Newsletter #25: Carbs, I love you at a time like this
Oh, hi. How are the nerves? I was juuuust sending this newsletter out last week when the office started shaking. (That edition features a number of cocktail recipes, actually, if you are in the market.) In the intervening days, besides helping out with the newspaper’s earthquake coverage, I have been comfort-cooking up a storm.
One of my favorite, extra comforting family dinners starts with a nice, simple, Bolognese sauce. I threw all my ingredients in the Instant Pot before I went to late afternoon church on Sunday, and bam, I had the makings for family dinner afterward. I have lately been making garlic bread with Fire Island Rustic Bake Shop baguettes, split down the center, spread with a mixture of butter and crushed garlic and then baked open-faced until they are bubbling. Then I grate a bunch of Parmesan on them and leave them in the oven for just a minute more. Highly recommend.
Meanwhile, for those of us who could use a little chocolate this week, Maya Wilson is making classic peanut butter balls. Just try to keep the kids from sneaking them out of the fridge.
If you don’t already, support the work like my colleagues did this week as well as local food writing and buy a digital subscription to the paper.
Here’s hoping the dang aftershocks let up and you get to see the faces of all your people around the table.