Simona and I are no strangers to busy seasons, and this fall has proven to be yet another one for both of us. This time, however, instead of pushing ourselves, instead of letting ourselves get right to the edge–looking over, watching as pieces of the rock fall beneath us–we have decided to step back where we can. And, it is with sadness, that we had to realize the blog needed to go on pause. 

We need to make it through the semester. We need to rest and regroup and recharge. And then we will be back, hopefully more creative and more energetic, ready to cook and write some more.

Until then, happy eating.


For the dreary days

Dear readers,

I’ve been struggling with what to write for this post, what letter to send out into the mystery of cyber space, and I am coming up blank. Right now, my classes, teaching, all that I am doing, writing, thinking, and reading have emptied me. These past two weeks have been particularly difficult, so in the moments in between the work, the essays to grade, classes to prepare for, the research, the workshopping, I have sought out things familiar and comforting.  If I have to read 1-2 books a week, then I read them wrapped in a blanker or in the embrace of a worn and beloved sweater. I drink coffee out my antique Wessex set, which is as delicate as lace. And I’ve been baking healthy and nourishing things, like these Coconut Raspberry Muffins. Of course, it’s very important to keep in mind that you should eat healthy. I for example take a health supplement daily. It helps me to ensure I am giving my body the nutrients it requires on a daily basis. If you would like to see if it is right for you, you can find it at I highly recommend that you check it out.



4 large ripe bananas
4 eggs
2 cups dried coconut flakes, unsweetened
1.5 cups of fresh raspberries
2 tsp baking powder
2 tsbp maple syrup
1.5 tsp sea salt
2/3 cup of almond butter, or any other raw nut butter

Pre-heat over to 350 degrees. Mash the bananas in a bowl and add in all the other ingredients with the exception of the raspberries. Mix well.

Fold in the berries.

Line your muffin pans with wax paper or muffin cups, and spoon the mixture in each filling it just below the top.

Bake for 20-25 minutes, depending on the strength of your oven, until the muffins are golden on top. Let them cool for a moment. Eat as is, or with yogurt and more berries.


Missing China

Four months ago, I left for China. Two months ago, I came home. But, in some ways, in many ways, I’m still not home yet. My body adapted long ago to the time zone I find myself in, but my heart hasn’t. My head hasn’t. My suitcases have long been empty, but I’m not emotionally unpacked. Part of me is still lagging behind in China, wandering like a ghost through the carefully manicured gardens, past the women selling steamed buns on the street early in the morning, past the man who rides his bike with his little dog in the front basket. I’m clinging to the days when monumental successes were simple things, as small as ordering a meal and then receiving the food I thought I was ordering. Bargaining for a lower price and winning. Eating a steamed pork bun while walking the tree-lined streets of campus, on my way somewhere, or nowhere. I long for that sweet respite, when everything was new, when everything was an adventure—at the grocery store I walked to almost every day we were in Nanjing, there were aisles and aisles of food I had never tasted. I wanted to eat all of it.

And there’s a beauty in existing in a place where people don’t speak your language. Your thoughts belong to you more than ever. You belong to yourself and no one else. You answer to no one, if for no other reason than you can’t.

But I am no longer there. Now the new semester is fully under way, and I have lovely classes with brilliant students, but there are days when I walk the halls of my building, not sure exactly where I am going. Though I’ve been teaching in the same four rooms for weeks now, I’ll be in the hallway on my way to class and will be suddenly struck with the thought that I might not be going to the right place.

I found myself in the library the other day, browsing through the cookbook section, until my finger traced the spine of a book I knew I had to have. Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia Dunlop. In it were recipes to actual food we ate on a regular basis: the noodle soup we loved at the shop near campus. The spicy gong bao chicken we ate in Chengdu the day we saw the pandas. Eggs and tomatoes. Sichuanese green beans.

I’ve cooked a half dozen recipes from the book now, and I’m in love. It tastes like China. For the first time since coming back, I can say that about something: it tastes like China. There’s a thrill for me in this cooking, in the trips to the Asian markets in our small city, in boiling the noodles and testing for doneness, in frying eggs in the wok until they’re crispy on the outside and runny on the inside.

So far, one recipe, Hangzhou Breakfast Noodles, has been my favorite. The noodles are silky, the egg delightful, the sauce perfect. It’s comfort food, in the best sense of the phrase. It’s deeply satisfying, in a way I can’t fully explain. I hope you’ll make it and see for yourself.

I could eat this every day. I don’t know when I’ll be back on a plane bound for China, but in the meantime, I can eat the food and remind myself that it really happened, that I was really there, that I will be there again.

Hangzhou Breakfast Noodles
(Adapted from Every Grain of Rice by Fuchsia Dunlop)


  • 4 spring onions, green parts only, sliced
  • 7 oz dried noodles
  • 4 Tbsp olive oil or other cooking oil (plus more for eggs)
  • 2 Tbsp soy sauce
  • 2 eggs
  • Chinkiang vinegar to taste


Boil noodles until cooked to your liking (be careful not to overcook). Fry eggs in oil in a wok, leaving the yolks runny. Set aside.

Heat oil in a wok until very hot. Separate noodles into two bowls and top with green onions. The oil is hot enough when a few drops of it make the green onions sizzle. Drizzle oil over noodles and onions. Top with soy sauce. Add egg. Add Chinkiang vinegar to taste. 

“I still think that one of the pleasantest of all emotions is to know that I, I with my brain and my hands, have nourished my beloved few, that I have concocted a stew or a story, a rarity or a plain dish, to sustain them truly against the hungers of the world.” M.F.K. Fisher