This picture was taken in a moment of minor delirium–setting out what would be only 1/4 of Tuesday’s necessary shipping and getting a moment of sunny fresh air. I believe this was day 4 of granola baking, little sleep, and major shipping logistics the likes of which I’ve never had to orchestrate. There was a lot of USPS googling, some Pay Pal live-chatting, a bit of pacing around our living room, and a few ‘get yourself together’ pep talks from Sam. I wanted to write a special breakfast post for you this week but it’s just not going to happen. So I thought I’d write a simple post talking about what we’ve been cooking or doing around Seattle but I can’t even do that because it would look like a whole lot of coffee, take-out and work. I’ve been joking that the house motto this week is “All Granola. All the Time.” In my most exhausted state, I’ve considered answering the phone that way. Let’s just say, it turns out that people still read The Wall Street Journal.
Probably six months ago, a wonderful writer for The Wall Street Journal ordered granola from me online. I followed up with her to see how she liked it, and this began a months-long casual chat about granola and small food businesses in general. She loved the product but wasn’t sure when it would be a good fit in the paper. I moved to Seattle, as you all know. And we revamped the Marge packaging and the website and now have a full line which I’m over the moon about. And that, my friends, was enough to be newsworthy. So I got an email a few weeks ago that the paper needed the granola overnighted for a photo shoot. I started stocking up on oats, nuts, and seeds and taking casual polls amongst friends about how many orders it would result in. Maybe none? Maybe just a few retailers will reach out?
The piece ran this past Saturday and the response has been overwhelming. I don’t know how to describe it to you, really. I try and describe it to my family on the phone and come up with nothing substantive or helpful, just a lot of tired blabbering. Sam has devised an absolutely genius spreadsheet for us to track incoming orders and fulfillments. I’m not sure what I would do without him. He is truly good at all the other things that drive me to curl up in a ball. And my sister Rachael is now helping out once or twice a week, packaging and organizing shipments. This makes me really happy. When I paid her a few days ago I almost cried to finally have an official helper. But then again, that could’ve been that “All Granola. All the Time” exhaustion, too. Let’s just say that it was. So for this week’s post, I just wanted to say hello from ‘Whoa, Baby” land and that I’m thinking of you and can’t wait for things to normalize just a touch and get back into the kitchen and the garden. Until then, have a wonderful rest of the week. See you back here very soon.
On Monday our little family of three is headed to the airport at 6 am to board our first with-baby cross-country trip. We'll be visiting Sam's family in New Jersey for a few days, then renting a car and driving over to meet up with my family at my mom's lake house in the Adirondacks. Sam's younger sister and her kids have yet to meet Oliver; my grandpa has yet to meet him, and Oliver has yet to take a dunk in a lake, see a firefly, or spend quality time with energetic dogs -- of which there will be three. A lot of firsts. This week my family has been madly texting, volunteering to make certain meals or sweets on assigned days while we're at the cabin and it got me thinking about really simple, effortless summer desserts -- in particular, ones that you can make while staying in a house with an unfamiliar kitchen and unfamiliar equipment and still do a pretty bang-up job. I think fruit crisp is just that thing.
Somehow, in what seems to have been a blink of an eye, we have a six month old baby. In some ways I can't remember a time we didn't have an Oliver, and in other ways it's all a blur broken up by a few holidays (a Thanksgiving thanks to grocery store takeout, and our very first Christmas in Seattle), a few family visits, a one-day road trip to Portland, a birthday dinner out, a birthday cake, weekend drives to nowhere in particular, swimming at the pool with Oliver, weekly get-togethers with our parent's group, doctor's visits, hundreds of walks around the neighborhood, hundreds of cups of coffee, dozens (or more?) of scoops of ice cream. Most of the worrying about keeping a baby alive has made way for other concerns, and Oliver's need for constant stimulation or soothing walks and car rides has been traded for stretches of time playing with a new toy or checking out his surroundings. In truth, it's thanks to that tiny bit of baby independence that this humble, summery cake came to be in the first place. So we've all got an Oliver to thank for that. Or, really, we have a Yossi Arefi to thank, as it's from her beautiful new cookbook that I've bookmarked heavily and am eager to continue exploring.
We walked to the library last week and I had a strange realization standing in line watching Sam check out his usual massive stack of books: Will I ever have the time to read stacks of books again? I used to be much more of a reader than I am today -- a fact I'm not at all proud of. But when evening rolls around and the more formal workday ends, I find emails and other odds and ends creep in. Walking home from the library, I began obsessing over free time for reading, asking Sam if we'd ever be those two old people who study bird manuals and can recognize birds on walks. I want to have the time to read bird manuals someday. For now though, we're young and we're working a lot. We did sneak away on that one-night camping trip I told you about, and cooked some interesting, haphazard meals which I hope to share with you soon. For now though, for summer: a strawberry dessert recipe.
Much like friends, types of Sunday mornings, or books -- there are many different kinds of desserts. Sometimes you may be in the mood for a light French cake piled high with summer fruit. Other days, a thick slice of fragrant pound cake will do. And then there are those days when you crave a rich chocolate mousse that you share after a night of good conversation and a little too much wine. But let's be honest. When it comes right down to it, the most basic and unassuming dessert of all is sometimes the only one that will do. A good and simple affair. Vanilla ice cream. So I want to talk about that today--about a dessert that withstands the test of time, that will always be there for you. A dessert that is far from trendy, that doesn't play favorites or trick you into thinking it's something that it's not. It's a good foundation. A solid beginning.
[ Pie. if you've been around here much in the last few months, you know that I make pie. A lot of pie. And I'm particularly excited to share this pie with you today because it helped me break out of a rut. A pie rut. A baking rut. A Marge inspiration rut.