a fav BS recipe? Iâd love to know. And stay tuned! I ordered The Lark cookbook. Recipe to come.
In honor of the nearness of spring, I plan on keeping a green sauce in my fridge all the time. Something to spread on a sandwich, dollop on eggs, smear on roasted chicken breast, mix with ricotta and penne, stir with butter and slather on corn, spread on a sliced tomato salad. Keep this sauce around for anything that needs enhancing.
Verde Amore
½ c coarsely chopped parsley
Grated lemon zest
2 sm cloves garlic, chopped very fine
1 T capers, rinsed and drained and chopped
½ t salt
ž c olive oil
2-3 T good quality mayonnaise
Additions:
Herbs (basil, cilantro, chives, thyme, mint) – chopped
Anchovies – smashed
Shallot – minced
Lemon juice
Mix well. Keep in a glass jar in the fridge and use on demand.
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