Broken Bowl, Beautiful Bread

I knew what had happened before I saw it. The familiar crash, gravity precipitating a collision between ceramic tile and ceramic dish, and then a groan of disappointment from the dropper. Usually, to be honest, it’s me dropping stuff, but this time it was my daughter, a toddler who remarkably has broken only one mug in…

Home Is Where The Jam Is

I love to go out in late September among the fat, overripe, icy, black blackberries to eat blackberries for breakfast, the stalks very prickly, a penalty they earn for knowing the black art of blackberry-making; and as I stand among them lifting the stalks to my mouth, the ripest berries fall almost unbidden to my…

Gluten & Gatsby

‘Tis the night before “school Valentine’s Day”–known by everyone else as Friday, or to the superstitious as Friday the 13th–and I’m baking cookies. Everyone, it seems, needs cookies tomorrow. There are some for my sixth period class, a tiny collection of eight students who managed to hold the best debate on whether Gatsby truly loved…

Advent: Remaking & Imagination

This dinner is not great. Though I like to think of myself as a decent cook, the reality is that ingredients are capricious, and I’m even more capricious about following recipes. Sometimes I do, measuring with almost-precision and using almost all of the right ingredients. On occasion, when I’m learning to do something new, I glance…

On Patience: Teaching, Risotto & Two Dots

It’s nearly the end of summer, and I’m making risotto. The setup requires half a dozen steps, but after a while it’s just pouring white wine and broth onto rice, stirring for a while, and thinking while the liquid soaks into the tender monochrome pearls. So I’m thinking, not as distracted as I’d usually be…

Marble Cake and Maugenhard

“Well, you should probably just make a dessert. Any kind of dessert, for Sunday night,” the Maugenhard RA tells me after a supper of spaghetti, during which we watched snow fall outside on the not-yet-green hills of the Black Forest. Spring is delayed this year, after what’s been called “the darkest winter in 43 years.”…

Ingredients

It has been snowing all day by the time I make it home this Wednesday afternoon.  I had romantic notions of going running in the snow, all the way up the hill to “see the view,” but gave them up on the walk home from school when I noticed that: I couldn’t walk more than…

Gluten Free Waffles (and what they tell me about the future)

I only want a tuna melt. When I moved out of the dorms and had to learn to cook not just once in a while, for amusement, but every single night, tuna melts were one of my first regular meals. They’re delicious, tuna melts, a magical marriage of mayonnaise and meltiness, all bound together with fish. …