We're so happy to be bringing you a sixth installment in our Writer Chats series, thanks to the lovely Erin Burke of Confessions of a Picky Eater. There's so much in what she writes here that I relate to---from having…
“Will you do me a favor?” Tim says to me, the two of us side by side in the car. He’s driving. He’s usually driving when we’re in the car together. It’s our habit. He knows I’d rather sit—sit and look at Instagram, sit and watch people out my passenger window, sit and zone out to ponder some new topic he will no doubt hear about from me in due time—so the fact that he usually drives is one way he serves me. It’s right up there with killing bugs, cleaning out gutters and replacing the battery in our car—all tasks I guess I could do, if pressed, but which are becoming, to me, as good as poetry and candlelit dinners because I know, to him, they’re love. While it’s words that flow out of me when I feel great affection, for Tim, it’s more practical things, like going with me to Goodwill, which is the store we’re leaving now, as he pulls the car around a corner.
“Will you make beet greens for dinner?”
We’d been home 15 minutes when Tim said he felt like going out. Our plane from Chicago to Nashville had been delayed, then delayed again, so by the time we were standing in our kitchen, suitcases unopened and the source of that very unfortunate musty smell that had greeted us when we’d arrived yet to be discovered, it was already past 8 p.m. Nonetheless, “let’s do it” were the words that came out of my mouth in response to him. I’d been gone almost a week, and we’d been together with family for several days. Spending time alone together, even just going to the grocery store before it closed on Tuesday night, felt like luxury.
“Yeah,” I said to him. “Let’s go someplace else.”
Thursday through Sunday, I was away in the northwoods with no Internet, little phone signal, creatures crawling in the walls in the middle of the night (!!) and daily dinners at supper clubs where the only vegetables were potatoes. It’s a funny world to escape to for a greens-loving girl, but, every year when I go to Minocqua, I think again how nice it is to detox a little from a connected life.
In order to take the trip, I was away from Tim for the longest time since we got married, and, kind of like Mary in Downton Abbey, I have to say that it’s amazing how another person can become so a part of you that you almost can’t remember what it was like to be without him. If I wrote every post on this site from here on out just telling you about what a kind husband I have, I still wouldn’t do him justice.
Anyway, we’re here with my family today, soaking up some time together and with them, so I’m going to keep this post short. I just want to tell you, first of all, that I am so thankful to the God who heard my prayers and gave me a husband who talks, fights, plans, travels and suffers with me in a grace-filled way; who isn’t insecure; who doesn’t say one thing when he means another. After a few days away from him, I’m freshly surprised about how sweet it is to have him. Also, I want to tell you about the garlic scape pesto he and I made the night before I left.
Here we are with week five of our Writer Chats series, which comes from Lan Pham of More Stomach. Lan was one of my first blog friends many years ago---She is likely one of five or so people who's seen…
The exclamation point at the end of this post’s title is a little gimmicky, I know. But if there were ever a time to use an exclamation point in a post title, this is it. As soon as I saw this post at The Kitchn about making homemade pasta in the food processor, I was curious. As any Italian grandma would tell you, pasta-making traditionally involves very specific rules, from the mounding of the flour on the counter to the setting the eggs in the center to the incorporating everything into a workable dough. If the process could actually be as simple as a few minutes in a food processor, why wasn’t everyone doing it that way? Was this a gimmick or a trick? I’ll admit I was skeptical, but since The Kitchn rarely steers me wrong, regularly pointing me to such interesting resources as a simple sourdough starter, cool kitchen designs and a reminder about a Samoa popcorn recipe I have got to try, I figured this concept was worth a shot. That very day I saw the piece, I pinned the article, scrolled through the how-to guide and told Tim I wanted to try it with einkorn flour, that ingredient we’re always talking about here and that people say is especially wonderful when used in homemade pasta dough.