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Something Added

Screen Shot 2013-10-15 at 10.27.29 AMOne of my English professors used the phrase “something added” to sum up the value of books. I have expanded it to include food, and for that matter, anything artistic, insightful, or whimsical that we encounter on a daily basis — works of art, fleeting images from our day, snippets of conversation, or home cooked meals. The value of these things lies in their being “added,” a reminder that our work-centered, often self-centered culture is filled with side notes. There is a creative pulse worth taking, observing, contemplating. Last week I was doing research for an article on brownies (what else?) and I found this lovely blog: http://www.101cookbooks.com. In the author’s words, it “chronicles a cookbook collection, one recipe at a time.” I love blogs that document ongoing, behemoth projects — http://101books.net is another good one — and it got me re-evaluating my broad, blurry approach to blogging. At a certain point, though, follow through is everything. As much as I enjoy reading your admirable, impeccable, immaculately groomed sites featuring elegant variations on a well-defined theme, I’m going all-inclusive with this post as a mark of solidarity with my fellow generalists. I invite you to enjoy my sloppy smorgasbord of inspiration this past week. Something added is always welcome 🙂

Screen Shot 2013-10-15 at 10.30.06 AMI saw the national tour of this musical at The Oriental Theatre (in Chicago) this weekend. It won the Tony for best musical, and now I understand why. It is an understated, humorous love story carried by beautiful music. The staging is also beautiful: the actors play their own instruments and move seamlessly in and out of scenes set in a pub turned music shop turned recording studio. All this is accomplished with wooden chairs, mirrors, tables, and a few supertitles. The audience mingles onstage as the ensemble warms up, visiting the onstage pub during intermission. The staging/choreography was subtly timed, almost self-effacing, which enhances the music.

Screen Shot 2013-10-15 at 10.32.21 AMMy main squeeze and I visited an art gallery, Hilton-Asmus Contemporary, that converted itself into a movie theatre for a free pop-up film festival dedicated to John Ford. We saw Ford’s 1940, Academy-Award winning classic “How Green Was My Valley.” The surrounding photographs by Dennis Manarchy of the American West — cowboys suspended in swirls of sand and looming clouds, an enormous buffalo posing demurely — granted the film’s black-and-white images of coal mines, craggy countryside, and weary villagers a sort of unspoken kinship.

Screen Shot 2013-10-15 at 10.34.23 AMDeb Perelman’s recipe for a chopped Mediterranean salad is my October lunch of choice: A hearty, healthy, slightly briny salad with chopped cucumbers, olives, feta, pickled red onions, and peppers is as colorful as an art gallery, eh? That, and it gets tastier with time. See link at the bottom of this page.

Screen Shot 2013-10-15 at 10.35.19 AMRead this book by Muriel Barbery, author ofThe Elegance of the Hedgehog. It profiles the last waking hours of a famous food critic. He waxes poetic about various meals seared in his memory, digging for a delicacy that has slipped to the recesses of his mind. Meanwhile, various members of his household — from doting wife to bitter children to the bemused Venus hanging over his desk — express their grief, hatred, and utter indifference toward the dying aesthete. It’s wry, diverting, and food-filled.

Screen Shot 2013-10-15 at 10.37.55 AMI found a killer tomato sauce. By “found” I mean the google search I did worked out very well for me. This sauce is all over food blogs, which is promising, because a delicious sauce has a way of getting all over everything. You literally take a 28 oz can of whole tomatoes, dump them in a pot, and simmer for 45 minutes with an onion, peeled and halved, and several pads of butter. That’s all. It’s unbelievable. In this case, the “something added” philosophy falls flat. You could add a little salt, pepper, or possibly some parmesan cheese, but that’s a highly emphasized maybe. It’s an exercise in silky, luxurious minimalism. See link at the bottom of this page.

Screen Shot 2013-10-15 at 10.39.14 AMCooking with apples is an autumn ritual for me. I have made several batches of sweetened applesauce and I am reminded that this humble dessert need not be relegated to school cafeterias. The version I adapted from “Apple Cookbook” by Olwen Woodier is thick, rich, loaded with fresh, tart apples, and spiked with cinnamon, ginger, and brown sugar. You peel, core, and slice about 10 medium apples, place them in a large pot with three T. of apple juice or cider, and simmer until they break down. Instead of puréeing the soft apples, I simmered them a little longer and mashed them with a potato masher right in the pot. Stir in 1/3 c. brown sugar, 1/2 teaspoon ground ginger and cinnamon, as well as several T. butter. I like to use really tart apples. A warm bowl for breakfast hits the spot.

Screen Shot 2013-10-15 at 10.45.19 AMSpeaking of soft, comforting foods that signal shorter, darker days, I was inspired to make “baked polenta with vegetables” from a cookbook called “The Pleasures of Cooking for One.” (For more where that came from, see my book review). I was drafting an article about polenta, then scrounging in my cabinets for dinner, and voilà, the food muse materialized. In the form of instant polenta. This creamy, cheesy “cornmeal mush” used to be the Venetian grain of choice. Now pasta exists, but it still makes a decadent receptacle for leftover vegetables (and, as it turns out, a cushy sop-up for my “killer” tomato sauce.)

Screen Shot 2013-10-15 at 10.47.40 AMI recommend this documentary called “Park Avenue: Money, Power, and the American Dream.” It uses NYC neighborhoods as a lens for broader economic disparity. Park Avenue on the upper East side of Manhattan is contrasted with Park Avenue in the Bronx, a ten minute  drive away. One Park Avenue consists of high rise apartment buildings populated by some the world’s most politically powerful billionaires, and the other displays a community lacking basic resources and social agency. The proximity of these two streets is startling, a symbol of the boldness with which high concentrations of political and socioeconomic power are seized and retained. It’s like a Monopoly board, literally. I had just taught a class to a group of high school freshmen on Chicago’s far West side who, generally speaking, were several years behind reading level — a direct correlation to the schools in their neighborhood. Everyday we witness these inequalities in our respective cities. From the power base of New York City, the contrasts are even starker.

Screen Shot 2013-10-15 at 10.48.44 AMFellow writing enthusiasts, are you familiar with Becoming A Writer, by Dorothea Brande? Five bucks at Armadillo’s Pillow bought me a reissue of the 1934 classic. Its scope is fundamental and timeless, that of helping writers to cultivate self-awareness: of their passions, subconscious feelings and perceptions, convictions. In the foreword, John Gardner writes that “the root problems of the writer are personality problems… and [Ms. Brande’s] whole focus, and a very valuable focus indeed, is on the writer’s mind and heart” (15). In the sea of information about writing, this sounds like clarity, consistent with the wisdom that, to quote a line from Theodore Roethke, “we think by feeling.”

Screen Shot 2013-10-15 at 11.06.08 AMIt’s interesting to think about the fleeting words or images that leverage us to take action. In Becoming A Writer, Brande writes that “the author has at his command, in the mere exercise of stringent honesty, the best source of consistency for his own work. If you can discover what you are like, if you can discover what you truly believe about most of the major matters of life, you will be able to write a story which is honest and original and unique. But those are very large ‘ifs,’ and it takes hard digging to get at the roots of one’s own convictions” (123). I feel like this little man furrowing my brow over which apple to pick. I’m just trying to decide what I want for lunch.

Links:

[Photo credits, in order: Craig Damlo’s photostreamBroadway Tour’s photostreamdrmvm1’s photostreamJon Pinder’s photostreamartizone’s photostreamkahala’s photostreamMGF/Lady Disdain’s photostreamArchives New Zealand.]

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