NOTE: I am a fan of 30-day challenges, and November is traditionally a time of two: National Novel Writing Month, and 30 Days of Thanks. As I am not a fiction writer, this year I have chosen to publish a daily blog for the entire month, expressing my gratitude. This may not be entirely food-focused, but expect recipes aplenty. Feel free to join me in the comments below. What are you thankful for today?
So I teach yoga at various places around town, and as fits my training and predilection, I am interested mostly in teaching teenagers. They are my kind of people.
These people make Mondays pretty cool. Today I threw some fairly next-level yoga at my older class, and they all gave it a try. And I dragged both classes along on my monthly planking challenge; both classes wanted to go for two minutes, so I wandered around and adjusted everyone for the first minute and then did my own planking for the second minute. #DontRushMe #ImStillAtAMinute
And that’s one of the things I like most about teenagers. If they know you are on their side and that you are just as confused as they are sometimes, like if you are actually willing to say it out loud, then they are with you and will try (mostly) anything.
Yes, teenagers can be horrible, but A) so can adults, and B) most of the horrible-ness is with teenagers related to you, which means I can truly enjoy someone else’s teenager.
So, to my students at BHCC, I say today, thank you. Thank you for your effort, your honesty, your curiosity, your willingness to try. Thanks for laughing at my dumb jokes.
And to the wonderful people who are running the school while still teaching/parenting their own children, thank you for believing in me and giving me the opportunity to hang out at the center. Y’all are my kind of people.
NOTE: I am a fan of 30-day challenges, and November is traditionally a time of two: National Novel Writing Month, and 30 Days of Thanks. As I am not a fiction writer, this year I have chosen to publish a daily blog for the entire month, expressing my gratitude. This may not be entirely food-focused, but expect recipes aplenty. Feel free to join me in the comments below. What are you thankful for today?
Fresh parsley from a local garden.
I guess today I am thankful for being busy; I started a food delivery service just one month ago, and this week I have eight deliveries. That’s eight people for whom I am cooking this week, people who can come home and have a delicious, organic meal ready for them when they come home.
I am grateful for the people who order every week. I am grateful for their support and their feedback, but mostly I am grateful to be able to make someone’s long day a little easier with a hot meal.
NOTE: I am a fan of 30-day challenges, and November is traditionally a time of two: National Novel Writing Month, and 30 Days of Thanks. As I am not a fiction writer, this year I have chosen to publish a daily blog for the entire month, expressing my gratitude. This may not be entirely food-focused, but expect recipes aplenty. Feel free to join me in the comments below. What are you thankful for today?
No one naps better than a cat. The expression should be, “Slept like a cat,” not a baby.
Today’s gratitude goes to the following:
Planks (I started at 45 seconds and skipped the incline and breaks; going to add 15 seconds every few days and work up to five minutes by November 30th)
Short and sweet; today I am teaching yoga and rushing to a bar mitzvah. Gratitude needn’t be for something huge and earth shattering. I think a daily gratitude practice forces us to look at the good things that are all around, even on the very shittiest days when nothing seems good.
So if finding something to be thankful for seems a stretch on any given day, I often need only lift my head and look to the little things around me that make me feel at peace, like the red puppy sleeping at my feet or the tablespoon of homemade spicy mayo that is still in my ‘fridge that is going to go really, really well with the tuna fish sandwich I’m planning on crushing later today.
What are you grateful for today? Reply in the comments!
NOTE: I am a fan of 30-day challenges, and November is traditionally a time of two: National Novel Writing Month, and 30 Days of Thanks. As I am not a fiction writer, this year I have chosen to publish a daily blog for the entire month, expressing my gratitude. This may not be entirely food-focused, but expect recipes aplenty. Feel free to join me in the comments below. What are you thankful for today?
Luxurious abundance.
In 1996 when I moved to Seattle, I rolled into town with just $200 in cash (and no credit to speak of, plus one black cat and a car of dubious quality). Even back in 1996, before the construction boom that is currently overtaking the Pacific Northwest, this small change didn’t get me very far. I slept on the floor of a friend’s cousin’s house for a couple weeks, then moved quickly onto another floor of a stranger’s house in West Seattle after the cousin began to hit on me.
At that time, I had just a college degree, no idea what I wanted to do with my life, and about $75 left, so I applied at a local temp agency and quickly found work that paid every Friday.
Temp work was steady but didn’t pay well, and the end of the week often found me short of cash and hungry. Too proud at that point to apply for any kind of financial assistance from my new city, I solved the problem with what I had at hand: coffee.
Every morning I would drink a fortifying cup of coffee for the commute to work, then continue to drink copious amounts of coffee throughout the day, lightened with a considerable amount of milk and sugar. This got me through the day without lunch (except for the days when someone would bring in doughnuts or bagels), saved tons of money, and allowed me to pay my bills without applying for any kind of financial assistance (from the state or from my parents).
These days, I can still stretch a dollar until it screams, but as I look back on that time I realize how rich I actually was. I was educated and had a job and a safe place to sleep at night. These days in Baltimore, 20% of Baltimore’s children face food insecurity in that they have no idea where their next meal is coming from. They may not have a safe place to sleep, and their parents may not have the educational resources (or, let’s be real, the skin color) to easily secure even a temporary job.
A couple months ago, I learned about a local organization that helps remediate food insecurity and works to alleviate food deserts: Gather Baltimore. This organization uses volunteer labor in the fields and on the street to gather food that would otherwise rot or be thrown out. The food is sorted (with decomposing or inedible food going to compost) and packed into big blue Ikea bags to be sold for $7 to anyone who wants one.
These bags generally contain between 30 and 40 pounds of produce and are designed to feed a family of four for one week. Bags also often contain bread, crackers, and occasionally, chips.
While this amount of food can be a lifesaver, one considerable issue can arise: what do you do with ten pounds of lettuce? Or five pounds of jalapeños? Or that crazy, lumpy brown thing that you know is a vegetable but you have no idea how to actually cook it?
For people who lack basic cooking skills or too many extra ingredients, this can be a considerable challenge. I have used the Gather bag to make some delicious things I would not have otherwise made, including a spicy corn relish that I could eat my bodyweight in.
The lettuce thing actually happened once when I got a bag that contained not only two heads of butter lettuce but also a two-pound bag of shredded iceberg lettuce. From this, lettuce soup was born. Overall, this entire recipe cost me about $2, as I made the vegetable stock from peelings and vegetables from the previous Gather bag, and the spices were purchased from the bulk section at MOM’s in Hampden for less than a quarter.
It may sound crazy, but lettuce soup has French roots and is often a light course in a sumptuous French meal. Don’t knock it ‘til you try it.
Ingredients
1 large onion, chopped (at least one cup)
2 cloves garlic, minced (about 2 teaspoons)
1 ½ teaspoons ground coriander
½ teaspoon allspice
1 large russet potato, peeled and diced
5 cups vegetable stock
8 cups of lettuce, any kind, but tender-leafed lettuce (e.g. butter lettuce) works best
4 tablespoons of butter
Optional garnish: Greek yogurt or sour cream, chopped cashews, mild white cheese
Method
Heat two tablespoons of butter in a stockpot over medium heat. Add onions and cook for two minutes, then add garlic and cook for one minute more.
Season with salt and pepper, then add coriander and allspice and cook for one minute more.
Add potato, lettuce, and stock. Bring to a low boil, then turn heat down and simmer. Cook until potato is tender.
Puree the soup in one of two ways:
1. Working in batches, use a blender or food processor and blend until smooth.
2. Use a handheld immersion blender and puree in the pot.
NOTE: I am a fan of 30-day challenges, and November is traditionally a time of two: National Novel Writing Month, and 30 Days of Thanks. As I am not a fiction writer, this year I have chosen to publish a daily blog for the entire month, expressing my gratitude. This may not be entirely food-focused, but expect recipes aplenty. Feel free to join me in the comments below. What are you thankful for today?
Last week I drove to Pennsylvania to visit my nearly-98-year-old grandmother. It was the day after a particularly difficult therapy session (yes, we can talk about this: it’s mental health, y’all), and the drive out of the city was a welcome escape.
There is something about sunny, crisp days when the trees are outlined in black against the clearest blue sky and golden-hued leaves fall like rain from the trees that fills me up with a complicated mix of emotions.
On this particular day, I had a very clear sense of myself and what it is I am trying to do.
Let go.
Give in.
Lean in.
(a phrase I hate but which is utterly appropriate here)
On a day like this, I feel like every step I take is a step towards the person I have always wanted to become in this lifetime and away from the person that I was becoming, the child who experienced trauma but had never looked it square in the eyes as an adult. It is difficult to imagine doing work like this on a clear, sunny day, and yet this is one of the few times when I feel at peace with myself.
I cannot always talk explicitly about the things I am dealing with; it’s not a fit for this blog, and it will be hurtful to some who are still on the earth. But it is important work for me, and as I drove the two hours to see Grandma, I kept returning to one person with whom I have been able to talk explicity, slowly unwinding the knotted threads of decades-old hurts and haunts.
In this endeavor, I have been supported this past (nearly) year by someone who has previously only been known as my “particular friend.”
I am 45. “Boyfriend” sounds dumb at my age.
“Partner” could be many different things.
“Lovin’ spoonful” is silly and applies but is often dismissed.
“Lover” just doesn’t work in mixed company.
In light of this, I will start my 30 Days of Thanks by introducing Khristian Weeks, my particular friend.
#Happiness
I introduce him here, this first day, because he has been in the 11 months I have known him a source of tremendous joy, love, and support.
Khristian is an artist. He loves children and has decided to love my dogs, even though he isn’t, himself, actually a dog person (and they love him sloppily back).
He brings me coffee in bed.
I cook for him, and he loves it.
We go for long walks.
We kiss in public, quite a lot (sorry, everyone in the freezer section of MOM’s in Hampden).
He talks to me about creative things and wants to collaborate with me, a first for me in all of my time as a writer (and with a host of other past artistic boyfriends who maybe never saw me as an artist).
Khristian has made me happy and given me hope for everything that is to come in this life.
So for all of this, I am making him a mushroom galette.
Khristian is a newly-minted pescatarian, and he loves all things vegetable.
Except mushrooms.
So why in hell would I decide to make a mushroom galette for this person who means so much to me? Isn’t that sort of shitty?
Well, here’s the thing.
I like a challenge. Khristian hates mushrooms; I want to make him something with mushrooms that he loves.
When my friend Laura posted that she had foraged some maitake mushrooms (also known as hen of the woods) from Druid Hill Park, I swapped her buttermilk mashed potatoes, two types of slaw, and a roasted chicken thigh for a huge bag of maitakes and a smaller bag of chicken of the woods mushrooms (which I am planning on frying like chicken and slathering in barbecue sauce. #Trust).
#GoodTrade
The recipe below uses my gluten-free galette crust from my butternut squash and caramelized onion galette. The filling is a combination of red chard harvested from The Friends School (where Khristian works), mushrooms from Druid Hill Park just two miles away, and ricotta cheese. This is the kind of hyper-local food that is bound to taste good.
Hopefully dedicating a recipe to someone isn’t like getting their named tattooed on your body (as in, that it pretty much instantly dooms the relationship).
Khristian, my love, on my first day of gratitude in November, this is for you.
1 stick of very cold butter, cut into bits (or frozen and grated)
1/4 cup Greek yogurt (or sour cream, or regular yogurt)
1 teaspoon lemon juice
1/4 cup ice water (seriously. Ice water. Don’t skimp. Cold tap doesn’t work.)
1 cup ricotta cheese, seasoned to taste with salt and pepper
1 cup (ish) maitake mushrooms, torn, or crimini mushrooms, sliced
1 clove garlic, chopped
1 large bunch of red chard, cut into bite-sized pieces (I do not remove the ribs, but you can if you like)
1 egg, beaten
1 cup fresh mixed herbs (I used all parsley because that’s what was in the Friends School garden, but any combination of cilantro, chives, or dill would be lovely)
1 teaspoon lemon zest
1 teaspoon lemon juice
Method
Make pastry first, as it needs to chill. You can even make it the day before.
Method one: Combine flour and salt in the bowl of a food processor and pulse to mix. In a small bowl, combine sour cream and lemon juice. Add butter to flour and salt in food processor and pulse until the mixture resembles cornmeal. Add sour cream mixture and pulse to combine. Slowly add ice water until dough comes together.
Method two: Combine flour and salt in a large bowl. In a small bowl, combine sour cream and lemon juice. Using a pastry cutter or fingers, rub butter into flour until mixture resembles cornmeal. Add sour cream mixture and mix well. Add ice water and mix until dough comes together.
Turn dough out onto a sheet of plastic wrap and press together into a ball. Wrap tightly and chill for an hour.
Preheat oven to 400 degrees.
In a large pan to prevent overcrowding, heat oil and add mushrooms. Season with salt and pepper. If mushrooms are crowded in the pan, they will steam rather than crisp. If you only have a small pan, saute in batches. Crispy mushrooms take about five minutes over medium-high heat. Remove from pan and set aside.
Add garlic to the same pan and saute without burning, then add red chard. Season with salt and pepper, then cook until the chard begins to wilt. I like to keep mine slightly crispy, but it’s up to you. Four minutes and your chard will be completely wilted. I cook for about a minute less than that.
I use a piece of parchment paper to roll out my crust, as this makes for super easy transfer to a baking sheet.
Place chilled dough on parchment. Place plastic wrap on top of the dough (this keeps pastry from sticking to the rolling pin without adding extra flour, which can dry pastry out) and roll out into a circle roughly 12″ in diameter and no more than a 1/4″ thick.
Spread 3/4 cup of ricotta over the pastry, leaving about 1 1/2″ around the edge without filling. Top ricotta with chard, then pile mushrooms on top of that. Spoon remaining ricotta over vegetables. Season once more with salt and pepper.
Fold the edges of the pastry over and pinch to seal any gaps. I use a bench scraper to pick up the dough so that I am not warming it up by touching it more than I have to.
Brush edges of pastry with beaten egg.
Keeping galette on the parchment, transfer to a baking sheet and bake for about 40 minutes (check at 20) until the edges are golden brown.
Remove from oven and let stand for at least five minutes before serving. To serve, mix fresh herbs, lemon zest, lemon juice, and one tablespoon of olive oil together. Top galette with herb mixture and cut like a pizza.
