In Defense of Shortcuts

I can be a pretty big snob when it comes to taking shortcuts in the kitchen.

Or, more accurately, not taking them. My kitchen is stocked with ingredients, with component parts. No supermarket sauces, no store-bought stock, no cheats. (Sriracha, Smoque BBQ sauce and Hellmann’s mayo I exclude from this.) This isn’t thanks to some puritanical, pseudo-scientific health kick. It’s just that I’m a bit of a control freak, and rather thrifty — and meals taste better and cost less when you make them from scratch. I won’t even use the slow cooker, fearing lack of control over the seasoning. For better or worse, this is the true north that has, till now, guided my value system as a cook.

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Reverence

I have this fear that, waiting so long to write you, I open up a space between us.

And I worry that each day of silence grows it, makes it harder to stitch up. But I’m suspicious of talk, of apology–it only puts more of the ordinary between us–and anyway what we have here calls for a different kind of devotion. Let me only say, then, that when I wrote you last, I was, maybe we were, living under different weather.

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