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Limit Two

Limit Two

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The grocery store signage of the hour doesn’t advertise the latest sale, doesn’t promise half price or double coupons. The grocery store signage of the hour says “Limit Two.” Customers are told they can buy no more than two liquid soap dispensers, two gallons of milk, two dozen eggs, two pounds of butter and two boxes of pasta.

It is the language of scarcity, the language of a pandemic and, in this topsy-turvy world in which we now live, perhaps also the language of the future.

Are we, after so much abundance, entering an era of scarcity? It certainly seems so. There are fewer jobs, fewer certainties — and most definitely fewer rolls of toilet paper.

But even after the production of goods has been ramped up I wonder if we will keep the “Limit Two” mentality. It wouldn’t be such a bad thing. Because what Limit Two does most of all is to acknowledge that there are those who come after us — and they will be wanting their milk, eggs and butter too.

(Photo: NJ.com)

Brown Butter to the Rescue

Brown Butter to the Rescue

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I’ve been late to jump on the baking bandwagon. Despite an accidental oversupply of flour — bought long before the pandemic emptied grocery store shelves of it — I’ve had neither the time nor the inclination to bake my way out out of this crisis.

Instead I’ve picked up my pen and my journal. I’ve taken two walks a day instead of one, or bounced on the trampoline in the backyard. Moving through space and time have been my remedies.

Until recently, that is. Yesterday, I finally used the stick of butter that had been softening on the counter for days to bake brown butter chocolate chip cookies, a delectable treat first shared by my daughter Claire from the Pioneer Woman Cookbook. These are made with tiny M&Ms, and the ingredient that sets them apart is the brown butter, which gives them a crispness and a richness that must be tasted to be believed.

So, for the second time in a week, I share a food picture.

We must be quarantined or something.

Eggs-travaganza!

Eggs-travaganza!

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Even when it will just be the three of us for actual Easter dinner (as opposed to the virtual one that will take place on Zoom), I still make too much food. A huge bowl of ambrosia, and 18 eggs, which means 36 deviled ones.

I make too much food even when there’s a crowd to consume it. So this year there will be leftovers galore. But they will be eaten, I’m sure of it (quarantines being good for cooking and eating, if not much else).

These deviled eggs — or dressed eggs, as I grew up hearing them called — were made the way I usually make them, which is by taste. I never recall using a recipe. Instead, I imagine Dad whipping up the yolks, adding vinegar and mayonnaise, asking us to taste and tell us if he had the balance right.  In my memory, he always did.

These eggs aren’t exactly ready for a close-up, but they were made with love.

Picturing Food

Picturing Food

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I’m not one to photograph the food I eat, though I know for some it has become second nature, what passes for a blessing in this secular age. And isn’t there a similarity, after all?

When we photograph, we pay attention. We study the subject, frame it, seek the best angle. And isn’t this a type of gratitude, an attentiveness that elevates the meal from just a quick downing of protein and carbohydrates into a ritual?

Maybe this takes it a bit too far. But picturing our food means we preserve it, means that long after I’ve eaten and digested these greens, they live on in memory.

Food Palace

Food Palace

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For the last couple of years I’ve shopped for food at a discount grocery chain where prices are low and brands are simple: basically there’s one. This means there’s limited selection, and I like it this way. There’s no need to deliberate, so I save time and energy.

A couple days ago I found myself in the antithesis of this grocery store. I found myself in a Food Palace. There were a dozen types of pate, mushrooms so exotic I’d never heard of them and a bakery to die for. It was chaotic and amusing. I was often bewildered. But the mushrooms were delicious when sautéed in butter — and I tore into the chewy but tender Tuscan pane on the way home.

It was as if the food choices I’ve eschewed these last two years had gathered around and started taunting me. See what you’ve been missing, they said.  Look at this richness, this bounty.

I looked, I appreciated. But the very next day I went back to my discount grocer.

Hair of the Dog

Hair of the Dog

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A grocery store is a funny place to find one’s self on the day after Thanksgiving. There was a hair-of-the-dog quality to it.

On the other hand, it was a very good time to be food shopping. I had the place almost to myself.

I bought more eggs and bread and dinner fixings for tomorrow night (tonight will be leftovers) and some for the week to come. I avoided the Thanksgiving-themed napkins that were 75 percent off. Yes, they’re a good deal, but I won’t be able to find them next year.

In that way, emboldened, I enter the holiday shopping season.

(Alas, I did not shop at a picturesque farmer’s market this morning.)

Counting the Carbs

Counting the Carbs

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Planning the Thanksgiving menu is not rocket science. You basically make every carb under the sun to go along with the turkey. Every year I have fantasies of roasted root vegetables or braised leeks — and every year I fall back to what I know.

Which is not to say I haven’t tinkered a bit with my mother’s menu. My brother upped the ante years ago when he took over the Thanksgiving meal. His turkey was brined, his broccoli was capered, and his homemade cream of mushroom soup was to die for.  And I have my own spins on the seasonal classics: a cranberry salad with cream cheese dollops, and herbed stuffing with walnuts and (this year) dried cherries.

But somehow, no matter what I prepare, the meal always ends up being one big mess of carbs. Tis the season, I guess!

Warming the Pot

Warming the Pot

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It’s something I do without thinking, idly swirling hot water around my ceramic pot before brewing  my morning tea. I learned it long ago, when I first visited England and took on some Anglophile habits, such as drinking tea with milk.

Warming the pot, I was told, produces a better cup of tea. It prepares the cold surface for the rush of boiling water. The tea will be more fragrant and potent for this effort.

So all these years I’ve boiled the water, swished it around, poured it out — not unlike rinse and spit — and only then have I made the pot of tea. All of this even though I only use teabags — and an Irish brand, to boot.

This morning, for some reason, I wondered what would happen if I took the same time warming myself as I do warming this Brown Betty? What if I woke up gradually, reading in bed, then did some gentle stretches, some devotionals, some writing in my journal … and only then began the mad dash to wash up, make lunch, walk Copper and drive to Metro?

It’s a lovely fantasy — but only a fantasy, one I can dream about … while warming the pot.

Candy is Dandy

Candy is Dandy

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Some wild and wacky weather managed to put a dent in the crowd of tricker-or-treaters coming to the house, which meant — oh, too bad! — we are left with a goodly amount of candy.

This is not something that bothers me. In fact, it’s a perfect excuse to eat something I know is unhealthy. How unhealthy? Probably not very, when taken in moderation. 
Here’s the thing: I don’t drink much anymore because wine and beer give me headaches. I don’t even eat much red meat these days. It’s mostly veggies and fruit and grains — positively Puritanical! 
Which means I try not to feel guilty when I settle into an old episode of “Call the Midwife” with a bag of peanut M&Ms.

(I’ve been waiting two months to use this photo. I snapped it in a restaurant restroom in White Stone, Virginia.) 

True Foods?

True Foods?

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It happens reliably, when the first nip of fall is in the air. And it’s been happening reliably for decades, back to when I lived in Chicago and even in New York City. When the temperature drops, out come the recipe books, the cutting boards, and the pots and pans.

Salads, my go-to meal of choice, don’t appeal when the temperature plummets. This year, thanks to a recent meal at True Foods Kitchen, I’m looking for ways to recreate some of those scrumptious dishes: ancient grain bowls and roasted cauliflower with dates and pistachios.

Lately I feel like I’ve been suspended between the food of my youth, baked chicken and spaghetti and other plain fare, and some new cuisine in the making, some other way to eat, which is more plant- and grain-based, though not without the occasional bit of chicken or beef or fish.

I don’t have a lot of time for cooking, so that makes it difficult to prepare the sort of recipes I’ve just been reading. But maybe I’ll tackle a couple anyway. After all, the light is low and nights are dipping into the 30s.

It’s time.