What I like best

I think I've described before how I thrive on the small interactions that surface gently during each day... and how working at a market guarantees a large number of these interactions, whether they end up being good or bad. Yet, I don't think I've described another aspect that I like about these dealings with the public- I love hearing people's plans.

It starts quite simply. A person asks for a pound of pasta and a quarter pound of pancetta, and then puts the two items in a bag brimming with chard, leeks, cans of tomatoes, and the other ingredients that we base our lives upon. The person mentions: "I'm thinking of making this pasta dish I saw in a magazine the other day..." and we proceed to exchange ideas in the well-lit shop, surrounded by the hustle and bustle yet caught in a flurry of ideas that build upon each other like rungs in a ladder towards the dreamy culinary sky.

I like sitting next to someone in class who's deciding between studying in Russia and Portugal. I like talking to someone about writing a thesis, and how he or she might carry out the necessary fieldwork to sculpt ideas into a concrete reality. I like the way these words bounce off of our minds each day, assuming different states until the final product is established. As alarming as it is sometimes, I'm beginning to see the beauty in not having secure future plans. Our conversations are so much more interesting that way.

I have some pretty grandiose plans that are becoming an ever clearer reality. Thanks for all the support to my friends and family along the way towards this decision. I keep thinking I'm so selfish to carry it out, but I'm realizing more and more that we each earn our ways. I'm just going to post a picture of a nice breakfast for now, as I have very few days off from work to really enjoy the non-industrial kitchen, but I'll be back soon.

Cake, please.

A couple of weeks after I turned 18 I began fitting my life into little cardboard boxes.

Tucked away in the spaces between those cardboard constructs have been piles of clothing, stacks of books, neatly folded posters, boxes of tea, and other knick-knacks that somehow I've subconsciously labeled as "essential for life".... and with those boxes and the various objects that resided within I have joined in the seemingly necessary crusades that one must take across the country, world, and, more recently, a home state, to college, where I unpacked them, settled temporarily, re-packed them, and left again. Onto a new march.

I can't tell you how many times I've done this and how many times my friends have done this. I can't tell you how bizarre of a process it is....how, at the end of the day, I can't settle, I won't settle, and I somehow know that I shouldn't settle... not for the next few years at least. I can't wrench that idea from my mind... no matter how appealing it may be to do so.

But there's also that shocking and lingering realization. The realization that we can define our lives in stages- by the moments that we spend between the ever-looming and oh-so ritualistic unpacking and re-packing of those cardboard boxes.... and the fact that we can derive so much comfort in the steps we've taken in the frigid air towards our front doors, with the turning of that brass doorknob, the opening of that creaky wooden door, the first heavy step we take into our apartments, and the bombardment of our senses with the familiar smells of a temporary home.

How enchanting, the blend of the permanent and temporary.

I'm about to pack again. Can you tell? First, I somehow have to get through four finals.... but until then I've discovered a slightly healthy (mostly, just "not unhealthy") cake to help. It requires very few ingredients, nothing exotic. Oh. and it tastes really good too.

Vegan Chocolate Cake
adapted from Cucina Nicolina

1 1/2 cups whole wheat flour (I used 1 cup flour and 1/2 cup wheat bran)
3/4 cup sugar (I think you could get away with 2/3rds)
1/4 cup unsweetened cocoa powder
2 tsp baking powder (or 1 tsp soda and 1 tsp vinegar)
1/2 tsp. salt
1/3 cup vegetable oil
1 tsp vanilla extract
1 cup water

Preheat oven to 350 degrees Fahrenheit

Mix dry ingredients in a medium-sized bowl. Add wet ingredients. Stir until mixture is incorporated. Pour in a pan and bake for 45 minutes (or until it passes the clean toothpick test).

Enjoy. I ate mine with almond butter. mmm.

Hello, December?

Woah! What grandiose plans I had for November.... I wanted to fill your kitchens with wholesome, autumnal goodness... and instead I believe I left you with preserved lemons, first grade cookies, and roasted squash. Oops.

And now, friends, I'll take it one step lower. I'll present you with an empty bowl.


But I hope you get the implication. What I'm about to share with you is good. and fast. and inexpensive. Three qualities I like in the kitchen.

I've had chard on the brain ever since I had some braised chard that my amazing friend Liz made. We got together for a simple dinner, and being the naturally skilled cook that she is, Liz sauteed some garlic in a pan, added the chard, a sprinkle of red pepper flakes, and golden chicken broth. The result was so delicious.

I've stripped things down even more. You should try this. And if you feel like it you can send me a picture of the empty bowl. I deserve it :)

Sauteed Chard. No really!
adapted from cave-people

1 bunch of chard
1-2 tbs olive oil
red pepper flakes (to taste)
salt, pepper (ditto)
a splash of lemon juice or good vinegar

Wash the chard and cut or tear into 2-3 inch wide ribbons (don't dry the chard). Heat the olive oil in a pan so it's just coating the bottom. Add the chard, salt, red pepper flakes, and pepper. Cook for a few minutes until the chard is barely wilted. Add the lemon juice or vinegar at the end.

I'd serve this with a poached egg and a piece of toast.... or my new favorite thing to do is have a generous piece of brie with some bread on the side.

Enjoy!