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The truth. I don’t like chocolate ice cream. Chips I could abide, sure. I liked the lurid green of a mint chocolate chip as much as the next child of the 80’s. But chocolate ice cream has categorically left me cold my entire life. Until now. It always seemed both a disservice to chocolate and to ice cream. But then I discovered the secret to making a chocolate ice cream worthy of the word chocolate and all its complexity. Can I just do that thing where I proclaim this the Best Chocolate Ice Cream Ever? It involves Lindt chocolate, ganache, and chocolate custard. All at once.

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I wanted to give you a post about Shirakawa-Go and ancient Japanese graveyards too busily sun dappled to photograph and Shinto shrines I probably didn’t deserve to see. I was probably married to the idea because wander starts with the same letter as Wednesday. And it’s Wednesday for at least another couple of hours. At least it was when I started writing this. I’m neurotic like that. Most of my inertia (of which I experience quite a bit, despite appearances) stems from hilarious, self-imposed, compulsive rules. But it has to be in chronological order. It can only have so many photographs. Too much time has elapsed, it needs to be reframed. The narrative has holes. It needs to have a title. Should I number them? Is there a theme? Maybe it will be a series? It needs to have a recipe. Or a how to. Or a guide. For someone who categorically failed at following rules her whole life, I sure do make a lot of them for myself. But I know when to tell myself enough is enough and good enough is good enough. It’s my mantra lately. And this dish is born of that mantra. And the funny thing is, when you let good enough be good enough, you frequently get great. And this wholesome bowl is great. It’s a savory, umami bowl of cravings satisfied.

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Music for yesterday. Bit and pieces today. But bits in keeping with my general philosophy that less, less, less is more. It’s bothered me for a while that this space is updated so infrequently, so also in keeping with less being more, I’ll be bringing a few different things to the table each week. Small posts. Little mixtapes. Objects of beauty & use. Wanderings. Photos from this past year’s events & adventures. Collected photographs from each week. And of course, recipes. But for now, here are a few of my favorite accessories. Click through for sources & where to buy.

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It’s Monday evening, and I’m listening to Leonard Cohen sing So Long, Marianne. We just walked in the front door after hours on the road, hours spent talking everything from travel plans for the coming year (my heart is set on Morocco, Persia, and Vietnam), renting an apartment and splitting our time between Tennessee and Georgia because the new Brash Coffee shop is about to open in Atlanta (which means there’ll be a disturbing amount of nights spent apart or commuting if we don’t), and reframing the book I’ve been trying to write for two years (he’s the best sounding board in the world). We walked in the door to two mewling kittens, and I chopped an avocado, shredded some tofu, threw mushrooms in the oven to roast, and experimented with an umeboshi paste vinaigrette. And then I put a pot of farro on to boil. I have it on repeat lately, the farro. It’s nothing novel, but I always come back to it. Novel is overrated these days. And then I put this playlist on. Mondays are henceforth devoted to music & a few random moments from the past week. This playlist is a small sample of my favorite storytellers in music from Nick Cave to Leonard Cohen to Tom Waits. Click through the jump for a track list & link.

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garlic ginger collard & egg skillet with feta

garlic ginger collard & egg skillet with feta

garlic ginger collard & egg skillet with feta

garlic ginger collard & egg skillet with feta

I didn’t anticipate a lot of things about the life I’m living now. I didn’t anticipate how happy it was possible to be or that work/life balance would flow naturally from that peace. I didn’t know I would ever be comfortable with another human being watching me brush my teeth. I didn’t know that I would plan a wedding. But more than all of that, I didn’t know how it would change my day-to-day eating habits. That was truly unfathomable. From the moment we met, I knew I wanted to be with him forever. I did not, however, know that I would be inspired to adopt a largely vegetarian diet. While I still identify as a conscientious omnivore, my daily life is now lived as a vegetarian. With, admittedly, the odd oyster thrown in. This dish is the epitome of our everyday food. Simple, seasonal, vegetarian, one pan, and fast—a southern take on Seussian green eggs that’s my personal favorite in a growing arsenal of vegetarian meals.

 

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