Last night, two hours into a kitchen disaster that left dishes in the sink, flour on the counters and about a dozen buckwheat ravioli in the freezer (i.e., pasta with the texture of burlap), I gave thanks for the thing we call cooking. Because last night, cooking was part something to do, part a way […]
Listen, it’s not like I never do adventurous things. I mean, you know: I ride roller coasters. I cut 11 inches off my hair. I launch out into self-employment. And hello, there was that mountain in Maine I won’t let anyone forget about. Remember?! But when it comes to my kitchen and new types of […]
You know those people who are notoriously slow to latch onto certain foods? They say it’s the texture or the flavor? They never liked it, never will? We all know those people. We all are those people. So let me start off this post by addressing them—addressing us—and saying this: the following story is one […]
I come from a long line of women who can cook: My great grandma, I’m told, made legendary pasta. My grandma rolled her own cannoli shells. My mom, a woman who loves to say, Oh, it’s so simple (particularly when her only daughter asks for clarification on some new recipe trick), has a vast cooking […]
I am one of those obnoxious people who likes asking random questions so I can overanalyze your answers: Would you rather be smart and ugly or beautiful and dumb? If you could go anywhere, where would you go? What’s your favorite book? When did you start liking vegetables? Picture yourself in the desert. And before […]
I am sorry to say I made several mistakes with this recipe—are you ready for this? To start, I didn’t chop the kale ahead of time, so the pieces were huge when they got tossed with the pasta; also, instead of using the called-for full pound, I just used the bag of kale that came […]
One thing you can say for green beans: they make sense. When you take a big bag of them out of your second CSA box, for example, confusion is not what assaults you (unless it’s curiosity over which of the many good, good ways to make them you will choose). That’s more than I can […]
Up until about the middle of January this year, it had never occurred to me that one could produce ketchup in any way other than, well, walking into the local Dominick’s and grabbing some.
Then Kelly of wonderful Eat Make Read posted her version of a recipe from Saveur. This, in addition to sending me promptly to the store to buy my own copy of the issue, which was dedicated to home cooks, got me curious.
Around that same time, my friend Kelley (different Kelley, she with an e and of banana bread fame) and I had started reading a book together. (All right, full disclosure, we actually ended up reading different books but by the same author, Jefferey Steingarten.) She was making fast headway in hers, but it took me a few months to reach even the middle of mine, where he would discuss, it turns out, the subject of ketchup, in great detail.
And that was not the end.
See, when I’d read Steingarten’s ketchup chapter last week, it was just a few days after I had also seen, over at Endless Simmer, a post by my blogging friend Nick of Macheesmo. He wrote, if you can believe it, an entire post in defense of—what else?—ketchup.
Now, I don’t know what your feelings are on this thing we call fate (or as some like me might say, providence or even sovereignty). Probably these are questions best considered when one watches last week’s episode of LOST, I know, but, honestly: How can you look at those top three references—all of which took place within the same two-and-a-half-month span and after a lifetime of no such thing—and not see what I see: I was meant to make ketchup.