The Truth About Making Food With A Toddler

When I first found out I was pregnant, I went hard into parenting research mode. I tried to find pregnancy and parenting websites and forums that didn't make me feel like I was joining a weird tradwife club or like I was going to damn my baby to a lifetime of developmental delays if I had coffee or even *clutches pearls* a glass of wine while pregnant. If I saw the word "hubby" written even one time anywhere, I immediately closed the window and moved on to something else.

Soon enough, the algorithm began to flood my social media feeds with parenting and pregnancy content. There are so many fucking opinions out there on what pregnant people should and should not be doing with their bodies, and there are even more opinions on what you should be doing once that infant exits the pregnant body. Lots of fearmongering and finger-wagging about screen time, sleep, routines of all stripes, tummy time, wake windows, feeding schedules, breastfeeding versus formula feeding, etc. etc. etc. I won't step both feet onto my soapbox here, but I'll say that patriarchy and capitalism have done a great job of making parents feel like they a-cannot trust themselves and their instincts when it comes to their own children, and b-are fucking up their infants/kids all of the time. In the midst of all this, I remember reading one article that implored parents to "let" their toddlers "help" them around the house. Sure, the article's author wrote, it might take longer, but the benefits of having your cutie pie help you plant your garden or bake a cake will win out in the long-run. Something about them feeling like part of a team, they'll be more likely to do their chores when they're older, something about them getting good grades when they get to school-age, etc. etc.

I remember looking out into my brand new backyard, imagining my thriving garden, and thinking, What kind of monster *wouldn't* let their toddler *help* them do stuff??? Why would you care about doing a thing slowly if the trade-off is getting to have your little cutie by your side dropping seeds into holes in the ground or watching them whisk up some wet ingredients in a bowl?

Taken shortly before the wet ingredients got sloshed all over the counter.

Fast forward two years to me and my cutie pie in our kitchen on any weekend morning. Let's say we're making waffles, something fairly simple. She's standing in her little Montessori "Discovery Tower" or whatever they're calling it these days, and she's got her cutie pie-sized whisk, and she whisking the shit out of the dry ingredients: flour, baking powder, baking soda, salt. Everything is covered in a fine layer of white stuff. And by everything, I mean *everything* -- the table, her stool, the splash mat underneath her stool, the floor, her feet, her pajamas, her face.

While she's doing this, I'm staring into the middle distance, trying to appear present but also thinking: I may have to replace these dry ingredients with an approximation of what she's flung all over the place (do we think it's a quarter cup of stuff? It might be. Would it destroy the recipe if I was wrong? There's only one way to find out, I guess.)

Okay, so technically this is a pic of the chaos of making dinner, but same rules apply.

This scene would extremely cute if it had not taken us 35 minutes to simply put all the dry ingredients into a bowl. We haven't even measured our wet ingredients yet. We've been up since 8 am, it is now 9:30am, and Mama (that's me) is very hungry.

On a good day (by "good day," I mean my cutie pie has allowed me to sleep enough to not feel sleep-deprived (which could be anywhere from 3 hours to 6 hours, uninterrupted), my patience has not been tested to its breaking point yet, and I'm feeling pretty que sera sera about my kid making a gigantic mess in the kitchen), I can feel whimsical. I can enjoy the fun my sweet girl is having with the whisk and trying out all the different ways she can fling flour across the room. I can take a deep breath, sip my coffee, and let go and let god. We'll clean this all up later, it'll be just fine.

On a not-so-great day (and by "not-so-great day," I mean my cutie pie has been asking for "mommy milk" all night, which means I'm sleep deprived and touched out, my patience ran out at 3am, and there is not enough coffee in the world to make me feel more awake or alive), I sip my coffee and tell her repeatedly: keep the flour in the bowl please, it's mommy's turn to mix now, okay, we'll count to five and then it'll be mommy's turn, wow, you're doing so great, sweetheart, okay, it's mommy's turn, keep it in the bowl please. Repeat all morning.

Either way, our waffles will be done by 10:30am or even 11am. And that's assuming she even wants to help me cook. There are mornings when she doesn't want anything to do with cooking, and she doesn't want me to have anything to do with it either. Instead, she shouts about wanting to play puzzles (with me), freeze tag (with me) or with her doctor bag (with me). Whatever it is she wants to do, it must. be. with. me.

Then, there are other mornings when she's perfectly content to sit in her room, "reading" her books by herself for what feels like a weirdly long amount of time. These are the mornings when I can whip up a Dutch baby or waffles in no time (which is to say, a regular amount of time), and then I can sit and read my own book with my own coffee while it cooks.

Posted up on a stool and read through 3/4 of this collection while making breakfast and my kid “read” through 25 Pete the Cat books.

It seems like cooking or baking with a toddler is exceedingly cute and also exceedingly a pain in the ass. It is both at the same time, no matter what my mood. No matter how messy the kitchen gets or how exasperated I become, it's always worth it to me at the end. Yes, it gives my kid a sense of accomplishment that she helped make breakfast. Yes, my kid's face lights up when she realizes that Bobby Flay/Molly Yeh/The Pioneer Woman/Daniel Tiger is mixing stuff in a bowl exactly the way she does. Yes, my kid now goes on and on about how, when we cook/bake together, we're a team. That is all 1000% percent worth it to me.

I guess what I'm really trying to say is: I've stopped paying attention to Instagram mom influencer accounts and their immaculate kitchens and their children who are doing everything perfectly and also not getting any flour on their clothes or anywhere else and everyone appears to be having the best time and making SO many memories. They’re making the journey look easy, when in reality, the journey is very messy and not always that fun. (In fact, it’s very rarely fun.)

What I am actually, really, trying to say is: I've learned that the key to making food with a toddler is to know my limits and adjust my expectations accordingly. In fact, it helps immensely to have zero expectations. If I can just banish the thought from my mind that my toddler is here to actually help me work toward the end goal (a meal), then I'll be okay when all she does is make a massive mess for me to clean up later. Also, I've learned it's okay if there are some days I'd rather just make the food on my own rather than have my kid "help" me. That's okay, too. Every household chore does not have to be a learning opportunity.

When I think about making food with and/or for my toddler, what's most important to me instead is that she have memories of Dutch Baby Saturdays, or the smell of something good and tasty always cooking or baking. She'll eventually learn how to dump a half teaspoon of salt into a bowl without flinging it three feet away from its target. She's only 2.5 years old -- we have plenty of time.


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Welcome to Friday Bites! (A Reorientation)

Yes, it’s true — Friday Bites has moved to Substack! As always, I’m feeling it out as I go. If you’re a regular reader, you might want to hop over to Substack and subscribe to Friday Bites there so you can get future Friday Bite adventures in your inbox. For now, all content is free and I’m planning on posting both there and here, so you can get your fix either way. Thank you for coming on this journey with me, and here’s to the next phase of Friday Bites!


In 2016, I began blogging about my adventures in cooking and baking. I wasn’t good at either of them, but I was determined to practice, to try making all kinds of dishes — anything from a basic chicken soup to chai-spiced cinnamon rolls to my mom’s empanadas. I wanted to chronicle the journey that food-making was taking me on. It felt significant. 

Fast forward to 2024. We’re surviving through a pandemic, uprisings against state violence, insurrections, corrupt presidencies. People who can get pregnant are losing our right to privacy and our access to healthcare. We’re surviving astronomical prices at the grocery store. We’re protesting against our tax dollars being used for genocide. It turns out plastic can't actually be recycled, and climate change is very, very real. Amidst all this, I’m surviving losing my mother to lung cancer. I’m surviving becoming a mother without my mother. I’m surviving (barely) becoming an at-home mom to my 2-year-old-daughter. 


Have you ever tried to feed a toddler? Mine asks for “a pinch of sprinkles” for breakfast most days, and tries to pivot to “a pinch of chocolate chips” if she can’t have the former. Food making has become something I do on autopilot these days. I’m frequently on the hunt for dishes that include at least one nutritious food I’m certain my child will eat, don’t include a ton of ingredients or a lot of prep, and take less than 60 minutes to make. I don’t take the time to enjoy the aromas and the sounds of cooking dinner anymore. My food journey seems to wandered off into the weeds, as has my writing. 


The process of becoming a mother is called matrescence. It’s a word I’d never heard of until I got pregnant. Something we don’t talk about often enough is this process, and how painful and uncomfortable and devastating and confusing and depressing it is. We also don’t talk about how LONG this process is. Did you know that a person’s brain is actually physically altered by the mere act of becoming a parent? You quite literally become a different person. Do you know what else physically alters the brain? Grief. I've been trying to imagine all the changing my brain has done between losing my mother, growing a human inside me, giving birth, and becoming a mother. Even though I had my daughter two and a half years ago, it still feels like I don't know who I am anymore some days.


On the days I look into my closet and wonder who wore these clothes and when and where she wore them, and then wonder if she will ever come back, I find myself returning to my first loves, the things that bring me joy, connection, a sense of rootedness: writing, cooking, baking, music, books.

So here I am -- here we are -- returning to the basics. This will be a newsletter about food, mostly. But most of the time, I can't write about food without writing about my mom or my kid. Which means I'll also be writing about grief, and motherhood, and daughterhood. And sometimes I’ll be really excited about the books I’m reading, the shows I’m watching, the music I’m listening to, so I’ll be writing about those things too.

I guess I need some kind of succinct elevator pitch for this thing, so let's try: a newsletter about food, pop culture, grief, moms, and daughters. Which sounds heavy, but I promise there will be lightness. And there will be playlists that you can dance to while you cook your own food in your own kitchens. I will aim to publish this newsletter every two weeks, on Fridays. You don't need to be a mom or have kids or be a daughter to enjoy this newsletter. You just need to be a human, and maybe you need to like food and have a good sense of humor.

(Also, this is not going to be a recipe type of newsletter. However, I will always tell you where I got the recipe for whatever I'm cooking. But if it's a recipe that's been passed down to me by my mom or something, then you're just shit out of luck (happy Googling).)

Thank you for being here. Thank you for reading. I’m excited to see where this new iteration of Friday Bites takes us.

How We Live Now: On Not Being Emotionally Ready to Bake, Cook, Read, Write, Listen to Music or Binge-Watch Anything In Self-Isolation

I…don’t even know what to say or where to begin. The only thing I know is that I’m here, with my laptop, and finally emotionally ready to write. Kind of.

I’ll start here. I haven’t been able to make it to Friday Bites for the past few weeks. Not only because of the coronavirus, but because my mom was in the hospital one week and I was sleeping in a vinyl recliner at her bedside, getting canker sores in my mouth from stress. And then the week after, I was busy trying to catch up on rest and also making panna cotta for my mom’s birthday because that was a better dessert for her chemo mouth sores than cake. And then I was flying back to Indiana through eerily half-empty airports while washing my hands at every opportunity, not touching my face, wiping everything in my general vicinity down with antibacterial wipes, and not touching anything I hadn’t already wiped down.

It’s been two weeks since I returned to Indiana, and I’ve only left the house five times. Twice in the past couple days to go for a walk in the sunshine (it’s been cloudy, gloomy, and stormy for days at a time), and three times for grocery runs. Every time we leave the house, M and I are vigilant about washing our hands, not touching our faces, staying 6 feet away from everyone we see, and wiping high-touch areas and everything else down with disinfectant. We’re doing our best to eat well and stay hydrated. I video call my mom every day. I try to check in with my friends to make sure everyone is healthy and okay.


You would think that with all this home time I’ve had, I would be cooking and baking up a storm. That hasn’t been the case. I’ve cooked plenty and I’ve baked a cake, but it hasn’t been an adventure and I haven’t really taken photos of anything. Surprisingly, I’m not interested in the fact that everyone else who’s self-isolating is suddenly learning to cook, and they’re learning the value of dried and canned beans. In fact, I’m annoyed that everyone is suddenly a baker, and the flour and the sugar and the butter is all gone.

It’s actually a thing that should make me happy, but instead, I’m irritated.


I cannot recall from memory what I’ve cooked in the past two weeks. When I look through my camera roll, I remember that the first dish I made during self-isolation was shepherd’s pie.

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The second was a black-eyed pea stew (sorry, I don’t have a link for a recipe because I made this one out of my own brain and the notes I took on my mom’s recipe).

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The next food photo in my camera roll is chopped butter and pieces of baking chocolate in a bowl, ready to go on top of a saucepan of boiling water for a double boiler situation.

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That was for a Lisbon Chocolate Cake. It’s a recipe from the cooking section of the New York Times, and I made it because all I knew I wanted was a rich chocolate bomb of flavor. Just chocolate on chocolate on chocolate. It’s like a brownie cake with a layer of chocolate mousse on top with cocoa powder sprinkled on top. It turned out delicious, even though I knocked all the air out of the cake itself.

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One night, I fried up some lumpia that my mom and I had made and stashed in my freezer a few months ago. To go with it, I microwaved some frozen veggies and mac and cheese. It was a meal that made no sense, but it also was one of the most comforting things I’ve eaten recently. There was one night where we had sausage and rice and brussels sprouts.

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Last night, I made creamy braised white beans with garbanzo beans, great northern beans, garlic, milk, radishes, and kale with toast.

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Which brings us to today. I have a vague idea of what I want to make for dinner. I keep forgetting what my idea is, and then I remember it again.


So here’s the thing. We’re grieving and we’re anxious. I don’t just mean me. I mean all of us who are in self-isolation. We all thought we were going to be incredibly productive with our home time. Or some of us are introverts and/or some of us work from home already, and we thought things were going to proceed as normal because being inside all day is already our lives.

It turns out that needing to stay home and distance from people because of a global pandemic is vastly different from choosing to do these things because it’s just want we want to do. For the first week of isolation, I kept forgetting why I was staying inside and then I kept remembering why I was staying inside. It felt like a lightning bolt kept hitting me. Over and over and over and over again. That sensation of everything feeling normal and then suddenly remembering that everything is not normal at all and there’s potential danger everywhere is jarring.

Then the anxiety of knowing that the world is different, and it’s constantly changing, and there’s no end in sight to this chaos. And whenever it finally does end, we don’t know what the world will be like. There’s no way to know.

And then the fear and worry — what if M gets it? What if my mom gets it? What if my dad gets it? What if my brothers get it? What if I get it? When will I get to see my family in person again? What if I have it and have been spreading it to others when I go to the grocery store? What if what if what if. I don’t let myself dwell too long in the What-If space because it’s a recipe for a panic attack (one of which I’ve already had in this time period).

And then the rage — this administration and some of these politicians are truly heinous, and I have to believe in hell and that they will rot there because otherwise, I will drown in my own anger. And all the people who are panicking and treating grocery store workers terribly and hoarding toilet paper (who knows why) and food. And the people who don’t care that they may be spreading the virus to vulnerable people. The people who think there are no consequences for them.

And the despair and helplessness — all the people who are losing their jobs, the small local businesses and restaurants that I love shutting down, all the people who cannot pay their rent but their landlords are demanding full on-time payment, student loan service providers and credit card companies who are carrying on as if the world is exactly the same.

It’s a lot. So much. On top of all the personal crises and emergencies we all may be experiencing without all of this chaos.


So we’re grieving and we’re anxious, and we can’t do anything but flit around the house, and not focus on anything. Even the things we love. I want to read, but I can’t focus on anything. I don’t know what music will soothe me. I don’t know what I want to cook. I don’t know what to bake. I don’t know what to watch on tv. I don’t know what to do.

My therapist reminds me: I’m doing exactly what I’m supposed to be doing: staying home, washing my hands, not touching my face, staying away from people. That’s the best possible thing I could be doing right now. There will be plenty of time for “helping” later.

As for the rest: focus on the things I do want, the things that soothe me and comfort me, rather than on the things that irritate me. If I don’t know what I want to cook: open a cookbook, randomly choose a recipe, and cook it. If I don’t know what to watch: just choose something; if I don’t like it, I can stop it and choose something else.

The point is to just make a decision and try something. These decisions have the lowest possible stakes; if I don’t like it, I can always choose something else.


The second week of isolation has gone by faster and also slower. Individual ten-minute increments of time feel an hour long; a week feels like it’s only been three days. I’ve decided to limit my time on social media because even though it’s important to be connected to the world and know that we’re not alone, it feels like a giant room where everyone is screaming at the top of their lungs in anger and panic, and it’s exhausting.

This has all actually been a preamble to what I really wanted to write about: all the things that have brought me comfort and joy this week. It’s my favorite: a top 5 list, in no particular order and with probably more than 5 items on it.


Life of the Party, by Olivia Gatwood

This week, I was finally able to read a book cover to cover, and I loved it. That book was Life of the Party by Olivia Gatwood. It’s a collection of poetry inspired by true crime, which is the last thing I expected to bring me joy, but it did. I highly recommend it for those who love poems, for those who love true crime, for those who are, have been, or love girls.


The Great British Baking Show

When I’m in the shit, I rewatch episodes of The Great British Baking Show on Netflix. I know most of the contestants’ names from the Mel and Sue and Mary Berry seasons, and I remember exactly who the final three were for each season. I have favorite bakes and favorite contestants and favorite episodes. It’s calming and nerdy and fun and I am forever learning something new every time I watch.


All Elite Wrestling

The past two episodes of All Elite Wrestling on TNT, sans audience, have been awkward and brilliant and the most entertaining avant-garde black box theater. Because I didn’t love wrestling growing up, I didn’t know I could love any wrestler or wrestling show this much. But I do.


Dispatches From Elsewhere

Dispatches from Elsewhere is created by Jason Segal. I fell in love with him as Nick Andopolis on Freak and Geeks, but you probably know him better as a stoner in a Judd Apatow movie or from How I Met Your Mother. Dispatches is based on an actual documentary, and it stars Jason Segal, Sally Field, Andre 3000 and Eve Lindley. I won’t say more about it because watching it is like unwrapping a mystery present, but it’s refreshing and funny and profound and heartbreaking and so, so good. The last time I checked, you could stream the first 4 episodes on the AMC website.


The Detectorists

After years of nudging from our good friends, we’ve finally started watching The Detectorists on Amazon Prime. It stars Mackenzie Crook (who was in the British version of The Office as the original Dwight) and Toby Jones (I know and love him from Berberian Sound Studio, but he’s in lots of things that you’ll know better than that (brilliant) obscure art horror film) as two men who are avid metal detectorists. It’s quiet, and it’s funny, and it’s nerdy, and I love it so far.


The Highwomen

The Highwomen are what you call a country supergroup, comprised of Amanda Shires, Maren Morris, Brandi Carlile, and Natalie Hemby. They released their album pretty recently, and I’ve loved it from the moment I listened to it. It’s just so good. If you listen to it, you’ll understand why it’s brought me comfort these past two weeks.


There’s so much more to say, but I’ll leave it there for now. I want to leave on a love note. I’m already planning my bakes for the next week, and I’m kind of excited for them. I might even write about them, but I can’t promise anything.

I hope that each of you are washing your hands (and counting to 20 when you do it), not touching your face, staying home, and holding close to every thing and person that brings you comfort and joy. We really are all in this together, and even if it doesn’t feel like it sometimes, we are going to make it out the other side.

xoxo

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To People Who Complain About Having To Read a Bunch Before They Get To Food Blogger Recipes

These days, there aren’t too many things that whip me into an immediate, spiraling frenzy. I feel so inundated every day with horrifying headlines and Am I The Asshole reddit posts that the biggest reaction something might get from me is an eye roll and a head shake. There are very few things in this world anymore that really surprise or devastate me, and not much makes me instantaneously viscerally angry.

But there is one topic that grinds my gears these days: the sentiment I see every few months or so, where people complain about the “endless” paragraphs that they have to scroll through to get to a recipe on a food blog.

I have SO many thoughts and feelings about this, but the gist is: if your Google-searching ass is too inconvenienced by skimming through a wordy prologue, or you can’t be bothered to just scroll through it to get to the (free) recipe, then find your recipe elsewhere. There are plenty of websites that will give you just a recipe, so take your search there. Try Epicurious or Food 52 or All Recipes, to name a few.

So many food bloggers put time and work into every single blog post and recipe, and many of them give that content out for free. Writing is work; developing, adapting and writing recipes is work. Giving that work away for free is a gift to the world, and if you want to be a dick about it, you don’t deserve the content.


Last week, I tackled my first test version of a pie that I’ve been planning to make for quite awhile. It all started with Joy the Baker’s recipe for a no-bake Dark and Stormy Cream pie. For those who don’t know, a Dark and Stormy is an alcoholic beverage that is made of rum, ginger beer and lime juice. It’s one of my favorite drinks, and to have that in pie form? An obvious no-brainer.

So I made it to take over to a friend’s house for a dinner party.

Joy’s recipe calls for a ready-made pecan crust and relies on gelatin, pasteurized egg yolks, chilling, and time to hold everything together. The pecan crust she called for wasn’t available in my area, so I made my own crust out of home-baked gingersnaps. I followed the rest of the recipe pretty exactly. By the time I realized I should have chosen to make a baked good that I had extensive experience with, I was knee-deep in the process, so I crossed my fingers and prayed that it would all set in the fridge and no one would get food poisoning.

When I took the pie out of the fridge 6 hours later to put the whipped cream and candied pecans on top, I sensed something was terribly wrong. The filling was jiggly, but it seemed to be firm on top. When I watched the whipped cream sink into the filling a little bit on contact, I started to panic. Since the whipped cream didn’t sink all the way into the filling, I held out hope that everything would be okay.

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Long story short, this pie was the most beautiful thing I’ve ever made, but turned out to be 100% soup. It was delicious and boozy and my homemade gingersnap crust with a thin layer of chocolate complemented everything, but it was soup just the same. I was mortified and quietly talked myself out of crying actual tears at the dinner table.

Since then though, I’ve wanted to make the pie again, but I wanted to make it my way, without the gelatin and raw egg yolks (sorry, Joy the Baker!).


So what I did first was look at a pie recipe that I’m familiar with and have executed successfully at least twice — Cook’s Country’s North Carolina Lemon Pie. The crust is made out of saltines, butter (I use salted butter because I love that salty-sweet combo), caro syrup and salt. The filling is made from sweetened condensed milk, egg yolks, heavy cream, lemon juice and zest, and salt. The result is tangy, lemony, a hint of salty, and sweet-but-not-too-sweet. I’ve made this pie for the past two Thanksgivings, and I’ve never regretted it.

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And then I took Joy the Baker’s recipe and made a color-coordinated spreadsheet, where I compared the two: ingredient by ingredient, stage by stage. This seems a little nutty (and maybe it is), but breaking down the two recipes side by side really helped me visualize what happens at each stage of the process so I could see where each recipe was similar and where they diverged in ingredient or process.

And then, I added my own test recipe to the spreadsheet. I put together my own ingredient list and wrote out the process I would go through to make my very own version of the Dark and Stormy pie.


I don’t consider myself a food blogger, at least not in the traditional sense. I started blogging about my food adventures because food and writing about food was a way to keep myself alive. Learning to cook and bake while writing about everything I learned in the process helped remind myself that I was a human being who was still very capable of learning new things and self-reflection and skill-having when a lot of things in my life kept telling me that I wasn’t doing enough or good enough or capable enough to accomplish anything.


Actually making this pie took 2-3 days. On the first day, I made gingersnaps for the crust. I opted to go with the same gingersnaps I made for the first disaster pie. They’re softer than your standard gingersnap, but I figured it would be fine. They tasted great with the soup I made the first time around.

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The next day, I used a Martha Stewart gingersnap crust recipe to make the crust, which entailed crushing up gingersnaps in the food processor, mixing the crumbs with melted butter, brown sugar, flour and salt, and then pressing them into my 9-inch pie plate. I popped the whole thing into the oven at 350 on a baking sheet for a few minutes, and then took it out to cool on a rack.

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These days, I don’t blog in hopes of finding sponsors or monetizing it (although, dang, that would be nice), and I’m not so concerned with SEO or being an influencer, and I don’t blog so I can share my mom’s empanada recipes with the masses for free. I guess I continue blogging because it helps me explore and learn things about myself that I wouldn’t know otherwise without cooking and writing about the cooking.

That probably doesn’t fit under the definition of a food blog, and it certainly doesn’t exist in the same universe with SEO, trending search terms, cute influencer Instagram posts, posting 3 times a day at peak times, etc.

I embrace the slowness, the messiness, the uncategorizable-ness of whatever this is I’m doing.


While the pie crust cooled, I made the pie filling by whisking together condensed milk, egg yolks, heavy cream, ground ginger, fresh ginger, and lime zest. When that was fully combined, I whisked in lime juice and a lot of spiced rum from our favorite local distillery until it was all fully incorporated. I poured the filling into the crust and baked at 350 for about 15 minutes, until the edges were just set and the center still jiggled a little bit.

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When I took the pie out of the oven, the consistency was what I wanted, but it looked like the filling had split a little bit at the edges. Maybe I hadn’t incorporated the rum and lime juice as thoroughly as I thought? Maybe I had added too much rum and lime juice?

I let the pie cool on a rack for a few hours, and then I popped it into the refrigerator to chill and fully set.

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There are some weeks or months where everything you plan goes pretty much according to schedule. You can predict how much time and energy you’ll have that week, you set your goals accordingly, and you follow through on every single thing on your list for the week. I love those weeks. I used to never have them, and now I have them on a regular basis. I love that feeling of crossing to-dos off my list, even if my to-do list is made up of a bunch of basic stuff.

And then there are some weeks or months where nothing goes according to plan. Where you overbook yourself, set too many goals, and plan your time far too ambitiously. For example, you think you’ll be in the mood to write a Friday Bites post while on a plane flying across the Grand Canyon, but when it really comes down to it, you’ll only have the energy to pretend you’re asleep and turn up the volume on your podcast when your airplane seat mate tries to talk to you. And then, you think you’ll be able to bang out a post while you’re sitting with your mom as she goes through a chemo treatment, but when it really comes down to it, all you want to do is eat snacks with your mom, read recipes for people going through chemo, chat with your mom and the nurses, and finish the book you’re reading.

And when I say “you,” I mean, “me.” I think you’ll be able to relate though. I hope.


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A day later, I made whipped cream, spread it on top of the pie, and then garnished it with candied pecans. The crust was welded to the pie plate. I wondered if it would still weld itself to a disposable aluminum pan. The filling was appropriately firm, but it was so boozy that even Mary Berry would’ve taken issue with it. Don’t get me wrong — I love a boozy dessert, but I could taste mostly the (delicious!) Lake House Spiced Rum and only hints of the ginger and lime that, to someone who didn’t know what the pie flavors were supposed to be, were rumored to be in the filling as well.

Still, M and I ate slices of that pie every night, and I made notes every night about what I wanted to do differently the next time I made it. I’m becoming obsessed with getting this pie just right.

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I don’t have the baking knowledge to adapt a recipe exactly right the first time. When I tell you I’m testing a recipe, I mean I’m testing it over a period of months. Because ingredients don’t come cheap, I don’t live or work in a test kitchen (can you imagine if I did though?!), and who wants to eat versions upon versions of the same dessert week after week (unless you’re practicing for Bake Off)?

If you’ve made it this far, I’m so very pleased to tell you that I’m not going to give you my recipe for my version of the Dark and Stormy Pie. Partly because it’s not right yet, and partly because…I don’t feel like it?

I guess what I’m trying to say is: so much work goes into blogging (and writing in general) that a reader never actually sees. The same is true for recipe testing and recipe writing. This is why I get so irritated with people who complain about food bloggers and their stories.

That writing is important. It took a lot of work. It gives you context for the recipe. Food and recipes don’t exist in a vacuum. They tell you a story, sometimes very personal ones, and if you don’t want to sit there for it, go buy an issue of Bon Appetit or Food & Wine (no offense, honestly, I buy them both every time I fly). They’ll give you plenty of recipes without bothersome context or stories.

Plus, the people who write those recipes get paid. There’s so much to say about that, too, but I’ll leave you there for now.

When I get this recipe right, I might share it but you’ll probably have to read a lot of words before I actually get to it. :)

A Primer in Grief Horror Films, Just In Time For Valentine's Day

We all have feelings about Valentine’s Day. I’m not a huge fan, but I’m not grumpy about it either. Originally, this week’s post was going to be a “real love song” playlist, but I just couldn’t get excited about it or make up my mind about what the theme would actually be.

And then my brother and I started talking about one of my all-time favorite topics: horror movies. Growing up, I unintentionally traumatized my little brothers with all the horror I used to watch, so neither of them are big horror fans. My brother watched The Babadook recently and loved the way the entire movie was a metaphor for grief, and he got intrigued about the potential of horror movies to serve as metaphors for grief/loss/guilt.

And then I got excited because that’s one of my favorite subgenres of horror — horror as a metaphor or analogy for grief/loss/guilt. You can make the argument that a good horror film is always serving as a metaphor for something, which would be true, but I especially love ones that star grief, guilt and loss.

So I decided to write up a crash course in this subgenre for my brother and for all of you. In no particular order, I present to you: a primer in grief/loss/guilt horror:

Pet Sematary (1989)

If you’re on Twitter, you might know that Stephen King has really stepped in it recently and shown his cis-male white privilege on a few occasions. While that’s unfortunate, it doesn’t change the fact that Stephen King is a true master of horror, and Pet Sematary is no exception. A doctor and his wife move to a new town with their too-adorable-for-their-own-good kids, yadda yadda yadda, an ancient Native American ritual site whose soil has “gone sour” gets involved (I know, I know, it’s a…questionable choice, but here we are) (although, you might be able to argue that the crux of the film resting on an ancient Native American ritual site is also some kind of commentary on colonialism, I don’t want to start reading things into the text that aren’t really there), things get weird with a zombie cat, and then things get REALLY creepy. This movie is iconic for a reason.

The Babadook

Obviously. The catalyst for this list. There is so much to love about this film — that it’s about a woman whose husband died while she was giving birth to her son is heartbreaking enough. To watch her struggle to be a “good” mother to her son, who is a constant reminder of her husband and his death is so real and gut-wrenching. It upends tropes about what it means to be a “good” mother and what “good” parenthood looks like, and asks questions about what it means to be a mother and parent when you’ve experienced devastating trauma alongside an event that is supposed to be one of the happiest of your life, and what it means to struggle with a grief that threatens to consume you. UGH. Plus, it’ll keep you double-taking the shit you see out of the corner of your eye for at least 24 hours after you watch it.

Dark Was The Night

A favorite trope of mine is “small town law enforcement suddenly has to deal with a whole bunch of supernatural shenanigans and MAN, is it above their pay grade” and Dark Was The Night fits that bill. A creature feature shot mostly in frosty, moody blue tones, this one follows a small town sheriff who is swimming in grief and guilt following the loss of his son. His backstory is revealed bit by bit in tandem with his investigation into what exactly is terrorizing his small town. We grow to really love the sheriff and his deputy, and all you want for them is love, happiness, lively earth tones, and some sunshine, for god’s sake. Creature features (another absolute favorite horror subgenre of mine) can be hit or miss with the creature effects, but Dark was the Night keeps the mystery alive throughout most of the film and saves the big reveal for the very end, which is the best move they could have made. I’ve watched this movie three times now, and still, every time, my heart just wants that sheriff to open himself to love again.

The Final Girls

I love a good horror comedy, and The Final Girls is such a pleasant surprise. Taissa Farmiga stars as a woman whose late mother was an actress whose claim to fame was the lead role in a campy 80s slasher flick (that is clearly a spoof of Friday the 13th). Through some weird inexplicable twists, Farmiga’s character gets to see her mother again, except they’re all inside the campy 80s slasher film. This film will startle you with slasher scares while making you laugh and breaking your heart and sending up the campy 80s horror genre, all at the same time. Also, you can’t beat this cast: Malin Akerman, Nina Dobrev from The Vampire Diaries, Alia Shawkat from Arrested Development, and Adam Devine from Pitch Perfect and Workaholics. SO GOOD.

The Ritual (2017)

This is a British creature feature that follows 4 friends who go on a backpacking trip through northern Sweden in honor of their murdered friend. One of them busts an ankle, and they opt to take a shortcut to their hotel through some ominous-looking woods. We all know what happens next, but also…we don’t. I’ve watched this one twice, and get a mood for it more often than you’d think. This film is a seamless blend of creature feature, Swedish folklore, and a metaphor for an overwhelming grief and guilt that forces you to bow down to it.

The Void

A small-town cop finds a drugged out guy in the middle of nowhere and brings him to a hospital that is in the process of shutting down. The bare-bones night staff includes his wife, from whom he’s separated, and things get real intense, real quick from there. Many reviews of this movie call it an homage to low-budget ‘80s horror, which it is, but it really is so much more than that. There are nods to Lovecraftian horror and even ‘80s Italian horror director Lucio Fulci, and it’s clear that horror video games like Resident Evil are an influence here too. Aesthetics aside, at its heart, The Void is about different facets of grief, and all the ways it can destroy a person’s humanity.

Phantasm

Now, this one might be stretch, but I can’t not put it on the list. Phantasm is a Don Coscarelli film, and it’s a bonkers one at that. Jody and Mike are brothers whose parents have recently passed away. When Mike begins to be chased by a creepy entity they call the Tall Man, Jody tries to protect him, and things get pretty bananas from there. This movie is full of bonkers one-liners and WTF moments, and you’re probably never going to fully understand what’s going on. You’ll just have to be okay with that, and go along with wherever the movie takes you. It’s like a glorious, hilarious, campy, gory poem. In the midst of all its disorientation, Phantasm has great moments of tenderness and its characters live out emotions that will feel familiar to anyone who has been stricken with panic about the possible death of a loved one or has felt fiercely protective of a family member for whatever reason. I’ve seen this one countless times, and it hits me just as profoundly (and hilariously) every time.


These are only the first few that came to mind when I started this list — I’m sure there are many obvious ones that I’ve forgotten to add, but this is a good start. There are also movies I initially wanted to put on this list that didn’t make the cut because they featured grief, but not as a metaphor (see: Hereditary and Midsommar). If I left a film off this list that you think would be a good addition, tell me about it!

If you have a dark, broody, twisted side, like me, then this actually feels like the perfect Valentine’s Day post. So happy Valentine’s Day anyway, everyone. Hang out or snuggle up with your preferred scary movie partner and please, please, please, for the love of god, watch and enjoy these movies. These ones are some of my favorites, and I hope you all love them as much as I do.

I’m hard at work this week testing a recipe for a (hopefully) super delicious pie for M’s and my own V-Day celebrations, and I’ll tell you all about it next week. It might even have a playlist to go with it. And you might need to get ready for a lot of Jason Isbell and Kacey Musgraves.

What I Cooked for The Big Game, or How Do We Enjoy Anything During the End Times?

Friends. Readers. Y’all. I’m tired. You might be, too.

What am I tired of?

Well…where do I begin?

The impeachment trial proceedings? The seemingly-75-candidate-strong Democratic primaries? The Iowa caucus debacle? The spread of the coronavirus in China that feels like we’re in the beginning stages of the board game Pandemic? The Harvey Weinstein trial? Children being separated from their families at the border?

Since transitioning out of my nonprofit life, I got my news from Twitter for a year and a half, which was a big mistake. I tried listening to NPR, which is a better option, but listening to a news cycle that repeats itself and goes in depth into every infuriating news item gives me actual anxiety. One morning, after listening to the news, I felt a literal rage-ache in my body that I haven’t felt since working at a non-profit.

I didn’t feel good about completely shutting myself off from the news entirely, though, so I decided that I would rely on two news podcasts to tell me what I needed to know every day: NPR’s Up First (a 15-minute daily podcast that tells you the top 3 news stories of the day) and the New York Times’ The Daily (a 30-minute-ish daily podcast that goes in depth into one facet of one news story).

Last week, I had to take a break from even those.


M’s and my house is not one that is dedicated to American football. We are mostly a fùtbol, baseball, and pro wrestling house, but there’s something really cozy about having football on in the background while we do things. There’s even something cozy about watching it when it’s cold outside, and you’re inside, warm and boozed up and full of good food.

We don’t make it a point to watch the Super Bowl (or, I’m sorry, The Big Game), but this year we wanted to. The 49ers were in it, and we decided it’d be fun to have a whole Big Game spread — even though we’ve never had the hankering for such a thing before and not many of our local friends are football fans.

In the midst of everything, planning a Big Game spread for two was a welcome distraction.


For a successful Big Game spread, I figure you have to have the following categories of food:

The Dip

When I think of a dip to eat during The Big Game, It has to be gooey and cheesy and potentially contain Velveeta or some other kind of chemically-created cheese substitute. While doing research, I entertained the healthier options of a salsa or a hummus or a smoked eggplant dip, but I ended up settling on a happy medium: M’s co-worker’s white queso dip. It’s full of white American cheese, milk, pickled jalapeños and green chiles. You don’t even have to put anything on the stove — you just throw the cheese, milk and a splash of water into a microwave-safe bowl, put that sucker in the microwave, and alternate between microwaving and stirring until the cheese has melted.

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Then you add the jalapeños and chiles, stir it to make sure everything is evenly incorporated and put it in a crockpot on the warm setting. I didn’t get any photos of the final product because I’m a terrible food blogger.

The Snackable

Now, there’s some overlap between categories. I originally envisioned something that could be eaten by the handful throughout the day, like a Chex Mix or a flavored nut combo. Something that wouldn’t require an entire plate. I thought about tackling Melissa Clark’s Tamarind Spiced Nuts with Mint, but eliminated it from the list right before we went shopping because it felt like the white queso and chips fulfilled this requirement. It killed two birds with one stone.


How about the rollbacks of a whole bunch of vitally important environmental protections our dear leader has enacted?

Maybe, more than anything, it’s these that enrage and exhaust me the most. It’ll be a slog, but we can rebuild society. We can’t rebuild nature and our natural resources.

In maybe 2nd or 3rd grade, when I learned the rate at which rain forests were being logged (it was an astronomical rate even back then), I felt such horror and sadness and anguish. I thought of all the animals and plants we’d lose and never see again, of all the animals and plants we’d never see at all. How irreplaceable these ecosystems are. How once these ecosystems and resources and wildlife are gone, they will never come back.

And how overwhelming that thought was to my very young self, and how powerless I felt to stop it.

That overwhelm and powerlessness is something I feel in abundance now.


The Hors d’oeuvre-y Finger Food

Who doesn’t love a tray of small perfect-bite-sized things that you can just pop in your mouth? You can load your plate up with them, or you can pop them into your mouth while standing over your Big Game buffet or on your way back to the TV. Also, the aesthetic delight of making an entire tray of tiny edible items that look mostly the same is not to be dismissed — think a good tray of deviled eggs or mini-pistachio chocolate chip cookies. It’s always a delight, and I bet you will find anyone making these in the comfort of their own home cooing to the tray and calling them “babies.”

I chose to make Priya Krishna’s Mushroom-Stuffed Mushrooms from her cookbook, Indian-ish (which I wrote about for Hyphen magazine! Go check it out!). While fatty and fried things feel like the traditional theme for a Big Game buffet, I wanted to stay healthy-ish when I could because I’m 34 years old, and my digestive system isn’t what it used to be.

These are so simple to make and so tasty. You take the stems out of regular white mushrooms, and then chop the stems up very finely. You cook them up with olive oil, garlic, ginger, a chile pepper (I chose a serrano), olive oil, salt, pepper, turmeric, Parmesan, and cooked quinoa. Then using a small spoon, you put that stuffing into the little cavities of your patiently-waiting mushroom caps, put them on a baking tray, and put them in the oven.

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When you take them out 12-15 minutes later, I guarantee you’ll coo at them and say something like, “Look at these babies!”

The Hearty Side Dish

At some point in the course of your Big Game celebrations, you’re going to want something that feels like you’re eating at least half of a meal. Hence, the hearty side dish.

I made two hearty sides: Chrissy Teigen’s chicken lettuce wraps from her cookbook Cravings, and my own mac and cheese creation topped with Chrissy’s cheesy garlicky bread crumbs. For the sake of my own sanity (and yours), I’ll only recap the lettuce wraps because they are SO good.

I first had a version of these many moons ago, when a supervisor treated me to P.F. Chang’s and asked if I liked their lettuce wraps. I said, “I’ve never had them.” She literally gasped and put her hand on her heart. Say what you will about P.F. Chang’s, but their lettuce wraps have never steered me wrong.

Chrissy Teigen’s chicken lettuce wraps are no different. This recipe is all over the food blogosphere, so you can just google it if you want it — or do yourself and your local library a favor and check her cookbook out because there are so many drool-worthy delicious recipes in there. Plus, Chrissy’s headnotes are hilarious.

You make a sauce out of Thai sweet chili sauce, hoisin, soy sauce, Sriracha, vegetable oil, sesame oil, rice vinegar, garlic and ginger. Then you cook up a pound of ground chicken along with scallions, garlic, ginger, mushrooms, water chestnut and red bell pepper (all of which is chopped up very finely). Once it’s cooked, throw that sauce you made on top, stir, let the sauce reduce down, take it off the heat and let it cool so you don’t burn the hell out of your mouth, and spoon the filling into a leaf of butter lettuce and shove it into your mouth. Repeat.

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Wings

Wings are a category all on their own. I considered many options, decided I didn’t want to fry chicken, and went with a Sweet Chili Chicken Wing recipe from Food52 because M and I are big suckers for anything that has Thai sweet chili sauce as its main ingredient. These bad boys get marinated for a few hours (I opted to go overnight) and then get baked for 45 minutes or so. After you take them out, you toss them in the chili sauce you make and then you eat them. When I make these again, I’m going to marinate the chicken in a ziplock bag for more even flavor, and I’m going to double up that sauce recipe because it’s too good not to double up on.

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Even watching the Big Game feels exhausting. The game of football can be excruciatingly tense and/or completely deflating or invigorating if your team is playing (which they were) and, and this year had great moments and terrible moments. My only neutral public comment on the actual game is that Jimmy Garoppolo’s eyebrows are impressive.

Aside from the game itself, knowing what we know now about football players and the high likelihood that they will develop chronic traumatic encephalopathy (CTE), a degenerative brain disease from repeated head trauma, makes it doubly difficult for me to enjoy a game where we watch in slow motion as players smash their helmets together during every single play or make headfirst tackles. (In many ways, it feels like watching pro wrestling, except the wrestlers know how their bodies will degenerate and can take action to lessen the effects. (See: DDP Yoga.) Research on CTE is still fairly new and, at this point, a person can only be diagnosed with it after they die. That’s horrifying.)

And the gall of the NFL to air their brand of “we’re not racist!” commercials while they’ve actively destroyed Colin Kaepernick’s football career for his peaceful protest against police brutality.

There’s that rage-ache again.


The Veggie-Forward Thing

Sure, a veggie plate could do in a pinch, but overall, I’m thinking about something that would cut the heaviness of everything in your spread and help your guts digest a little bit. I recently watched Sohla El-Waylly’s first Bon Appetit video (yay!), where she cooks Zucchini Lentil Fritters with a lemony yogurt. They looked so good, that these were actually the first Big Game item I decided on with certainty.

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Since they’re made out of lentils, zucchini and onion, I’m assuming they’re fairly healthy even though they’re fried? I don’t care, these were so delicious and I can’t wait to make them again.

(Also, I’m making an effort to give YouTube views to every Bon Appetit video that features a Black or brown cook — join me! (It also, sadly, won’t take you very long.))

The Sweet

I don’t think a sweet thing is actually necessary for a Big Game spread, but sweet things are necessary for every day, so I made something sweet anyway. I went with Diced Cinnamon Donut Cakes from Odette Williams’s Simple Cake cookbook, which is basically just baking off her Cinnamon Spice cake, cutting it into squares, brushing each square with melted butter and sprinkling cinnamon sugar on top.

These were the perfect bite-sized conclusion to a giant day-long bite-sized meal.

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I guess the big question is: how do we live and thrive when everything feels like it’s burning down around us? AND that’s not even mentioning any personal or professional stress that we might have on any given day?

I don’t have an answer. It astonishes me, the amount of infuriating things happening in our country that I haven’t even begun to mention. Almost every day feels like trying to scramble up a gravelly mountainside. More and more, I’m embracing the idea of a “slow lifestyle,” which I imagine looks different for everybody.

I’m still working it out, but for me, it feels like it starts with controlling the speed and quality of information that I consume. It means taking the time to listen to an in-depth podcast on a single news story rather than skimming its Twitter moment and all associated hot takes. To live with the possibility that human beings and the things they say and do are nuanced and complex and messy. And that nuance and complexity and messiness deserve consideration and thought and a little bit of empathy. Not many people are deserving of the pedestals we put them on, and not many people are entirely deserving of being “cancelled,” as the kids say (but so many of the “cancelled” deserve a firm and substantive hold toward accountability). And we also cannot and should not tolerate ideologies and behaviors that have historically led to and currently are very clearly leading toward genocide and dictatorship.

It also means taking the time sit with discomfort and rage. To feel it, breathe through it. To listen to it, and listen to what it’s calling me to do. Is my rage telling me to fire off a hot take on social media or is it telling me to do something more sustainable, something that will have a greater impact? In the long run, what will nourish our hearts and minds and souls while also creating long-lasting change?

I don’t have an answer for you.

There is a balance we have to strike, and that balance will look different for each person. The work of figuring it out is something we all have to do for ourselves. I don’t know what it looks like for me just yet. What I do know how to do: cook a lot of food while I figure it out.

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Dancing While Cooking: A Kitchen Dance Party Playlist

So…I’ve been thinking about reviving Friday Bites for a solid month now, but does that mean I’ve planned or prepared to actually start it? No. Have I been cooking? Absolutely. Have I been documenting my efforts step-by-step? Not really. I’ve fallen out of the habits of documenting my cooking and baking adventures — taking photos, jotting down notes, etc.

Taking a break from Friday Bites for the past year or so has given me the experience of being present with my cooking and baking. It’s allowed me to take a step back and see how much I’ve learned over the years from cooking/baking while writing Friday Bites. It’s allowed me to recognize that I don’t need to follow recipes to the letter anymore, that I am honing more accurate instincts and gut feelings about food. It’s felt really good.

What I’m excited to think more about these days, along with the process of cooking/baking, is what happens alongside the food. The days we decide to dance while we prep our ingredients, or the nights we decide to belt out Britney Spears songs while we broth and stir our risotto in perfectly timed increments, or the times when we put on a podcast or try to catch up on The Bachelor while we try out a new recipe, or the days when silence is the only thing we want to hear. I’m excited to think about the food “studying” I’ve embarked on in the past year, and food genealogies and food memories and histories and stories, and making family recipes and honing my own dishes (!!!).

So anyway, that’s a very clunky way to tell you that this week, I’m going to come clean about what Spotify says I’ve been listening to the most while I’ve been away from Friday Bites, and I’ve spent a lot of that time listening to music while cooking. Also, January 2020 has felt 6 months long. Every time I log onto twitter dot com, I want to scream and rip my hair out while also rolling my eyes all the way back into my head and muttering, “Jesus fucking Christ.” I have to take a break from even my news podcasts because…well, you know why. I think we all need a dance break.


#10 - Sorry Not Sorry - Demi Lovato

As usual, I’m several years late to this party, and I honestly don’t care. This song is SO good. I have a Fuck ‘Em Up playlist that I’ve been adding to since 2008, and this is the latest addition. Do you need to an extra shot of ‘tude before you head in to a meeting where you’re going to have to do some stuff that gives you anxiety? Are you doubting a decision you made or are about to make? Do you just need to shake some shit off at the end of the day? Listen to this song. It will give you superpowers.


#9 - Cross Me - Ed Sheeran feat Chance The Rapper & PnB Rock

So look. Ed Sheeran is…Ed Sheeran. I feel like if you really love music, you won’t be afraid of a good pop song. Ed Sheeran is good at pop songs, and I love this one in particular because the speaker tells us that if “you cross her, then you cross me.” If you fuck with my girl, I’m going to fuck with you. I think it’s the pop love song we all need right now. And I’m not ashamed to say that it’s come in the form of Ed Sheeran.


#8 - Please Me - Cardi B. and Bruno Mars

Speaking of good pop songs, everything Bruno Mars touches turns to gold. And everything he touches with Cardi B turns into a glorious glowing ball of sweat and sex and ‘90s throwback vibes. Come for the jams, stay for the iconic Cardi B lines. You know the one I’m talking about.


#7 - Slow It Down - Charlie Puth

In 2016, Charlie Puth came out with the worst song I’ve ever heard in my life. It was called “Marvin Gaye,” and he did it with Meghan Trainor, and it was the most atrocious and sacrilegious thing I’ve heard in recent memory. The first and only time I heard it, I was still working in an office, and I fully stopped what I was working on to research the song and make sure that I never heard it again.

In 2018, Switched on Pop, one of my all-time favorite podcasts, analyzed a Charlie Puth song from his 2018 album, Voicenotes. It was a decent song, so I reluctantly dove into the album. It turns out that Charlie Puth can write a good fucking pop album when he’s not churning out garbage like “Marvin Gaye.”


#6 - The Way I Am - Charlie Puth

Even though Charlie Puth has a babyface and it feels like he’s constantly trying to look and act older, I do really love this song. You can go ahead and put this on the Fuck ‘Em Up playlist alongside Demi Lovato.


#5 - The Distance - Mariah Carey

I’ve loved Mariah since I could consciously love music. I had Daydream on cassette and I literally carried it around with me everywhere, just in case I had an opportunity to play it somewhere. I haven’t listened to a full Mariah Carey album after The Emancipation of Mimi, but I still love her and I love this song. (P.S. If you’re making a playlist of solid love songs, you can throw this one on there along side the Ed Sheeran song.)


#4 - Empty Cups - Charlie Puth

So here’s where I think Spotify is lying about my most-listened to tunes of the past year. I know there’s an algorithm and numbers don’t lie, but…three (3) whole Charlie Puth songs? I can think of at least 5 other songs that I’m pretty sure I’ve listened to more than these three (3) Charlie Puth songs. I thought about subbing out this one for an Ariana Grande song that I’m nearly positive I’ve listened to more, but in the interest of shining the light on guilt and shame, I GUESS I’VE LISTENED TO CHARLIE PUTH THIS MUCH.


#3 - Look What God Gave Her - Thomas Rhett

Spotify told me that I listened to like, 20 hours of Thomas Rhett’s music in 2019????? I also think that’s a lie, but here we are. For those of you who are not fans of country pop (I don’t blame you), Thomas Rhett is a baby-faced Georgia boy who writes pretty catchy pop songs and has some pretty terrible dance moves that will give you second-hand embarrassment for him. There are other songs of his that I’m pretty sure I’ve listened to more, but Spotify doesn’t think so.


#2 - Emotion - Carly Rae Jepsen

I’ve fallen in actual love with Carly Rae Jepsen over the past year and a half, thanks to my baker pals. I read a tweet some time ago (I can’t remember who said it, otherwise I’d give credit) that said Carly Rae Jepsen makes music for 30-somethings who were in fucked-up relationships in their teens/20s, and are now figuring out what good, healthy love looks and feels and sounds like. AMEN.

(Also, Hanif Abdurraqib wrote an amazing essay on Carly Rae Jepsen’s music. You can find it in his book of essays, They Can’t Kill Us Until They Kill Us. Highly recommend.)


#1 - Juice - Lizzo
If Spotify had told me anything different, I would have deleted my account. Honestly. I have loved Lizzo for a long time and I’m so happy that she has blown up over the past year. I don’t know if we deserve her, but we need her so much right now.


So, there it is. What I’ve apparently been bopping around to in my kitchen over the past 12 months. I hope you’ve found something new to dance around to, and I hope it’s gotten you excited about your own faves. And because I’m curious and always on the hunt for new music — dear reader, what are your favorite songs to dance around and cook to? Tell me! No guilt, no shame, no judgement. I really want to know. Tell me in the comment box below, tell me in a comment on Facebook, Instagram, Twitter. Shoot me a DM, whatevs. Let’s dance and cook together.

What I Did In 2019

WELL. Y’all. Here we are at the beginning of another year. 2019 wasn’t a year for blogging for me, but it was a year full of cross-country travel, family, baking, cooking, food, and writing. I love this time of year, not because of the holidays, but because it gives me a chance to reflect on what I’ve been up to and what I’ve learned over the past 12 months. I look back at the intentions I set at the beginning of the year and see how well I worked toward them (or didn’t). And after that, it gives me a chance to set intentions for the next 12 months. There’s almost nothing I love more than a fresh start. A clean page. I love these moments (and they don’t happen just once every twelve months) because they remind me that I can always start over. If I haven’t been doing so great at something I set an intention for, I can try again. I can even modify my intention this time (!!).

They remind me that, even if it sometimes doesn’t feel like it, I’m never actually stuck.

***

One of my intentions for 2019 was to not be afraid to be seen. I wanted to stop second-guessing myself and my abilities. I wanted my dear little poems to go out into the world and be seen, I wanted to trust that I had something valuable to say that would mean something to someone somewhere, and I wanted to continue following the paths that have been laying themselves out for me when I say Yes to them, in professional and personal capacities.

Though I don’t think there will be any end point to this journey, I’ve worked really hard to get to where I currently am. I published a fair amount of work in 2019, and I’m so proud of all of it.

***

First, my dear poems. Tahoma Literary Review took my John Waters-inspired poem “Girl Gone Rogue” for their spring 2019 print issue and featured it on their website in May. A journal I’ve long admired, Tinderbox Poetry Journal, took two of my Kelly Kapowski poems: “Kelly Kapowski Unplans A Pregnancy” and “Kelly Kapowski Gets An Abortion.”

Honestly, I can’t tell you how much I truly adore each of these poems, and how often I’ve looked at them and thought, “WHO is going to publish you? WHO is going to love you as much as I love you?”

***

Over at Hyphen Magazine, I was so honored to be a part of their Deconstructing Cookbooks series, which set out to examine the ways in which food creates identity for Asian Americans and/or immigrants through the lens of conventional cookbooks and ones that were cookbooks and a little something else. To make it simple, I told people I was writing cookbook reviews, but I was really writing something that was a hybrid of personal essay and cookbook review.

My first piece, “‘And yet, we meet there’: On Resistance, Memory, and Transformation in Sarah Gambito’s Loves You was on Sarah Gambito’s latest poetry collection which is, itself, a hybrid of poems and recipes. Sarah has long been a personal hero of mine for her poems and for the work she does to champion Asian American literature through Kundiman, and writing this essay was an honor and a struggle for me. I had flashbacks to college when I spent hours and hours writing papers on poems and struggling to find the right words to express what I saw each poem doing, but in the end, I got there, and I’m so glad I did.

When I took on writing “‘This Cookbook is Really A Love Letter’: On Priya Krishna’s Indian-ish,” I didn’t know that I would end up cooking the majority of the recipes in it with my own mother, who had never eaten Indian food before. It ended up informing the way I experienced Indian-ish itself, and I love the piece that came out of it.

***
In April, I got an incredible opportunity to go to San Francisco and attend a Food In Two Worlds immigrant food journalism workshop. It was a crash course in all things audio — how to record good audio, how to edit audio, how to tell a story through audio, why we should tell stories through audio, how to write good recipes, how to pitch a story to a publication. There was so much information packed into two days that, at the end of each day, my brain felt at max capacity — there was no further information it could absorb. And not only did I get a chance to learn an entirely new skillset, I got a chance to meet and have great conversations with incredible and talented people who want to tell new food stories.

During the workshop, we teamed up with a partner, recorded ourselves interviewing each other, and edited the results into vignettes about food objects. My vignette partner and host of the podcast Queer the Table, Nico Wisler and I talked about my empanada press and my mother teaching me how to make empanadas, and how cooking arroz con gandules helped Nico process grief and create community after the Pulse shooting in Miami. The vignettes that Nico and I produced on each other’s stories ended up on the Feet in Two Worlds podcast.

And then the vignette Nico produced featuring my empanada story ended up on Public Radio International’s show The World. It was all very exciting and also made me want to hide under a table a little bit, but I kept reminding myself that this was the year that I would be unafraid to be seen.


***

And that’s just the work that’s been put out into the world in 2019. I did a couple poetry readings in Bloomington alongside my forever partner-in-crime; at one reading, Ortet, the experimental band that featured between readers, recorded lines from the poems that M and I had just read and mixed them together into a surprising and awesome track that they played during the breaks. In October, I got to read poems at a Kundiman Midwest poetry reading with other Kundiman fellows (who are some of my favorite people in the world) in St. Louis (which is one of my favorite places in the whole world).

It’s been a wild year. While all these exciting professional-type things happened, I increased the frequency of my trips home so I could see my mom and family more often. I’ve done so much self-reflection on who I am and how I came to be the way that I am that at times, it’s felt like I’ve been locked in a room surrounded by mirrors and bright lights. I’ve learned a lot about being vulnerable and asking for help and communicating my struggles to the people around me.

***
So that’s been 2019. In a nutshell. I have no idea what 2020 holds. I haven’t even made my intentions yet. And who knows, maybe I won’t even make any (see my post 2017: The Year of No Intention). It’s kind of feeling like 2020 is that kind of year.

What I do know: I’m working on an essay about adobo that will be a part of a food anthology that I’m very excited about. I’m working on putting together my first full-length poetry collection (finally!) and sending it out into the world. I’m starting to write more essays, and I’m going to blog regularly again. I think I’ll be blogging more about food and horror and maybe even books?

And that’s all I know.

I hope everyone who reads this was able to find spots of joy and gratitude throughout their year, no matter how great or how down they felt. Here’s to the end of a real doozy of a year, and here’s to not knowing what comes next.

An Ode to Anthony Bourdain (feat. Banana-Rum Icebox Cake)

I’ve started this post over and over. A lot has happened in the past month and a half. I got married. I went on an epic mini-honeymoon road trip. We had a second reception in my hometown, right next door to my high school’s prom. I couldn’t decide on whether I wanted to write about my wedding cake, or make a top 5 list of the things we ate on our honeymoon, or whether I should just steam ahead and write about what I was cooking.

And then Anthony Bourdain died.

***
I always forget how torturous baking can be in the summer in Indiana, whether or not you have air conditioning. No matter what you do, the oven turns the entire apartment into a sweatbox. There’s an icebox cake cookbook that I’ve been checking out of the library for the past couple years, but I’ve never made any of the recipes.

This year, I’m determined. There are so many good options. A Milk Dud cake. A black pepper rum cake. Peanut butter cup cake. Lavender-blueberry.

What I decided on: banana-rum cake.

***
I’ve loved Anthony Bourdain for a very long time. Over the past few years (that, interestingly enough, coincide with the years I spent at my last job), I lost track of him. I think part of me had given up on him. I was tired of seeing and hearing about the world through the lens of a snarky white guy. I was disappointed with his choices to do things like hang out with Ted Nugent. I was tired of the “bad boy” thing, of the Hunter S. Thompson-inspired aesthetic thing. Of all the testosterone and macho stuff.

In the last few months, I began following him and his girlfriend Asia Argento more closely on Instagram. I watched as he vocally and strongly supported Asia, particularly at the Cannes Film Festival when she publicly accused Harvey Weinstein of raping her. I watched as he supported the #MeToo movement, and modeled what it looked like to be a self-reflective man who realizes that he’s been contributing to rape culture. He asked himself why the women in his life didn’t feel comfortable enough to come to him with their stories of assault? He asked himself not only what he did, but what did he let happen? What did he let the men around him get away with?

***
The technically-late-spring weather here has been erratic. One week, it’s unbearably humid, sunny, and in the mid-90s. The next week, it’s overcast, humid-ish, stormy, and in the low to mid-80s (which feels a whole lot better than a humid 95 degrees, trust me).

This week is a stormy one, which means it’s cool enough for me to cook. So I started to caramelize bananas.

The bananas had been ripening on the counter for the past week or so, so they had lots of brown spots. I sliced up six of them, then threw them into a large sauce pan that had a nice chunk of nearly-browned butter in it.

Yes, I have a shitty red, plastic cutting board that has been with me for the past 10 years. I want to get rid of it, but I also love it?

Yes, I have a shitty red, plastic cutting board that has been with me for the past 10 years. I want to get rid of it, but I also love it?

As soon as the bananas hit the butter, the sweetest and best smell filled the air. I love the smell of browning butter and I love the smell of bananas. I didn’t know that, together, they make a knee-buckling aroma that I would gladly swaddle myself in for the rest of time.

After letting the bananas soften up a bit, I put in some brown sugar, a healthy glug of spiced rum, and a pinch of salt. Caramelizing things is the best thing.  

***
It feels important for me to tell you that the day Anthony died, I made boxed macaroni and cheese for dinner. I also made an avocado cream out of yogurt and spices (and avocado), and a lime sour cream made with lime zest and spices. I ate the mac and cheese along side my veggie burrito leftovers, and topped them both with that lime sour cream.

I took my weird, oddly comforting meal to the living room and ate it while I watched the Manila episode of Parts Unknown. I had never seen it before.

At the beginning of the episode in a voiceover, Anthony says, “Filipinos are, for reasons I have yet to figure out, probably the most giving of all people on the planet.”

I began crying into my weird sour cream and mac-and-cheese dinner, and I didn’t stop for the entire episode.

***
Next: the pudding. I threw sugar, cornstarch, salt, whole milk and heavy cream into a saucepan, whisked them all together, and then whisked an egg in. Then I turned the stove to medium-high and whisked the mixture constantly.

Banana Rum_3.jpg

While doing all this, I listened to Anthony Bourdain’s 2011 interview on Marc Maron’s WTF podcast. He must have recently done the Ted Nugent episode, because he talked a little bit about it. About how, in all his travels, you can always find something in common with someone, no matter how different your worldviews are. Those common things are usually food and drink. He talked about how he had argued with Nugent and gotten him to agree that Michelle Obama’s lunch meal program was a good thing.

Three years ago, in a pre-45 world, I would have written this whole thing off. I would have said (and did say) that it wasn’t enough. Ted Nugent is a pretty disgusting human being, and he’s said some unconscionable things.

As it stands, it’s still not enough. But I also wonder, with the world we live in today, would Anthony have done anything differently in the same situation? Would he still have agreed to do the segment? Would he have leaned harder into difficult conversations? Would he have felt an obligation to try to straighten out Nugent, white dude to white dude? Would he have felt there was something at stake?

***
After the pudding thickened and began to bubble, I did a final frantic 45 seconds of vigorous whisking and then took it off the heat. I mixed in another healthy glug of rum, some butter, and vanilla extract.  I set it aside to cool a bit, next to my cooling-to-room-temp caramelized bananas. (My room temp was probably 83 degrees, so *shrugs*. Was that the temperature the cookbook authors had in mind? Probably not, but that’s how shit goes in my house.)

***
The day Anthony died, a friend sent me a New Yorker piece written by Helen Rosner. It’s a beautiful piece, and one of the best ones written in memory of him.

In it, she outlines exactly why I gave up on Anthony all those years ago:

“I asked him, point blank, if he considered himself a feminist. His answer was long and circuitous, what I’d come to think of as classic Bourdain: more of a story than a statement, eminently quotable, never quite landing on the reveal. He talked about his sympathy for the plight of women and gay men, his formative years as a student at Vassar, his forceful resentment of the “bro food” movement with which he remained entwined, and his unwavering support for reproductive rights. “I don’t know if that makes me a feminist,” he said. “It makes me a New Yorker. Doesn’t it?”
— Helen Rosner

Honestly, Tony. What’s so hard about admitting to being a feminist? For all his “bad boy” stuff, he could sure avoid actually answering a question.

***
After chilling my mixing bowl and whisk attachment in the freezer for about 10 minutes, I took them out, loaded them into my stand mixer and poured in a whole bunch of heavy cream. I whisked that creamy stuff at a medium speed until it just started to thicken, at which point I threw in another healthy glug of rum, some powdered sugar, and some vanilla extract. I turned the stand mixer up to a medium-high speed and meant to whip the cream until it formed stiff peaks. I’m pretty sure I overmixed it a hair, but it still tasted amazing.

And then: construction.

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***
The day Anthony died, I read so many Twitter and Instagram tributes, and so many from Black folks and people of color and women. They talked about how he didn’t exoticize or appropriate their culture. How he turned the cameras on even the “ugly” things, like politics, race, culture. About how he never presumed to know more than the people who cooked for him. How he never said ‘no’ to any dish. How, when he visited our home countries, we felt seen and validated.

And so often, more than I was expecting, he was described as “kind.”

***
So I took my brightly colored 8x8 baking dish and poured in a generous layer of boozy pudding, then lay some graham crackers on top.

Then came a layer of caramelized bananas. Then a layer of pudding. Then graham crackers. Then bananas again.

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I should have stopped there because the dish was full to the top. But I went against my instincts. I poured more pudding on top. It began to spill out the sides a bit, but I carried on. I plopped my slightly-overmixed boozy whipped cream on top, and that’s when things started to get real messy. As the laws of displacement began to the place (that’s the official scientific name for it, right?), pudding started to dribble over the walls of the dish and all over my kitchen table.

Before putting saran wrap over the top, I set the baking dish precariously inside a slightly larger one, so that the pudding that oozed out would pool somewhere that wasn’t all over the top shelf of my refrigerator.

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***

On the morning that Tony died, I took out my copy of A Cook’s Tour. It’s an old edition, and it’s dog-eared and well-worn. I flipped to the passage where he wrote about coming to the devastating realization of the impact of the Vietnam War on the country that he was clearly falling in love with. He wrote about the loathing he felt for the U.S. and its mindless destruction, and the loathing he felt at himself for his complicity in the U.S.’s actions and his privilege as an American tourist in Vietnam. I remembered how I felt when I read that passage. How he had put words to all the anger and helplessness and rage I felt when I had traveled to Thailand. When I read A Cook’s Tour, I finally felt like I wasn’t alone. That I wasn’t asking too much by wanting to see everything and acknowledge everything when I traveled or read about travel or watched someone travel somewhere. It wasn’t too much to ask to see the whole damn picture. It was okay to have complicated feelings and still see the world, engage with it.

Tony wasn’t perfect. He has said several things over the years that I still cringe thinking about. But he was human, in the best possible way. Which means that in these past three or so years while I was busy giving up on him, he was evolving as a person. While I wasn’t paying attention, he became a person I could stand behind again, look up to.  

***
After 24 hours, the banana-rum icebox cake was ready. And good lord, is it boozy and incredibly delicious. I eat a piece and feel a warmth in my chest, like I’ve just done a shot of bourbon in a Wild West saloon. Sweet, but not too sweet. So much booze. It’s the perfect treat for these hot days.

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***
I love the end of Helen Rosner’s article. She wrote:

“The last time I saw Bourdain was a few months ago, at a party in New York, for one of the books released by his imprint at the publishing house Ecco—of his many projects, his late-career role as a media rainmaker was one he assumed with an almost boyish delight. At the bar, where I’d just picked up my drink, he came up and clapped me on the shoulder. “Remember when you asked me if I was a feminist, and I was afraid to say yes?” he said, in that growling, companionable voice. “Write this down: I’m a fuckin’ feminist.”
— Helen Rosner

***
The things that I have made in honor of Tony in the past week, whether inadvertently or purposefully, have been incredibly strange. The Annie’s boxed mac and cheese with lime sour cream. This banana-rum icebox cake. He’s not particularly known for being a desert kind of guy. I’d like to think that he’d appreciate all the booze in it. I know I do.

Banana Rum_11.jpg

***
In a way, Anthony ended up modeling my ideal of human behavior. He was imperfect, flawed in so many ways. But he was self-reflective. He looked inward without flinching and with nuance. He held himself accountable. He spoke out about things that matter. He was endlessly curious, asking questions and really listening to the answers.  He traveled just to travel, but he also traveled for the people. To let them tell their stories. To show his viewers that they shouldn’t be afraid of the world, to pay attention to people and their food. To always say ‘yes’ to whatever is put in front of you.

***
I should end there. I'll leave you with this interview that Anthony did with Fast Company. I'm 90% sure that the answers he gives them are not what they're looking for. Their questions want quick, superficial, easy responses that they can turn into sound-bytes. His answers are long, reflective, and incredibly deep. That is, I think, the essence of Anthony. To never give an easy answer, to always take in the bigger picture. To examine not only that we're here, but to look back with nuance at how we got here.

Rest well, Tony. Thank you for everything.


This Week's Recipe: