The old city of saints opens its hand again this morning, its claw of money and glass rosaries. I never say no. Together we have broken bread, promises, hearts, whatever drags beneath our muddy river. I put my bare hand … Continue reading
Naked because we are rarely in the mood for frosting and spangles and hoo-ha (although we love it when other people make these things and give them to us, or when we go to bakeries and are in awe of … Continue reading
This recipe from Marcela Valladolid’s Mexican Made Easy isn’t really for true empanadas, because it relies on puff pastry rather than an authentic empanada dough. But they are tasty, quick, and appropriate for meals at home or parties. They also … Continue reading
Mr. Husband came home with a club pack of pork loin last week, which meant four small loins packaged up together. The weather has finally (finally!) turned cold this year, and so the conditions are right for roasts and braises. … Continue reading
I make a bare-bones leek and potato soup fairly often in the autumn and winter. It consists of only six ingredients: leeks, potatoes, chicken broth, white pepper, salt, and a healthy blob of sour cream. And we love the stark … Continue reading
I’ve made this a couple of times this year, and happily found that one can freeze adobo sauce in 1/2 cup bags for future reference. Since the process of making it is a bit fiddly (but not hard), it’s convenient … Continue reading
There are two things I love about late autumn farmers markets: brussels sprouts and sweet potatoes. (One would also think pie pumpkins, and perhaps that will eventually be true.) We love brussels sprouts straight off the stalk, so much so … Continue reading
I still haven’t gotten my act together enough with preserves to do jellies or jams, or even to stand over the stove monitoring a pot of apple butter. (Although I did do the latter a few years ago. Once.) My … Continue reading
Like the man says, not knowing how to cook is like not knowing how to fuck. Both are essential to adulthood, and it’s worth knowing how to do some things really well. This recipe is marvelous and amazing, and the … Continue reading
Welcome to Thinkery, est. 2003. At the moment, I'm an Assistant Professor of Rhetoric and Writing at Syracuse University. I'm interested in new media, historical conceptions of authorship, and human/machine agency. I write about all of that elsewhere, mostly, and keep this space for other areas of investigation about the world: namely, cooking, gardening, and travel.
