Friday Links | New Nice Things, NYFW, #bookstagram

Yes, I know I haven’t done a Friday Links in a while… but let’s not make perfection the enemy of the good, kay?

So, since the book is my life now, let’s start with that. Somehow I missed this when it first came out on Monday. And then my team and I stumbled on it and ::jaw drops::. I was included on Bookish’s Fall Fiction to Watch list among the likes of Elena Ferrante, David Mitchell, Michael Cunningham, Jonathan Franzen, as well as buzzy debut novelists Bill Clegg and Garth Risk Hallberg. Aaaaaaa.

Also, Will Goldbarb had some very nice things to say about Food Whore and me (see above). Will, as you may know, is one of the world’s foremost food innovators. I ate at Room4Dessert when it was briefly stationed in ABC Home & Carpet (and where there’s now a little ABC Kitchen overflow room). It was insane and magical and eye-opening in a way that few things in this jaded world can be. This WSJ profile does an excellent job of describing Will’s journey from savory to sweet, rat race to calm, NYC to Bali. Warning: you will get hungry.

And... fashion week! I’ll do a separate post of the looks I liked from NYC, but for now I'll say, it’s a LOT more fun to look at fancy dresses now that I’m in the market for one (though Dave is a traditionalist and thinks it should be white… wah). Here’s a look that caught my eye at Oscar de la Renta...

from @tmagazine

And then basically all of Marchesa...

Marchesa in 15 seconds... 💛 @marchesafashion @kerencraigmarchesa @georginachapmanmarchesa @stregishotels @stregisnewyork #NYFW #ss16marchesa #marchesa #fw15s

A video posted by Jamie Beck (@annstreetstudio) on Sep 17, 2015 at 2:48pm PDT

Speaking of weddings, you basically saw the extent of our planning: looking at dresses. We have a general guest count (100 or under) and a general vibe goal (outdoors, special but not too stuffy). And then that's where it ends! Actually not really. I did sign myself up for some wedding planning emails. DYK know that "champing" is a thing? I dunno, seems like it'd be...inhibiting. 

I'm LOVING #kitchensofthegreatmidwest by @jryanstradal. 1) it's funny in an I-was-the-weird-kid-in-school kind of way, and 2) it's about food! I'm only 5% in and have already highlighted so many lines. A fav: "Cynthia's sensitive nose couldn't handle the smell of her daughter's poop, but for Lars, after a decade of making lutefisk, it was easier than flipping an omelet." // shown here with a soft-boiled egg with pesto on a @firehookbakery multigrain flax cracker. #fridayreads

A photo posted by Jessica Tom (@jessica_tom) on Sep 11, 2015 at 2:32pm PDT

I'm currently reading J Ryan Stradal's Kitchens of the Great Midwest. I really love it. It's dry and funny in a way that I'd never be able to pull off. The characters are quirky without being precious. Odd Midwestern dishes are described with warmth and crackle. I also love the shifting POVs. 

Also, I have to say I'm in awe of the #bookstagram community. From @thereadingrebels, a dream team of book Instagrammers from all around the world, to beautiful photography (and styling) like that of @foldedpagesdistillery and @novelsandnailpolish (a kindred-spirit account if there ever was). These ladies are supportive and creative and I don't get that one-upsmanship vibe that sometimes leaks into other Instagrams. 

Anyway, tomorrow I have my friend's Sip 'n' See for her littlest one. And on Sunday, gonna dive into a day of reading at the Brooklyn Book Festival. Maybe I'll see you there? 

Friday Links || Blue Apron, Magic & New Books

... and these are eggplant pitas with beluga lentil salad and spiced yogurt.

Happy Friday!

This weekend, I’m seeing this magic show at The NoMad. Yes. A magic show at Daniel Humm’s culinary temple better known for its truffle-stuffed chicken for two. D and I are really, really into magic. (C'mon, it's magic!) Our last magic show was a big production on Broadway, and this is a more intimate salon. The magician's name is Dan White. He had a show on the Travel Channel called White Magic and was also Kanye's "magic consultant" on the Yeezus tour. There will be about 30 people in the audience and you betcha we’re going to sit as close as possible.

Then on Sunday I’m seeing some family visiting from Seattle. A month or so ago, I went to a signing with Carol Weston, who wrote the girls' bible Girltalk: All the Stuff Your Sister Never Told You and planned on giving the copy to my cousin who’s in middle school. After I told my mom that the book talks about drugs and sex, she nixed the idea. So now I’m reading it -- and actually learning a lot. :P

This week I also started at a new yoga studio in my neighborhood called Align Yoga. It specializes, obviously, in spine issues. I love a good yoga sesh, in part because it stretches and shakes out the kinks. So far, I’ve loved the wall work of this class. There was one pose where I was doing a child’s pose… but up against the wall so my feet were towards the ceiling and my fingers grazed the floor. And another pose where a strap was wound behind my back and around my feet. Picture an omega sign… but upside down. That one ruled.

On Tuesday, I went to a reading by Deanna Fei, author of A Thread of Sky and, most recently, Girl in Glass. You may have heard Deanna’s story last year, when the CEO of AOL caused a firestorm when he referred to two “distressed babies” as the reason employee benefits were being cut. My stomach turned then, and it totally wrenches now. I’ve never winced so much at a reading (as in, the words were heart-breaking and powerful).

“Distressed babies. I know about “distressed jeans” and “distressed leather.” I’ve heard the terms distressed securities and distressed properties. Or distressed merchandise: damaged goods.

“Distressed babies” sounds like another bit of corporate-speak, except that I doubt it shows up on any MBA vocabulary list. It’s both a dehumanizing insult and a strange euphemism that seems intended to demonstrate extra sensitivity on the part of the speaker—as opposed to, say, premature babiesor sickly babies or goddamn pain-in-the-ass babies.”

I’m in awe of Deanna’s (and her husband Peter’s) strength.

And speaking of books… I got a bunch of great blurbs this week! I'll be updating this Facebook album as they come in. Here are some of them…

And last, this week I tried Blue Apron for the first time! I've always been a bit snobby about these meal delivery services. I can come up with my own recipes... I feel like a kid with a condescending "creativity kit"... but I kinda liked it! One, I probably never would have thought to make these dishes on my own. And, two... it is a pain to pick up ingredients sometimes. There's only one place in my neighborhood that sells tarragon (not one of my regular places). And I can only get breakfast radishes at the farmer's market... which I only go to on Sundays. Plus, it helped that my friend works there so I got a free week... 

See above for a summery corn chowder, which I made exactly as the recipe said. I would have preferred fewer potatoes and some kind of protein -- chicken or shrimp would have been great. I modified the eggplant pitas by baking -- rather than pan-frying -- the eggplant. I also gave the same flour/spice/panko/yogurt treatment to some okra and broccoli because my shipment had only two tiny eggplants -- not the 1 lb the recipe needed. This one wasn't my favorite. I think it needed more grease. The original recipe was probably a lot better. 

All in all, I probably wouldn't do this regularly, but might do a couple weeks during the year, just for fun. I'm also curious about Ritual (formerly Sweet Roots) and Plated. Have you tried any of these services? What did you think? 

Hope you have a great weekend! 

Friday Links || 7.24.15

Happy Friday!

This weekend, I’m planning on honing some recipes for a Food Whore cookbook (yes, you heard that right… a special addendum that might be five or so recipes). I’m also writing a piece based on this article in the New York Times that'll be published elsewhere not here. (I have experience in this realm because I was the Community Director of HowAboutWe.com for awhile.) D and I are also going to Aruba in a couple weeks... so I maaaaay need some new summer dresses. 

Anyways, onward to links and things!

Setting up for the YaleWomen event

This past Monday, I had a w-o-n-d-e-r-f-u-l time chatting with about twenty-five YaleWomen about writing and finding an agent. I was joined by my agent, Stefanie Lieberman, who also happens to be a Yalie. (The next question people ask -- did the Yale connection help? Well, I didn’t seek her out because she was a Yalie, and I don't think I got a leg-up because I was a Yalie. But I think it did contribute to why I signed with her over the other offering agents. A different kind of assortive mating, I guess?)

I met lots of great people, across the board: a lawyer, actor, magazine writer, economist, academic, recruiter, a woman who worked at the Algonquin circa the famed Algonquin Table. Not everyone was a writer, but everyone was curious about the rather curious publishing process. Definitely a night to remember and cherish.

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When you’re not “actively” doing something, do you listen to music? Or podcasts? Or do you let yourself sit with your thoughts? I’m more of a former and latter, but I want to get into podcasts more. Selected Shorts is one of my favs and I liked these two food-themed ones: Cannolis and Carroll (not, as I previously thought, about cannolis in Carroll Gardens, but a story about cannolis and another by Lewis Carroll) and Food Fantasies: Peas, Pancakes and Pretensions, with stories by Lydia Davis, Nora Ephron… and Gustave Flaubert.

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My second book is set at a culinary school, and I was struck by this article by Eater: Three Charts that Prove Why Culinary School is Not Worth It. The numbers are quite compelling, but of course there are other things at play: perhaps you want to be a private chef, not a restaurant chef, in which case you’ll earn more. Or perhaps you’re forty-years-old and want to learn the basics quickly and efficiently (as opposed to, say, working at a restaurant where you’ll only learn their cuisine).

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My friend Alice just launched this amazing clothing line called UNIFORME. Here’s part of her mission statement, which I love:

I aim to make simple, beautiful garments that are seasonless and easy to wear; impeccably tailored, luxurious clothing at a price within reach.  I worked with patternmaker Nicolas Caito to develop seven interpretations of the classic white button up, accompanied by a simple tee shirt and three styles of bottoms. The pieces were inspired by the uniform dressing and consumption more typical to menswear, to buy less and buy better. That is, to make well-considered purchases based on the design, materials, construction and longevity of a garment.

Get 20% off during this pre-sale time with the code FRIENDSANDFAMILY. I’m craving this piece. (And, fun fact: the lookbook is shot in Pleasantville, my hometown!)

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And, last, the couture shows. I'm obsessed with the Elie Saab collection. Especially this lacy illusion netting jumpsuit avec cape. What did you think?

Friday Links | 6.12.15

Hey there... it's Friday! 

This past week I took a little break from blogging. Next week, I'm workshopping the second 20-page installment of my next book (tentatively titled THE COOKS) and I was working pretty intently on that. I've also been thinking about how to create the best possible content for you guys  -- quality/quantity? Food/fiction (or fashion)? 

As the book launch approaches, there's also a lot more to do: galleys to send, emails to write, people to meet, events to plan. There's the private writing and the public connecting. Now have to figure out where this blog fits into that... 

So, expect some tweaks in blog frequency -- perhaps 1-3 times per week? I'll be picking up the slack on Twitter on Instagram. 

But on to links! 

This Sunday, I'll be attending the #BeABoss food and fashion event, hosted by Taste the Style and Local Creative. Panelists include female restaurateurs, mixologists, designers, shop owners and more. Ladies getting things done, on their terms. I'm there. 

I've also gotten more involved with two great groups: YaleWomen, a group of female alums (undergrad and grad) who come together for chats about life, work, and art. The second is Books for Asia, an amazing organization that sends over 1 million books a year to locations in countries in need. Not so much Japan and South Korea... but places like Nepal, Thailand, Pakistan. Everything from children's books to academic texts to novels. I'm planning two events with tthose organizations this summer. Expect invites soon! 

I aspire to cut a mango like this.

planning Near & Far / via 101 Cookbooks

This cookbook process post from Heidi of 101 Cookbooks got me thinking about my own process. It should come as no surprise that Heidi – who was on the vanguard of beautifully photographed food blogs – is very hands on with the layout and flow of her book. This is not the sort of thing you want to improvise.

But when it comes to fiction, it seems we have a bias against outliners. I know I posted that EL Doctorow quote (“Writing is like driving at night in the fog. You can only see as far as your headlights, but you can make the whole trip that way), but to be honest, that's not how I do it.

Why the stigma? People think that an outline takes the romance out of writing (nope). It means you're following a formula rather than feeling the rhythms of the story and characters (not at all). Outlining is for genre writers, not literary writers (um, snobby much?). To me, there's nothing romantic about fumbling in the dark. I know too may authors who start writing a novel, only to realize that it's “not going anywhere“. But then, you've lost the energy to turn back, or – even more heartbreaking – to just delete the past 50 pages and start over. If you knew where you were going... wouldn't that be better? 

I'm not sure outlining works for everyone. But if you want to storyboard – do it! Personally, I think it's very hard to create a sound plotline with believable characters while also creating artful and beautiful sentences. So – my advice – give yourself a break and plan it out.

What do you think? Are you an outliner or not?

RECIPE: If you're grill-less like me, grease a grill pan. Mine is Le Creuset. Set it on the stove and heat until very hot, when a splash of water immediately sizzles and evaporates. (Otherwise, just heat a real grill as you do.) 

Slice a peach and plum. Lay on the grill along with some cherries and cook until grillmarks show, about 2 minutes on each side.

The peaches will get the best sear (they are the driest and you can see the black against the orange pretty well). The plum is too wet to sear but it will emit the most wonderful, surprising smell. And you will feel guilty about grilling perfectly delicious cherries ($7.99/lb!), but they will be even juicier after a kiss of heat.

Friday Links | 6.5.15

Happy Friday! This week, I’ve been saddled by one of those hot-to-cold weather sicknesses. I went out on a cold misty morning in a little silk summer dress and that did me in. But I’m almost 100% and looking forward to the weekend. Tomorrow, D and I are leaving for PA for a hiking + poker + writing retreat trip. D is a big poker player, and every once in a while we spend the night at a casino -- he plays, I get a massage, do a little shopping, and write. It’s a pretty good deal.

Here are some things that caught my eye this week:

Smog meringues. Meringues are 90% air, making them a major flavor component. A group of scientists created smogs from London, Atlanta, and L.A. using “precursor ingredients” (those three cities represent three very different types of smog. Beijing, for example, is London-style and Mexico City is L.A.-style). Well, do they taste any good? No. As Edible Geography says, “our hope is that the meringues will serve as a kind of ‘Trojan treat,’ creating a visceral experience of disgust and fear that prompts a much larger conversation about the aesthetics and politics of urban air pollution”.

Restaurants add reservation cancellation fees to the menu. This is a hot, hot topic but nothing new (see Grub Street, Eater). As Pete Wells writes:

Whenever I give up my credit card number and am told I’ll be charged for bad behavior, I hear several messages, none of them warm and fuzzy. It says that I’m not trustworthy. It says that the restaurant sees me as a revenue source before it has had a chance to treat me like a guest. It says that a reservation isn’t an appointment with pleasure; it’s an obligation to be kept.

Though at the same time, restaurants need to safeguard themselves from over-enthusiastic diners who book and dishonor reservations willy-nilly. An empty table means lost revenue, rejecting would-be (and ready to eat) customers.

I used to work in the world of high-end reservations and can tell you that many restaurants don’t want to charge or chastise you. A place like Carbone (where there is a $50 cancellation fee) is busy every single night. You might think, what’s the big deal? If I don’t show, then someone else will take my place. Sure. But that also means that the host/ess has to juggle people around. Maybe there aren't people waiting because everyone thought you need reservations. Tables will have to be rearranged. “Guaranteed” revenue becomes “if they decide to show up” revenue. If you get a table for 2 or 4 on a hot night, at a hot time, then you took it away from other people who thought ahead to make a reservation. Restaurants wants to make people happy (while also making money) and no-shows hinder both of those goals.

And speaking of high-end restaurants, I found Ruth Reichl’s impromptu dinner at Per Se so charming. You go for a drink, then you stay for some apps, then all of a sudden you have a whole meal.

Remember that HarperCollins Bloggers Fall Preview I wrote about last week? Here’s a behind-the-scenes look from BookChickdi at some of their picks.

And finally, some house lust. This house in Missoula, Montana is STUNNING. Who needs the Hamptons? 

Friday Links | 5.15.2015

Happy Friday! 

Tomorrow I'm off to my favorite art event of the year, the Frieze Art Fair on Randall's Island. Here are some highlights from my very first visit two years ago: 1, 2, 3, 4, 5.) And of course I like art and stuff, but what really puts the experience over the edge is the food. Last year, we got a salad box from Fat Radish and a pizza from Roberta's and ate outside alongside the water. That right there? Perfection. 

This year, Fat Radish is no more (Very sad, those salad boxes deserve a fan club. I'll be President). But Dimes will be there which is sorta kinda similar? 

Also, I'm headed off to a mini-vacay next week. Will try to keep posting here, but might be a little spotty. If you're so inclined, follow me on Instagram to tag along on my trip! I'm going to Baltimore, DC, and a remote little town in Maryland.

Okay... LINKS! 

This baby lives in a house with 65 sorority girls. His mom is the facility manager and their family lives in a dorm. Sounds like a TV show, right? (WNYC) 

Frida Kahlo's wardrobe... unlocked after 50 years. Those dresses! The colors! (The Guardian) 

I love an interactive food station. Here are 16. (Domaine) 

And finally, since I'm going to Baltimore next week, all I can think about is crab cakes. This is the major crab cake porn over here. (Food & Wine) 

Til next week! 

Friday Links | 5.8.15

Happy Friday! This weekend I'm seeing my family for Mother's Day so there will be a lot of cooking, eating, and perhaps a visit to the zoo or a garden (Tom family traditions). I'm also seeing Ex Machina tonight. I think it's funny that Ava, the AI woman, is a Natalie Portman lookalike (though isn't played by Natalie Portman). I have a theory that all sciencey guys are in love with Natalie Portman. 

Anyway, on to links! 

Mariah Carey starts her 2-year Caesar's Palace "residency". Jon Caraminica of the New York Times basically describes her show as a case of morbid rubber-necking: a train wreck you can't take your eyes off. Yikes. In college, I saw Celine during her Caesar's residency and it was magical. I hope Mariah can bring it! Surely she has it in her. 

A couple weeks ago, I wrote about my friend Andrea, the co-inventor of the LuminAID inflatable solar light. Well, now her former professor has a Kickstarter with a very similar product called the SolarPuff. WTF, right? I know a little about this, but I don't feel equipped to comment on this very serious intellectual property issue. Not to mention student-teacher ethics. So I'll just quote from the comment board, where people have not been shy about calling the project out: 

Like others in the comments below, I have given $1 only in order to help shed some light (pun intended) on the backstory of this project. I was once a student of Alice's, (and later a collaborator and co-teacher) and I was a student in the studio Alice taught in which she claims to have asked students to work with inflatable lights - this never happened. Anna and Andrea began to develop the LuminAid from their own independent research, LuminAid was completely their design and Alice started presenting the idea of the SolarPuff as her own only after Anna and Andrea made it clear that they would continue to develop LuminAid beyond their initial work in the studio. Its unfortunate to see that this misrepresentation has continued and the SolarPuff is being passed off as something it is not - there is certainly room in the world for many great designers to be working on behalf of the public good - but this seems like a good old fashioned case of intellectual theft and crafty marketing. It should be fine for a teacher to admit being inspired by their students without having to rewrite history to claim influence for the work of others. 

The other day, I posted my interpretation of April Bloomfield's whole-roasted cauliflower -- and she commented on it! I'm not one to get too starry-eyed when a "brand" engages with you (that's what they're supposed to do these days). But I had a major fangirl moment here (I also believe that April Bloomfield does her own social media, but I could be wrong). 

From McSweeney's: 13 Creative Writing Exercises for Women. "Write your greatest fear on a Post-it note. Place the Post-it at the corner of your eye before applying liquid liner, to create the perfect cat-eye." Ha! 

This article describes the lifestyle-office-crafting of Brad Sherman, who has designed offices/event spaces/Instagram stages for startups like Casper, Sakara Life, and Food52. I've been to the Food52 office -- it's basically like a Hamptons beach house meets a professional kitchen -- and I can see why he's in such high demand. 

And, related to the pic above. This goop-exclusive Spiralizer makes me laugh. It's very, very similar to the basic model, but 60% more. Why? Someone please enlighten me.

And, last, here's the recipe for the dish above. This is a true got-home-from-work-wanna-make-something-really-fast recipe. On days like that, I'm not making my own sauce and meatballs. This has a bunch of pre-made stuff, plus some stuff to round it out and make it fresher. 

RECIPE: 

Sautée 3 shallots, 4 garlic cloves, and 3 chopped carrots until sweating. Add 5 pieces of chopped turkey bacon. Add chicken meatballs. (I like Aidells Caramelized Onion. I also like to halve them because I like to spread out the meat more.) 

When everything is browned, add a can of crushed tomatoes and half a bottle of jarred sauce (I like Rao's). Add 3 glugs of soy sauce for extra umami. Simmer for 45 minutes. Add spiralized zucchini. Let them wilt, about 5 minutes or more, depending on how limp you like them. Serve.

FRIDAY LINKS | 5.1.15 #BEA15 Edition

BEA Power Readers' Day in 2013

In 26 days -- Wednesday May 27th, 3pm -- I’m doing my very first book signing at BookExpo America… the largest book industry event in the US and one of the most important book conferences in the world. WHOA. If you're around, come to Table 14 for a galley, an autograph, and a special goodie! 

I’ve been to BEA twice -- both as a reader, not an author. The first time I went on Power Readers’ Day, which was basically like the industry days, but open to the public. The second year Power Readers’ Day was replaced with BookCon, the book industry’s version of ComicCon (it’s produced by the same people). The latter is an event studded with both Hollywood and book-world stars (this year will have Mindy Kaling, John Green, Julianne Moore, Rainbow Rowell, Aziz Ansari, Candace Bushnell, Elin Hilderbrand). Last year was insane -- like, get-me-out-of-here insane. I was not alone in that sentiment and the organizers are said to have made some changes this year. I guess we’ll see!

Anyway, I will be there on a quieter, more industry-y day, and that makes me pretty happy. As a debut author, there’s no way I could compete with the shiny names. Ostensibly, I’ll be able to chat with people, get to know them, sign their books, take pics. I’m really looking forward to it.

I’ve also done a flurry of research to psych myself up. Here’s what’s buzzing about #BEA15.

First, what is BEA? It’s a trade show for book sellers, agents, editors, book PR and marketing people, librarians, press, film producers, book manufacturing/distribution professionals, book bloggers… anyone who is interested in seeing what’s coming up in the world of books. This year, it’s at Javits Center, NYC’s spot for massive conferences where the world converges over cars, design, books, whatever.

The book blogger community is already super-tight, enthusiastic, and supportive, but this really comes out in the months before BEA. 

Ashley at NoseGraze wrote this tutorial on rocking BEA. Tips: Research, organize, prioritize.

Hannah at the Irish Banana made this hilarious story in gifs about the emotional phases of BEA.

Krista at Krista’s Dust Jacket is doing a 5-part series on getting prepared.  

The BookExpo America GoodReads group is amazingly active and comprehensive. I’ve been checking in everyday. The members are super quick to jump on any announcements from BEA or individual authors. These BEA 2014 recap posts really got me in the mood (This one from QuillCafe shows authors with Quillbert, a stuffed hedgehog. John at Bookish Antics highlighted “the amazing frenzy” of jumping from event to event.)

If you'll be at BEA on Wednesday 5/27, I'd love to meet you! I'll me at Table 14. If you're using the BEA show planner, you can add me to your schedule here. And if you're a book blogger and can't make it, you can request a galley here. 

Happy weekend! 

Friday Links || 4.24.15

Happy Friday! 

Made this thingy above -- vegan sausage skewered with tricolor potatoes, over a beet sauerkraut. I love German beer hall food (recently discovered and loved this place), but for home, I like something a little more low-key.

The sausage is by Field Roast, and is made with "grain meat", eggplant, fennel, red wine, garlic and sweet peppers. It's...not a sausage. But it is tasty on its own merit -- chewy, "meaty", and well-seasoned. I mellowed out 1 lb of sauerkraut by adding three grated beets and simmered it all for about 5 minutes. Talk about a MESS. But it was all quite delicious. We were just missing beer :( 

Here's some other stuff I'm into this week...

One of my best friends is in town to be honored at a little conference called Women in the World (where Hillary Clinton is the headline speaker and Angelina Jolie is providing closing remarks). She and her co-founder invented the Luminaid -- maybe you saw it on Shark Tank? It's been amazing watching her company grow... and I know there's a lot more to come. 

Not a mineral... this is extremely polluted water that someone *swam* in this week.

On Earth Day, this guy swam the Gowanus Canal to raise awareness for water cleanup. At some point, he wants all people to be able to swim the canal. I live close to the Gowanus Canal -- it separates Carroll Gardens from Park Slope -- and have always been fascinated by it. However, I would not dip a toe in the Gowanus Canal. (Related: these stunning/disturbing images of the water). 

I've started doing Forrest Yoga, which this NY Times article describes as such: 

Say “Forrest Yoga” to a yogi, and the first word that comes to mind is “intense.” It is known for its long holding of positions, emphasis on abdominal core work and standing series that can go on for 20 poses on each side.

The ab work is slow, small, and torturous. That's my least favorite part. But the sustained poses really help you focus on lengthening and breathing. Just yesterday I did my first headstand on my own! (Related: This very humbling video of the creator of Forrest yoga, Ana Forrest, on the mat. I still have a verrrrrrrrrrrrrry long way to go). 

Next week, I'm starting an 8-week Fiction III workshop at the Sackett Street Workshop. Time to get cracking on BOOK TWO.

Hope you have a great weekend! 

FRIDAY LINKS || 4.17.15

Hello Friday! It’ll be in the 70s this weekend and I’ll be popping by Prospect Park and farmer’s markets. Kinda wanna buy cherry blossoms, but know they’re gonna shed like mad. Hmm. And, remember those driving lessons? This weekend, we’re also picking up a new leased car.

Here’s some stuff I liked this week.

Taproot Flowers, the bloom whisperers of Crown Heights, are looking for a floral assistant. No experience necessary! (Someone do this so I can live vicariously through you.) 

The Institute of Culinary Education collaborated with Watson, IBM supercomputer, to create a cookbook developed by algorithms. It sounds kinda cringeworthy, but if you think about it, there are golden rules to all cooking. Perhaps flavor-based, like sour and sweet, nutty and fruity. Or known friends, like nutmeg and spinach, chocolate and chili. Or textural play, like crunchy and soft, buttery and al dente. I’m into it!

I’ve been eyeing these purple baby artichokes, and this recipe finally convinced me to actually buy them and make something.

I recently tried to marbleize a canvas bag with nail polish based on this Oh Happy Day! tutorial (talk about a craft FAIL). But this Italian marble paper artist… this is something else.

Have you ever had dinner here? Here’s the menu for tonight:

APPETIZER

Watermelon Radish with Sunchoke-Cauliflower Puree on a Potato Crisp; Green Apple, Carrot and Baby Kale Slaw in a Lemon Vinaigrette with Toasted Allspice Pepitas

ENTREE

Black Bean-Forbidden Rice Patty with Avocado Crema and Red Pepper-Tomato Ketchup; Sesame Seed Cracker, Pickled Onion and Roasted Sweet Potato Fries

DESSERT

Peanut Butter-Coconut Mousse and Jelly Compote Parfait with Chocolate-Phyllo Crisp

And it’s BYOB. My kind of place.

Hope you have a great weekend!

Friday Links || 4.10.15

Happy Friday! This weekend I’m going to a joint bday brunch with six high school friends and to the Food Book Fair. Next week I’m also taking driving lessons (!), so gotta catch up on rules of the road (they don't come naturally to me, surprised?).

Some thingamabobs I liked this week…

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from 101 Cookbooks

Heidi from 101 Cookbooks wrote this thorough, honest post about her cookbook proposal process. As a writer who still has a lot to learn, these posts are so incredibly useful (even though she writes nonfiction and I write fiction). I realize they must be time-consuming and some people might not like sharing what goes on behind the scenes. But when it’s done, and done well, man they are invaluable. Thanks Heidi!

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This discussion got stirred up in January, but I just came across it. First, Marc Vetri wrote about the ruthless cycle of restaurant reviewing in Huffington Post. More people, with less knowledge, making superficial rulings, at a faster pace. As he says, “Instead of stories, we get inventories. Is there any other form of journalism that continually rates things, judges them and then packages them up in a neat list?” Helen Rosner directly addressed Vetri in the Eater forums and said that “There may be more noise, but there's also more signal.”

I see both sides. Definitely restaurants have had to adjust to new pressures. Everyone’s a critic. But do these people deserve to be critics? Helen says yes -- more voices, more outlets, more expression. Vetri says no -- if you’re going to review a restaurant, you should know what you’re talking about, and do it in a respectful, considered way. In an ideal world, you’d have plenty of outlets, with people who write fair reviews among all sorts of other excellent food writing. But it can’t be as tidy as that. What do you think?

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I’m going to be signing galleys at BEA this year (opening day, Wednesday, May 27th at 3pm, tentatively Table 14). I’ve actually been twice -- not as an author -- but I’ve still been researching the experience (possibly to get some ideas on how I can make my little 30-minute signing session memorable). These "So You Want to Go to BEA" posts from Octavia at ReadSleepRepeat made me smile and now I’m even more excited to meet readers!

P.S. I'm making temporary tattoos as swag. Take a look at the options and vote on your fav here.

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Not baking much these days, but am bookmarking these (plus, I’ve been loving this blog).

D and I watched the first two episodes of Better Call Saul. I liked it, he didn’t. Should we continue?

I’m so curious about this meal delivery service. But at $99… a DAY maybe not so much.

I started doing #the100dayproject -- basically, 100 days of making. I’ve committed to posting an original recipe on Instagram everyday, and a blog post every weekday. You can follow my days here and see the rest of #the100dayprojects here. As of this second, there are 28,698 posts.

(and, btw, here’s a superbly most excellent Medium article from Elle Luna who is leading #the100daysofproject on choosing must over should. Required reading, for sure.)

That’s all for now. Hope you have a great weekend!