Author: Luisa Perkins
•8:48 AM





Hope has such great taste. When I asked her what she wanted for her birthday dinner, she promptly responded, "Steak and homemade french fries." As you wish!

I'm going to tell you how to make french fries, but I'm warning you: once you've eaten them, fries from a restaurant (unless it's a really good French or Belgian bistro) will never again be worth your time.

I'll assume you have seven hungry people to feed, and that your family motto, like ours, is "Perkinses eat a lot." (Jenna, would you please translate that into Latin for me so that it sounds a bit more dignified?)

Get a five-pound bag of russet potatoes and a couple of quarts of peanut oil. There's really no good substitute for peanut oil when it comes to deep frying (except for tallow, and I'm guessing you don't have ready access to that). Peanut oil keeps well and has a high smoking point. We also use peanut oil for our traditional Sunday supper: buttered popcorn and chocolate milk (more on that another time).

Special equipment that makes this experience much more fun:

French Fry Cutter--Ours is Swiss, which means that it works well and is easy to use and clean. This one from the fabulous Amish company Lehman's looks just like ours, and it is listed as being imported, so it may well be from the same company.

Poele (There should be a circonflexe accent over the first 'e' in that word, but I don't know how to do European characters on Blogger.) and Basket--These are hard to find these days, even in Europe. Before I inherited this marvelous one (photos above) from my mother-in-law, we made do with a large wok (a little too shallow, but workable) and a fry basket I bought at a restaurant supply store.

Also needed:
Potato peeler
Large bowl half full of cold water
Several clean dish towels
Platter or shallow bowl lined with premium paper towels (Trust me: this is no time for the economy brand. The microwave kind works well.)

Peel the potatoes and drop them into the bowl of cold water. This keeps them from oxidizing and also helps de-starchify them a bit. Put a dish towel under the edge of the French fry cutter. Take the potatoes out of the water, one by one, dry them off, and run them through the cutter. When you've done about four potatoes, gather up the dish towel, set it aside, and put a new one under the cutter. These will be your fry batches. Five pounds of potatoes will be about three fry batches.
Important: Rub the cut fries with the edges of the dish towel they are in until they are as dry as possible.

Heat the oil over the highest-output burner you have on your stove. Check the temperature from time to time by sticking a raw French fry into the oil. You want tiny bubbles to appear when you do this; then you'll know the oil is ready. Load the first batch of fries into the basket and submerge it in the oil. Cook the fries until they are cooked through, but not yet colored (fish one out with a fork after a couple of minutes, let it cool a bit, and bite it to test). Lift the basket out of the oil, let the fries drain, then dump them onto the paper towel-lined platter. Place some more paper towels on top of these, ready for the next batch.

Repeat this process with the remaining batches; make sure you turn off the heat when you are done! The fries are now pre-cooked and can sit for quite a while as you prepare the rest of your meal. At this point, I made the salad and put the steaks on the grill. Once the steaks were cooked and resting, I continued with the fries as follows:

Reheat the oil. Fry each batch of potatoes again, this time letting them stay in their bath until they are golden and crispy-looking. Turn the heat off again. Put the fries back on the platter (no paper towels this time) and dust them with sea salt. Serve hot! And they will go fast.

About the steak: we buy grass-fed, organic beef by the side once a year and keep it in our large deep freezer. If you can do this, I highly recommend it. It's good to hook up with a farmer you can trust and to be able to look your beef (contentedly grazing in green pastures as beeves are meant to do) in the eye once in a while.

About the steak sauce: Last summer, Patrick had a hankering for Beurre Cafe de Paris, a condiment his Lausanne relatives prize. I found a recipe online and made a batch; it passed muster with Patrick's discerning Swiss mother, and it certainly is delicious. This recipe makes a huge amount. Either give some away or freeze whatever you won't immediately use. It helps to have a metric scale. And an herb garden. Or just come to my house, and I'll give you some.

Beurre Cafe (again with the accent problem) de Paris
1 kg unsalted butter
60 g ketchup
25 g Dijon mustard
25 g capers
125 g shallots
50 g fresh parsley
50 g fresh chives
5 g dried dill
5 g fresh thyme, leaves only
10 leaves fresh tarragon
pinch ground rosemary
1 clove garlic, pressed through a garlic press
2 T anchovy paste
1 T brandy
1 T madeira
1 tsp. Worcestershire sauce
1/2 tsp. curry powder
pinch cayenne pepper
ground white pepper
juice of 1 lemon
zest of 1/2 lemon
12 g sea salt

Mix all ingredients except for the butter in a glass bowl and leave to marinate for 24 hours in a warm part of the kitchen. Puree in the food processor; add the butter and process until well mixed. Chill for just a bit in the refrigerator, then form the butter into logs and freeze them. Cut off slices as you need them: cook your steak, then place a slice (or four) of the butter on the hot steak while it rests.
Hope was very happy with her dinner. And with her present: a weekend with Mom in NYC at the end of March! Sketching at museums, walks in the park, pedicures, eating (of course)--you'll hear all about it later in the month.
Author: Luisa Perkins
•3:15 PM



When I went out to get the mail, the air felt like a caress, not a brutal slap. The Mets open their Spring Training schedule tomorrow, playing the Detriot Tigers down in Port Sainte Lucie. Though we are still wrapped in a (mushy) coverlet of white, spring is on its away!

Which means it's time to start some seeds. Not all of them--I won't start the tomatoes and the asparagus for another two weeks, and the bulk of the things I'm planting this year should be direct-seeded in the garden after the last frost (usually around Mother's Day where we are).
Here's what I planted today: rhubarb, huckleberries, bunching onions, artichokes, and cardoons. Just the smell of the planting mix (peat moss, vermiculite, etc.) brought a little breath of April into the kitchen.
My planting tray will sit on a heating mat until the seeds germinate. Then I'll take the humidity lid off and set up my grow light (just a fluorescent shop light on chains from Home Depot), so the seedlings will get 16 hours of cool light per day. I'm determined to avoid the dreaded Damping-Off Disease this year, as I've suffered heartbreaking losses in years past. Vigilance! Air circulation! These will be my watchwords.
Would anyone like the rest of my seeds? The packets usually contain far more than any normal gardener can use in a season. One can save the seeds in the fridge for next year, but I like to try new varieties every spring. I'd love for the remainder of this year's lot to have a good home; let me know, and I'll get them to you.
Author: Luisa Perkins
•7:37 AM

When I was sixteen, I spent my spare time either looking for the least traditional prom dress possible or trying to prove how smart/cool I was by reading a lot of Hermann Hesse and Ayn Rand. Most teenagers I have known have been similarly preoccupied, differing only in their definition of 'cool' and the group of peers they are trying to impress.

Imagine my delight and wonder yesterday to find a sixteen-year-old not caught up in the trivialities of appearance and acceptance. Ava Lowery is a homeschooled girl from Alabama who spends her spare time working on her informative and heartbreaking blog, www.peacetakescourage.com. There are many anti-war web logs featuring news stories the networks are tired of covering and astute commentary thereon. Mother Jones's website, for example, this month features "Iraq 101," an excellent Cliff's Notes-style article on the particulars of the War in Iraq--highly recommended.
But what sets Ava apart (other than her age) are her homemade videos, featuring tragic photos she has pulled together from all over the web and assembled in professional and affecting fashion. Only 30 seconds of one of her more famous animations, WWJD, was enough to reduce me to a puddle of despair. But I find I don't want to sit and wring my hands any longer. I want to DO something.
Ava Lowery's pieces are not for the faint of heart or for young eyes, in my opinion. But the rest of us would do well to watch a few, then look into our hearts, get together and talk, and discover what we can do to Stop. The. Insanity.
Author: Luisa Perkins
•3:33 PM

Q: How best to handle Seasonal Affective Disorder (SAD)?

A: Adriana advocates blood oranges (mixed with a few other ingredients); Patrick uses a light box. Jane takes lovely photos, and Carmen plans (then actually takes) exotic trips around the globe. Jenna does karaoke; Melissa does yoga. We all eat chocolate whenever possible.

The kids aren't feeling it at all; they are cozy on the couch right now, happy as Larry while watching House of Flying Daggers. They're still feeling fresh from a couple of hours outside hurling melting snow at one another with their lacrosse sticks.

I've been feeling logy all day. Adding to my low spirits, the cardigan in the photo above has been taunting me from the top of my dresser. I've been wanting to knit this particular sweater for years. The pattern is from Simply Beautiful Sweaters, by Beryl Hiatt and Linden Phelps, the first pattern book I bought after taking up knitting again about eight years ago. It calls for two luxurious yarns, both by Welsh yarn sorceress Colinette: Fandango, a chunky cotton chenille (I chose Velvet Leaf ), and Zanziba, a funky thick-thin viscose blend (I used the Lilac colorway). It was an easy sweater to knit, but the finishing was very time consuming.

I sewed it together a while back, then realized AFTER weaving in about 7 billion ends that I'd messed up the crocheted border on the right side. Look: the left side is perfectly straight, indicating that I was paying attention as I crocheted approximately two stitches to every three rows of knitting (thank you, Elizabeth Zimmerman and Theresa Vinson Stenersen). I must have done the right side during a particularly gripping part of some movie, however; that buckling you see means I've put in too many stitches. Not quite as frustrating as receiving the critique "Too many notes," but close.

There's nothing for it but to redo that side, which actually won't take long. It's just demoralizing to contemplate, as is the rain falling outside my window right now. Everything is gray and drippy.

My SAD coping mechanism this week has been working on a cardigan for Daniel, using Haiku, another genius knitting pattern brought to you for free by the ever fabulous Knitty.com. I'm using Filatura di Crosa Primo superwash wool in bright blue. It's soft, yet crisp enough for great stitch definition, so the box stitch interspersed with a lot of garter looks terrific.

I bought the yarn when I was pregnant with Daniel, intending to make him a tiny sweater. He's now a strapping almost-three-year-old; I only bought four skeins, which means I won't have enough of the blue. I figure, though, that I can do an Asian-type color block thing with another color (maybe a turquoise or a clear yellow; I'll have to see what Penelope has in stock). A trip to Knittingsmith is antidote for almost any problem, I've found.

But I think I'll take a break from Haiku for the moment and see if I can't tackle that Colinette cardigan edge. Finally getting to wear that lovely fiber will definitely help chase away my winter blues.
Author: Luisa Perkins
•10:39 AM


Does anyone from my generation have a cookie jar? We had one when I was little, and during the years that Mom was able to stay at home with us, it was often chock full of homemade cookie goodness. It was ceramic and shaped like a bunch of grapes.

I think I need a cookie jar of my own. Zipper lock bags just aren't doing it for me; I'm trying to wean myself from using them for the good of the planet.

I made the Chocolate Drop Cookies from The Magnolia Bakery Cookbook for the first time yesterday. They should be called 'Chocolate Drop Dead Cookies'--they're that good. I didn't put in any of the fancy stuff suggested (vanilla chips, chopped up Heath Bars, etc.), just a bag of good old semisweet. Fantastic.
Author: Luisa Perkins
•2:51 PM

Get crafty Christian--he saw a Wikihow article on making a model of the Starship Enterprise out of a floppy disk, and he got right to it. All the kids are now enthusiastic Trekkies, since Santa brought all three seasons of the original series on DVD to our house this year. Daniel runs around with an action figure he calls "Mr. Spot." Once or twice a week, the whole family curls up on the den couch to watch an episode or two together. It's been terrific fun. Bonus: the kids now understand just exactly how funny Galaxy Quest is. Or they will once they've visited a real live SF convention.

Speaking of which, I'm about to send off my early registration for Readercon. Years ago I went with my friend Deb to Readercon and fell in love. Deb and I returned the following year, but after that, I was on maternity leave for quite a while.

You won't see folks running around in Klingon uniforms at Readercon, just a lot of really smart people who love good books, science, and conspiracy theories. Sound familiar? Oh yeah, baby; I'm pretty much a pig in mud when I'm there. The panels are terrific and the bookstore is great.

Last year, my best pal Kara and I applied and were admitted to Readercon's Writers' Workshop, led by Steven Popkes. We got a lot of valuable input from Popkes and the other students and came away inspired, energized, and validated about our own writing. The other highlight was the infamous Kirk Poland Bad Prose Competition. There are no words to describe how funny this event always is. It alone is worth the price of registration and the trip to Burlington, Mass. No, REALLY.

Last year's Guest of Honor was that rock star of the SF world, China Mieville. His book Perdido Street Station is one of the best works of speculative fiction that I've ever read (and I've read quite a few). China was even more satisfying to listen to on the panels than he is to read: funny, literate, thoughtful, bold. Note to self: stop swooning at the memory. This year's Guests of Honor look fabulous as well: Lucius Shepard and Karen Joy Fowler. I've just ordered a couple of their books in preparation for learning at their feet (and for getting signed as I tell them what a Big Fan I am of Their Work). Can't wait!

In the meantime, the kids' school has asked me to give a presentation on speculative fiction to the entire second grade in April. I've got to come up with something interactive and engaging to do with 60+ 8-year-olds for 45 minutes. Yikes. I'll keep you posted on my progress.
Author: Luisa Perkins
•10:09 AM


Here's the place I'll be buying our summer shoes: www.tomsshoes.com. I read about Blake Mycoskie, the founder of TOMS, in Time Magazine; he and TOMS have also been featured in Vogue. Moved by the sight of countless barefoot children on a visit to Argentina, Blake decided to start a shoe company with a unique business plan. For every pair of shoes purchased, he donates a pair to a child in need. He doesn't call himself the CEO; instead, his title is Designer/Chief Shoe Giver.

Modeled on a traditional Argentinian shoe called the alpargata, TOMS come in a variety of appealing fabrics. They look like a cross between espadrilles and the surfer shoes I grew up with called Vans--very hip. They are inexpensive as well, especially when you consider that you are buying two pairs (one for you, one donated) for one price. And how great--Blake is coming out with a line in leather just in time for the fall. We'll have happy feet year round!

Other news in happy feet: Hope is loving her Irish step dance class. She's obsessed with Jean Butler and all things Riverdance, and has been practicing on her own every day. Of course, the cute dance shoes add to the fun (photo above).

And my socks are so comfortable! My Mephisto All-Rounders (the walking shoes I bought for our trip to Italy--the most comfortable shoes EVER) show them off nicely. Patrick has requested a pair of socks for himself (in a quieter colorway).
I hope YOUR feet are toasty and happy this bitterly cold day!
Author: Luisa Perkins
•3:01 PM






Yes, it's St. Valentine's Day, but as usual, we're ignoring that fact. Assuming we still have electricity this evening, we plan to cosy up with the kids on the couch and watch an episode or two of Star Trek, then head to bed early and fall asleep watching the snow fall.

It's not that we're not romantic. It's just that a far better celebration waits in the wings: on the 16th, we'll celebrate 17 years of marriage.


Here's a photo of us that Patrick's brother Marc took outside the Salt Lake Temple. It was so cold that day that the rest of the family refused to go out in the weather for group pictures, so we braved the elements alone.


We've braved a lot of elements since: chronic illness, law school, law firms, not to mention the five forces of nature we brought into the world together. Patrick has made me either laugh or swoon every day (on great days, both) of the over 6,000 we've been married; that fact has gotten us through an awful lot. I'm keenly aware that not everyone gets to be married to his or her best friend; I wish I could share what we've got with the whole world.


Last Saturday, in his capacity as Bishop, Patrick officiated at the wedding of two members of our congregation. (The photo above is of the cake I made for the occasion.) In his counsel to the couple before he pronounced them husband and wife, he quoted a favorite song, one that has inspired us through the years:


We're neither wise, nor kind, nor good;

We'll do the best we know.

We'll build our house and chop our wood,

And make our garden grow, and make our garden grow.


Thanks, hon. It's a beautiful garden. I look forward to many more years working in it together.
Author: Luisa Perkins
•12:22 PM

I've been trying to be better about planning meals lately. For several years, since we didn't know what we'd be getting from our CSA from week to week, I didn't plan at all. I'd just open the fridge, see what was there, and come up with something. As a result, ratatouilles and fricandos were frequently on the menu. Patrick says that the way I cook is like alchemy; he's an excellent cook, but is much more recipe-driven than I am (which is not a bad thing).

Planning failed me today. We're in the middle of a nor'easter, and I just wasn't in the mood to make what was on the agenda. Plus, I had a fridge full of leftover bits of things: half a pound of pancetta (from a pasta recipe last week); about a third of a stale baguette; several egg yolks (from the wedding cake I made over the weekend); and a pie plate full of roasted potatoes, from Sunday's dinner. I also had milk and mozzarella cheese. I turned to my alchemical habits, and here's what I came up with:

Preheat the oven to 350 degrees F. Heavily butter a 9" x 13" pan. Heat a skillet and start frying the pancetta (cook it just like regular bacon), draining it on paper towels when it is cooked. Coarsely chop the pancetta. Break up the bread, put it in the food processor, and pulse it until it is fine crumbs. Put the crumbs on the counter; now grate about 4 ounces of mozzarella in the food processor.

Layer bread crumbs, the bacon, the cheese, and the potatoes a couple of times, reserving a handful of crumbs. Put the egg yolks (I think there were seven; I added one whole egg, just for some extra binding power) and a cup of milk in the food processor and blend. (I didn't add salt or pepper, since the pancetta is extra salty.) Pour the egg mixture evenly over the stuff in the pan. Top with bread crumbs and bake for a half hour. Serve with green salad.

This is comfort food at its finest--sort of like a breakfast strata. And there was a minimum of mess in the kitchen; all that got dirty was the skillet, the food processor, and the knife and cutting board.
Alchemy requires a certain amount of familiarity with the characteristics of foods and combinations of foods. If I hadn't had leftover egg yolks, I would have used three or four whole eggs instead. I could have used crackers, rolls, or regular bread instead of a stale baguette. I probably would have dried out the rolls or bread in a very low oven for awhile first. If I'd had mushrooms, I definitely would have sauteed them in the pancetta fat and thrown them in as well.
I'm sure I'll be back on plan tomorrow; automating the dinner schedule really does free up my mind for writing and other things. But a little spontaneity in the middle of a snowstorm can be a very good thing.
Author: Luisa Perkins
•3:48 PM

Last Friday night I was driving home from Book Group. It was late and it had been snowing for several hours. I love being alone in a black night with snow; it always reminds me of one of my favorite paragraphs in the world, the last sentences of James Joyce’s The Dead:

A few light taps upon the pane made him turn to the window. It had begun to snow again. He watched sleepily the flakes, silver and dark, falling obliquely against the lamplight. The time had come for him to set out on his journey westward. Yes, the newspapers were right: snow was general all over Ireland. It was falling on every part of the dark central plain, on the treeless hills, falling softly upon the Bog of Allen and, farther westward, softly falling into the dark mutinous Shannon waves. It was falling, too, upon every part of the lonely churchyard on the hill where Michael Furey lay buried. It lay thickly drifted on the crooked crosses and headstones, on the spears of the little gate, on the barren thorns. His soul swooned slowly as he heard the snow falling faintly through the universe and faintly falling, like the descent of their last end, upon all the living and the dead.

Karen, Melissa, and I had carpooled to Book Group over at Camilla's house in Golden’s Bridge, chatting the entire time. On the way home, after I dropped off my two friends, I turned on the radio. I had for company someone playing the piano. I half-recognized the piece, but there was something so different about what I was hearing that I didn’t make the connection for a minute or two. Then it hit me with a flash: it was Bach’s Goldberg Variations. And played on the piano, not the harpsichord—but it didn’t sound like Glenn Gould.

I find it particularly appropriate to listen to this piece of music when the rest of the world is asleep. Bach wrote the Goldberg Variations for a Count who struggled with insomnia; the Count had asked Bach to write some clavier exercises to be played in the middle of the night, something to soothe and cheer him through long, sleepless hours. The Variations are named after the Count’s talented young harpsichordist, Johann Gottlieb Goldberg; I imagine the poor young man being roused from slumber on any given night to play for his patron, because the Count apparently never tired of hearing them.

The Variations were published in Bach’s lifetime, but for many years afterward were regarded as dry, rather difficult pieces to be played on the harpsichord. In the middle of the 20th century, however, a brilliant young pianist changed popular opinion of Bach’s piece forever.

I know Gould’s landmark 1955 recording of the Goldberg Variations as well as I know any piece of music. I’ve listened to it hundreds, maybe thousands of times. It has been a great friend to me, as the Variations were for the Count who commissioned them. But what I was hearing Friday night was so alien: haunting, personal, almost painful in its execution, where the version I know—lively, technically flawless—evokes a detached, peaceful mood.

Puzzled, I drove on and thought about our meeting earlier. We had had a intelligent and compassionate dicussion of a modern classic: Angle of Repose, by Wallace Stegner. Its main character, Susan Burling Ward, has chronic myopia when it comes to the life she has chosen; throughout her life, she compares her situation unfavorably to that of her best friend, Augusta. She doesn’t realize that she has within her grasp all the ingredients for a wonderful existence. Her interpretation of herself, the reader easily sees, is faulty. She has, in fact, married the better man; her life of ‘exile,’ as she terms it, has defined and refined her work as an artist, not limited it.

One woman in our group raised a question: How do you know when to be content? In other words, when you are in the middle of living one of life’s countless challenges, how do you stop looking over the fence at seemingly greener grass? It’s a good question, and an old one, one that has given philosophers pause for centuries. After a lot of thought on the topic myself, I think the secret lies in our interpretation of what we’ve been given.

Happiness is a choice; for some it’s a harder choice than for others, but it is there all the same. One need look no further than Victor Frankl for proof of this truth. I myself have been given all the components for a perfect life: good health, every temporal comfort, lovely friends and children, meaningful work, and a dear man who loves me.

But if I’m not careful, I can take the route Stegner’s heroine takes. I can focus exclusively on what I see as being wrong: my weight; brain chemistry that defaults to a baseline level of melancholia; the current state of our yard; the child who is misbehaving on any given day: the list could go on for quite a while, if I let it. But that interpretation of my life is a sure path to misery; I believe this is one of the points Stegner is making in his beautiful book.

Once home, I sat in my dark car in the driveway for few minutes so that I could discover the identity of my mystery musician. At the stroke of midnight, after the last few notes of the Aria died away, Bill McGlaughlin came on the air and informed me that it was, indeed, Glenn Gould playing the Variations—but that this was a performance recorded shortly before Gould’s death in 1982.

This was the same music played by the same artist I thought I knew so well. But the interpretation was so different that it changed the piece completely. Older, wiser, at the end of his life, Gould let his life inform his art and transform it; he put himself wholly into his work, and both were changed thereby.

Stop looking over the fence and start doing all you can to green up what you’ve got. Take plenty of time to rejoice in its verdure, and take plenty of time pay respects to the Source of all that is good and green. It is simpler to write than it is to live, but the secret to happiness is in the interpretation.
Author: Luisa Perkins
•2:27 PM

Good news! Let's have a parade! My blogging idol, Jane Brocket, has gotten a publishing contract for her book The Gentle Art of Domesticity. It's due to come out in the U.K. in October; I can't wait until it is available here in the States. She'll be preaching to the choir when it comes to me (and to you), but as a perennial choir member, I've always enjoyed receiving preaching.

Jane is such a lovely writer--contemplative, articulate--and has the all-too-rare gift of not taking herself too seriously. Her devotion to her family comes out very clearly in all she records. She's also quite talented when it comes to many of the domestic arts--plus, she loves Cary Grant. She's pretty near perfect, in my book.

She has my warmest congratulations. If you want a treat, spend some time going through her blog archives. You won't be sorry; if you're like me, you'll come away inspired and renewed.

I'll update you when the book is available; I'd love to help make it a bestseller here, so that she'll be forced to make a U.S. book tour, and I'll be able to meet her in person (yes, shades of the Brent Spiner encounter). Keep your fingers crossed!
Author: Luisa Perkins
•2:19 PM


I'm starting a Needlework Group! I know that many of us have half-finished (or never-started) projects in closets and cupboards. There they sit in the dark, waiting for us to have a big block of time to get them out and work on them. But we are busy, and our projects languish.

Let them languish no more. The second Monday of each month from 10 a.m. to 2 p.m., I'll provide my living room, protected from the elements and stocked with good snacks (feel free to add to the stash), as a meeting and working space. We'll get together, visit, support one another's creative endeavors, and eat. Please join me--come when you can, leave when you must. It'll be great.

I look forward to seeing you this Monday, 12 February! Call me or email me if you need directions.

Author: Luisa Perkins
•10:21 AM


Once in a great while, I laze about in bed on Saturday morning, only getting up when other people in the house start moaning about impending starvation. Last week I got up to discover that there really wasn't anything in the house ready-made to eat. To forestall any fainting spells on the part of my housemates, I sent Patrick to the store for some Entenmann's donuts. These were wolfed down in a heartbeat once they arrived home.
Next morning on the way to church, Christian confessed to wanting more of the donuts. I answered that we could make some homemade donuts in the afternoon; he replied that his craving was specific to the Entenmann's. I reminded him what happened when Edmund ate the White Witch's Turkish Delight, and quoted C.S. Lewis from memory: "Nothing spoils the taste of good ordinary food half so much as the memory of bad magic food.”
Anyone who knows me knows that I am not anti-sugar. I do believe, though, that homemade treats trump store-bought (i.e., 'bad magic') most days of the week for several reasons. First, they taste better to all but the most process-jaded palates. James asked me the other day why his friends at school like the cafeteria food and he doesn't. I told him it was probably because they didn't get to eat really good food very often. Poor things.
Second, my Puritan roots influence me to believe that we value more highly what we work to create. My children do stop to savor the food I make, probably because they witnessed (and helped) my labors.
Of course, they balk at some things they are served. Hope has taken a dislike to corn off the cob. James can't abide fried eggs. Tess only eats beets because they make the soup a pretty pink color (and because she's not allowed to leave the table until they are gone). With this many people in our household, at least one person per day is eating something that is not his or her favorite. But not eating it simply is not an option.
Third, I subscribe to the Eastern philosophy eloquently articulated by the Maha Chohan:
"If a woman could see the sparks of light going forth from her fingertips when she is cooking and the substance of light that goes into the food she handles, she would be amazed to see how much of herself she charges into the meals she prepares for her family and friends."
Food is more than macro- and micro-nutrients, more than sustenance. It is frequently a catalyst for bonding; a part of sacred ritual; a celebration of life.
Speaking of celebrations, and good magic food--a friend at church is getting married this Saturday. Her mother, who was going to make the cake, has unfortunately gotten sick, so I was asked to step in. I'm so excited! I haven't made a wedding cake since Roselyn's wedding in Manhattan almost ten years ago (photo above).
For cakes, nothing beats The Cake Bible, by Rose Levy Beranbaum. I've been using it for years with never-fail, mouthwatering results. I'll be making her three-tier Chocolate Butter Cake (this is the recipe I use for my Chocolate Lace Cake) and using her White Chocolate Mousseline Buttercream for the frosting. For the filling, I'll use the Magnolia Bakery's Caramel Coconut Pecan recipe. Linda wants just the minimum of piping on the cake, since her sister will be decorating it with flowers.
I was so glad to look at my calendar and see that I had nothing scheduled for Friday; the cake will take up the bulk of the day, and I will be able to proceed at a leisurely pace, unhurried by the stress of any other events. A wedding cake is and should be a labor of love, and I intend to enjoy every minute of it.
Author: Luisa Perkins
•9:47 AM




The knitting of hats is an even more addictive subgroup of knitting than knitting itself. Hats are so fast and easy, so pleasingly sculptural as they progress. The knitting of socks is nearly as addictive, save for the fact that one must (hopefully) knit two of a kind. Fortunately, my latest hat will be finding a home other than the shelf of our front closet.

Our nephew Michael is a new missionary in Chicago, and he is as fresh and green as a newly-cut Christmas tree. His emails and letters have been delightful thus far. The winds of Chicago are apparently as fierce as legend portrays; his poor exposed ears are suffering. I just finished a hat for him, knit out of a lovely Malabrigo color called 'Azul Bolita.' I'll send the hat off, along with some treats, via Fed Ex today.


And here is Daniel with an old pilot's helmet on. It weighs nearly as much as he does, but he was somehow able to hold his head up straight. Up in the air, Junior Birdman!
Author: Luisa Perkins
•9:06 AM

Doh! That crafty Michael Pollan has done it again. I've been working on a long musing on how I believe that we as a society should get back to enjoying food for its own sake. Then I open up The New York Times last Sunday, and what's featured on the cover of the Magazine? Yes, another stunning and beautifully written article by my idol of journalism, saying everything I was going to say--only far more articulately.

You may remember that Pollan's book The Omnivore's Dilemma made my Top Ten Books of 2006 list (and many other top lists as well). His research is great, but his writing is even better: funny, insightful, lyrical; never pompous, condescending, or jargon-heavy. I'd love to meet him someday, although I'm sure that I'd behave exactly the way I did when I met Brent Spiner backstage at the Broadway revival of 1776. Patrick chortles with glee every time he remembers it. No, I won't recount it again. Suffice it to say that the sentence "I'm a big fan of your work" is declaimed in worshipful tones whenever it appears that I need teasing.

Another great book on food that I read last year is Nina Planck's Real Food. I emailed Nina after I read it; she agreed to come up and speak at a house party chez nous. Now that the renovation is done and the holidays are over, I need to contact her again and get our schedules together.

Speaking of real food, Tess had her turn at CIA Night last Saturday. What a champ! She grated two whole blocks of cheese for her chosen recipe: Dang Quesadillas. I'm happy to report that no knuckles were sacrificed to the cause; the other kids were in awe of her grating skills. Everyone's geared up for February's sessions. Christian will be trying his hand at Chicken Enchiladas (the famous recipe that prompted a proposal from Patrick); James is trying to choose between Bouillabaisse and lobster (can we afford him?); and Hope and Tess are still deciding.
*Hope: Mom, why don't 'food' and 'good' rhyme?
Me: [Long lecture on the evolution of English phonology.]
Hope: Umm, thanks, Mom. Can I have a snack?
Author: Luisa Perkins
•1:58 PM


When we designed our kitchen renovation, I knew I wanted something unique for the backsplashes, filling that crucial space between the soapstone counters and the cherry Mission-style cabinets. We researched a lot of different options, but nothing seemed quite right. Then Patrick had the brilliant idea of asking our friend Seth Fairweather to design something for us.

Seth is a glass blower, but we knew he had recently been dabbling with casting glass as well. I asked him to make some sketches for some glass panels with our tastes in mind. Seth knows how much I love the Arts & Crafts movement and the Pre-Raphaelites; he said the the verticality of our kitchen chairs (our seats are not upholstered) and cabinets reminded him of barrel vaults in a cathedral.

I was thrilled with Seth's sketches; they featured little medieval workers building a cathedral, with each panel broken up by pillars of the vaulting. We asked him to cast the panels, and he got right to work. Once our cabinets and countertops were installed, Seth came down from school to install the panels. The glass was devitrified, and when the little glass bullets melted in the molds, they retained a bit of their own shape, so the surface of the glass looks like a stone mosaic.

Seth and I had discussed whether or not to paint the glass; I finally decided that I would, so that the relief of the characters and architectural details would be more apparent. Above are before and after photos of the first panel. This panel is above the counter where I do my baking, and has the most elaborate details. I especially love the rose window. The rustic style evokes woodcuts and illuminations of the Middle Ages for me; I think it's a great contrast against the clean lines of the cabinets and woodwork.

One panel down; three more to go. The other panels will be less work, since I'll just use the cream wash on most of them to highlight the figures. I'll post again when they are done.
Author: Luisa Perkins
•9:22 PM




Daniel asked for a hat, which coincided nicely with my new resolve to knit down that stash in the attic. This stripy number is some Debbie Bliss Cashmerino Aran leftover from a yoked Fair Isle sweater I knit for myself a couple of years ago. I think I still have enough left for one more hat; I may make a spare to have in the hall closet, just in case.

Hope begged in on the photo shoot; I acquiesced, since her hat hadn't been published yet.
Question: Is Daniel this happy all the time? Answer: Yes, actually--pretty much.
Author: Luisa Perkins
•9:16 PM

Hope strapped on the apron for CIA night this weekend. Macaroni & Cheese from scratch was her dish of choice--as opposed to the Annie's boxed stuff the kids get (and love) whenever there's a babysitter for the evening. A-grating she went, only grazing her knuckles twice in the process. Once again, the Cook's Illustrated recipe delivered. The casserole was creamy, smooth, and cheesy without strings. Salad and ice cream completed the evening.
We're all enjoying the cooking tutorials; James already is browsing through cookbooks and planning his next turn in the kitchen.
Author: Luisa Perkins
•9:13 PM



Right now, Daniel is obsessed with his Baby Mousie costume. He wants to wear it most days; fortunately, he hasn't insisted on wearing it to church. It's an extra layer of clothing, nice on freezing cold days like we've finally been having.
Goldberry is very tolerant of the kids' displays of affection.
Author: Luisa Perkins
•11:05 AM

Christian got a great game for Christmas. The object of Carcassonne (photo above) is to build a medieval landscape using tiles that have roads, farm, cities, and cloisters on them, scoring as many points as possible for claiming and completing the various items. Friends have told us that the game can get quite cutthroat, but we (and I'm trying hard not to be smug about this) really enjoy the cooperative alternative. Helping each other build an aesthetically pleasing country (with no square holes in the topography) has been more fun than scoring at someone else's expense every time. The game suggests that it is for ages 10 and up, but even 5-year-old Tess can play with a little coaching.
Patrick and I are big fans of Settlers of Catan as long as we can play with our friends Herb and Elizabeth. They are both smarter in general and better at this particular game than we are, but are so kind and apologetic as they win that it's fun and instructive every time. We can only play three or four times a year; Settlers requires a significant investment of time. Fortunately, their kids and ours can amuse themselves together quite well when we get together.
Karen and Ron introduced us to Pick Two. This game now rivals Big Boggle as my favorite game ever, and it's way more fun than Scrabble (no more interminable waiting for someone to set down a word). Apparently, it's now being marketed as its own game, but all you really need is a set of Scrabble tiles (I like playing with three sets at a time).
Turn all the tiles face down; each player draws seven tiles. Turn them over all at once and begin building your own crossword puzzle, freestyle, right on the table--no board needed. Scrabble word rules apply. When you've used all your tiles, shout out, "Pick two." Each player chooses two more tiles to add to their own puzzle. When all the tiles have been taken, the first player to use all his/her tiles wins. You can keep score if you wish, subtracting the values of the unused tiles from the losers' scores, but we never do this. A potentially hilarious option is to require each player to tell a story using all the words in his/her puzzle. Our kids love this game; it's quick and challenging. We're happy to help James and Hope with their construction, but Tess is happy making up her own words.
I love to sit with the family around the table, everyone glowing in the lamplight as they concentrate on the play at hand. What do you do when it's too dark and cold to play games outside?
Author: Luisa Perkins
•3:13 PM

I've always found the phrase 'strange dream' to be redundant. Aren't dreams strange by definition? I've never had one that wasn't. Take Monday night, for example. I dreamed about Sir Philip Sidney, and he looked exactly like his portrait. Why would he, of all people, appear on the stage of my slumbering brain? I have no idea, unless my subconscious was trying to remind me of the couplet most often quoted from his writings:

Biting my truant pen, beating myself for spite,
'Fool' said my Muse to me, 'look in thy heart and write.'

Yes, yes, milord; I'll get back to it straightway.
Author: Luisa Perkins
•9:05 AM


It was James's turn for CIA Night last night. He'd chosen to make Jambalaya, always a crowd pleaser. I promise, he didn't really use the green spoon for tasting--only for stirring.
Unfortunately, I've never been to Louisiana. Most of what I know about the Cajun culture has come from my long-distance love affairs with Queen Ida, Buckwheat Zydeco, and Donna the Buffalo. The rest has come from eating at restaurants in Manhattan. Many years ago at Harglow's (now closed), I tried Jambalaya for the first time. Love at first spoonful--slow-cooked rice with tomatoes, onions, and peppers, studded with tender morsels of shellfish and andouille sausage--what could be better on a cold January night?
We used the Cook's Illustrated recipe, but modified it quite a bit. For one thing, we added small red beans, because Red Beans & Rice is my second favorite Cajun dish, so why not combine the two? I'm sure it was very up the bayou of me, but it was delicious. Just so you know, Applegate Farms makes a kickin' Chicken and Turkey Andouille--highly recommended.
One of the many terrific things about James is his gift for mimicry. We all adore Luis, the child prodigy chef featured on the Noggin channel. Luis was born in Guatemala but lives in Australia; he can't be more than six or seven years old, but he's a brilliant and enthusiastic cook. James does a perfect impression of Luis's endearing accent, and assumes his persona ad libitum whenever he's in the kitchen.
The Jambalaya turned out great. A bonus is that Jambalaya, like so many other slow-cooked dishes, is always better the next day--and we have plenty left over for dinner tonight!
* Tonnerre mes chiens = literally, thunder my dogs, or Holy Cow!


Author: Luisa Perkins
•3:56 PM


Perfection. I'm always reaching for it, nearly always falling short. Perfect writer? Hardly. Perfect knitter? I wish. Perfect wife and mother? Lamentably, not even close. But when I do attain perfection in some tiny corner of my life, it makes the reaching in all arenas easier to continue.

I tasted perfection twice the other day--a rare occurrence indeed. I made a batch of scones on Wednesday morning; this is a recipe I've been tinkering with for over a decade. The original recipe--called "Dried Fruit Cream Scones"--came from The Breakfast Book, by Marion Cunningham. I've changed it enough by now though to call it my own, even by the strict interpretation of my copyright lawyer husband. I've made it frequently enough to have gotten it into the category of "Very, Very Good" for a long time, but a new twist (sour cream instead of my usual buttermilk) the other day brought it into a flawless state.

Chocolate (or Peanut Butter) Chip Scones

2 cups flour
1/3 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup chocolate chips (or peanut butter chips, if you like)
1 cup sour cream
1/2 cup melted unsalted butter

Preheat the oven to 425 degrees. Mix the first four ingredients together well; add the chips. Add the sour cream and the melted butter; mix only until all the dry ingredients are incorporated. Drop by spoonfuls onto cookie sheets and bake for 15 minutes.

Full credit goes to Shauna for suggesting years ago that the scones were great with dried fruit (when I want to go that route, I use chopped dried cherries and apricots), but that they'd be outstanding with chocolate chips. Pure genius, Shauna--thank you for once again dramatically improving the quality of my life.

I can't stress how easy these are--such delightful payoff for very little work. Of course, perfection in the realm of food carries a degree of subjectivity about it, but give these a try and see what you think.

The other instance of defectless excellence was my first-ever full-sized finished sock. I grafted the toe Wednesday evening, wove in the two ends, and presto! Completion. I'm sure a discerning judge at a County Fair might find fault with it, but what a thrill it is to put on something that I made to fit my own foot exactly. Impeccable comfort. Can't wait until the other one is done.

Failure frequently looms large in my life; I try to be patient with its bitter presence, as I know that there is much to be learned with each new mistake. How pleasant is the contrast then, once in a great while, to savor perfection's rich flavors.


Author: Luisa Perkins
•9:16 AM

Someone emailed me and asked whether I had made an inspiration collage for the other novel I'm working on. Yes, I have, and here it is. This book will be finished first, mainly to make Patrick happy. Of course, I'll be happy, too; it's just that for a long while, the other manuscript was flowing better for me.

This one is going well at the moment; I like my story, and I think about it all the time. Knitting is especially conducive to my musings on plot points and character details. I'll let you know just as soon as I'm done, I assure you.

Thank you, thank you, thank you for all of your kind phone calls and emails regarding this blog. It's nice to know that others are enjoying it; I certainly am. Feel free to leave me comments right here on the blog page, though. It would be ideal to have an organized record of your responses. Thanks again.
Author: Luisa Perkins
•5:06 PM

Someone requested that I post this email of mine (first sent out last spring) to my blog, so here: your wish is granted!


As Jerry Seinfeld famously decreed, the Black & White Cookie is a perfect dessert, symbolic of the unity that should exist in society. But long before Seinfeld featured this NYC delicacy on his show, I was on the search for the perfect B&W, because when they are good, there's nothing better. On the other hand, a bad B&W is more than disappointing: it's an abomination.

Today was a rainy, crappy day on a lot of fronts. At about 4:30 this afternoon, I found myself seeking comfort through food, as is my wont. I stopped at the fabulous Garrison Market (more on them later), thinking I'd have a little scoop of heaven (Blue Pig ice cream, made by local genius Julia Horowitz down in Croton-on-Hudson).

At the counter I noticed something that had never been there before: a platter of Black & Whites. "Hmm," I thought. "Do I go for the sure thing (the Blue Pig), or do I take a risk and try Garrison's version of the B&W?" I'd been happily surprised before; their lemon pound cake rivals my own, for example. I decided to gamble.

What a payoff, my friends. I've eaten many a B&W, from Zaro's in Grand Central, to a funky version from a Dominican bakery on Amsterdam Ave., to shrink-wrapped numbers from your bodega of choice, to the (previously) definitive version made by William Greenberg. I even made them myself once from a recipe published in the NY Times and served them at our Seinfeld "Final Episode" party.

Garrison's blew them all away. The cakey cookie, potentially dry and crumbly, was light, fluffy, and perfectly moist. The two frostings--vanilla and chocolate--were ideal. Not too sweet, and a bit al dente, but not glue-ish. Fresh and fragrant--mmm. Though milk would have been a pleasant accompaniment, it was not necessary. I finished the entire cookie in the car on my way home.

It's a good thing that Tess's preschool is ending next week, because right now I drive by the Garrison Market four times a day doing drop-off and pick-up. I'm not sure I could resist the siren call of a daily B&W, and that could be disastrous.

Garrison Market―what a gem. It opened up a year or so ago in the former Gulf service station on 9D, just north of St. Philip’s-in-the-Highlands. They make homemade doughnuts daily that are to DIE for. Sandwiches, paninis, dang good cheeseburgers. Lovely drinks, from Italian lemon sodas to Izzes to Ronnybrook's celestial drinkable yogurt. And the Blue Pig ice cream. And now the Black & Whites. And the chance that when you're there, you'll bump into Kevin Kline tanking up on some Catskill Mountain coffee. Life only gets better here in Putnam County, I tell you.

I hope that all you locals come up and join me for a B&W soon. Those of you who are far away: I hope you are drooling by now, and that when you finish reading this, you will go online and buy a ticket to come visit. These cookies are worth the trip.
Author: Luisa Perkins
•12:01 PM

Our first CIA Night was an unqualified success. Cowboy Stew involves much chopping and slicing, and since Christian has earned his Scouting award for knife safety, proper kitchen knife technique was a snap for him. He did a great job.

Cowboy Stew is one of my favorite comfort foods. Here's what you need for a batch:
1 lb. bacon (or more, if you like)
5 lbs. potatoes (we like Yukon Golds or Russets)
3 yellow onions
water
salt
pepper
butter

Fry up the bacon a few pieces at a time in a hot iron skillet (high heat), setting cooked pieces on a plate lined with paper towels. It is the cook's privilege to eat no more and no less than one piece of bacon while cooking.
While the bacon is frying, chop the onion and set it aside, then peel and slice the potatoes. Your potato slices should be no more than 1/4 inch thick.
Reserve half the bacon fat for another delicious use (like clam chowder or scrambled eggs); saute the chopped onion in the fat that remains in the skillet (low heat). Once the onions are soft and starting to turn brown, add the potatoes in layers. Sprinkle some salt and pepper between the layers (it's better to undersalt than to oversalt, and remember that the bacon will be salty).
Add 3 or 4 cups of water and cover the skillet. Set the timer for 10 minutes. Chop the bacon, set the table, and make the salad.
When the timer goes off, stir the potatoes from top to bottom as well as you can. Set the timer for another 10 minutes and finish your other dinner prep. When the timer goes off again, test the potatoes for doneness. Not only should they be cooked through, they should also begin to fall apart and thicken the gravy. Do a little mashing and a lot of stirring (to avoid scorching) for a couple of minutes over high heat if necessary. Salt and pepper to taste.
Serve the potatoes on plates with bacon on top. If you are in need of extra comfort, add a dollop of butter.
This batch will amply feed a family of seven with enough leftover for two or three for lunch. Cowboy Stew works very well on campouts!
Author: Luisa Perkins
•3:45 PM

Above is a photo taken last June of my perennial border, featuring irises divided from my mother-in-law's yard and a rose named Gertrude Jekyll.

Six years ago, I was merely an armchair gardener. Living in our Upper West Side apartment with young children afforded little opportunity for working the earth; lack of childcare resources frustrated my desires to join the doughty corps of the Central Park Conservancy Volunteers. As it was, we loved and nearly daily appreciated Manhattan's parks. I was never happier there than when pushing the stroller along the Hudson River or through the North Woods near Harlem Meer. Much as I loved city life, I did find sweet escape from life's travails reading Barbara Damrosch's Garden Primer or Sallyann Murphy's Bean Blossom Dreams.

Michael Pollan wrote, "Much of gardening is a return, an effort at recovering remembered landscapes." This is certainly true for me. My love of gardening stems from my memory of the Edenic harmony achieved by my grandmother in California's Central Valley. Grandma's front porch was lined with a hedge of gardenias--blissful on a steamy August evening.

In her back yard, my sisters and I were free to pick and consume as many strawberries, blueberries, blackberries, raspberries; apricots, plums, Concord grapes; and walnuts and pecans as we liked. I recall with deep gratitude lying in Grandma's hammock and turning the pages of Felix Salten's Perri or Howard Pyle's Robin Hood with fruit-stained fingers. It was not until I was much older that I realized that gardenias, apricots, and blackberries are counted as luxuries in today's world. They surrounded me as a child, and as such I both treasured them and took them for granted.

Five and a half years ago, we moved to the country, and my aim became (and remains) to recreate Grandma's haven for our family. Our first spring I started with just one four-by-four-foot square plot, a la Square Foot Gardening, plus a little extra room for James's kindergarten-sprouted pumpkin plant. I quickly learned that all the book learning in the world is no substitute for hands-on, dirt-under-the-fingernails experience. My most vivid lesson was realizing that there may be little hammock time for the person who is creating and maintaining the garden--and I'm actually okay with that. Flushed with a little success (a few salads and a mammoth jack-o-lantern), we expanded the following year.

I continue to read gardening books voraciously. Patricia Lanza was very influential early on, as was Mrs. Greenthumbs, a.k.a. the late and very much mourned Cassandra Danz. Michael Weishan's aesthetics awe and inspire me; if I were a millionaire, I'd hire him to come in and do my landscape design. I just finished reading Second Nature, by Michael Pollan. What a gift.

Then there are the catalogs. Someone more witty than I once wrote that White Flower Farm's catalog amounts to gardening porn; I have to agree. I haven't yet been able to afford any of their gorgeous offerings, but I drool and swoon over their full-color coated stock pages like a hormone-crazed teenager. Far more within the realm of my budget (and with peerless customer service) is Bluestone Perennials. They actually guarantee their seedlings for a year. Don't ask how I know, but they're good for it.

For seeds, there is no substitute for Baker Creek Heirloom Seeds. I try to order as many of my vegetable seeds as possible from them--they are good folks and support a number of worthy causes. Forget Burpee; these people collect exotic melons, tomatoes, and other specimens from all over the world. Why plant hybrid cantaloupes when you can have Tigger Melons (from Armenia) or the Hero of Lockinge? Look at their website; you'll see what I mean. I also order from Seeds of Change--most of my herbs come from them. They have seed donation programs similar to Baker Creek's and are big permaculture fans.

Speaking of permaculture, that's our focus this year. I own several weighty textbooks on the subject, but the clearest and most succinct book on the subject is In Gaia's Garden, by Toby Hemenway. What is permaculture? I'm not going to bore any of you still reading at this point with a lecture; look it up on Wikipedia. It's very, very cool, though. I met with a permaculture designer last fall. He's working up a plan for us to incorporate a considerable portion of Edible Landscaping's catalog into our yard this spring--very exciting.

You already know about my addiction to English Roses. Antique and English roses tend to bring out the excess in anyone who experiences them first hand. Rosarians are often British and therefore somewhat stoic about life in general. Ask them about their subject, however, and steel yourself. They will wax rhapsodic in an embarrassing manner usually reserved for teenagers gushing over their favorite rock star. Trust me: these roses are nothing like the ones in your prom corsage. Lush, fragrant, sensual--I can't get enough of them.

Will I ever achieve the garden of my dreams? Maybe when my own grandchildren are running around our place. Fortunately, I find the journey as rewarding as my contemplation of the vision--the only reason to keep doing anything, in my opinion.
Author: Luisa Perkins
•9:47 AM

Years ago, my good friend Trevor started publishing his Year's Best list and emailing it to his wide circle of acquaintance. Several of us in that circle reciprocate, blithely clicking on the "Reply All" button and scattering our opinions far and wide. Every year it's a treat to discover what people known and unknown to me relished and despised in the year before.

Trevor waits until Oscar season to publish his list, but my life is too much of a blur to wait that long. I find I have to summarize pretty early in the new year so as not to lose all memory of what I read, watched, listened to, and tasted in the previous twelve months. So, here are my lists. Some of them are in order; some are not.

Top Ten Books:
1. Special Topics in Calamity Physics, by Marisha Pessl
2. Lisey's Story, by Stephen King
3. The Omnivore's Dilemma, by Michael Pollan
4. The Ladies of Grace Adieu, by Susannah Clarke
5. Coming Up for Air, by George Orwell
6. if on a winter's night a traveler, by Italo Calvino (Yes, I read it again. Still a work of genius.)
7. Perfume, by Patrick Suskind
8. The Thirteenth Tale, by Diane Setterfield
9. Rome, by Mauro Lucentini
10. Return from Tomorrow, by George G. Ritchie

Most Disappointing Book:
Eragon, by Christopher Paolini (How did this book get published? It is a puzzlement.)

Top Ten Movies:
An Inconvenient Truth
Casino Royale
Glory Road
Lady in the Water
The Prestige
Talladega Nights: The Ballad of Ricky Bobby
Invincible
Stranger than Fiction
Akeelah and the Bee
16 Blocks
Happy Feet

Looking Forward to Seeing:
Wordplay
Who Killed the Electric Car?
Children of Men
Miss Potter
Dreamgirls
Pursuit of Happyness

Top Ten Songs:
Reservoir (Hem)
Pride (Syntax)
Steady as She Goes (The Raconteurs)
Short Skirt, Long Jacket (Cake)
Firecracker (The Wailin' Jennys)
The Seventh Wave (The Duhks)
Woman (Wolfmother)
Jubilee (Alison Krauss)
Hey Ya (Outkast)
Beautiful Garden (Toni Price)

Top Eating Experiences:
10. Chicken Salad and Pink Lemonade at Pittypat's Porch (Atlanta, GA)
9. Chicken Burrito and Tres Leches Cake at Cafe Rio (St. George, UT)
8. Truffled Mac & Cheese and Sticky Date Cake at Cafe Umami (Fishkill, NY)
7. Black & White Cookie and Ronnybrook Creamline Milk at Garrison Market (Garrison, NY)
6. Thanksgiving Stuffing with Gravy Chez Les Perkins (Cold Spring, NY)
5. Return from Chiang Mai at Bouley (NYC)
4. Roasted Bluefoot Chicken at Alain Du Casse (NYC)
3. Bread and Butter and Hot Chocolate at Hotel Exedra (Rome)
2. Pizza and Carciofi alla Giudia at La Sagrestia (Rome)
1. Fettucine with Truffles at Il Colosso (Rome)

Yarn of the Year:
Malabrigo

Rose of the Year:
Sharifa Asma

Compiling this list, I am struck by the fact that 2006 was an amazing year--"the best of ever," as my nephews would say. Here's hoping 2007 tops it.

Author: Luisa Perkins
•9:33 AM

I love the peculiar mix of melancholy and hope that is Alfred, Lord Tennyson's poem "Ring Out, Wild Bells." That's exactly how I feel standing on the cusp of the new year. New Year's Resolutions have become a painful irony in today's society; nonetheless, I continue to make them. And not just at the beginning of January--I tend to make them at the end of August as well as I contemplate the start of another school term.
Self-sabotage comes when we don't make our goals simple and reachable; more comes when we lose the vision of why we made them in the first place. I'm taking my cue from Tennyson this year. A little more kindness, a little less greed. Less feeling sorry for myself; more trying to help others. We can all do that, right?