In the first days after coming home from the hospital with Oliver, we got a few care packages from friends and neighbors. One was a box from my friend Anne in San Francisco with a handful of sweet little baby things and a batch of homemade breakfast cookies. They reminded me of the recipe from my cookbook and, because I was up at all odd hours of the day and night, they fueled me equally well at 3am and 3pm. The other box was from one of our neighbors: homemade chocolate chip cookies. In truth, they weren't even great cookies and normally I may not have even eaten them, but I cried with happiness every afternoon when I reached for one -- they were keeping us going.
The more time I spend at home with Oliver, juggling a quesadilla and baby sunscreen on our way out the door, the more I think about the way we all really eat throughout the day -- and what it is we actually want to be eating. With all of the beautifully photographed food blogs and glossy monthly publications, you'd think we were all waking up in the morning and eating black sesame waffles with tahini yogurt and macha dust. Now I don't know about you, but that is decidedly not what we're waking up to around here. I'm not sure if it's because time is stretched thin now that we have a baby or perhaps it's that warmer weather is on its way -- the ultimate encouragement in fly-by-the-seat-of-your-pants-cooking -- but preparing a full meal in the kitchen feels like a luxury more than it ever has, and I find myself craving simplicity. Good, honest recipes.
We turned on the light in the baby's room last night and left it on until we went to bed. I'd initially turned it on to hang a watercolor before dinner and had forgotten all about it. An hour or so later, I yelled up the stairs to Sam that the light was still on but he already knew. He didn't want to turn it off. When you're almost a week past your due date, it's nice to sense a little light in there. Everyone says to enjoy it. To relish this time between the two of you. To catch up on books and movies and make foods you love. And we did this for awhile. But there is this inbetween-ness that won't vacate the premises, a sense that we're still firmly in one familiar world (answering work emails and raking leaves) while staring at the hospital bag that's been packed for weeks and the empty carseat that lays waiting -- signs of the next, not-so-familiar world. And yet, we are trying to enjoy it all. I go on long walks and sometimes Sam will join or I'll meet up with a girlfriend. We've been preparing food for each other, seeing a few movies out, making fires, eating donuts and reading. We are ready, now more than ever. But Sprout seems to be letting us know that it's not yet quite time yet.
Last weekend we went camping out on Orcas Island, my favorite of all the San Juan Islands. The trip had been on our calendar for a few months, but it seemed to sneak up quickly (hasn't that been the case this summer?) leaving us scurrying like crazy to get out of the house Friday afternoon to catch our ferry. We've been to Orcas enough times to have a favorite swimming hole, hike, and bakery, but this trip would be different as we were going car camping with three other couples and a gaggle of kids. I knew that at 24 weeks pregnant it might not be superbly comfortable to sleep in our small tent, but we were bringing air mattresses and I packed my pillow so surely all would be well. The day before we left I baked a loaf of this banana bread and stocked up on healthy snacks and fizzy water. Sam dug through the basement to find all of our camping gear. We were ready.
This upcoming weekend will be the first one in awhile that I'll be home sleeping in my own bed. While I'll be working the Ballard Farmers Market on Sunday, I've schemed up all kinds of scenarios for Saturday: sleep in and read in bed, brunch at one of the new restaurants cropping up around town, catch up on an Oscar film, hike Mount Si. Oh, the options! While traveling for the book tour has been a little more exhausting than I'd originally thought it'd be, there have been some unexpected highlights. Perhaps one of my favorites: the daily scone.
I wake up in the morning and consult the Google calendar. Lately I'm not sure how I could make much of anything happen without it. Tasks are driven largely by to-do lists with breaks for an occasional lunch. And lots of granola baking in between. My yoga teacher hasn't seen a whole lot of me, and Sam and I finally went grocery shopping for real last night (it's been awhile). This time of year seems populated by things that other people need done: from the farmers market organizers to new Marge vendors and book-related emails -- there's a lot to tend to. That is, until the craving to bake cookies strikes on Sunday night and it seems that, actually, everyone can wait.
Spring has stumbled upon our doorstep. I know this for a fact because rhubarb has been popping up at the farmer's market two weeks in a row, and each time I visit I ask the vendors anxiously how long it'll be there. Four more weeks? Maybe five? Last year I bought so much that we ended up freezing quite a bit to use in pies, muffins and scones. I don't often have this stock-up mentality, but when it comes to rhubarb I find that it's fleeting and always disappears before I've had a chance to truly enjoy it. Fully.
A few weeks ago my Grandpa friended me on Facebook. I immediately texted my two sisters to verify that this was, in fact, Grandpa. They confirmed. And so, confused, I accepted his friend request and popped over to admire his page. It was, as you can imagine, quite bare. He'd accidentally noted that he was born in 1986 and his page boasted a small handful of friends, all quite elderly. I didn't think much of it at that time until early last week when my mom called to let me know that now Grandpa, apparently, knew everything we were up to. I imagined him incorporating this new bit of technology into his morning routine of checking stocks, doing calisthenics and having breakfast with my Gram at their little table on the porch in Florida. And then a funny thing happened: Gramp started posting on my wall. The first time was on Valentine's Day when he wished me a very happy day and hoped I was doing something fun for myself. I decided to write back on his wall, wishing him a nice afternoon and letting him know that I'd been pretty busy baking that week. Since then, we occasionally report on the weather and what we're up to. Many of the cousins do the same thing, so Gramp's wall is now peppered with cheerful family updates from near and far. There are a lot of reasons to be skeptical -- even scornful--of social media and the ways technology can sneak into our daily lives. We could all make a pretty lengthy list, I'm sure. But getting messages from your Grandpa that read, "I sit 85 and sunny here today" just isn't one of them.
This past Sunday morning found Sam in the living room reading the paper and listening to records and me taking mad scientist notes in the kitchen, working on this humble beauty. I'd stumbled across a recipe for a honey cake that I wanted to make but as I was converting the grams into standard cup measurements for you all, I began tinkering. And tinkering. And downright altering the recipe until it really was no longer the honey cake recipe I'd become enamored with. I just couldn't help but think it should have cornmeal in it, and that spelt flour would make for a really delicate crumb while whole-wheat flour would hold down the fort, so to speak. Sam was reading the Book Review; I was crossing my fingers, staring in at the cake and wondering what I'd done.
I'm writing this on a train around 6 p.m. about an hour North of New York City. To my right is the Hudson River and to my left, one Sam catching up on a few emails. The sun is making its way down ever so slowly and my black ballet flats are more than ready to trade in carpeted train hallways for city streets and firm ground. This is our fourth day on the train. We left Seattle clutching a week's worth of clothes, enough work to keep us busy on the train, a few novels, a bottle of wine, a cocktail in a flask (thank you, Brandon), rye in another flask (thank you, Sam), a few cameras, and these crackers. Final destination: Bruce Springsteen in New Jersey. With a quick stop-over to visit my sister Zoe and her boyfriend Stefan in the West Village, eat meatballs, and check out a few bookstores.
I'm writing this post to you today on the porch of my mom's lakefront cabin in upstate, New York. In the past few years, this spot has come to mean summer to me. Sure, I've made many wonderful summer memories that dated far before my mom started coming here, but these days I feel like summer really starts on the porch here. Time slows. The daily itinerary involves morning coffee, porch-reading, dock-reading, and discussion of what to do for dinner. That's basically it. Sometimes this is punctuated by a swim or a run or a soft-serve ice cream cone. Or a long walk down the road. A most welcome change of pace from what our daily itinerary has looked like in Seattle recently (work, work, work, eat, work). Now we've arrived happily to the land of lingering.
It's all I can do not to just drop everything and turn this into a gardening blog. Maybe a gardening blog with cookies, and cocktails? I jest. But in all seriousness, thank you all so much for your generous comments and advice about planting and gardening. I wish I had you in my back pocket at all times, but you've given me a lot to work with and much inspiration. In fact, today's recipe is made with fresh herbs from the backyard! It's been unusually warm in Seattle this week, so everything's growing like crazy and quite thirsty. I learned a valuable lesson: if you take off on the ferry to Vashon Island on a very sunny day to visit a most lovely couple in their new home, eat the best quinoa you may have ever tasted, and forget to water your plants, you will come home to sad basil. This is, apparently, a fact. I'm learning slowly. Also a fact: playing hookie on an island is sometimes just what the doctor ordered. I've been thinking a lot about creativity lately and how to make more space for it in the constant to-do lists of my (I assume our) daily lives. I often feel guilty if I take moments to focus on a non-work related project, but I read something recently that led me to believe taking time out of our day to chop some herbs, knead some dough, and wait for it to rise might just be what we all need more of.
In our family, Christmas cookies come about in one of two ways: we either make them or folks drop them by the house. I'm sure something similar happens with you, too. And there are the tins of cookies that you're thrilled to receive and look forward to for weeks and others that you stow away until the day comes when you don't feel all that guilty throwing them out. Growing up, a woman my dad used to work with would send her eponymous Denise's Pieces each year. They're a pretty standard chocolate-covered toffee but they're soft and buttery and hide-from-your-sisters good. Two years ago, Denise offered to drive over from Sacramento to give us a tutorial and teach us how to make the toffee on our own. Yes! Best day ever! At the end of the day, Rachael, Zoe and I learned we were pretty awful at making toffee. We also learned Denise's caveat: once she shows you how to make the toffee, "you're set free." Free, we asked? That's right: you no longer get a tin of toffee in the mail. No! Worst day ever!
This past week was one in which I found out that one of my good friends is pregnant with her first child, and another friend and her partner just bought a new home and moved to Oakland. A friend across town had thrown out her back and another was just returning from a long trip, exhausted and jet-lagged. It was time to bake a little something. Something that was equal parts celebration (a baby!) and 'take it easy.' Something with ingredients I had on hand and that I wouldn't have to rush around to shop and prep for. Something like Harvest Apple Coffee Cake.
So here's what a day off looks like--a day off nearing the second half of June where I try to squeeze in way too many things because I know I won't have another leisurely day in awhile. Is that what you do on your days off? Oy. There was a double espresso with almond milk, my favorite yoga class, and plenty of ball with Noel: There were also drop biscuits to make. Whole wheat drop biscuits from Good to the Grain to be more specific. There were also strawberries to wash and slice. My sister's boyfriend flew in tonight from Philly and I wanted to make dessert but didn't have much time. Solution: drop biscuits with strawberries and cream.
For those of you who follow me on twitter, you've probably gathered that I'm a huge Kim Boyce fan--I really haven't been this excited and inspired by a cookbook in a long time. Perhaps ever. I had the opportunity to meet Kim last week at Omnivore Books and hear her take on the different whole grain flours she uses in Good to the Grain and how each affects the flavor and texture of her recipes. If you want a more detailed review of her book, I wrote a short piece for Bay Area Bites last week, so feel free to read more there.
TEsting to see if this works and maybe it will and maybe it wont'.
I recently got The September Issue from Netflix--the documentary about Vogue editor-in-chief, Anna Wintour. It was fascinating on many levels but the thing that struck me the most was how unhappy she seemed. We all know how immensely driven and talented she is, but when she spoke of what her other siblings do for a living and what they think of her work, her eyes would gloss over and she'd become distant. When she spoke of her own work at the magazine, Anna mentioned that it often made her angry and agitated--that she'd know when to throw in the towel when she started getting angrier and angrier throughout the day. I don't know about you, but I may just settle for quiet, small-scale contentment rather than feeling that way day in and day out. So then I was running yesterday, and I started to think about a quote from the film Alice and Wonderland. In short, Alice hesitates to help the Mad Hatter in his resistance against the Red Queen. The Mad Hatter is disappointed, noting "You used to be much more muchier...you've lost your muchness." I smiled during this scene and continue to think about it. What does this even mean? What is this muchness? A state, a passion, a spark, a sense of wonder or confidence or fearlessness or comfort with the hear and now. I don't know. Now perhaps the larger question at hand is what does all of this have to do with Vogue and with blackberry cornmeal muffins for breakfast?
As many of you know, Linnea and I currently live at my mom's house. It's a long story that involves my mom going back to graduate school, the family dogs, her eventually moving home, and me losing my job. It's very temporary and while I never envisioned being thirty and living at home--really, it's wonderful. I've gotten to spend so much time with my mom: sitting at the counter watching her cook; obeying her nonsensical driveway parking rules; talking about books, celebrities, Obama's charm. But Linnea and I have set a date that January 1 we'll be moving out. It's time. I can't wait to live right in the city, where you can get a piece of pizza after 9 p.m. (you can't get anything after 9 p.m. in Marin) and walk out your door in the morning to grab a cup of coffee and hop on the bus. I miss the constant buzz of a city, the way the sun glints off the buildings, and the proximity of your neighbors. That being said, Linnea, my mom and I all had a lovely (albeit quiet) suburban Halloween. We baked, we drank, we ordered a pizza, we drank some more, we carved pumpkins, and we handed out mini candy bars to the --drumroll, please-- one trick-or-treater who dropped by. I had big plans for my pumpkin this year. I was going to carve a cupcake on the front, and it was going to be epic. Well suffice it to say, my vision fell flat (pumpkin below is mine, the two below that are my mom's and Linnea's). Blame it on failing high school geometry or that second glass of wine, but it really ended up looking like a pumpkin with the entire front carved out. Oh well. At least one thing turned out just as planned: Rose Levy Beranbaum's English Gingerbread Cake.