someone’s in this kitchen

Web journalism comes with equal doses of surprise, commotion, and amusement. There are ups and downs. We may shepherd stories along for months on end, but they’re still lovingly tended. They may not be earth-shattering, but they still contribute good things to the world.

On the flip side, there’s that screen, glowing in my face day after day and making this fresh-air loving soul feel a little empty now and again.

When the hum of machines gives me a headache and the incessant chatter on the internet overwhelms me, where do I turn for solace? The internet of course. From the Economist’s technology blog (via Andrew Sullivan) this bit of pro-technology is brilliant. Especially for this recovering Luddite.

All German terms for radio are derived from a single verb: funken, to spark. I’ve been trying to understand the continued appeal of radio when there are so many different and more convenient ways to get news and music, and I think it has to do with the idea that we know, when we listen to the radio, that someone, somewhere is alive. Es funkt. There is a spark at the other end, a fire on the hilltop.

A blog, done right, provides this proof the same way radio does. You hear a voice, which means that someone is actually sitting in a booth somewhere talking down the signal to you. And if they take your calls, or read your emails, then they’re listening, too. I think blogs and radio are more than the sum of the information or entertainment they provide; they’re a source of human comfort.

This week I got an email reminding me that people do read this blog, and even trust the voice behind it. It was titled “Help! Dolmas tanking!” A woman in California had tried my dolmas recipe, and, having substituting brown rice, found herself with uncooked, unappetizing rolls. She emailed me in a panic, and we had an amusing back-and-forth over the course of the day about cooking, expectations, and rice. I suggested she turn her failed dolmas into a success by dumping them in a pot with some sauteed onion and broth to make dolma soup. She took my advice and deemed her creation Ruined Dolma Soup. The point of the story is only to say that the above quote rings true. The internet doesn’t always alienate.

Last night’s dinner was one of those spontaneous successes, born of exhaustion from a brick workout (bike + run) and dictated by the contents of my fridge.  Cooking this way is freeing, as I’ve said before, and always faster than I imagine it will be. I head home night after night (hoping I’ll be motivated to get the ingredients together for some recipe I’ve had bookmarked for months) only to stumble lazily into a version of a loner’s feast: toast with sardines, cheese and crackers, yogurt and granola, kimchi and a fried egg, a simple salad, a square of dark chocolate.

I love those rare night when I get home early enough to create something actually resembling an entree. While I boiled up some linguine (left by a dear housemate who just left for Texas), I sauteed two minced cloves of garlic in olive oil. I threw in some thawed broccoli florets and let them cook a bit. Then I realized I needed protein, so opened up the cupboard and grabbed what I thought was a can of chickpeas. When I opened it, cannelini beans stared back at me. No matter. I dug my fingers right into the can and plopped them in the pan with the broccoli, adding two huge handfuls of raw spinach and a bit of chicken broth to the mix. I let the greens wilt, sprinkled on some chili flakes and salt and pepper, and then poured the whole sloppy mixture over the linguine and finished it with Parmesan. I’m lucky I had these random pictures on hand, because my camera was nowhere in sight.

This recipe is nothing special … not even worth typing out in regular recipe form. But it sort of restored my confidence in a kitchen that’s become a stranger to me in this 7 am to 8 pm life. I am so glad I remembered the fire in my kitchen (and in my stomach) for good, honest food.

Here’s the leftovers I ate today in the sun, camera in tow.

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2 responses to “someone’s in this kitchen

  1. This looks delicious! I actually only make one sort of dish that uses cannelini beans, but I’m definitely going to try this one out.

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