Monday, April 23, 2012


I keep trying to collect my thoughts.

I keep wanting to SUM IT UP.

To say,

here is what I have learned, and this is what I've felt, and this is what people are like sometimes, and goodness how time passes so so so quickslowquickly, and isn't the world so fucking confusing.


But there's just too much.

It's impossible to sum up.

I started working in a restaurant as a hostess, and so far, my favorite part of the job is drying the silver. I like that there is a big box of wet knives and forks and THREE different kinds of spoons, and all I have to do is wipe them dry. And once I have dried them I have accomplished something:


I like that. I like the tactile simplicity of it. It is not complicated. It does not require my brain. And I like that the restaurant hums around me, and I dry spoons and loose myself in just being.

I like that I can just be.

I don't have a recipe for you. I have not been cooking. How I miss it.

What I really wanted to say is: I'm still here.

I am 19 years old and 2 months today.
I do not know where I am going.
I don't know what I'm doing.
And I don't know what's going to happen tomorrow or the next day.
I know that I like to sing and I like to dance and I like to write and I like to talk and I like to be hugged and I like to be kissed and I like to be loved and I like to eat and I like people and I like you and I like being.

And I like drying spoons.

Sunday, April 15, 2012

On milkshakes. And bitterness.

Someone wrote me a letter recently.
He questioned the happiness I express here.

Why must everything you write be happy? 
He asked me.
Why must you focus on the positive? 
Why don’t you explore the pain, the hate, the bitterness that touches you too?
Because those things all relate to food too. 
Lemons are sour. Onions make you cry. 
It was out of the blue
I didn’t expect it. 

And it hurt me. 
Scared me. 
Seared my soul a little bit. 
There are two sides of anxiety for me
when I am upset I eat
when I am really upset I cannot eat. 
Food does not taste. 
I couldn’t eat that day. 
When I cannot eat 
food is like swallowing
sawdust or marbles 

that is what food tastes like.
And for someone who loves to eat 
as much as I do
this is unendurable.
But this person had a point
you cannot be happyhappyjoyjoy all the time,

you have to let it out. 
You cannot have a high without a low. 
You have to feel the pain. 
Let the pain show in your words 
when pain happens
This person was telling me to be honest
about all of it: 
The joy and the sorrow
to eat it all up. 
And share it. 
I hurt sometimes. 
I have had some awful days recently.
If my soul had bones
my bones would have been aching like crazy.
I struggle with self doubt. 
I get so tired sometimes,
all these words and people and places
and repetitive classes and boring lectures
and things I do not care about
coming at me all day every day. 
And all the time, a little voice inside me says
you must care you must care you must care
but I can’t make myself. 

And this year I think my heart ached a little, for the first time,
and that was interesting and achey.
And I ate at the most
miserable steakhouse in the world the other day 
and the floor was covered in peanut shells and I was disgusted.
And I am ready for summer.
I want to stick my head out of a sunroof in a car going fast 
and I want to scream and I want to go skinny dipping and I want to 
write a song that is great not good and I want to be free and I want to be impossible
and I want to do good and I want to do bad and I want to be together and alone. 

There you are. 
There is some of me that is not all light and joy. 
There is a taste of my bitterness, a few of my more minor grievances against the world, 
like those tiny samples they give you at the grocery store in little paper cups. 

But let me tell you something.
When your stomach is coiling in knots
of bitterness or anxiety or sadness or worry or fear and love or wonder or bliss or joy or delight or happiness or boredom 
or none of those things
there is one thing you can always do:

The sweetness rolls around your tastebuds
and freezes them
and the cream coats your belly
and you will feel better. 

I speak from experience.


My Favorite Places for Milkshakes in Austin, TX


Hopdoddy Burger Bar 1400 S Congress Ave., Austin, TX 78704

Hut's Hamburgers 807 W 6th St., Austin, TX 78703
Hill-Bert's Burgers 7211 Burnet Rd., Austin, TX 78757

P. Terry's 404 S Lamar Blvd., Austin, TX 78704

Tuesday, April 10, 2012

Pasta Primavera (again)

I can't remember the last time I made Pasta Primavera. But I remember that I had cooked it for my family and chopped all the vegetables myself in my home. And I remember that I ate most of the balsalmic tomato topping, because that is my favorite part. 

But times they are a changin'. 

On Sunday, I went home and my mother made this for me and my family. I did not make it. 
And I always used to make it. And we sat and ate it with some grilled chicken and white wine, except for my dad who had a Corona:

I keep having these little revelations that everything is so fucking transient, so you better enjoy everything as much as you can. And I'm changing too, all the time.  Which is a little bit crazy. 
Sometimes I think I know very much. 

But that is infrequent.

I am learning things all the time. 


-It is good to make words your own.
-Only buy the utterly fabulous.
-Cigarettes are nasty.
-The most flattering gift you can give is your complete and full attention.
-Do not make assumptions. (HARD)
-"What are you saving for? For another time? There are no other times. There is only now. Right now." -George Balanchine
-Compliment honestly and frequently.
-It is okay to begin the day with chocolate.
-Love is so much bigger than I ever thought it was. It's bigger than clouds. It's more huge than sky. It goes beyond. Hearts are like galaxies within galaxies within constellations within universes. 
-Do not wash your hair every day. Even though it is sad looking on day 2.
-Never let them know.
-Academic snobbery exists and it is noxious.
-Make a list.
-Ask for what you want and risk extreme embarrassment, because sometimes, despite the extreme risk and embarrassment, you actually get what you want. And it's pretty great.
-Pasta Primavera was delicious, is delicious and always will be delicious. 

And that's about it. I really don't know much more than that


Pasta Primavera
from The Gourmet Cookbook

This recipe is a little complicated, but completely worth the effort. Also, this is the second time this recipe has appeared on the blog, which means that it's really, really, really good. The previous post about Pasta Primavera is here.

1 ounce dried morel mushrooms
1 1/2 cups warm water
1/2 pound asparagus, trimmed and cut into 1 inch pieces
1/4 green beans, cut into 1 inch pieces
1 cup frozen baby peas, thawed
4 tablespoons extra virgin olive oil
2 teaspoons minced garlic
rounded 1/2 teasoon red pepper flakes
salt and freshly ground black pepper
1 1/2 pints tomatoes
1 tablespoon balsalmic vinegar
3 tablespoons water
1 pound spaghettini
1/2 stick (4 tablespoons) butter
2/3 cup heavy cream
1 teaspoon finely grated lemon zest
1 cup grated Parmigiano-Reggiano (about 2 ounces)
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh basil
1/3 cup pine nuts, lightly toasted

Prepare the vegetables:
Soak morels in warm water in a small bowl for 30 minutes.
Lift mushrooms out of water and squeeze excess liquid back into bowl. Pour soaking liquid through a sieve lined witha dampened paper towel into a small bowl: reserve. Rinse throughly to remove grit, then squeeze dry. Cut off and discard any tough stems. Halve morels.

Add asparagus and beans to a 6 to 8 quart pot of boiling salted water, and cook, uncovered for 3 minutes. Add peas and cook until beans and asparagus and just tender, 1 to 2 minutes more. Immediately transfer with a slotted spoon to a large bowl of ice water to stop the cooking, (or simply rise with cold water in a colander), drain.
Heat 2 tablespoons oil in a 10 to 12 inch heavy skillet over moderately low heat. Add 1 teaspoon garlic and rounded 1/4 teaspoon red pepper flakes and cook, stirring until garlic is fragrant, about 1 minute. Add drained vegetables and salt and pepper to taste and cook, stirring for 2 minutes. Transfer to a bowl.

Cook the tomatos:
Cut half of tomatoes into quarters and halve remainder lenghtwise, keeping quarters and halves separate> Heat remaining 2 tablespoons oil in same skillet over moderately low heat. Add remaining 1 teaspoon garlic and remainging rounded 1/4 red pepper flakes and cook, stirring, just until garlic is fragrant, about 1 minute. Add quartered tomatoes, with salt and ppepper to taste and simmer, stirring occasionally, until tomatoes are softened, about 3 minutes. Add halved tomatoes, vinegar and water and simmer, stirring occasionally, until sauce is thickened and halved tomatoes are softened, 3 to 4 minutes. Remove from heat and keep warm, covered.

Cook the spaghettini:
Return pot of water to a boil and cook spgahettinini until al dente; drain in a colander.
Immediately add butter, cream, zest and morels to (empty) pasta pot, bring to a simmer and simmer gently, uncovered, for 2 minutes. Stir in cheese, then add pasta, tossing to coat and adding as much of reserved morel soaking liquid as necessary (1/2 to 2/3 cup) to keep pasta well coated. Add green vegetables, parsley, basil, pine nuts, and salt and pepper to taste, toss gently to combine.

Serve pasta topped with tomatoes and if desired more Parmigiano-Reggino shavings.

Monday, April 2, 2012

Tomorrow + Coconut Macaroons


i'm not gonna be afraid
of anyone

and i will maybe
wear a big

and i will sing loud

and i will dream sweet dreams

and wake up with a yes
in my mouth
ready to embrace all this 

but mostly

i will soak up this hot sunshine
and remember that the real world is 
music and cold water and starry skies and warm breezes
and amigos and familia 

and delicious things:

i'm trying to keep it real over here. 

And it's amazing to me
that after one of the worst weeks ever
i am suddenly reminded of how 
this world is so sweet. 
So dear. 
So good. 


Coconut Macaroons
from Epicurious. com, cred. Gourmet Magazine, 2005

1 large egg white
1 tablespoon sugar
1/4 teaspoon vanilla
3/4 cup sweetened flaked coconut

Put oven rack in middle position and preheat oven to 300°F. Butter a baking sheet, then line with foil and lightly butter and flour foil, knocking off excess flour.
Stir together egg white, sugar, vanilla, almond extract, and a pinch of salt until combined, then stir in coconut. Divide coconut mixture into fourths, then drop in 4 mounds (about 2 inches apart) onto baking sheet.
Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from foil.