Good morning. How are you doing? It’s been five months now, for some of us, living and working at home, or living at home and doing essential work out in the world, or living at home and not working anywhere. We’re stuck with the kids, the parents, the pod or ourselves alone, together apart, apart together. Grocery runs, a wait at the post office, protests, gas for the truck. Sometimes it feels as if the only pleasure available in the day comes when we can step away, finally, to cook, to make something delicious, something to take our minds off the state of the world.
For me, right now, that means this broccoli salad with peanuts and tahini-lime dressing, which I love unreservedly. That also means this classic carrot salad. That means this juicy BLT.
I’d like to make this heirloom tomato tart. Maybe you, too? And these chicken-zucchini meatballs with feta. And I’d like to throw some pizzas real soon, even if it leaves me drenched with sweat in the kitchen: margherita; pan; barbecue chicken; clam. (Be honest. You want any of those with ranch on the side?)
Most of all I’d like to lose myself in a project, see if I can’t get this kombucha mother I’ve been neglecting in the back of the fridge up and running again, spend the rest of the summer experimenting with flavorings and fermentation. That, I think, could take up some bandwidth, put me on a road to happiness, keep me in health. Let’s go!
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Now, it’s nothing to do with raisins or scones, but I love Michael Kimmelman’s virtual walking tours in The Times and his latest, in the Bronx, is no exception.
I happened upon a good short story in The New England Review, “Baikal,” by Lindsay Starck. (The story is based on a real marathon that takes place on a frozen lake in Siberia, the Baikal Ice Marathon.)
Sarah Paulson sure looks she had fun making “Ratched” for Netflix. Here’s the trailer.
Did you know about eBird, from the Cornell Lab of Ornithology? I did not but now I do, and it’s cool.