1/ A girl named Jenny started writing down what she made her family for dinner every night. Then she did that for 4,500 dinners. Now, she has a cookbook and a fantastic dinner-centric blog. I can’t shake the image of her notebook, how viscerally aware she must be, as she pages through it, of those 14 years of living and living well. I want that for myself.
2/ Everyone who loves food is reading An Everlasting Meal, by Tamar Adler. It’s modelled on MFK Fisher’s How to Cook a Wolf, a book she wrote in 1942 to help people through the hungry days of World War II. MFK’s is an amazingly readable and warm book that somehow gives advice on all of life, and I relaxed as soon as I read that Tamar hoped only to be like her. I’ve been jumping around from chapter to chapter, but here’s a quote from Chapter 2, that I loved:
And always buy a few dark, leafy greens. This will seem very pious. Once greens are cooked as they should be, though: hot and lustily, with garlic, in a good amount of olive oil, they lose their moral urgency and become one of the most likable ingredients in your kitchen.
So true. Nothing judges me more as I hunt for maple syrup and heavy cream in my fridge than the bundle of bushy chard nearly forgotten in its foggy ziplock. The very cool company Joe works for would tell you that web video is worth a thousand words, and in the case of Tamar’s tactics, I certainly agree. She made this video to illustrate a few principals of cooking from that chapter, and it’s so great: how to stride ahead.