I’m delighted to announce that my story “The Serpent,” which appeared in The Hopper Issue III, has been nominated by the journal’s editors for a Pushcart Prize. Many thanks to the wonderful folks at The Hopper and congratulations to my fellow nominees!
Read moreSince y’all seemed to like the talked-through bacon and brussels sprouts recipe, here’s one more: creamed pearl onions, a Thanksgiving and Christmas classic from holidays at home that has won new converts up here, where it’s going to a friend’s house this afternoon. (Sorghum sweet potatoes and a hummingbird cake, the Southern- and fruit-infused cousin […]
Read moreNext time you want a quick, warm, good winter supper — or a dish for Thanksgiving — especially if you are a Southerner in the Upper Midwest, here’s what you do: Go out in your garden and break off some Brussels sprouts. Brush off snow as necessary. Bring the individual sprouts cupped in your shirt […]
Read moreAll around me in the half-light of thirty thousand feet, people abandon themselves to sleep: mouths slack as babies’, heads lolled back. A brown-skinned woman in a pale turban dozes under an airline blanket that in this light is startling persimmon-gold. A child curls across two seats, pink headphones clamped against her silky hair. My […]
Read moreIt’s late October, getting on for evening, and in a backyard chair, wrapped against the chill, I find the same rare spot of unexpected contentment I find on my favorite path in the woods, at the place where the trees arch in a denser ceiling over the trail, swept sideways by the winds that blow […]
Read moreIf I had a dollar for every time somebody, emboldened by my Southern accent, asked me a question about okra — “What is that?” when they see it growing (once somebody asked, “Is that marijuana?”), or “How do you cook it?” or “Doesn’t it get slimy?” — I’d be able to buy, well, a whole […]
Read moreAs I have written here, getting rid of stuff you aren’t using anymore feels pretty damn good, for so many reasons. There’s the knowledge you’ve freed up space (and money) for more mindful choices about what comes into the house in the first place from now on, and you have reminded yourself to make that […]
Read moreThe Mesabi cherry tree I planted last year is bearing its first cherries this year — only a handful so far, but each one tender and delicious!
Read moreThe raw ingredients of a simple, overwhelmingly delicious and seasonal spring dinner last week: asparagus, morel mushrooms, and ramps (or wild leeks, which have a delicate, indescribably oniony taste), with perhaps a few cherry tomatoes in for color. Chop and sautee them in butter, lemon juice, and white wine (or verjus blanc), then spoon over […]
Read moreAs the days shorten and daylight “savings” time – what a name! – is about to make oncoming winter even more official, I come in from canvassing for my chosen presidential candidate and turn to the stalwarts still waiting patiently out in the garden, which a little cold only improves: two kinds of kale, two […]
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