The thing nobody tells you ahead of time when you say you’re going to move to a new place is that doing so—packing up most of your belongings and driving eight hours to a new city with the help of two men who must really love you to put themselves through a drive of snow and ice and, Indiana on the whole of their Saturday and Sunday—will, at many times, feel much less like Adventure and much more like Terrifying.
Which, I guess, is another way of saying, I’m here, for those of you who’ve been wanting an update. I’ve gone and moved to Nashville. I’m sleeping on a mattress on the floor and realized yesterday I didn’t bring my snow clothes (it snows in the South? what?), but on the whole, things are good. In fact, there has been a lot of Adventure in getting to know new streets, meeting lots of new people, visiting three libraries before finding a place to work on Monday afternoon.
And while I do already have some basic groceries, this post is actually about a dessert we—I and that guy I moved to Nashville for—made a couple weeks ago at his house, back when I was still hunting for a place to live in this city that I guess is now home.
It’s pretty simple, just a combination of egg whites, sugar, coconut and a few other small things, but it’s handy to have when you want to use leftover egg whites (say, after making some homemade chocolate pudding, for example).
If you’ve ever had store-bought coconut macaroons before, you’re in for a pleasant surprise with this homemade version: it’s so much softer and chewier than what I’ve had before. To finish them off, we melted a bar of dark chocolate to dip or drizzle them in, but that step is entirely optional.
I was thinking last night while I boiled water for tea that it’s funny what things make you feel at home. For me, it’s seeing my clothes in the closet, knowing my towel’s on the back of the bathroom door but, more than that, it’s food—using the same kinds of ingredients I used in Chicagoland, stocking a new pantry, eating toast with butter and raw honey for breakfast.
So when I come up for air around here—amidst a sea of work projects and an always growing shopping list—I can already tell you where you’ll find me:
and I’m already in the mood for more cookies.
We used David Lebovitz’s recipe, substituting Sucanat for sugar, whole-grain spelt flour for regular flour and dark chocolate for the bittersweet.