Home Cooking: Jonah Lehrer
Yup, that smart, cute guy Marina mentioned before. Why do I have to like his writing so much? The section on August Escoffier in Proust Was A Neuroscientist was a fantastic read. Yet to hit the other sections. I picked it up while Marina was checking out a small town library in Maryland. The title caught me, and on inspection of the sections inside it seemed like a good read. I went with the Escoffier essay and loved it. Incidentally, Julie and Julia was a fantastic movie.
I am still waiting on jobs. I heard back form one hospital already with what seemed like a resounding, “No.” The letter they mailed me, though cordial and professional and most certainly a form letter, was post marked two days after my interview and in my mailbox on the third day. Opps. I seem to be up against a wall with the hospitals and I am hoping that once my PA EMT license comes in I can start in with a private company to garner a bit of experience and then give the hospitals another go.
I still waffle a bit on getting advanced degrees in Nursing. The more I see what Marina is doing with library sciences, the more intrigued I am about doing it myself. Spending all day helping people answer great and strange questions, using my limited yet vast surface knowledge to direct people to the right books, who wouldn’t like that? But, I haven’t given the proper or any real chance to nursing, and I still may love it as much as I think I have a chance to, hope so! As a way of assuaging my waffling tendencies and for need of something to do I have started on Amy Hungerford’s open course The American Novel since 1945. Listened to the McCarthy lecture already, and have gone back to start at the beginning, Richard Wright’s Blackboy is the first novel. So far, so good. Also knocking around through Thus Spake Zarathustra(you may notice Spake as opposed to Spoke, mking this a Thomas Common translation. Apparently he wanted to mimic the German biblical-Lutheran by writing the English a la King James. Here to, so far, so good.
Cooking has taken on a life of its own here. I have been doing a lot of it, especially with only Marina working currently. I decided to step out of my comfort zone and take a cookbook out of the library. Not big on those really. Well, bravo Batali, you have taught this New Englander how to make a damn fine basic tomato sauce and I thank you for it. I have been using Cento canned tomatoes and think that they have made a big difference. I am trying the Rienzi packed in tomato puree, being a lover of a ridiculously thick tomato sauce. We made some acorn squash and cashew lasagna with ricotta and pecorino and homemade noodles, damn good. Having made way too much filling we used it for a couple of base sauces, with a couple cloves of garlic sauteed, thyme, parsley, and peas, served over farfalle as a cream sauce. Marina now asks for pasta daily. I call that a win. This week is Greek week and thus far we made an eggplant stuffed savory pie and a greenbean and zucchini soup. Soon, another savory pie, this time with squash. Small note on the pies is that they too, are small. More like an empanada I’m told. Dipped in tzatziki and delicious.
It is fall, and our walks in the woods, deep in with the groaning of the trees and the spill of acorns and hickory nuts from the trees above, makes me smile deep inside.