thank you and an apple tart

So I haven't known what to say

because nothing sounds quite right.

Who knows why.

Maybe it's because I've started school

and there's no where to cook.

Except for in the microwave

and somehow that seems

distinctly '80's housewifeish to me.

So, no.

And

I've been meeting people like crazy

only I can't remember most of their names

which is deeply unfortunate, because I like them all.

And

I'm not even at school right now.

I'm in D.C. for my cousin's wedding.

Which is pretty great. And the love that she looks at her

fiance with-- and watching other couples

last night at the rehearsal dinner...

I have been thinking:

Here is what I want to say--

Thank God

or karma or destiny or fate or kismet or the constellations or the universe or

happy accidents

for the beauty of love.

And I thank all of the above

for the luck

that allows me to

continue to talk to you.

And breathe this air.

And take up this tiny space in your world.

With food and without it.

This apple tart was made ages for a cast party for a show I was in. It's simply pie crust, and thinly sliced apples, sprinkled with sugar and baked at 350 F for about 30 minutes.

It was very nice and light. I figure that's about all the recipe I can give you, because honestly, there is not much else to say.

Just--

thank you.

Sweet and Sour Carrots

So there is this wonderful test you can do if you want to know if the music you listen to is hip or not.

You go to a Pilates studio and see if they're "playin' you jam" there. If they are the unfortunate truth is: "your jam" just isn't that hip.

For example, I'm totally loving this guy named James Morrison, who I had no idea existed till the other day, and he's some kind of British pop star, but I'D never heard of him. And I was so excited, because HEY I'M FINDING HIP NEW MUSIC. And then I passed by the Pilates studio at my dance school, and they were playing his songs and seriously, the little part of me that is truly indie/hipster/alternative wilted and died in embarrassment.

Granted, the millions of views on YouTube should probably have tipped me off.

And yes, I'm aware of the cliche idea that it's "cool" to be confident in what ever it is that lights your fire. But you have to be confident in a slightly "ironic" way to be considered "hip" so I guess I'm doomed as far as being a hipster goes, because I'm just not that ironic. BUT I STILL LOVE THIS GUY:

He is VERY earnest.

On a similar note, not too long ago someone asked me what my favorite thing to cook was. I think he expected me to say seven layer cakes or cassoulet or something, because my answer obviously dissapointed him.

I said, "I like to make eggs."

And he sneered a little and said, "My favorite thing to make is Creme Brulee."

And I thought to myself: what a pretentious little twit. Because, in case you didn't know, custards always use a lot of dishes and unless you have a serious THING for dishwashing, you're just not going to have a wild time in the kitchen.

Anyways, I really like eggs.

They are absolutely my favorite thing to cook.

So the other night, we had a very simple dinner of sunny-side-up-eggs sprinkled with sharp cheddar cheese over sweet and sour carrots with bread and a very simple salad of avocados and lettuce, tossed in vinaigrette. And it was wonderful and easy and unpretentious. And very, very good. But maybe not hip.

And I'm okay with that.

Sweet and Sour Carrots

from Italian Home Cooking by Julia Della Croce

This is the only recipe I'm including today. You can figure the rest out on your own. These carrots are excellent, they're cooked so long they become almost meaty- like sausage or something. They are very rich. And that is a very good thing. But you have to eat them with an egg on top. Because I said so. Also, I used baby carrots, because that was all I had.

About 10 carrots, or a few handfuls of baby carrots

4 tablespoons extra-virgin olive oil

3 tablespoons unsalted butter

2 onions, thinly sliced (I just used one and it was more than enough)

1/4 cup sugar

1/2 teaspoon salt

2 tablespoons red wine vinegar

Peel the carrots and cut off their tops. (Or not.) Slice them in 1/4 inch rounds. (Or not.)

In a skillet, warm the olive oil and butter together. Add the onions and carrots and 1/2 cup water. Cover and allow the carrots to cook over medium heat until tender and the water is evaporated, stirring frequently, about 30 minutes. Sprinkle with the sugar, salt and vinegar. Continue to cook, uncovered, until the carrots and onions become caramelized, crisp at the edges, and cast with a mahogany sheen.

Serve at once.