Aaaaaaand: I’m back! The school year is successfully underway and I finally have more time for other things, like all of you wonderful people.

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I hope that Julia Turshen is the future of home cooking. There are a few voices in the crowd of people talking about food that are worth listening to–Julia’s is one of those voices. I would describe her, in lazy shorthand—the kind used to pitch a new television series, as Ina Garten with a sense of humor (she is the queen of #dadjokes) and a political conscience. This basically describes my ideal food writer. Full-disclosure, I also consider Julia a friend, but I think that only influences my judgment in positive ways. I can testify that she is authentic. Additional evidence for her greatness is the mountain of praise she has received in the weeks leading up to the release of her new cookbook. read more+++

It was easy to become a fan of something when we were kids. I wasn’t much of a critical thinker and knew less for comparison so I could easily get behind Star Wars or The Goonies and obsess over the story and characters forever. All kids are superfans. It is somehow more embarrassing for me to do this as an adult. It is harder to abandon all reservations and embrace something so completely. This is my nature, I am a skeptic—often at the expense of my own peace or happiness. I am always a little jealous when I see adults dressed as superheroes at Comic-Con or the wonderful weirdos who have turned their homes into mini-Hogwarts or something equally ridiculous. They seem to have held on to something I lost. But occasionally there are still moments when I enjoy something outright. I am able to ignore think pieces telling me why the thing I love is terrible and partially responsible for global warming. I don’t care. Fuck global warming, I love Stranger Things. read more+++

Recently I came across a recipe for some charred cucumbers. I’d never charred cucumbers before, what did I have to lose? (A cucumber, I guess.)

You should use little Persian Cucumbers for this, they’re less juicy which will serve them well in a hot pan. Heat up a cast iron skillet until it is very hot. In the meantime, slice your Persian cucumbers in half lengthwise and toss them in a bowl with some mild olive oil, salt, and pepper. Now that your pan is good and hot, carefully put your cucumbers, cut-side-down, into the hot pan. Let them sizzle away for a few minutes until the underside is charred. You’re done.

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We were in Iceland for the last two weeks of May. It was the fastest I have ever fallen in love with a place. From the moment my lungs first filled with Iceland’s sea air that smelled like the earth and tasted better than anything I have ever eaten, I knew I was in love. We were explorers. We found glaciers, sea birds, volcanoes, seals, and so many waterfalls that at a certain point we no longer pointed them out to each other. We took waterfalls for granted. Iceland focuses your attention on our earth. It is hard to think about anything else. It is so big, and makes you feel so small. You are confronted with a land that didn’t have to endure humans until very recently. I thought a lot about death, but not in a morbid way. I mostly wondered why the earth isn’t enough. Why do we have to imagine heaven when it is enough for me to know that I will dissolve into a rock, a tree, an arctic tern. I am forever. I thought a lot about entering the earth, communing—sliding into the crevasse of a glacier, burrowing into ash, letting moss grow over me. Iceland does this to you, if you are doing it right. Even in Reykjavik, metropolis of 120,000 people, spring water falls from the faucet in your smartly designed hotel room. The puffin still appears. The lamb you saw grazing on a hill is served on a plate and tastes of the land you explored. It is easy to access the pleasures of Earth in Iceland. It was all we had to do.

We flew back home after Memorial Day weekend to news that everyone in Chicago had been shot. At least it felt that way, though we all know that it isn’t white people being shot in Chicago. Chicago, my troubled homeland, felt like a particularly difficult place to be. We sat in traffic. We read depressing political news. The streets smelled like garbage and car exhaust. I struggled to drink the water coming out of our tap because now it just tastes like chlorine. Bryan and I were short with each other and easily frustrated. It was an acute version of the post-vacation blues, but also something more. read more+++

There are recipes for certain things that I will always try—coffee cakes, for instance. If you write a recipe that has coffee and cake in the title it is likely I will make your recipe. Scones and shortbread cookies are also on this list. My list is mostly sweets. But hot sauces claim a spot. Hot sauces are great because they are easy to share, so if you make too much you can give it to a friend. They also keep well so they can improve your everyday eating for weeks or months.

Even within the category of spicy sauces, harissa holds a particular allure. I have 3 or 4 recipes that I really love and all approach the task from fairly disparate directions. I am particularly fond of this recipe from one of the most charming cookbooks of 2014, A Boat, a Whale, and a Walrus.  Renee Erickson’s recipe requires some ingredients that you will likely have to seek out, and some time. But you are rewarded with jars of a stellar harissa to share or hoard. Now if the perfect time to make this recipe because it will last much of the summer and spices up any vegetable you might be grilling or egg you might be scrambling. It isn’t much work, mostly measuring and blending, but manages to satisfy.

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Sometimes, while wandering around the internet looking for recipes, I will read the comments. A consistent, and deeply troubling, theme over the last decade is well represented by the following comments:

• -Do you think lemon zest would brighten this up?
• -Added lemon zest to these and they are even more yummers!
• -These needed a little something so I added the zest of 7 lemons, LOVE the recipe!

What the fuck is wrong with everyone?

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We accidentally ended up in Racine, Wisconsin at the same time as Sarah Palin and Donald Trump. We realized when we saw a copy of the local paper at a bakery stop on our way into town. Oh, look, Trump is going to be here. Today. What. We’d made the trek to Racine for the most noble of travel reasons, to eat kringle.

Kringle is the state pastry of Wisconsin. Did you know that states had pastries? Some do. Illinois’ is the Pumpkin Pie. Maryland’s is the Smith Island cake. (This is a cookbook waiting to be authored.) Kringles are originally from Scandinavia, but through the Wisconsin lens they became these giant rings of danish pastry that are filled with something sweet and typically topped with a glaze. Racine claims the title of kringle capital of Wisconsin. I happen to love both Wisconsin and pastries. But our innocent visit to our northern neighbors (Kringle Krawl 2016 is how we christened it) was suddenly under the dark (orange?) cloud that is Trump. We were all a little tense. Would there be traffic? Would kringles be sold out? Would all of this end in national controversy? read more+++

We can’t stop with this chopped tofu salad that is posted over at Sprouted Kitchen. I can always rely on Sara for solid recipes that make me feel good. Love her cookbook, too. This recipe makes enough for 4 moderate servings. It keeps well in the fridge, even with the tofu and cashews, so I’d consider increasing the yield if I were you. read more+++

A quick note to say: make these scones! They’re superduper amazing. You should make the whole batch and freeze a bunch to improve future mornings. They are definitely best served hot from the oven.

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