Sewing Vortex

Now that my friends have begun having babies, I’ve gotten my sewing machine out in earnest. Tracing patterns, ripping out seams where they go wrong, making buttonholes. I haven’t wanted to do anything else in weeks.

I don’t know why I’ve been so intent on sewing since school let out, but I think it has a lot to do with meaningful work. I find tremendous satisfaction in working through problems – fixing the bobbin, working out the pattern instructions, exercising the spatial reasoning neurons that lie dormant during exams. I like making something tangible – this baby, born in April of 2009, will wear this dress; these people whom I love will eat this pie. Most of all, I like working on my own project, deciding what to work on and how.

Asparagas is in Season!

Wash the asparagus and cut the bottom ends off. Heat some oil in a pan and throw on the asparagus. Add a splash of sherry and a splash of balsamic vinegar. Cook for a few minutes on each side, until patches of the asparagus are lightly browned and you can stab it with a fork.

Onion Tart

My roommate believes this to be the best quiche she has ever tasted – it’s very rich and flavorful and earthy. Here’s the recipe.

Crust from Pie Everyday:

Stir 1/2 teaspoon of salt into a cup and a half of flour. Cut a stick of butter into the flour. Once the flour looks like coarse sand or gravel, add cold water a tablespoon at a time until the dough just holds together. According to Pie Everyday, it will take about 4-5 tablespoons. According to my experience, it’s more like 8-10 tablespoons. Or 20. But if you add 20 tablespoons of water the crust will not brown, so try to restrain yourself when you add the water.

Once you’ve got the crust all mixed together, mold it into a disk, wrap it up in plastic, and stick it in the refrigerator while you make the filling.

A Walk in Brooklyn