Is HAS. Please email me with your address, won't you?
You guys are the best! I love how excited you are by a good craft book. As you know, I'm the same.
More soon, about Stitch Camp, college visiting (!), and other things.
TGIF. Have a wonderful weekend.
Tuesday, April 25, 2017
Was it really 2012 when I reviewed Emily's first book? It honestly feels like some time last week. But no. Almost 5 years ago. Which means that Birdy was, what, 2 years old then? Sigh. The math is not soothing my heart. She was 9? Because now she is 14, holding Emily's new book. But some things never change. Emily's inspirational brilliance, for one.
Or Birdy's zeal with the Post-It notes, for another, marking project after project that she can't wait to try. Also, there are pages of gorgeous stickers at the end of this book--created from Emily's lovely little illustrations of such wonderful things as cacti and potion ingredients--and Birdy was beside herself about them because they were not in the original advance review copy we got. But I am getting ahead of myself.
I wrote a blurb for this book, and although they edited it for sanity, this is it in its entirety: "Journal Sparks is our family’s favorite kind of any-age book—filled with friendly, fabulous imaginative prompts that you can use for journaling, of course, but also as approachably small, stand-alone creative projects. Plus, the artwork is just so crazily appealing. So, yes, you will want to climb into Emily’s inspiring world of pebbles and mice and cheese sandwiches, but, then, you’ll be too busy charting your own world of favorite things and places and words and dreams. You won’t even be able not to."
|You should follow Emily on instagram because then you can think to yourself: I should pick up a paint brush every day. And you won't pick one up every day, but you will pick one up sometimes, which is more than never. Buy yourself or your children this set of watercolors. They are the best.|
|Birdy's notebook, pre-hacking.|
That is entirely true. As is the email I wrote to accompany the blurb: "This is such an incredible book. We are in love with it. Congratulations! Birdy's home sick, and we read it cover to cover, dying over all the projects we wanted to tackle--which is, like, all of them. Drawing a day's food! Making potions! The worst sandwich truck! And then just a million things that struck us: that magnified corn-cob tip, the page of clocks, Emily's lovely sensibility. Beautiful."
Birdy marked out VERY MANY projects, but she started with a pragmatic one from the "Journal Hacks" chapter, and this was making a pocket for her journal. And It turned into kind of a self-referential house of mirrors.
Because, well, the kitten got involved.
And stayed involved.
And then Birdy couldn't resist using the pocket she had made to comment on the circumstances of its making.
I'm about to get to the give-away, I am. But let me just show you a few more of the lovely things you'll find in this book. Also, while you look at them, you should picture Emily gorgeously across the street from me, visiting her wonderful parents who live there, and trailing after her the three most exquisite children. You can also picture her feeding our cats while we were college visiting last week. (Thank you, Emily!)
I love these two projects because they're identically simple and wonderful, but kind of opposites: in one, you use a marker to draw simple circular designs and then paint them. In another you paint simple shapes and then use a marker to draw into them--the way you might interpret a cloud. All of Emily's projects are approachable like this--totally undauntingly creative and just super-appealing.
|"The stars we are given. The constellations we make." Rebecca Solnit|
Monday, April 10, 2017
There are some recipes I don’t think to share here, and this is one of them. I mean, it’s kind of peculiar—a recipe to satisfy the craving for smoked fish when there is no smoked fish in the house and the craver is usually too cheap to buy it anyway. But then, if I’m like that, isn’t it likely that some of you are too? That really, if you could, you would be eating passed hors d’oeuvres for every meal? Little wonderful things, little smoked this and that spread on a cracker, a savory filled little something, a delightful fried little something else? Do you know what I’m saying? That’s what I crave. Party food. Holiday food.
|The rosemary lover.|
And yes, it is a holiday! And no, this recipe is not strictly kosher for Passover, unless you source everything accordingly and feel okay about fish and dairy together. (When I Googled it, I came upon this little tidbit, which is too precious not to share: “May we remind you, banana chips require kosher supervision for year round use as they are sometimes fried in the same oil as unkosher cheese. They are not recommended for Passover use.” Yes, you may remind me, but that is kind of a lot to imagine, what with the supervision and the fried cheese a) That said, the fake smoked trout is delicious with matzo, gefilte fish though it is not.
|Dude, where's the *trout*?|
This recipe is totally a pull-it-out-of-the-pantry cheat, as well as totally delicious, and you will easily be able to imagine that what you are eating is smoked fish. You do need the liquid smoke, though! I’m sorry if that seems gross to you, but smoked paprika or chipotles won’t quite get the job done here, although they make something that is also good, just not quite hitting the same notes. Oh, also, if what you are actually craving is something more like *whitefish salad,* then you can stir in some finely chopped celery and onions here, and you will get a lovely approximation.
Pesach sameach. And lay off those treyf-ass banana chips!
Cheater Smoked Trout Mousse
Makes an amount that's just right, but easily doubled if you need twice that amount.
Makes an amount that's just right, but easily doubled if you need twice that amount.
1 (5-ounce) can oil-packed tuna (I like the Italian brand Genoa, which I buy at the supermarket)
A big blob of cream cheese, whipped or regular (this is probably about 2 ounces)
1 tablespoon prepared horseradish, drained (scoop it up with a fork and press it to the side of the jar to get the liquid out of it) (Also, this is optional; I use it because it's in my dad's smoked trout mousse, which is what I'm trying to approximate here.)
½ teaspoon liquid smoke
The juice of half a lemon
A big pinch of salt
Crackers, matzo, or celery sticks for serving
Drain the tuna, then put everything in a food processor and whiz until smooth and fluffy and blended. Taste to correct the seasonings—it might need more salt or more liquid smoke—then scoop into a bowl and serve. Garnish with celery leaves because you’re too cheap to buy a whole bunch of herbs, and rosemary is not going to cut it here.
Wednesday, March 29, 2017
My friend Ali and I met when we were three. Then we were in kindergarten together, and then first grade, and then she switched schools and we only lived five blocks apart, but never got to be in the same class again. Until junior year of college, when we conspired to spend the same semester in Florence. And it was heavenly. Better, even, than Mrs. Houk’s first-grade class! Better than pretty much anything.
Mostly what we did, of course, was eat. We ate enormous, oily tuna and artichoke sandwiches at the Antico Noe
hole under a bridge
shop. We ate risotto ai fruiti di mare, filled with fat clams and chewy calamari, at the
cheap and wonderful trattoria where we ended up dating the chef and waiter
(long story short: a mistake—the boys, not the risotto). We ate dishes of
ribolitta, dark with something called black
cabbage that we would, years later, come to know at home as kale. We ate gelato every single day. We ate
ravioli so freshly formed that we could still see the old woman’s thumbprints
in the dough. We ate blood oranges and gorgonzola and gnocchi, and we gained
twenty pounds each. We drank a lot of wine.
|You have to look at cornmeal because I do not seem to have the emotional fortitude to get out my Italy photo album. Sigh.|
Also, we ate polenta in a tiny cavelike trattoria run from the same kitchen as the city’s famous and expensive Cibrèo restaurant. You could not eat there and not feel like you were getting away with something, because while the chic Italian silk-and-suede crowd paid a small fortune get fussed over with white linen and crystal water glasses, we ate the same food out back, on long wooden benches at long wooden tables, and the dishes we ordered cost $5 each. One was a heap of clams the size of your fingernail that arrived in a garlicky, tomato-y broth with a hunk of charred bread. The other was the polenta, and this polenta no longer exists anywhere but in my memory.
The polenta associated online with Cibrèo seems to involve masses of herbs, and I’m sure it’s delicious. But the one we ordered (over and over again) in 1989 was simpler: a mound of tender cornmeal, a moat of melted butter, a shower of parmesan and—Ali, I need you—green peppercorns? Maybe it was just black pepper, but I think it might have been green. It was as perfect a dish of food as I’ve ever eaten anywhere, and Ali was the perfect person to eat it with. To spend my life being friends with. To shepherd out of life, even, because lying around with her was so great, even at the end. But she’s the worst person to be left by, because there’s nobody else who remembers the same thing as me, and everything I forgot to ask her I will now never know. And I kind of can’t get over how much that sucks.
|Ali and Ben.|
But at least this polenta is pretty fucking close. Ali would love it. Try making your polenta this way—in the oven—even if you’re using it for something else, because it is basically foolproof and incredibly easy and hands-off. But do use some milk in it, which makes it all the more fabulous, and do consider serving it with the brown butter, because you will swoon. Birdy eats hers with a poached egg, and although that is much more Instagram-worthy, as a dish of food, I am being a purist here.
2 cups whole milk (use at least a cup of milk to 3 of water, but half milk is even better)
2 cups water
1 cup coarse cornmeal
2 teaspoons Diamond kosher salt (or half as much table salt)
4 tablespoons butter, divided use
1 cup freshly grated parmesan
Freshly ground black pepper
Heat the oven to 350. Pour the milk and water into a deep, lidded oven-proof casserole (not a huge one), and whisk in the cornmeal and salt. Put the pot in the oven and bake for 50 minutes.
Remove the polenta from the oven and whisk it. If the cornmeal isn’t tender or there’s still liquid in the pot, put it back in the oven for ten minutes, but otherwise, whisk in half the butter and half the cheese, then cover the polenta and let it sit while you brown the butter.
Melt the rest of the butter in a very small pan over medium heat, then continue cooking it, swirling the pan constantly, until the butter gets golden-brown and smells nutty and insane, another 3 or 4 minutes. Remember that it will cook for a bit longer after you turn the heat off, so maybe err on the side of cooking it to short.
Divide the polenta into “4” (ahem, really only three) bowls and top each with a spoonful of brown butter, a flurry of parmesan, and a good grinding of black pepper.
A poached egg can be added!
Friday, March 17, 2017
You guys! The middle-grade novel I wrote is available for pre-order on Amazon! Jakers! I'm crazily excited about this book. It's a book about friendship--about two best friends whose own favorite book is From the Mixed-Up Files of Mrs. Basil E. Frankweiler, so they end up plotting to spend the night at. . . well, IKEA. The friends are based on Ben and his lifelong Ava, and their big, big love of IKEA. In a pie chart of the way those two have spent the past fourteen years, I would have to say that lying on the couch / in a hammock / on the carpet with the IKEA catalogue is no small slice.
I don't want to give any spoilers, so I will just say that the book is also about a lot of other things. Like cats and recipe-testing and death and doorknobs, and oh, you know, some of my other fave topics.
my friend bestselling author Suzy Becker calls the book, "A hilarious, hair-raising page-turner, and an iconic portrayal of best friendship."
It comes out in September, in hardcover and on audio. Please pre-order it, if it sounds like the kind of book someone at your house would like! And/or tell all your (parent / kid / book reviewer / editor / teacher / librarian) friends about it! They're saying grades 3-7, but I think it could go a little older, personally.
Anyhoo, in other news, I made these cookies after we ate them at the King Arthur cafe in New Hampshire, and they were nothing short of perfection. (I did not have poisonous almond resin or whatever that crazy ingredient is called, so I doubled the extract.) If you like a deeply almondy cookie with a crisp outside and a tooth-sticking center, like an Italian macaroon, this is your recipe.
Have a wonderful weekend. xo
Thursday, March 02, 2017
I feel like every recipe I post should be preceded by a colon and the word menopause. "Menopause: Homemade Chocolate Pudding." "Menopause: Double-Chocolate Meringue Fudgies." The turning and turning again towards chocolate feels a little suspect, no? I suppose there's also Trump, as far as explanatory words go. Sigh. But I'm telling you: eat one of these tender, velvety, black cookies still-warm from the oven, and you will forget that your vagina sweats all night in a really unusual way you've never heard about. At least for a moment.
Double-Chocolate Meringue Fudgies
Makes 2 dozen
Total time: 35 minutes
If you've been searching for a rich, chewy, dark, decadent chocolate cookie that's like a cross between a brownie and a black hole, look no further. These are really profoundly chocolatey, and you can even stir in an extra 1/2 cup of chocolate chips if you like, and if you want to call them Triple-Chocolate Meringue Fudgies! I like the smoothness of them without, though.
1 cup semisweet chocolate chips
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided use
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/2 teaspoon kosher salt (or half as much table salt)
1 teaspoon vanilla
Heat the oven to 375, and spray 2 large baking sheets with cooking spray, or line them with parchment. Melt the chocolate chips in the microwave, stirring occasionally, until they are mostly melted, about 2 minutes. Stir until fully melted, then leave them to cool.
Using electric mixer with the whisk attachment, beat the whites on high speed until they just form soft peaks. Gradually beat in 1 cup of the sugar, and continue beating until the mixture gets thick and glossy. Whisk together 1 cup of sugar, the cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat the dry ingredients into the meringue with the vanilla. Now, with a wooden spoon, stir in the lukewarm chocolate. The dough will be batter-like at first and then, as you stir, it will get very stiff.
Place the remaining 1/2 cup of sugar in a bowl. Roll 1 rounded tablespoon of dough into a ball, then roll it in the sugar to coat it thickly. (The dough can be sticky and awkward to work with, but it's not too bad. I use my cookie scoop to dump lumps into the bowl of sugar, then kind of roll and coat them at the same time, if I were to be completely honest.) Place on prepared sheet, and repeat with the remaining dough, spacing the balls 2 inches apart. Bake until the cookies are puffed and the tops crack, about 10 minutes. Cool on the sheets on a rack 10 minutes, then transfer the cookies to a rack to cool completely.
Thursday, February 16, 2017
Luckily, they're not made out of planes and angles, arms and legs stretched long and thin, jaws and cheekbones cutting into your palm when you try tenderly to cup a face that is on its way out the door to drive itself somewhere before leaving you forever.
Luckily, even if they were, I would be too busy calling my senators in an outrage, too busy watching our government unravel into a pile of dirty string bits, to notice. (Sob!)
Anyhoo. This pudding is an oldie, a goodie, and here by special request. You can make it with coconut milk, and it will be delicious. Weirdly, before this request even came in, I was in a pudding state of mind, having just stirred up a comforting pot of butterscotch My-T-Fine, since Birdy was sick, and I'd had an emergency three-hour root canal, the world was blanketed in snow, and we were in need of something soft and sweet to suck off of our spoons while we felt cozy and sorry for ourselves and watched Arrested Development, which we are watching again, for the same reason that I am recommending this utterly delightful book to you and also this obsessively delicious recipe, that reason being pure pleasure. Resist, resist, resist, enjoy, resist, resist, resist.
Total time: 20 minutes, plus a couple hours for cooling
This recipe is adapted from the Enchanted Broccoli Forest cookbook. You will wish there were more, but don't try doubling it, as it tends to set erratically in larger batches. I once tried to multiply the recipe by six--back when Michael and I lived in our vegetarian co-op--and let me just say: first my arm fell off from whisking, and then the bottom of the pudding scorched. In that order.
4 ounces semisweet chocolate (chips are easiest, but we sometimes use a 4-ounce bar of Ghiradelli, broken up)
3 packed tablespoons light brown sugar
2 cups whole milk (or a combination of low-fat milk and either cream and half and half)
a dash of salt
3 tablespoons cornstarch
1 teaspoon vanilla extract (or a little mint extract, if you want to make chocolate-mint pudding)
In a heavy saucepan, combine the chocolate, sugar, and milk. Heat very gently over low heat, whisking constantly, until all the chocolate is melted, and the mixture is uniform. This will take about 5 minutes, and then it will look like hot chocolate, which is what you're going for. It should feel hot to the touch, but it shouldn't boil.
Combine the salt and cornstarch in a small bowl. Pour about 3/4 cup of the hot mixture into it, and whisk vigorously until the cornstarch is dissolved, then pour this solution back into the pot. Keep whisking and cook the pudding over very low heat for about 8-10 minutes, or until it is thick and glossy. For some reason ours was done in 5 minutes this last time, which is funny because I have a note in my handwriting that says "Up to a half an hour!" next to "8-10 minutes." Cornstarch can be finicky stuff. You may want to switch from a whisk to a wooden spoon as the pudding thickens. Don't imagine it will thicken much as it cools: it will, but it won't thicken if it's not already thick, if you get what I'm saying. Also, once it starts to set, don't mess with it or it will liquefy. Honestly, it's easy though, I swear.
Pour into serving dishes and chill at least one hour before eating. A dollop of whipped cream wouldn't hurt.
Friday, February 03, 2017
|The original side eye.|
So. In the interest of everyone who's gotta eat, and who might as well eat delicious munching food, I offer you a few old favorites. I love you. xo
The best ribs.
The best chicken wings.
The best nachos.
The best crudites.
Vegetarian chili for a crowd.
People-pleasing enchilada casserole.
Comforting mac and cheese.
Dill pickle popcorn.
Fake, cheap DIY Boursin.
Crazily good deviled eggs.
Momofuku soy sauce eggs.
Jicama that will get finished before anything else.
Weirdly addictive tortilla pizza.