Jealous of your lunch with Ozoz--wish I lived closer! My favorite line of this post: Luxury! I feel the same about tomato season. I am going to try making Heirloom Tomato Schnitzel this week from a recipe in the new book Nothing But Delicious by Greg Baxtrom. Luxury, indeed.
It was such a treat, as it always is - I wouldn't have known enough to order them. Thank you for your love, your wisdom, and the ease of being with you. And sending you all the love there is x
Feeling like I'm living with too many storms on the horizon, it's always so reanimating to read your posts. Living with echos of the past with the present still so clearly reverberating, generously, honoring the present moment, I read your posts with such pleasure.
Big thanks Corrine. Storms on the horizon, which can leave you a bit paralysed with anticipation, are so very difficult to navigate. It's very hard to live well with those complications approaching.
Yes, true and somehow my hands reach for the cornucopia of possibility that good and even sometimes not so good, ingredients provide. Garlic scapes? Strawberries? Broccoli? A box of tomatoes? Shallots? Blueberries? Oh, well i could make…or, maybe, … I'm about to process some beautiful strawberries, for the moment just getting them into the freezer. There were tree ear mushrooms growing in the garden this morning and I'm wondering if I might harvest those. There is something lyrical in food seen this way. It feels very good. Perhaps why i enjoy your posts so much. 😀
Thank you for writing about grief. I just lost my mom and I'm surprised to discover that I have no idea how to do this. Your words are calming and hopeful and a reminder that while I can't cook/eat now, I still find food interesting, which means I'm still here.
Dear Ivy, It can be surprising and a relief to realise you're still here.
I'm so sorry to learn of your mother's death. These huge events re-order our bodies and our minds...shifting everything. The disorientation is real and eventually some form of appetite returns..☀️🧡
Thanks, Nom! I'm lying very low still but trying to cope with some of summer's bounty before it all drifts away. Let me tell you of my current bugaboo: chard! I have tried to love it. I have failed. Do you have some magic for making it magical? Sending virtual hugs!
Tash would definitely approve of this return to a lighter mode of engagement. Bravo, Nom.
Thank-you!
Another wonderful piece of writing—'shifting my patterns'—thank you, Naomi.
Thank-you!
Repetition rocks! More peach recipes, please, maestra.
Plain peaches or nectarines, just chopped up and eaten as is, are so spectacular. Nothing to hide their glory!
Jealous of your lunch with Ozoz--wish I lived closer! My favorite line of this post: Luxury! I feel the same about tomato season. I am going to try making Heirloom Tomato Schnitzel this week from a recipe in the new book Nothing But Delicious by Greg Baxtrom. Luxury, indeed.
Come to Toronto! We can go out for Vietnamese. After the racing season has finished, of course!
It was such a treat, as it always is - I wouldn't have known enough to order them. Thank you for your love, your wisdom, and the ease of being with you. And sending you all the love there is x
I've never had or seen before the combination of smoked trout and peaches. Thank you for this delicious inspiration. I will try it!
If the peaches lack acidity squeeze on a little lime or lemon juice - or use sumac perhaps, and a little chile heat can be fun...
I will do, thank you! It sounds just like you said, seductive.
♥️♥️
Feeling like I'm living with too many storms on the horizon, it's always so reanimating to read your posts. Living with echos of the past with the present still so clearly reverberating, generously, honoring the present moment, I read your posts with such pleasure.
Big thanks Corrine. Storms on the horizon, which can leave you a bit paralysed with anticipation, are so very difficult to navigate. It's very hard to live well with those complications approaching.
Yes, true and somehow my hands reach for the cornucopia of possibility that good and even sometimes not so good, ingredients provide. Garlic scapes? Strawberries? Broccoli? A box of tomatoes? Shallots? Blueberries? Oh, well i could make…or, maybe, … I'm about to process some beautiful strawberries, for the moment just getting them into the freezer. There were tree ear mushrooms growing in the garden this morning and I'm wondering if I might harvest those. There is something lyrical in food seen this way. It feels very good. Perhaps why i enjoy your posts so much. 😀
Oh and I'm looking forward to reading about your crabapples!
I love that you love Pho Hung too. Always my favorite place!
We're lucky to have it... What are your faves?
it’s been so long!! i loved the caramelized pork, the pho with brisket and the shrimp on sugar cane. also the milkshakes.
I know what you mean about starting to look up after grief, although my own griefs are hardly a fraction of yours.
Thank you for writing about grief. I just lost my mom and I'm surprised to discover that I have no idea how to do this. Your words are calming and hopeful and a reminder that while I can't cook/eat now, I still find food interesting, which means I'm still here.
Dear Ivy, It can be surprising and a relief to realise you're still here.
I'm so sorry to learn of your mother's death. These huge events re-order our bodies and our minds...shifting everything. The disorientation is real and eventually some form of appetite returns..☀️🧡
Thanks, Nom! I'm lying very low still but trying to cope with some of summer's bounty before it all drifts away. Let me tell you of my current bugaboo: chard! I have tried to love it. I have failed. Do you have some magic for making it magical? Sending virtual hugs!
I wrote you a reply that's somewhere else in Substacks..in notes perhaps?