Author Archives: howtocookabear
Not Again, By Arundhati Roy
“What does the term ‘anti-American’ mean? Does it mean you’re anti-jazz? Or that you’re opposed to free speech? That you don’t delight in Toni Morrison or John Updike? That you have a quarrel with giant sequoias? Does it mean you … Continue reading
My Miniseries
I’m taking the train to Venice on Friday so I’ve been thinking a lot about Venice lately and whenever I think about Venice I think about the Guido Brunetti series written by Donna Leon. If you like mysteries, food, or … Continue reading
Cauliflower Puree
While I was making cauliflower puree yesterday I recalled one of the more ridiculous things I’ve ever cooked, a cauliflower sandwich from Nancy Silverton’s sandwich book.* The sandwich filling consisted of cauliflower that had been simmered in cream, pureed, and … Continue reading
Southwest Sicily (plus Palermo) recap
Whether your interests tend toward ruins, beaches, or ritual tuna slaughter, there’s no shortage of reasons to visit Sicily. But the one foremost on my list was food, which is a window into the history of the island as … Continue reading
Oven-Baked Sweet Potato Fries for Two
It’s been a long and tiring summer, encompassing a major illness, lots of applications, and transatlantic travel. One month I spent nights in 11 different cities in four different countries. A look back at the diary where I’ve recorded every … Continue reading
Granola
During the winter I was busy rehearsing for a play. Sometimes I had rehearsals four nights a week and in between I was studying the script, memorizing blocking, and scouring thrift shops for bits of my costume. The play ran … Continue reading
Scaccia
Right before this gem began circulating Evan and I had embarked upon a Nicolas Cage binge. It started with ConAir and progressed through Red Rock West and Lord of War before culminating with Face/Off. Though I won’t presume causality this period … Continue reading
Strawberry Jam
Last weekend I bought a dismal-looking flat of strawberries labeled ‘fraises pour confiture.’ Some of the berries were soft and dented, a couple had gone faintly furry. But it was only five francs. And then there was the fact that … Continue reading
Gnocchi
“Gnocchi!” my mom exclaimed, setting aside her menu. Since I had no idea what she was talking about (and wasn’t sure I could pronounce it either), I settled safely on minestrone. Luckily, she shared. That was twenty years ago now, … Continue reading
Carrot and Zucchini Ribbons
Although I was a women’s studies major with a bleached-blonde buzzcut and Evan is a Physics Ph.D candidate with a passion for motorcycles and robots, we have a lot in common. For one, we tend to get along with the same … Continue reading
