Famously cancer fighting, laden with vitamins, minerals, soluble fiber, and phytonutrients, broccoli and its relatives are among the healthiest ingredients of the human diet.
Kate Christensen
Nostalgia is a powerful drug. Under its influence, ordinary songs take on dimensions and powers, like emotional superheroes.
Even more than dying itself, I'm scared of the horror-movie changes that happen to the human body as it ages. I think of it as a sort of haunted-house effect, living inside a crumbling, creaking structure that is full of ghosts and will, some day, fall down.
Therapists have tremendous power over their vulnerable clients, and it is very easy to take advantage of this power.
Most of all, I love unfussy, unpretentious, simple food made with excellent ingredients. If I'm a snob, it's about quality, not cuisine.
The phrase 'blue plate special' has always been one of the homiest, coziest, most sweetly nostalgic phrases in the English language for me.
It gives me immense pleasure to be trustworthy, faithful, and true - to have the kind of romantic bond that inspires this.
Of course, eating broccoli raw, nutritionally and aesthetically speaking, is no doubt the best way of all. Raw broccoli makes a delectable salad when sliced into thin strips on a mandolin, marinated in lemon-mustard vinaigrette, then tossed with toasted pecans or hazelnuts, halved cherry tomatoes, and fresh minced basil.
Iggy Pop is God, if God looked half that good with his shirt off.
I never liked dolls or played house. I read and wrote, climbed trees, collected rocks, rode my bike, and befriended boys, platonically.
My father's grandparents came from Norway and settled in the Scandinavian bastion of Minnesota. As a little girl in Tempe, Arizona, I daydreamed about picking cloudberries by a fjord in a fresh Nordic wind.
Broccoli gets such a bad rap. This is perplexing to those of us who love that green, treelike, stalky vegetable.
A relative of poison ivy and poison sumac, the cashew contains the same rash-inducing chemicals, known as urushiols, as its kin.
There are two kinds of ham: raw and cooked. Raw ham is cured with salt and/or smoke over time; cooked ham is boiled. Every culture that makes ham has its own unique and various methods.
I love the perspective afforded by having lived five decades, a degree of bemused and muted calm, a relief from the insistent demands of a turbulent ego and rampant ambition. I'd love to stay here forever. But something tells me that 50 is a sunny idyll, a temporary state of grace, a golden afternoon.
With my friends in Brooklyn, many of them started out as artists. I saw many of these friends move into late middle age, still struggling without health insurance or a cushion. I saw people who had given up being artists. Being an artist necessitates a compromise or living on the edge.
Reading a Lydia Davis story collection is like reaching into what you think is a bag of potato chips and pulling out something else entirely: a gherkin, a pepper corn, a truffle, a piece of beef jerky.
It makes you vulnerable to win an award. It's nice to get the attention, but your neck is stuck out.
I have observed, through many years of living in north Brooklyn, that people, for example an ostensible group of friends, can be dangerous to one another.
Living in New York City is one constant, ongoing literary pilgrimage. For 20 years, I lived among the ghosts of great writers and walked where they had walked.
After a day of writing, I love nothing more than to go into my kitchen and start chopping onions and garlic on the way to cooking an improvised meal with whatever ingredients are on hand. Cooking is the perfect counterpoint to writing. I find it more relaxing than anything else, even naps, walks, or hot baths.
Country ham is baked whole, usually with a glaze, sometimes studded with cloves, and served as the centerpiece of Christmas and Easter feasts.
Often I choose characters who express not my best self, but the sides of me I haven't developed or haven't expressed.
In the aftermath of a marriage, you feel helpless and hapless.
Each pineapple plant produces only one fruit per year. It can take up to two years for the pineapple to ripen, and it's important to wait, because once it's picked, it can't ripen any further. The unripe pineapple is not only horrible tasting but poisonous.
In the case of the cashew, someone, somewhere, a long time ago determined that it had to be roasted. The cashew was once nicknamed the blister nut, because if you try to eat it raw from the tree, your mouth pays the price. The cashew is not a nut, however; it's a seed.
I think my blog is fairly circumspect and elliptical. I've written personal essays, but they are short and to the point: in and out, and that's that.
The male muse is an unaccountably rare thing in art. Where does that leave female artists looking for inspiration?
Iggy Pop has a voice that's somehow simultaneously self-mocking, wild, precise, amused, righteous, cool, contained and bold. I don't know how he does what he does.
Chan Marshall has one of the most haunting, wrenching voices of any current singer, male or female.
Although the pineapple had been widely disseminated for centuries among the native peoples of South and Central America, it didn't figure in European history until 1493.
If you've got cockles, those nickel-size, heart-shaped mollusks, and you want to get fancy, steam them, then toss the meat in finely ground cornmeal.
In literature, older women are not often given center stage.
My blog is a celebration of the unexpected, settled, happy life I find myself living in Portland, Maine, at the ripe old age of fifty with someone I deeply love and am very happy with. That's part of why I started the blog.
On Halloween, kids get to assume, for one night the outward forms of their innermost dread, and they're also allowed to take candy from strangers - the scariest thing of all.
I've cooked plenty of meals when I was sad, lonely, depressed, angry, bored, and/or under the weather. My primary aim in these circumstances is generally to cheer myself up, to fill my stomach with something warm so I can feel comforted and fed, usually just with a quick soup or an omelet.
My 50th birthday approaching felt like a big milestone to me. I've lived half a century. If I write about food and use my life as a fulcrum to move the story along, maybe I've lived long enough to fashion a narrative that has a happy ending.
As my family saw them, men were untrustworthy, weak, and selfish. Our mother taught us to get along without them, to get along without much of anything, and to live well and have fun anyway.
Broccoli, when overboiled, produces a sulfuric stench that causes children to gag the instant they enter the house.
Ham is undoubtedly one of the most universally beloved of meats, at least in those parts of the world where it's not prohibited.
David Levi is a teacher as well as a chef, and, like most teachers, he loves to talk.
After my experiences with the 5:2 diet, I wasn't interested in a short-term fix that would fail later. I wanted a way of eating that made me lose weight without feeling deprived.
There's a certain time of day after sunset when people naturally seem to feel the urge to gather by a fire or a stove or a hibachi or another common source of heat and food, and hunker down together to eat and drink. Call it the blue hour.
I left New York in 2009 when I fell in love with someone who had a farmhouse in New Hampshire... Portland, Maine, felt like the inevitable place for us.
I've never been an outward rebel, but inside, I just rebel deeply.
Characters who don't suffer have no interest to me.
Whenever possible, I use local, fresh ingredients, just because it tastes and feels better to eat an egg or a tomato or a hamburger that wasn't flown halfway around the world, that didn't travel on a truck and get stuck in traffic jams, that hasn't been sitting in a supermarket's refrigerator case for days.
I've always had rock star envy. Unfortunately, writing is a pedestrian, tame occupation done while sitting in coffee-stained pajamas in front of a computer rather than prowling around a huge stage in sweaty leather pants, so I have to get my kicks vicariously.
Finding my way into a novel is always half the battle.
In the winter of 2012, as my fiftieth birthday approached, I began to write what turned into my autobiography, a look at my own life through the lens of food.
