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from the archives

gentle readers, allow me to take a break from all the renovation posts in order to share with you my first theatrical work. previously thought lost to the world (also, forgotten), it was recently unearthed by my mother. currently scholarly thinking supports the notion that i was 9 years old at the time of writing and that it premiered at a girl scouts international event. sadly, it closed on the same day it opened.

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eulogy, 2

Tonight we hosted a memorial at my theatre for our Master Electrician who passed away two weeks ago. Another one of my staffers and I planned most of the event. But when it came to executing it, more than a dozen people stepped up to help with food and drink, to speak, or sing or program the lights or sort photos or clean the theatre or track down videos or loan equipment. And, in case you didn’t know, theatre people like to mourn in dramatic ways. There were readings from Beckett and Thorton Wilder. There was contemporary poetry. There were knock knock jokes, blues and folk music, a multimedia slide show, and a 21 light salute. This morning while getting dressed Ben asked me, “this isn’t the sort of memorial where I need to wear black, is it?” and I replied, “No. Or if it is, I’d better cancel the circus act.” True story.

Toward the end of the evening I’d scheduled a section of time where the MC invited anyone in the audience who wanted to speak to come up and share a memory, a story, anything. I wasn’t sure if this would be a good idea or a total flop. It went on for more than an hour. There were laughter and tears and impressions and life lessons.

Now, I can plan the hell out of an event, but I can’t speak in public for shit. As the open mic section went on, my heart pounded as I even considered going up to say something (or maybe it was the fact that I’d skipped dinner and only consumed whiskey before the event started. Hard to say). Perhaps if I’d had a scrap of paper and could have made some notes, I might have done it. I regret being such a wuss. But I’m a writer, not a speaker. So, I came home and transcribed what I would have said had I managed to get up and speak:

Hi I’m J, I’m the production manager here at the theatre. I wasn’t going to speak tonight because public speaking terrifies me, but then I thought about how Brenton was afraid of nothing, or rather, he never let fear get in the way of doing anything he wanted to do.

I was Brenton’s supervisor here. Being a manager is a little like being a parent. You’re a parent, and a cheerleader and a team member and a confidant and a friend and a sibling and a coworker, all at once.

Brenton and I started in our respective positions at Court at the same time, two years ago. One of the great rewards of being Brenton’s manager was that I had the opportunity over the past two years to watch him grow from an electrician into the Master Electrician. He went from being a technician to being a manager in his own right. It was such a pleasure to watch him grow and stretch into those new challenges.

The thing about being the production department mom is that, just like an actual mom, there were things about Brenton’s life that he didn’t share with me. So it was only in the past two weeks that I got to know so many other parts of Brenton’s life – his parents Debi and Hugh, his partner Lexi, his circus friends, the folks at the Chicago Folk Festival, his climbing friends. So many overlapping circles.

Several people mentioned that Brenton used to practice his circus routines in the theatre in spite of the risk of being fired over it. I was the person who threatened to fire him. And you know what? It made no difference. Brenton was fearless, and he loved being in the air more than anything. I’m an endurance athlete, and so was Brenton. He got interested in running one day, asked me a few questions about it, and then went out and ran the 16 miles from his house to the theatre later that week. (For those of you who aren’t runners, that’s crazy town. it could take a normal person a year, or more to train up to running 16 miles for the first time). Brenton never let anything stand in his way. He was one of those people who didn’t wait around for someone else to be interested in what he was interested in. He found something he wanted to pursue, and he was off and running, exploring that thing. And while Brenton and I had a compartmentalized relationship, I sensed a kindred spirit in him in that regard. Moving through life this way can be very lonely, but it can be incredibly rewarding as well.

Tonight, as I look around at all of the people who are here from all of the part of Brenton’s life, I can see that, while he moved through life with a voracious appetite for new things, he never did it at the expense of the people in his life. Instead, it gave him the opportunity to connect to and inspire so many lives on his brief journey.

I am grateful to Brenton for bringing all of us together here tonight in order to acknowledge and celebrate that sense of community. 10 days ago, when we settled on tonight as the date for this memorial, I had this moment of utter panic. I didn’t know how to plan a memorial. And so I sent out a call to arms to about a dozen people, which quickly expanded to a group of more than 20, and tonight has expanded to the 100+ people that are in this room. Everyone had their own talent, and their own relationship with Brenton, to offer. And they offered it generously and selflessly, and every one of you here tonight is an inspiration. In gathering here tonight Brenton has showed us that we all belong to the same community, the community of his friends and family.

Thank you for being here tonight to help celebrate Brenton.

As I said, Brenton moved through this life fearlessly. If I can take one gift from him, it will be the inspiration to move through my life with less fear. Next time, maybe, I’ll get up and say the things. Maybe. And when I do, I’ll think of Brenton.

a eulogy

i don’t write about work very often. which makes this blog lopsided and artificially lightweight, considering that my work is the thing i spent the largest portion of my time engaging with, thinking on, challenged by, dreaming about, worrying over, and/or being inspired by. but i try to adhere to the rule of posting nothing on the internet that i wouldn’t share with my mother or my boss. as i became a manager, that extended to things i wouldn’t want my employees to see, either. that gradually just made it harder and harder to write about work and so i stopped. according to this blog i live a bucolic life of baking, running, knitting, and fixing houses. i mean, i practically sitting around eating bonbons. not really.

except today i’m going to write about work.

one of my staff members died in a rock climbing accident last week. i’ll refer to him as BW here, out of courtesy to his family who have not given me leave to write about their son.

BW was our master electrician. he was the youngest member of my staff, and dangerously smart, the kind of smart that sometimes interfered with his ability to relate to and communicate with the normal human beings. on the surface he was quiet and reserved, but once you scratched the surface he could be wickedly funny. he seized on things that interested him with a sort of ferocity. he was briefly interested in running, so he decided to run the 16 miles from his house to the theatre. he wanted to build more muscle strength on his slight frame, so he joined a crossfit gym where tattooed soccer moms practically bench pressed him. working as the master electrician didn’t provide him with enough opportunities to hang suspended in the air, so he took up aerial circus classes and rock climbing in his spare time. it was as though he was pushing his body to meet the extraordinary performance metrics that came standard with his brain. like he was trying to balance the yin and yang of his physical body and his intelligence.

he often seemed like a loner, but it was actually just a combination of fierce independence and an burning interest in everything the world has to offer. there was no time to wait around trying to find someone else who wanted to go the same way. he pursued his interests with or without company, finding kindred spirits and traveling a while with them before continuing on his own path. i recognized this in him, because i share some of this tendency. it is both immensely satisfying and also a lonely way to move through the world.

every two- or three-day (or two- or three-week) span of free time that he could grab between shows would have him hopping in his car and running off to climb a mountain somewhere. when his work schedule made it impossible for him to leave town, he took aerial circus classes. i had to enact new safety rules in light of his passion for hanging in the air – no practicing aerial circus tricks in the theatre, no napping in a hammock suspended 20 feet above the stage, and so forth. i caught him working in the grid without a safety harness enough times that i had to discipline him with formal write-ups, warnings that rolled off him like water off a duck’s back.

BW was the sort of person who would accidently smash, misplace or otherwise disable his phone with some regularity, and go days without replacing it. disappearing off the grid was normal for him. he had taken his entire summer vacation to go camping and rock climbing solo in california. so when our management assistant got a call last wednesday from a deputy sheriff in california asking when we’d last heard from BW, i found it worrisome but i talked myself out of imagining any real danger. surely he’d just dropped his phone down a ravine and decided to finish his trip and pick up a new phone enroute to the airport on sunday. i expected him to arrive at work on monday looking sheepish and i’d scold him for not calling his mother often enough and causing her (and me) to worry.

but he didn’t turn up on monday. instead, i learned late friday night that he’d sustained fatal injuries when he fell nearly 500 feet while climbing in the high sierras of central california. i stayed up half that night, swinging between disbelief and guilt, anger and relief and more guilt.

guilt, for the many times that i wished BW would quit, so that I could replace him with a less difficult employee.

more guilt, over the fact that if i was a better, tougher manager, i wouldn’t have let him get away with taking an extra week of vacation. i would have insisted that he come back to work the week prior and now he’d be safely with us, resenting me but still alive.

relief, followed by guilt for having felt such selfish relief, that he didn’t die in an accident while working in my theatre. offering his mother my condolences was one of the hardest things i’ve ever done. i can’t even imagine what it would take to speak to his parents if he’d died on my watch.

and anger, at him for doing something so stupid as falling off a mountain. search and rescue told his parents that he didn’t make a mistake; it was just a freak accident. a mountain that has stood for hundreds of thousands of years decided not to stand any longer and crumbled beneath his feet. still, i know that BW took chances. maybe he didn’t make a technical error in the moment leading to his death. but he truly never believed that he could fall, and he placed himself in high risk situations because of that. this was a source of much conflict between us.

after a week, all that anger and relief and guilt and disbelief have morphed into sort of tired sadness. i think we are headed the same direction, me and tired and sad. i guess we three will travel together for a while.

i woke on saturday morning knowing i had to do a lot of really hard things. there were many dozens of phone calls, emails and texts to be sent in the process of notifying all the members of my staff, of our company, and of the theatre community. and i had to call his parents.

when i’m facing a difficult day, i start by going running. the tougher the day, the harder or faster i run. i run until i catch up with the calm and the strength that i need. i find it in the miles, in the sweat, in the sunrise over choppy lake waters. saturday morning i woke up drained and exhausted after four hours of fitful sleep. i was in no physical shape for a run. and yet, once i got out the door and headed for the lake, running felt like flying. it freed me, the way it always does. i had space to compose my thoughts and gather my courage for the day ahead. to make my voice strong and my words kind. running is my solace, my strength, my muse. and i think that’s how BW felt when he was climbing. like he was free. flying. i hope he found his solace and his strength out there.

this was the last thing he posted on facebook:

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farewell, BW. thanks for traveling alongside me for a while.

Sandusky Bay, Ohio

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the wildlife count from this morning’s run out to marblehead lighthouse:

herons, blue (2)
herons, white (3)
ladybug, red (1)
feral cat, tortoiseshell (1)
baby bunny, brown (1)
doe, brown with spots (1)

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Four perfect days in the Bay Area

I really wish we could buy plane tickets in 10-packs, as we skip back and forth between our two homes: California and Chicago. I can’t be in one without missing the other. This past weekend we ditch our Chicago home in favor of some time in our California home.

We started the weekend out with Maker Faire: everything from 3d printers and CNC routers to drone battles and animatronic skeletons, a huge lego city, steam punk technology and wearable LED technology, frankenbikes to ride and frankenbikes to admire, handmade art and locally-grown food, lessons on how to do and make just about anything.

all the awesomeness
everything cool is that way or that way

el pulpo mechanico
el pulpo mechanico

lock picking 101
lock-picking workshop

Sunday we ran Bay to Breakers: 7.4 miles across the city from the Bay Bridge to Ocean Beach, one big costume party. San Francisco doesn’t get any weirder than this, and as long as you get out before the drunk college kids stop having fun and start weeping in the streets, it’s all good. We had beautiful sunny weather. And viking costumes that kept us warm at the finish line at Ocean Beach.

the family that pillages and plunders together stays together
the family that pillages and plunders together stays together.

victory!
victory!

After the race we refueled with mexican food in Palo Alto, then played at the park with Geneva and Bode and helped Teresa put tomato plants in their community garden plot.

my hobbit nephew
bode, standing atop a mound of bark twice his height. this kid, like his older sister, has a love of climbing, no fear of heights, and leathery tough hobbit feet.

Geneva, doing her fiercest bull face
geneva, making her fiercest bull face.

Monday we went up to San Francisco to spend more time with our new nephew, Theo, just 10 weeks old. (no pictures, he’s internet-shy. you’ll have to take my word for it: he’s perfect.)

is it gone yet?
the cats are a bit traumatized at the arrival of the new baby.

Later we drove to Mill Valley, dropped in on my former co-workers, had lunch at the incomparable Sol Food, and climbed the Dipsea stairs and hiked one of my favorite trails in Marin.

just out for some fresh mountain air
even the furniture likes to get out and enjoy the forest on a beautiful day like this.

Tuesday we got up early and ran across campus, stopped in to admire the beautiful Memorial Church, the dusty dry Lake Lag, the Row and White Plaza still deserted and sleepy in the early morning hours.

beautiful stanford
still beautiful, Stanford.

After brunch we stopped in for tours at two very different startups: our friend Joe’s company, Curious.com, and Chris’s startup, EtaGen. EtaGen is too top secret for me to even tell you what they do, but it’s pretty awesome.

Then back to the airport and on a flight to Chicago, where real-life resumes: theatre and websites and fixing up the money pit and yowling cats. and summer. finally, glorious summer.

recharging

i’m going to take a short break from complaining writing about the house here, and do something i almost never do: write about work.

if one used this blog to create a [figurative] picture of me, it would be fair to assume that i am a happily-married cat lady who exists only to pursue cooking, running, and knitting, probably in that order. being somewhat at the forefront of the blogging movement* (er, and now lurking around in inconsequential obscurity for a dozen years), i established good social media policies for myself long before most companies, and undergrads, were grappling with them. my rule is simple: never put anything on the internet that i wouldn’t want my mother or my boss to read. extrapolating from that rule pretty much covers everything.

but this means that i don’t write about work very often. which is weird, given what a large percentage of my time and emotional energy are devoted to my career. but setting up filters and user accounts always feels like too much work and sort of defeats the purpose of the blog as it exists for me. i’m not writing to an audience as much as i am writing to the ether. the ether shouldn’t need a login and password. but i also know that anything that goes on the internet can eventually be traced back to me, and that net privacy is an illusion. and so i self-edit.

anyway, this is one of those rare occasions. i’m in Forth Worth, Texas, for the annual USITT** and Production Managers’ Forum conferences (held concurrently in the same city every spring). USITT is a highly structured week long conference featuring hundreds of sessions on a wide range of subjects, but primarily technical and management issues. the PMF conference is a highly unstructured conference in which 50-80 of the Production Managers in the country agree to get in the same room, and afterwards go to the same bar, for two days. in exchange for free conference passes to USITT and some meeting space for our own conference, we provide a certain number of conference sessions at USITT. and seeing as how we’re country’s theatre hiring managers, they like to have us at a conference that is largely devoted to helping young technicians and designers launch their careers.

i had a REALLY stressful week leading up to this conference. stuff with the house renovation is, well, expensive and problematic. (more on that in the next post). i had some of those tough manager moments at work that i CAN’T actually talk about on the internet. ben and i have made two road trips across Ohio in the past month, one for a funeral, one for a wedding. there has been ZERO downtime in our lives. winter STILL ISN’T FUCKING OVER.

i had agreed to be on a panel discussion at USITT a year ago and suddenly it was only a week away and i hadn’t done half the reading i had meant to and my panel group was scrambling to make our session agenda (session title: The Risk of Not Deciding). also i remembered much too late that i hate speaking in public. and that leading a session at this conference implies that i am somehow an expert, which i really really didn’t feel like leading up to this week.

i couldn’t back out of the conference session, but i started entertaining the idea of just flying in on Thursday, doing the panel, and heading home the first thing the next morning. but i knew that making time for these meetings with other production managers always helps me tremendously and i talked myself into staying all weekend.

one of the peculiarities about the field i’m in is that i don’t manage other people like myself. i manage a team of incredibly diverse, talented, sometimes difficult, sometimes delightful, always complex artists, artisans and technicians. i can’t do what they do. they can’t do what i do. so i often feel like a lone wolf at work. and i spend most of my waking hours at work. it can get really lonely.

these conferences are the one time each year that i get to spend 2-3 days with people just like me. who face the same challenges and frustrations. we can share the stories that we can’t discuss in our own theatres. we trade advice. i get new ideas. we stay out late in the bars and we don’t just talk about theatre, we talk production management. this week i met some PMs who are also fellow runners and we got up early every morning and ran along along the Trinity River and talked more there. i always leave these conferences feeling inspired and full of new ideas. i stop thinking about what my exit-strategy for theatre is for a little while and realize that i have a pretty amazing and unique job.

i’ve been attending these conferences approximately once a year for almost a decade now. and i just realized that a part of me finally DOES feel like a professional. i’m finally confident enough to speak up in the group meetings. i’m not an assistant or an associate and i run a respectably large theatre. my USITT panel lecture actually went pretty well. i learned some new things while planning it, and i think i shared a few good, original ideas. my colleagues seem to respect me. i just *might* be a grownup.

after dreading this panel lecture intensely for the past few weeks, i can’t believe this but i actually proposed a new session for next year and volunteered to lead the panel (session title: The Production Manager’s Role in the Design Process). i mean, i have at least 11 and a half months to procrastinate before i have to put it together, right?

* we still called them “web logs” when slithy-tove was opened in the spring of 2001. we also walked uphill both ways in the snow to get to school every morning.

101 in 1001: [037] make a new recipe from each cookbook i own

10. Standard Baking Co. Pastries

Feb 2, 2014
Chocolate Biscotti

This cookbook was gifted to me at my bridal shower by lau; the first thing I made from it was the excellent cheddar scones, in the kitchen of our seaside cabin while on our honeymoon. The first meal my new husband and I cooked together. Since then, this book has mostly served as a guide for making croissants, which require the dedication of an entire weekend, but are totally worth it. But both of those were accomplished before I started this 101 challenge, so I needed somethign new in order to keep this cookbook on my shelves. I recently had one of those break-a-tooth rock hard sorry excuses for biscotti in a cafe. Like a raccoon washing its food, I had to soak in coffee until it turned to mush in order to eat it. I remembered that biscotti isn’t really supposed to be like that. Years ago, a co-worker’s Italian mother sent a care package with homemade biscotti in it, and when I tasted it I realized that all of those bland, crunchy logs served in cafes didn’t represent biscotti any more than hershey’s represents chocolate. Properly made biscotti has crunch, and is delicious dipped in coffee, but it also has a softness that gives way when you bite in to it.

The Standard Baking Co Pastries book has two biscotti recipes – one almond-flavored and traditional, the other chocolate walnut. The chocolate recipe was described as being “almost cake-like” because of an unusually high fat content. I liked the sound of that, so I skipped over traditional almond and went straight for chocolate. They came out exactly the way I wanted them to be. Crunchy, but not break-a-tooth crunchy. Would benefit from a quick dip in some coffee, but only to enjoy the flavor and temperature combination of the coffee-against-cookie, not to make it edible.

I brought these to a super bow party and when I set them out, someone asked, “ooh, are those, like, brownie sticks?” The answer is yes, they are basically over-cooked brownie sticks. Delicious, overcooked brownie sticks.

Make it again? Definitely. I might try to combine the almond flavoring of the traditional recipe with the butter-fat structure of the chocolate one. Maybe.

9. The Mac + Cheese Cookbook

Jan 8, 2014:
Mom’s Mac and Cheese

My mother’s mac and cheese is probably the first recipe I learned to make, and its one of those recipes I can make without measuring. But I basically stopped making it at home once I discovered Homeroom, the Mac + Cheese restaurant in Oakland. We used to meet up with my brothers there for dinner occasionally (okay, any time we could all end up in Oakland at the same time). While Homeroom serves a dozen gourmet riffs on mac and cheese, I noticed that my brother matt and I both always order the version that was closest to what our moms made. Sharp white cheddar, with broccoli and toasted breadcrumbs. Last fall Ben and I were eating there on a trip back to California and discovered that they’d published a cookbook. We immediately bought two, one for each of my brothers. And under the Christmas tree this winter there were three copies – Matt and Carrie bought us one too. It was the Year of the Homeroom Cookbook.

So all of this is to say that I decided to use the cookbook to check in on the quantities of the recipe I’ve always been making. Turns out, the Vermont Sharp White Cheddar recipe just about exactly what my mom makes.

I made a vat of mac and cheese to serve 12 people at work. It was declared a success.

8. The Science of Good Food

Jan 6, 2014:
Mushroom Risotto

Ben gave me this cookbook a few years ago. It’s more of an encyclopedia of cooking science than an actual cookbook, but there are recipes scattered throughout. It’s an excellent reference. Curious about the maillard reaction? Want to know why baking at 325 is completely different than baking at 350? This is your book.

I used the basic risotto recipe as a place to start on this mushroom extravaganza, but here are the details of what I made. So I can make it again, because, yum:

– generous glug of olive oil
– 3/4 large white onion, chopped
– 3 cloves garlic, pressed
– 1 cup risotto rice
– 2 cup mushroom broth (see below)
– 1/2 lb button mushrooms. half of them sliced, and half cut into quarters or 1/2″ chunks.
– 1/4 lb shitake mushrooms, sliced. if dried, soak them in hot water for 45 min first.
– butter. lots of butter.
– 3/4 c grated parmesan. or more. there’s no such thing as too much, really.
– salt and pepper to taste
– fresh or dried thyme and rosemary, finely chopped
– dash soy sauce
– dash worchester sauce (not vegetarian, FYI)

saute onions and garlic in olive oil until onions are soft. add rice and stir until rice is coated and warm. begin adding scoops of mushroom broth, stirring until the liquid is absorbed before adding more. stir and stir. continue adding liquid until rice reaches the desired consistency. overdo it and it’ll get gloppy, so stop when you like it.

meanwhile, saute mushrooms in butter until released liquid is nearly all evaporated. then add to the pot with the rice.

stir in seasonings, cheese and butter. serve immediately.

mushroom broth:
– 1.5 lb button mushrooms
– 1/2 onion
– 1 carrot
– 2 stalks celery
– 3 smashed cloves of garlic
(or whatever other veggies you fancy)
– salt to taste – go easy, you can always add more salt when using the broth in a finished dish later

rough chop everything and throw into the biggest pot of water you have. Simmer for 90 minutes. Drain and discard vegetables. Return pot to the stove and continue to simmer until the stock is reduced to your taste, 20 min or so. I like to freeze it in 2-cup quantities in plastic baggies for easy use later.

7. Farmer John’s Cookbook: The Real Dirt on Vegetables

August 28, 2013:
Curried Cauliflower

This is the cookbook from our CSA Farm, Angelic Organics. It includes a vegetable identification guide, to help hapless CSA subscribers to not only identify rarities like celeriac and sunchokes, but also know how to eat them. The book is organized by vegetable, so when you have a lot of cauliflower you can turn to that section and find a variety of things to do with it, and the vegetable chapters are ordered according to the season, so you could cook your way through the book from start to finish, if you wanted to. It’s also full of snippets of wisdom and philosophy from Farmer John, snapshots of the farm, shareholder letters and comments, and, randomly, margin notes consisting of overheard conversations that seem to bear little relevance to the rest of the cookbook:

YOUNG WOMAN: I was having trouble with my roommate in college — communication problems. I kept eyeing a dead tree outside my dorm. After a week I brought the dead tree into our room and set it up between our beds. Every day I hung another dirty sock on a branch.

ACQUAINTANCE: What did she say about that?

YOUNG WOMAN: Nothing. She never said a thing.

ACQUAINTANCE: Did she know it was there?

YOUNG WOMAN: Yeah, she knew. A couple of the branches went right into her closet.

In vegetables, are on the cusp of the season change, when our CSA box is full of the long-awaited summer tomatoes but also the early fall vegetables like cauliflower. Consequently, last night I turned beautiful yellow heirloom tomatoes into 101 Cookbook’s Golden Tomato Sauce and tonight I roasted cauliflower. When I was a kid we used to eat cauliflower by boiling it and then covering it in cheddar cheese sauce or butter and parmesan. Delicious, but in either preparation the cauliflower was merely a vehicle, and tasted like nothing at all. Learning to roast vegetables, rather than boil them, was a game-changer.

This almost doesn’t count as a new recipe from a new cookbook, as I used it more for inspiration and riffed freely, but hey, this is my 101 list, my rules. I selected this recipe mainly because of the spice mixture. We have this box of Indian spices that I was itching to use and didn’t want to settle for a recipe that only called for curry powder. Not when I have turmeric and black mustard seeds and toasted pomegranate powder and fenugreek, whatever that is. The tricky part is that I have ZERO intuition for Indian spices, so it’s hard to actually select a recipe based on the flavor profile. So I just looked for a recipe that called for several of the items in my box. I combined the spice mixture from this recipe with the the oven roasting technique from Smitten Kitchen’s Cumin Seed Roasted Cauliflower (which is also very good, btw, and requires fewer Indian spices on hand).

Make it again: totally. In fact, I’m going to record what I did here so I can remember later:

Curry Roasted Cauliflower
Serves 2

1/2 head cauliflower
1/4 tsp turmeric
1/2 tsp mustard powder
1 tsp sea salt flakes
1/2 tsp crushed coriander seeds
1/2 tsp curry powder
1/2 tsp cumin seeds
1/2 c greek yogurt
cilantro
fresh lemon juice
crumbled feta

– Clean and chop cauliflower. It doesn’t matter if the florets are all the same size – a variety of sizes results in a variety of textures when it roasts.
– Combine 2 tablespoons vegetable oil (ghee would probably be way tastier) and the spices.
– Toss the oil mixture with cauliflower until it is fully coated.
– Place on a baking sheet or roasting pan. Roast at 425 degrees 20-25 minutes, turning every 5 min.
– While the cauliflower is roasting, combine greek yogurt with a squeeze of lemon juice and a pinch of salt, and dice the cilantro.
– Serve cauliflower topped with a sprinkle of crumbled feta, chopped cilantro and the yogurt alongside.

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6. The Bread Baker’s Bible, Rose Levy Beranbaum

April 26, 2013:
-Pizza Dough

i was on a quest for a pizza dough that i could mix, rise and bake all in the space of one afternoon. most recipes have you make it the night before, since a 12-hour nap in the fridge improves the depth of flavor. i knew it existed, and the first one i landed on was, surprisingly, tucked in between the excessively complicated multi-step, multi-day recipes of Beranbaum’s Bread Bible. most of the recipes in this book require that you book your entire weekend around the completion of just one (unless we’re talking about sourdough starter, in which case you may as well go ahead and clear all your appointments for the next month and warn your husband you’ll be in the kitchen with your science experiment until further notice). her recipes are delicious but needy. (haha, ‘needy’ breads…)

so back to pizza dough. there were some red flags when she insisted that only unbleached white flour could be used, and that instead of using a dusting of cornmeal to keep the dough from sticking to everything, it uses olive oil. so it’s a strange, soft, oily dough that wants to tear if you even look at it wrong, and tossing it into the air was right out considering that it was bathed in olive oil that would have flung to the far corners of the kitchen. instead of rolling it out she has you sort of press it into the corners of the baking tray. from where it springs right back. i spent about 10 minutes trying to coax the small lump of dough into two 7″ round pizzas and finally gave up and allowed it to be two 5″ amoeba-shaped pizzas.

anyway, the useful takeaway from this recipe is that it pays to cook the pizza crust for a few minutes BEFORE adding toppings — it helps the crust actually set up, and keeps the vegetables/cheese from turning mushy/rubbery before the crust has even considered cooking through.

and the whole point of this exercise was to try cooking pizzas on the gas grill outside. why, exactly, when i have a perfectly nice pizza stone in my oven? well, because i could. and it was finally warm enough and light enough at 7pm that we could find our way to the grill in the backyard for the first time since we moved in.

cooking the pizza on the grill was awesome. i will totally do that again. it had a nicely browned, crisp crust on the bottom, softer and doughier on top. it reminded me a bit of naan. strangely enough, this crust actually asks for a light smattering of toppings, not a giant mound of melty commercial mozzarella. i didn’t know such a thing was possible until we tried it, but it might honestly be because the dough was so good that the cheese got in the way of fully appreciating its many textures. and amazingly we didn’t destroy the cheap cookie sheet i used on the grill. (Beranbaum’s grill instructions call for a ‘black steel pizza pan’, of course but i just checked that my old Farberware non-stick was good up to 500 degrees and hoped for the best).

the only gripe about the grill pizza is that the top layer of cheese didn’t really brown much, but i’m not sure if we had left it on longer if it would have caught up, or if it always needs a quick spin under the broiler anyway.

make it again: i’d use this dough recipe only if i was in a hurry, or if i was trying to recreate naan. otherwise i’d rather use a recipe that didn’t shun cornmeal or wheat flour or rolling pins. but i will definitely cook pizza on a gas grill again, especially in summer when it’s too hot to turn on the oven.

5. Super Natural Everyday, Heidi Swanson

April 23, 2013:
-Weeknight Curry

i finally made a curry! i’ve made a few attempts at curry before and it was always a miserable failure. now i can’t really tell why, because this was so easy, but whatever. going up in boise, idaho in a household with a severe peanut allergy, i wasn’t exactly raised on the flavors and techniques of south east asia. (but just watch me improvise a cream sauce). so it’s taken some time to catch up.

anyway, my one complaint about many of the recipes on 101cookbooks is that they take about three steps and three pots too many, particularly for a weeknight. but this one was surprisingly simple, and has the added advantage of being a ‘back of the fridge’ recipe, adapting to whatever leftover vegetable are languishing in the crisper drawer. which in this case were mushrooms, potatoes, onion, asparagus, red bell pepper, broccoli, cauliflower, and tofu. and we have dinner for tomorrow, too.

btw, it’s worth noting that the photography in Heidi’s book is at least as beautiful as her food. this is one cookbook that i actually feel bad about spilling on as i work. (usually i think that just gives them a patina that indicates their usefulness).

make it again: yes, but trust the recipe when it comes to vegetable-simmering time. and be less shy with the thai curry paste. and this curry isn’t really right for potatoes. better to stick with vegetables and not have to cook them so long.

4. The Smitten Kitchen Cookbook, Deb Perelman

April 13, 2013:
-Kale, Caramelized Onion and Wild Rice Gratin

so, a little preface here: the whole point of the cook-one-recipe-from-each-cookbook assignment was that around the 190th time i moved apartments, and lugged at least two insanely heavy book boxes dedicated only to cookbooks around, i made myself a promise that i could only buy a new cookbook once i had either made something from, or given away, every cookbook i already owned. that was like 3 years and 3 moves ago, and i’m still not done. but a handy little loophole is that the rule doesn’t prevent anyone from GIVING me cookbooks. enter birthday gifts. M & C sent me the Smitten Kitchen book for my birthday last week and holy food p0rn batman, the closeups on peach “breakfast” cobbler are enough to make me wonder why we’ve been eating kashi and greek yogurt all this time if we are, in fact, grownups that can do whatever we want.

so i’m a little disappointed that the first thing i decided to make from this cookbook came out kind of meh. i’d make it again, but with a significant set of adjustments. it’s not really the cookbook’s fault, it just wasn’t my favorite set of flavors. i had conveniently forgotten that i don’t like the sweetness of caramelized onions.

make it again: yes. with adjustments. and not on a week night – B would eat one of the cats waiting for this dish to finally be ready.

next time:
– make a half recipe – we’ll be eating this all week
– double the kale
– cut the kale “ribbons” into short lengths, otherwise the dish turns into a tangled yarn ball when you try to scoop out a serving
– cooks beautifully in the cast iron skillet – do that again (only use the 8″ one)
– mix some parmesan in with the swiss cheese – it needs more saltiness. particularly if you’re using homemade stock/broth.
– add mushrooms. always mushrooms.
– try with sauteed but not caramelized onions (and cut the quantity in half)
– surprisingly, go easy with the breadcrumbs on top. they kind of overpowered the rest of the flavors
– pick (or make) a high wild rice-to-regular rice ratio. i picked a mix that only had a decorative amount of wild rice and the result was a mushy texture. the chewiness of the wild rice would have been nice. and since the rice is cooked and then gets thrown into the gratin and has more liquid added, the rice can be a bit undercooked going into the final assembly.

3. Bake the Bread, Buy the Butter, Jennifer Reese

April 7, 2013:
-Crème brûlée

i opted for this particular recipe because it was the simplest of the crème brûlée recipes i could find, and i had a hangover from the previous night’s birthday revels, and only so many hours before dinner guests were going to arrive. why didn’t i just go out and buy some cookies for dessert, you ask? well, because three months ago i started making my own vanilla extract (from this same cookbook) and it was FINALLY READY so of course i needed to make something to show off the wondrous $59 billion dollars worth of vanilla i had created at home for 12 cents worth of supplies (there’s a post forthcoming about this).

so, first-timer’s crème brûlée, with a hangover. what could go wrong?

first let it be said that hangovers don’t usually me sick, or even headachy. but they do make me spectacularly slow and stupid. but the ingredient list was encouragingly short: eggs, cream, sugar, and whatever flavoring you might wish for (i chose vanilla and cardamom). it turns out its all in the technique. suddenly i had cream approaching boil on the stovetop, only half the eggs separated, the sugar not yet measured, and wait, what’s that about a water bath? and how many crème brûlée pots do we have? 4? but we have 9 people coming to dinner tonight.

amazingly, it all came together. ben saved the day with a beautifully-timed birthday gift of two of the cutest little teeny tiny Le Crueset pots, (and we made all the couple share a dish — romantic, right?) somehow i managed to not curdle the eggs even though i didn’t really read any of the chemistry behind custard-making until AFTER the brûlées were in the oven, they were completed with enough time to chill for the proscribed four hours before serving, and we didn’t even burn the house down braising the tops.

the texture was smooth and creamy just like it should be, the top nice and crusty caramelized, and so the only disappointment was that we could hardly taste the vanilla or the cardamom. it was mostly just rich fatty eggs/sugar/cream. which is great, but misses the entire point which was to show off my homesteading ability to make my own vanilla extract.

make it again: yes. with a hangover? maybe not.

for next time: double the recipe to get 9 servings (they were a little skimpy at 1.5 times the recipe), use approximately 4 times the vanilla and much fresher cardamom (also maybe simmer cardamom pods in the cream rather than just using ground cardamom of indeterminate age), and continue to ignore the internet’s insistence upon a water bath; as long as you stick to 225 degrees and a long slow cooking time, there seemed to be no need.

2. Tassajara Dinners and Desserts, The San Francisco Zen Center

March 11, 2013:
– Mushroom Ragout, served over
– Parmesan Polenta

accompanied by sauteed greens, it was a bit ambitious for a weeknight, but so delicious. and it has completely changed my mind about polenta. i’d only ever ‘made’ it at home by slicing open the prepared tubes of yellow goo from Trader Joe’s. it turns out it’s so easy (but does require a fair amount of stirring time) and so much more delicious when made fresh. i used coarse ground cornmeal from the bulk section at Whole Foods. so much more flavor than the prepared stuff, and it and cost about 10 cents per serving. win-win.

make it again: yes, not on a week night.

1. Healthy Bread in Five Minutes a Day, Jeff Hertzberg, Zoë François and Mark Luinenburg

March 10, 2013:
– Whole wheat sandwich loaf

despite singing all the praises of my no-knead artisan loaf, i’ve kind of been wishing for a loaf-pan-shaped loaf lately for making sandwiches. this came out pretty darn well for a first pass. i cut the honey by half since i don’t like sweet breads, and i wish i’d had some nuts and seeds to add for more textural variety. not the best bread i ever ate [but then again, wheat bread never is], but still tasty, healthy, and it held together even when sliced thin and toasted. B expressed muted enthusiasm, which i take to mean he likes the artisan bread better but he’s smart enough to know that when one’s partner is baking fresh bread, one doesn’t complain lightly.

make it again: yes, with modifications

weekend recap

I had a such a lovely weekend in California. I got in late Thursday night and met Ben at his motel in Berkeley. The next morning I hopped a train for Pleasanton and spent the morning catching up over coffee with my college roommate, and the afternoon hanging out with her and her kids (burritos and legos!) The back to Berkeley for happy hour drinks with Ben’s coworkers, and a few of us continued on to Little Star for what I maintain is the best pizza in the world. Saturday we had a beautiful run up Strawberry Canyon in the Berkeley hills, then breakfasted on tortillas, salsa and eggs at a cute breakfast place near campus. Then off to San Francisco to hang out with Matt and Carrie and see their new house in Noe Valley. We devoted the afternoon to the pursuit of coffee and poking around a yarn shop, then home to admire the amazing view from their kitchen window, and play scrabble and eat Indian takeout. Sunday morning Chris and Teresa and the kids drove up from Palo Alto and we all walked down* to Tartine Bakery, loaded up on pastries and coffee and took the kids to the playground at Dolores Park. Then Matt whisked us off to the airport to await our [much too soon] flight home.

The unusual weather happening both in California and Chicago makes the comparison between places extra painful right now. Normally it should be 30’s and a little snowy in Chicago, and 50’s and rainy/foggy in California right now. But the drought in Cali means that it’s sunny and 70, while in Chicago the polar vortex means that we have a foot of snow and temps as low as -16 degrees. Subtract a few more degrees for windchill and we’re looking at a temperature spread of 100 degrees. It’s too much. I just hate winter. And it’s only the 3rd week of January! But I love my friends and my theatre community and my husband and the cost of living and my new house, and those things are all in Chicago.

I know that no matter where I live, Chicago or California, I will miss the other one. Until Ben and I figure out how to create our bi-coastal** existence, anyway. I wish we could buy plane tickets in 10-packs!

On the agenda for our next trip to California: Bay to Breakers, Maker Faire, visiting my new nephew***, and hopefully taking my niece to see some children’s theatre for the first time. Between now and then, I just have to tech two shows and we have to renovate an entire house. No bigs.

* Or skipped, depending on individual preference
** That’s west coast and third coast, for those of you who think only in terms of east and west
*** Scheduled to debut in March!

How to Throw a Cocktail Party in a Vacant Home, or, Pee Before You Come Over

So, we bought a house. More accurately, we bought an empty shell that I lovingly refer to as Our Money Pit. Renovations will begin just as soon as the permits come through, but right now its just so cold and dusty inside that its tough to imagine living there. Intellectually, I know that once the place is warm clean inside again, it will feel like a home, but we’re not there yet. However Ben had the great idea to invite a few (hearty) friends over to celebrate last weekend. A literal housewarming, if you will. And so I offer you,

How to throw a cocktail party in a vacant home in 10 easy steps:

1. One hour before your guests arrive, send an email to remind them that no plumbing means no bathrooms, so….pee before you come over.
2. Let your guests know that the attire is “sleeping bag coat.” If they are Chicagoans, it’s a safe bet that they have one.

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3. Packing blankets make nice seating, except that it’s too cold for anyone to sit down anyway.
4. Keep the drinks menu simple, and warm (ginger hot toddies and irish coffee).

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5. Remember that no plumbing means you also have to bring in the water for making drinks. Unless you want to be melting snow for your drinking water, a practice which I can’t recommend for Chicago. (Incidentally, plenty of snow (and pigeon feathers) collected in the bathtub since the bathroom window doesn’t shut!)
6. Hang some Christmas lights at the front door so your guests know WHICH vacant house to enter.

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7. Find the single working outlet and circuit all the Christmas lights together. Add a cube tap to simultaneously power the space heater and electric kettle and cross your fingers. Locate the fuse box in advance, just in case.

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8. Space heaters are a nice visual gesture but when its 10 degrees out, they have very little impact.
9. Have a thermometer around so you know exactly HOW quickly your guests will freeze to death.

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10. After a quick round of drinks and a tour by flashlight, adjourn to someone else’s house to warm up over cheese fondue.

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