Lesson learned: Never sign off a blog post saying โSee you tomorrow.โ Iโm so sorry for the radio silence, and thank you to everyone who checked in on me. Itโs been such a heavy news stretch that Iโve had a hard time justifying posting the usual kitchen dispatch. Iโve also been prepping one daughter for college send-off, another for a road test (passed!), and (drum roll) shooting The Weekday Vegetarians. Oh man, you guys. So far, weโve photographed about 30 of the 100 recipes in the book and I keep opening the folder on my laptop where the images live to look at them because they make me so happy.
I canโt show you just yet what weโve done, but in the meantime, here is my lovely and talented photographer, Christine Han. Itโs been so fun to hang out with her, her tech assistant Stephanie, and Olivia McCool, who is doing all the food styling. Olivia and Christine both had babies in the past six months, so this has been a common sight on shoot daysโฆ
Youโd think Iโd be getting all wistful about breastmilk in my fridge, given that my first-born is heading off to college next week, but Iโm just so entertained by their stories and videos. And Iโm also incredibly grateful that college is even happening for Phoebe (itโs shaping up to be mostly virtual, but sheโll be on campus) that I havenโt had a chance to indulge any sentimental instincts around the whole leaving-the-nest thing. Yet. Weโll see how Iโm doing next week. Mostly I just wake up a hundred times a night thinking things like Did I ever teach her what the purpose of an extension cord is? and Did we pack the nail clippers? Maybe itโs denial โ or some form of emotional lockdown? โ because โYou Are My Sunshineโ has been playing on a loop inside my head for the last month, and thatโs the song I used to sing her when she was the littlest thing in Brooklyn so many years ago. But all good problems, right? Life working out the way itโs supposed to. This is not lost on me, especially given how fragile the world feels right now.
In food news, Iโve been all about the toasts and tartines. (Iโm not going to do this in the usual PPP format, but Iโll be back to that shortly.) Shown way up top, the OG Tomato Sandwich: Lightly toasted buttermilk-white bread, a nice smear of Hellmannโs, aka Best (Dukeโs is also acceptable), slices of the best tomatoes you can find, a sprinkling of Maldonโs sea salt. THATโS IT. Donโt go messing around with pesto or mozzarella, I beg you! Join the purists! Keep it simple! Iโve been eating them 24/7 and plan to continue until tomatoes are no longer aromatic and juicy. There was also that night I attempted to replicate the famous ABC Kitchen crab tartines: Fresh lump crab (the freshest you can find) tossed with the lightest amount of mayo, a squeeze of lemon, and some chopped fresh dill, chives or tarragon. Holy moly.
And hereโs something completely random that I think might just change your life: You know how a lot of pasta recipes ask you to reserve a half or third cup of the pasta water before straining? (All the better to make your sauce saucier.) And you know how nine times out of ten, you forget and strain the whole stinking pot, then say โOH MY GOD I FORGOT ABOUT THE PASTA WATER AGAIN!โ? WellโฆIโve been placing the measuring cup right in the strainer as a reminder, and ask me if Iโve had that forehead-slapping moment even once this summer?? Anyway, I hope youโll think of me, and say a little thank-you to the Dinner: A Love Story spirits every time you deploy this strategy, the way I think of my old friend Hunter every time I roll a stack of basil leaves and chiffonade them the way he taught me to in 1993. This is how we all stay connected, friends.
Stay safe everyone!
Thinking of you with the whole college thing!
So happy to see your update today, as I was getting worried, as well! Take good care next week with the college move!
The measuring cup in a strainer is a genius trick!! Thank you!
Hi, The pasta water trick was such a duhhโฆ moment. ingenious! I observed that your fridge might be on the smaller side. I would love if you could share, how you organize it.
Yes! The simplest tomato sandwiches are the best! Sending you lots of strength with the college send-off. I dropped my son (firstborn) at Amherst last week. So many tears, but excited too. Itโs a new adventure for all of us!
Oh man, my oldest just started kindergarten AND an adult tooth has broken through and I feel like Iโm barely handling that! I almost feel like we need to have another baby every time one of our kids reaches a big milestone (my husband would be VERY surprised by that plan) Thinking about you during this.
Quick question: where does one go about getting fresh lump crab? I live in a landlocked state, and I know we have canned crab meat but I donโt know that Iโve seen fresh. Would it be best to buy crab legs and use that meat?
I am so uptight about NOT losing all of the pasta water down the drain that i go ahead and scoop out a cup while the pasta is still simmering (but very close to the end). Iโm usually just standing there anyway.
Congrats on Phoebe! Where is she going? (is that too nosey? i want to live vicariously!)
wow-I thought your oldest was only like 15! Didnโt realize you had an 18 year old! Wishing you both good luck!!
Good luck to Phoebe! Congrats to Abby! The house dynamic definitely changes, but it is all positive and you will find your new groove. Iโm really looking forward to your new book.
Feeling a little sentimental about a Phoebe going away. xo
Re: Tomato sandwiches. As a Southerner, Dukeโs is required, Hellmannโs is not considered. ๐ Iโve been quarantining at my momโs house in GA for the last month, so Iโve gotten to eat a lot of sandwiches with tomatoes from her garden. So yum!
Best wishes to Phoebe on her new adventure! It definitely seems to be a time where we need to be flexible with our expectations and hold things loosely. Hopefully by next fall (or even earlier) the college experience will be back to โnormal.โ
Tarragon or Dill with crab (looks like Dill)? Genius trick for reserving pasta water!! Thanks.
It is dill, youโre right! All fixed in the instructionsโฆ
Itโs hard to find good white bread at the grocery store that is worthy of the tomato/mayo sandwich. Any suggestions?
This is very hard, indeed. When I donโt have access to a great bakery or farmerโs market, I have had luck with the Texas toast from Trader Joeโs โ hope you have one near you?
From a fellow pumping working mama, I love the breastmilk in the fridge, too!
Another trick to not forgetting the pasta water: never drain it, always transfer the pasta to the pan with the sauce and toss it in that pan instead. That way you have ALL the pasta water to add at your leisure. This is a hack on the way itโs done in restaurants (just without the giant pasta boiler).
Emotional lockdown! You nailed it Jenny. Youโre in my bookmark toolbarโฆI need cooking and emotional distraction!! The NY Times cooking app is a big yawn. LOL, itโs fine. Looking forward to your new cookbook and everything in between. Thank you for not giving up on your fans and followers.:) Btw, I put the pyrex under the strainer for the pasta water, but your way is probably more stable.