Fame and Fortune

 

When I started this blog, the idea of doing something so public was (and remains) very exciting.  My ambition knew no bounds…. Not only was I going to help Sylvia and others with kitchen challenges, I was going to be the ‘New Millennium Julia for New Cooks’.  In my fantasy I was not only helping people towards a healthy relationship with food, I was on my way to fame and fun!  I’d go to cooking school!  Manufacturers of fantastic kitchen tools would vie for a mention on New Kitchen Primer.  Then there would be the public speaking dates.  Quit the day job!  Have handlers!  Someone to manage my appointment book!  Oh hell…. Let’s throw in a new wardrobe and makeover too!

In a funny sort of way, some of that stuff did happen.  Alas not the wardrobe and makeover, but that’s so superficial.  This has been an experience with substance.  There have been many ‘hits’ for a blog that was sparsely promoted and, at the end of the day, I have fully enjoyed myself.   I knew that I loved food and photography, but I also discovered that I love to write!  Who knew?!  

So this is it (for now at least).  The blog as it stands will remain accessible (apparently nothing dies in the blog-o-sphere) and I will do my best to finish the index so that if any of you out there want to return for a recipe, ingredient or method tip, whatever you need will be a little easier to find.  No new entries on this one.  If I find myself pining for a public fantasy life, I’ll simply start up again.

Ultimately it was my readers that really made this labor-of-love a not only a pleasure but a very important part of the last three years.

Thanks to all of you and Bon Appétit!

PS  Thanks to Ken Lax for the kitchen portrait

The Far Flung Correspondent: Hot Tea on a Hot Day

Pardon the  'blog absence'.  What I neglected to tell you when I wrote last is that after California, there was a long planned visit to the UK, and I trotted off to Wales to visit my mother and Cathy (the pastry chef sibling).

It was a beautiful day for a drive, perfect for engaging in a purposeful abandonment of purpose and direction.  The result?  We found ourselves at a lovely little hotel called Tudor Farmhouse, which is tucked inside The Forest of Dean. Not only were we in a historic spot, we were also experiencing a historic hot day, the hottest recorded for an October in 100 years.

As any Englishman or woman will tell you, nothing cools you down like a hot cup of tea. What better time to engage in a quintessential British indulgence, Cream Tea?  "Cream" in this instance means clotted cream, and as my 91-year-old mother will tell you, it's not something that you do everyday, but is entirely survivable. So a nice pot of Earl Grey, scones, jam, butter and clotted cream.  Heaven. What was also 'heavenly' was eating something that is not easily had here in the States (clotted cream has a very short shelf life). Dairy in the UK is a different animal (less processed) from what we experience here in the 'colonies', and the flavor is amazing. The Brits may be discrete in their social habits, but when it comes to cream and butter there simply is no restraint!

All that lovely fat to the brain the got me thinking.  Romans were living in this spot at one time; perhaps it's a sign of long embedded civilization that can produce something so, well, civilized!    

As a postscript, I want to let you know that I am in the process of rethinking New Kitchen Primer.  This is almost the 200^th entry and maybe it’s time to ‘shift gears’ (just a little).  Suggestions are more then welcome and please stayed tuned.

Ready for Ice Cream

 

Have I ever mentioned my father here? There have been cameo appearances of Marge (my mother), Cathy (the pastry chef sister), Sylvia, Ben and Pip... and the not so occasional mention of my "Family of Choice"-the people with whom I’ve shared not only meals but all the rest.

Alan came over to the ‘States’ from Liverpool in the early 1950’s.  Like most immigrants he was seeking a new life and new adventures.    I’ve shared in some of those times and now that I look back, have an appreciation for the zest with which this gregarious man not only ate his ice cream but savored anything even remotely related to fun.

I’m about to take a small break from Kitchen Primer.  The little guy in glasses is now 80 and it’s off to California to see how he’s doing.  If he still savors his ice cream, I’ll be reassured.  It hasn’t always been easy being Al’s daughter (I know my children would say the same of me), but it’s never been dull and I’d like to think that my inheritance has been knowing how to be a little whacky at times, irreverent throughout and always ready for ice cream.

Friday the 13th and the Vanishing Index

A few weeks ago, one of the readers of Kitchen Primer, Jerry, asked for an index.  It’s on the way Jerry!  Thursday I figured out how to label entries and insert a list on the side.  Well, I thought I did.  Between yesterday (after having revisited over 50 of the entries, tagging them and reposting) and today, that work seems to have vanished (hate when that happens).

SO…  a little blog sleuthing is in order (not to mention some repeat work) and hopefully by next weekend there will be an index (or part of one) for your blog reading pleasure.

Please pardon the absence this week of not only the index but also anything else useful. I will work behind the scenes at New Kitchen Primer and with any luck (tell me that this has absolutely nothing to do with today being Friday the 13th) next week you will have an index to revisit past stuff and we can again move forward with some kitchen basics.

I'm going to leave you hanging (had to tie this in with the photo somehow) and see you next week after a bit of mystery solving.

600 For Lunch and Cake in a Box

Maybe Royal Weddings are not your cup of tea, but my guess is that around about now, the Queen is saying,  “ I’d give my kingdom for a quiet cuppa”.  Being The Queen, however, means behaving yourself at all times, so it’s certain that she is only saying this to herself.  Sure, Elizabeth ll has help, but entertaining 600 guests for a Royal Wedding luncheon at The Palace must be work even for the most practiced hostess.

So, now that we’ve seen the dress and the first kiss, it’s time to imagine what the food is going to be like.  You can go on the official Royal Wedding site to see the Royal Lunch menu, and check out how the cake will be made and decorated.  If you stick with it, the pastry chef will explain the symbolism of the decorative details.

What they don’t delve into on the website is the tradition of the English Wedding cake.  Just like the Monarchy, an English Wedding Cake it is based on solid long-standing traditions.  Comprised mostly of dried fruit soaked in brandy and aged (ideally for at least 3 months- this makes it easier to slice), the cake serves as a culinary metaphor for the institution of Royalty itself.  Dense, fruity, preserved (in this case with brandy) and covered in nuts (encased in marzipan which is almond paste), crowned in grand and symbolic ornamentation (in this case rolled fondant -the baker’s answer to Playdough), this institution is intended to last forever. 

Since Roman times, nutmeats have been associated with fidelity and fertility. With this in mind, the top tier of the cake is set aside to celebrate either the first anniversary or first child of the happy couple. Portions of the main cake are shipped off to friends and loved ones who were unable to attend. Growing up in The States away from my relatives in the United Kingdom, I remember the occasional the arrival via post of a little box containing cake.  There was usually some remnant of decoration atop the small slice.  Somehow this seemed so thoughtful.  Not only was there a bit of what is a remarkably substantial cake, there was also some of the fancy stuff.

Watching the telly this morning, the world witnessed the pleasure of embedded traditions (you did watch, didn't you?), and caught a glimpse of the fancy stuff as well.  I know that Monarchies are controversial in this climate, but just for today I’m sure many felt there will always be a Britain!

Aw Nuts!

Up to this point I have assiduously avoided (or attempted to avoid) blogging as a medium of personal exposé.  I’ve tried to make it ‘like me’ but not ‘about me’.  I don’t know if that’s possible or even if I’ve been successful (notice how many I’s there are already in this entry?).  There are so many blogs out there…. many of them food related.  And why not?  Food is the stuff of life and we all eat.  We have to!  Guaranteed that every one reading this has eaten something and recently.

So why blog?  Pardon this week’s moment of personal indulgence and public rumination.  My sister Cathy reminds me that New Kitchen Primer is something that I love to do.  It keeps me writing and requires that I shoot food (both things that I love).  Does it take time?  Yes!  Have I been learning along the way?  Undoubtedly.  Do I have readers?  Not a lot, but enough to know that someone is reading.

All that said, I really don’t want this to be simply my little moment of weekly self-indulgence.  Kitchen Primer started out as an attempt to help my daughter and her pals navigate their kitchens.  I wanted to offer basic advice that wasn’t patronizing and maintained a sense of fun.  I also wanted to take some of the fear out of the kitchen. 

I know that many of my current readers don’t have these issues with their kitchens.  This has given me pause and made me feel a little under-cooked in the purpose department.

So, this weekend, I am taking a break.  Chances are I’ll be back next week with something to share, but in the meantime, if any of you out there in the internet cosmos have any suggestions or ideas, feel free to make a comment or just call me nuts!

Call Me Crocus : Market Report

That’s it. I’m a little spring flower. Don’t look for me until the weather starts to warm and the sun is shining, as in this morning. Pip and I decided that there were enough indications of spring to get out of the house and check on the Farmer’s Market at Grand Army Plaza.

Apart from plenty of enthusiasm and dogs (one of the few places that you can have your canine companion in tow and shop for groceries), it was mostly root veg and apples in the non-prepared department. The bakers where there, as were the turkey sausage and duck folks. Cheese, milk, yogurt and flowers were also in evidence. Was it a little disappointing? Yes, I suppose so. We bought some apples and whole grain rolls, bundled up for the brisk walk home (not so warm after all) and felt assured that winter will soon be a memory.

So here’s a document of the market in early spring (wanted to put in more photos, but apparently there’s a limit in blog-land). See how many dogs you can find and check out the sparseness of green and the proliferation of outerwear. This is an effort to ward of complacency for the time when we are ‘spoilt for choice’. Just imagine leafy greens in abundance, terrific tomatoes, basil and… don’t get me started. Pip and I need to learn how to live in the moment. Maybe part of the joy of this ‘moment’ is anticipating what’s ahead. Let’s hear it for SPRING!

The Queen, Eternity and 170 for Dinner

Oh my, I’ve been away from the blog for what seems like an eternity. But eternity is relative and I’d like to account for my absence, in part (because it was a long one), by telling you that I was visiting the Queen. Well, almost (I’m sure if I had given her fair warning I would have been invited for Tea).

“Eternity? The Queen?“ you ask? Be nice! It most probably will be an eternity before I’m invited to tea, but I did visit the Queen’s kitchen at Windsor Castle which has been in constant use for just about an eternity. Really. Its thought that the main kitchen (the queen does have a more manageable kitchen in her private apartments), has been in constant use for 750 years certainly, but possibly even upwards of 900 years. Our guide (this was a tour after all and no photography allowed… sadly) stated that it’s thought that the kitchen at Windsor is quite likely the world’s oldest and longest always-in-use kitchen. The kitchen itself dates from the 13^th Century. Windsor was originally built by William the Conqueror in the decade after the Norman conquest of 1066, and he must have had a place to cook.

So apart from eternity, what’s so cool about this massive kitchen? First of all, it’s spotless. The copper pans that rest on a shelf traveling the perimeter are the only decoration (although they were at one time used at various royal residences). The beautiful vaulted ceiling, roasting spits at each end and the vintage gas stoves don’t count as decorative. They are useful. Now don’t quote me here, but I remember the guide telling us (I was too in awe to take notes) that there are about 120 formal dinners a year, the chefs bring their own equipment (pots, knives etc), they can formally seat just over 170 guests (but actually cook for many more because the entourage and staff get hungry too), the refrigerator is the size of a small Manhattan apartment and there is no freezer. Blimey! No, I’m serious. With the exception of fish, all the provisions are sourced from the Queen’s estates and are very fresh. A foodies dream come true.

I have a few more entries planned from this trip so you don’t have to say “ ta ta for now” to the Queen just yet. If you are still curious about the kitchen, I came across this funny (as in funny-odd) site featuring old books (which is where I got the line illustration). They have something there about the kitchen at Windsor. It’s called Chest of Books and the link is embedded for your entertainment. Unfortunately, there are more than a few ads at the top of this site, but scroll down and check out not only the Windsor part, but also the link to “The Illustrated London Cookery Book” which dates merely to the 1800’s.

Eternity? The Queen? Think I’ll go make myself a cupa (British for ‘a cup of tea’) and imagine what it’s like to entertain 170 guests.

Entertaining Creatures

Brooklyn was slammed with a blizzard almost (or was it actually?) a week ago (it’s all a blur, and slush and snow bank). As a result, the long bare azalea bush outside my kitchen window has been decorated with pom-poms. I know that the word pom-poms went out of fashion millennia ago when cheerleading joined the ranks of the un- cool, but this silly word describes perfectly what was hanging from delicate branches suspended over major snow.

So pom-poms? These days? Nope! Birds! Tiny, puffed-up-against-the-chill birds. I’ve been laboring over what to write about next and admit to being not a little derailed by the season and snow. Exhausted not only by the elements but also by all the entertaining as well (the stew with the burdock was a hit), I’m ready to chill (metaphorically speaking). But how can you resist unexpected guests that look plenty hungry? I don’t usually feed birds. Complications generally ensue. Apart from uneaten seeds creating unwelcome and unidentifiable flora in the spring, I would hate to think that I had influenced anyone with feathers against the trip to Florida. Florida sounds pretty good about now. But these creatures made the decision to hang around ages ago and everyone is allowed a rash decision once in a while.

How to set the table for a bird: If you can’t find the bird feeder (I suspect mine is under the snow), pull out a sheet pan and add seed. Done! Birds are delightful guests that rarely complain and always show their appreciation by providing entertainment and, in this case, by cleaning their ‘plate’. I doubt very much that any remnants will be left come spring. What’s more? They entertain too! Apart from the Pom-Poms, there’s been a Cardinal, Morning Dove and a family of Starlings. Such gracious hosts and all I have to do is watch!

Happy New Year everyone. I hope your year is filled with plenty of easy meals and many entertaining moments.

Pumpkin Pie and The Importance of Being Earnest

Couldn’t help but consider this title as I struggled with my Pâte Briseé (aka pie crust). I knew from all the warnings (must have pea sized lumps…. don’t over work it…) that the first attempt was not stellar. So… another recipe, this time not my sister’s (that left out salient information such as how much salt or sugar), but Julia’s. As usual, her concise instructions and the accompanying photo illustrations in The Way To Cook, got me through the second batch of pie shells. These were keepers.

Ok, pie shells sorted it was on to a recipe for my Long-Island-Cheese-Pumpkin-Aren’t-I-Special-Puree. This stuff was very very moist and I should have known better. Having decided to go with the flow and follow Julia’s recipe for a ‘fluffy soufflé’ filling (first mistake) and (to my dubious credit) cutting back on the milk, even I smelled danger and baked it longer than required….ICK! Total flop. Here I was, photo of modest pies ready on the digital card, prepared to write a clever blog about how the dough was acceptable but the filling totally fine. Conceit knowing no bounds, I even imagined how my earnest attempt at doing everything from scratch wouldn’t be perfect, but would reap the rewards of real effort. WRONG! Arg! Ouch! Another pang of regret that Cathy (my pastry chef sibling) wasn’t here to watch my (stooped in front of the oven) back.

So, the ‘earnest’ part of Thanksgiving? Turns out it wasn’t all about me and my earnest pie. As a perfect illustration of the obvious, it was about gathering with neighbors and friends, all of us enjoying everything no matter what. My hosts were discretion itself and I hope that they have disposed of any leftover pie without qualms. Next time I’ll practice before traveling next door via the Road of Good Intentions!

I hope that all of you survived Thanksgiving unscathed, with culinary egos intact!

Anatomy of a Ploughman’s or, Meet the Bishop

Just checked in with the blog. What I thought was a month’s break has almost become two months! As a friend pointed out tonight, I left off with basil and here we are skirting winter and in full throttle fall.

No excuses beyond real life encroaching and a trip to the UK. Wales? Again? Yes… and because this is the place (as in food blog) to talk about food, I want to tell you what makes me feel the most transported when visiting England. A Ploughman’s.

Our last day in Wales, we took a day trip to Ross-on-Wye and lunched at the King’s Head Hotel. This was my last chance for the quintessential pub meal (which, if you haven’t caught on is what we are talking about).

As in anything, attention and earnestness can present the same breadth of variety as snowflakes. No two Ploughman’s are alike. Ingredients may resemble each other on the menu, but quality and the use of local ingredients can make all the difference.

If you are fortunate enough to find yourself in an English pub (as in this picture), here’s my advice. Order a glass of the local lager and a Ploughman’s. If you are in a place that is graced with enough culinary consciousness to make this basic staple into something sublime, a large rasher of very fresh bread will be accompanied by some local cheeses (in this case some Stinking Bishop and two other cheeses that were equally delicious but not so memorably named), some chutney and a pickled onion or two (this one was thoughtfully cut into quarters so that I didn’t have to embarrass myself by trying to negotiate something so round and slippery with a knife and fork….. in England one NEVER uses one’s fingers), a polite portion of coleslaw and a bit of fresh salad. Civilization on a plate. Basic, satisfying and, if local ingredients are used, even surprising. The cheese was a revelation. I’ll never pass on the opportunity to encounter some Stinking Bishop again.

Don’t Cook!

Get food. Eat it! If that’s the sort of cook (or non-cook) you are, this is your season. Find a farmer’s market or grocery store that has rapid turnover and carries fresh produce. Some fruit, cheese, tomatoes, salad greens, a good loaf of whole grain bread and you are good to go. Willing to boil or scramble an egg? The world is an even bigger place!

Seriously, there is plenty to eat that doesn’t require any more preparation than a shower (for the food…I’m assuming that you don’t need this prompt) and a bit of familiarity. Feeling adventurous? Maybe you don’t even need to be on a first name basis. If that sounds a little scary, some time browsing the cookbook section of your favorite bookstore might even convince you to purchase a guide to help get started. Don’t feel like doing that? Try the Internet!

This is the season for fruit, greens and all sorts of edible stuff that can be enjoyed without cooking. If you are at the farmer’s market, ask the farmer how to choose. Basic principles generally apply. Look for fruit or veg that’s not blemished or funky looking. Soft can be good, but not so soft that you can’t get what ever you are purchasing home in one piece.

Imagine yourself living in Paris or some other fantasy of a place where local markets abound. Buy just what you can eat in a day or two (or three). Buying fresh food as often as you can will insure that it’s fresh and flavorful. If you are lucky enough to have a farmer’s market in your life, spend a little extra time and money and reap the rewards. Supporting local food production means that your food hasn’t used a passport to get to your plate. Locally sourced food can stay in the ground or on the tree longer and this is where the flavor part comes in.

A small gesture of faith (in your abilities and self-sufficiency), and the rewards are soon to follow. Your wallet will be fatter, it’s possible that your waistline will be smaller (no processed food at the farmer’s market) and you most certainly will feel the better for all of it!

The Gowanus Botanical Garden: Flora and Fauna Report

I’m busy! Busy is great, but doesn’t leave much time for blogging.

And I’m not the only one who’s busy. Adding to the predictable rumble of the F Train, and a very noisy air conditioner a few houses down, the other main racket makers are the sparrows. What a noise! The little ones have learned to fly, but still want room service. They sit in the branches of the lilac tree waiting for their mother to deliver breakfast or lunch or dinner…. birds eat a lot. My guess is that like any growing creature, they are pretty insatiable. This morning’s photo session in the garden frightened them away from the lilac and bird bath (which they really use), but I thought you’d enjoy a picture of the garden regardless.

Another thing that’s growing up in the garden, are our grapes! Remember the earlier entries? Eventually (if the Cardinals don’t get to them first), these will be red and very delicious. If the birds leave us any, I’ll photograph them again.

Flora or fauna, it’s fun to watch things grow up.

The Corner of Strawberry and Vine

The quinoa cooking can wait, it’s way too beautiful out today and nature is acting out! In a day or two, this photo will be old news and it’s time to seize the moment.

Do you remember the entry of April 11th (http://bit.ly/b3P7ty), just one month ago? Our starlets were simply young things with an interesting future but not much else. After four weeks, they are showing all the promise of performances to come.

Pretty strawberries have bloomed and in a few days the delicate white flowers will have skipped town. All eyes will be on the gripping drama of growing berries.

We are still a long way from harvesting grapes, but the growth is impressive. Each day is different and I’m a captive audience.

Plenty of raw talent in this garden!

April in Paris: The French Paradox

Your shoe is untied! Really! OK, it’s not untied, and that is the end of my April Fool’s moment. What I really think of in April is Paris. And why not? It’s always good to have a dream and I may not have been there in April, but I have been there on occasion (Cathy used to call Paris home). It’s my next favorite place after Brooklyn. But I digress…

Let’s get on to something about food. “The French Paradox” is all about food. This is not something I made up (and no April Fool’s joke). The paradox of the French is that they manage to eat all manner of things that we Americans consider ‘bad for you’ (cheese, meats, wine, pastries…I’m getting hungry!). The paradox part is that as a culture, the French have lower rates of obesity, heart disease and other health problems that we associate with eating.

How do they do it? Paul Rozin, a psychology professor at the University of Pennsylvania, has compared the eating practices of people in the United States and France. He suggests that it’s not so much what we eat, but how we eat and what our cultural relationship with food consists of. The French have a pretty strict set of rules regarding food, here they are.

• Eat small portions
• Do not snack
• Do not eat alone
• Take your time

Doesn’t sound too difficult does it?

I think it also helps that the French eat food that (with the exception of white flour and sugar) is not processed. They also spend more money and effort on the quality of their meals and have a real appreciation for what is in front of them. They also walk. Exercise is part of eating.

So… while we may not be in Paris, it’s possible to bring a little bit of France to our own lives in the form of healthy food culture and perhaps a nice long walk.

Bon Appetite!

Not Always a Dangerous Thing!

Life is busy! Getting to the blog requires time and there hasn’t been a whole lot of that going around. Cathy, the Pastry Chef Sibling, is back in Brooklyn packing all her belongings (and considerable baking supplies) for the move to Wales. We are a little disheveled around here to say the least.

BUT… people have to eat and a meal is a good way for Cathy to have time with friends before her departure. So what to serve? I quickly grabbed the most recent copy of Bon Appetite and choose a recipe from the ‘quick and easy’ section (I think that’s what it’s called). Dinner was a success. Grilled asparagus, shallots and chicken cutlets with quinoa on the side. What’s quinoa? There’s a future blog entry for certain about this grain, but right now, I’m thinking about sources.

For last night’s meal the original idea came from a magazine. Gourmet may not be around anymore, but if you cruise the magazine section at your local bookstore, there may be something there that appeals to you. Magazines deal with seasonal suggestions and often have sections about technique… usually with an illustration to help. Then there is always the companion website as well.

Last night, I knew that I wanted to add quinoa to the menu, but as I haven’t cooked it all that often (and truth be told, I like to use a recipe for most things), I needed to get some help. Doing a search on www.epicurious.com/ (a recipe site) got me started and then I cross-referenced it in one of my basic books, How To Cook Everything, by Mark Bittman. By looking at a couple of sources, the principles about how to cook this particular grain were easier to grasp.

I know that cook books can be daunting, which is why I started this blog to begin with, but I suspect that some of you (are you listening Gerald?) may be ready to expand your culinary horizons. Don’t be afraid of a little more information, it’s not always a dangerous thing!

Put Your Cards on the Table

Now that the holidays are played out and it’s resolution time, here’s the deal.

It’s no secret that as a culture we have been experiencing ‘portion creep’ (serving sizes are getting larger and larger). All one has to do is visit a Starbucks to witness what a muffin on steroids looks like.

But seriously, if you would like to have some sense of what a single (and suggested) serving of meat or cheese looks like, imagine that you are in Las Vegas (or Monte Carlo should you be feeling continental).

One deck of cards is roughly equivalent, volume wise, to a 3 oz portion of meat, fish or poultry.

Four dice are roughly equivalent in volume to a serving of cheese.

Web MD also has these tips for keeping your consumption under control:

1. Use smaller dishes (don’t discount a psychological advantage!)
2. Don’t go back for seconds (unless we’re talking naked vegetables)
3. Store left overs in small, single portion containers

Happy New Year!

Wishes for the New Year

Here’s to a New Year marked by new and colorful experiences, dished up with nothing that you can’t handle, fruitful, spicy, full of flavor and measured by good times!

All the best for 2010 from my kitchen to yours.

Looking for Crystal

Generally, as you know, I shop at the Coop. I’m sure you’ve figured out that the Coop is a bastion of the organic and healthy, and although they do sell some convenience foods, like microwavable meals and soups, for the most part it’s pretty basic.

It is, however, a little out ot the way for me so today I shopped at our local supermarket. Sylvia is still home with a cold and I thought I’d get a cantaloupe (loads of vitamin C) and some chicken (chicken soup being the classic cure-all). Ah Ha! I thought. Time to do a little investigating. I can read the labels of things that Sylvia buys for herself and perhaps understand the allure. The Coop does not sell Crystal Light, a flavor powder that Sylvia is constantly putting in the water she drinks.

Crystal Light is sweetened with a product called Aspartame. I decided to ‘google’ it. Pretty astounding. There seems to be plenty of controversy surrounding this stuff (and Aspartame is only one of many unpronounceable ingredients - always a red flag in my book). There’s mention of cancer and seizures and all sorts of unhappy consequences. Some of it may be food zealotry, but rather then continue to waste time trying to justify the consumption of chemicals, I’ve convinced Sylvia to buy some lemons and limes to flavor her next glass of water.

The Pleasure of Company

Finally! After a few dashed attempts, I made it to Sylvia’s new place and
‘family meal’. The hour plus in transit afforded me time to read a good chunk of Michael Pollan’s “In Defense of Food” and I was primed for thoughts about how we eat and relationships and how totally connected we are to sustenance of all sorts.

Sylvia and her colleagues are learning about independent living. This involves relationships too. Late afternoon started out at Ariel and Alison’s apartment where menu ideas where bantered about and a consensus was made (no small task with plenty of give and take). A turkey salad idea from Weight Watchers was decided upon, followed by the brainstorm of smoothies for dessert. Off to the market! Walbaum’s feels like Oz after a steady diet of The Park Slope Food Coop, but it’s all part of the adventure- and challenge ( I’ll save my rant on this one for later). We defaulted to chicken and made some berry adaptations for Samantha’s strawberry allergy. Then back. What fun! A flurry of peeling and chopping soon had dinner on the table. The informality of the occasion did not hamper conversation or exchange. It’s so interesting to think about how ordinary and how special things can be all at the same time.

I have enormous respect for the lives that Sylvia and her pals are forging. They are figuring out their relationship to just about everything.