my madeleine

Plans

2008-04-28T19:07:00.003-04:00

I cooked dinner the other night for Matt and I, in the kitchen of his small New York studio apartment. The meal had definite potential: a roast chicken with cherry tomatoes, garbanzo beans and paprika. The garlic, seeped with olive oil and red pepper flakes, filled the room with its warmth as it baked.

But something—and I still don’t know what—went wrong. A frustrating hour and a half later, I slid the entire contents of the roasting pan into the trash. Rubbery, undercooked chicken had slouched next to a blackened, asphyxiated pile of beans and tomatoes. Grease flowed off the pan. It was my first experience with such surprising inedibility.

I’ve been feeling anxious lately, because graduate school is reaching its end and I’m moving to California in less than a month. My apartment is a mess and deadlines refuse to stop hanging over my head. I'm allergic to everything this time of year, which makes it difficult to breathe, let alone smell. Usually my stress manifests itself in small ways: forgetting my wallet, milk in the cupboard and cereal in the fridge. Occasionally bigger ways: picking fights with my mother on the phone, deciding to cut off half my head of hair. But my anxiety had never yet entered the kitchen.

I made a half-hearted attempt to carve the sad little chicken while Matt chuckled off to the side. I was frustrated and, true to form, began to pick a fight. I like when things to according to plan. The thump as it all hit the bottom of the garbage bin was satisfying.

Luckily, Matt is patient. We resuscitated the evening with the asparagus I had picked up from the farmer's market that morning - simply roasted with olive oil, salt, and pepper. I made toast and Matt pulled out a delightful container of foie gras that he had brought back from France over a year ago.

"I was saving it for a special occasion," he said, prying open the thick sealed lid with a knife.

We sat around his small coffee table, perched on a desk chair and a corner of the bed. We drank red wine and plucked asparagus stalks off the plate with out fingers. Sometimes, I suppose, things are OK when they don't go according to plan.

Stories

2008-04-22T07:42:00.005-04:00

I've been talking about scent a lot in the past few weeks. New smells, which continue to come back at an increasingly rapid pace, are exciting. I didn't think I could ever completely forget the scent of spring, but now it hits me when I walk out of my apartment and I am surprised anew by the depth of flower and grass. I spoke to an editor at my alma matter's alumni magazine about a new book, The Scent of Desire, and Dick Gordon, the host of American Public Media's The Story, interviewed me last week.

Here is just a short list of my favorite smell-related essays that I've written here, to help orient anyone new:

When I worked as a dishwasher:
Sardines and Frying Pans
Surprise Encounter

When I lost my sense of smell:
Unexpected Changes
Kind of Blue

Living without scent:
Bittersweet
Rosemary and James Bond

Recovering:
Holding My Nose
Evening, New York

Change

2008-04-15T22:47:00.003-04:00

My family came to the city this past weekend. My mother and her boyfriend Charley, my brother Ben and his girlfriend Ashley, and Matt and I went to Annisa, an American-eclectic eatery in Manhattan’s West Village.

I’ve spent the last six months or so writing about Anita Lo, the chef there, for my Master’s thesis on gender in the professional kitchen. It was odd to sit in the chic cushioned booth of her restaurant, surrounded by the chatter of family and clink of silverware. I was suddenly an intimate part of a scene I had recently spent late nights pondering over a Word document and my laptop.

And the food took on a different persona when placed delicately down in front of me on a wide white plate instead of just a bite, quickly handed over on a battered spoon in a corner of the sweaty kitchen. The elegance of the dining room was charming, but I missed the character that came when eating with the heat and gurgle of a deep fryer half a foot away.

But out at the table, everyone agreed, the soup dumplings topped with foie gras were especially magnificent. The line cooks, I remembered, threw them frozen with a hunk of butter into a steamer to create their delicate liquid center. The goat cheesecake was soft and rich, with a perfect sour twang. The thin slices of candied beets served underneath had entranced me since February, when I helped plate desserts one evening, my reporters notebook tucked in my back pocket.

Mainly, though, it felt nice to have my family together. I recently accepted a job in California, to write for a weekly paper near San Francisco. I’ll be away from the East Coast for at least a year; it will be a while before we are all together again.

I’m going to miss New York, with its nooks and crannys, faces and melodies, perfumes and stenches. But there’s a lot going for the change. Without a doubt, I’ll have more time to write.

Break

2008-03-19T23:32:00.004-04:00

They sky was still dark as Matt and I rode our bikes to Penn Station early on Monday morning. I watched the sun slowly rise over the Hudson while we pedaled down Riverside Park. The industrial buildings across the river looked soft in the trickle of early light. I wore a thin pair of black-and-red gloves that my mother gave me years ago; my fingers were numb by the time we hauled our bikes down the stairs that led to the Long Island Railroad.

Technically we are on “spring break” from graduate school, where both Matt and I are studying journalism. Unfortunately, as you’ve seen from my lack of activity here, there is very little break involved in a 10-month master’s program, no matter what the season. Thirty-six hours in Long Island would have to do it.

We arrived in East Hampton around 11 a.m., dropped our bags off at the Inn, and began to explore. It didn’t matter that the grass was brown and the trees gray. The windmill standing on a grassy plain off of Main Street was crisp against the cloudless blue sky.

The wind pushed against my puffy down jacket as we rode down Further Lane and gawked at the mansions overlooking the water. We parked our bikes and walked along the beach. I could smell the ocean. It was thick and salty.

That night, my face warm with the day’s resulting windburn, we went out to dinner at a nearby restaurant—which, I thought happily as we walked down the empty street, was probably the equivalent of 4 Manhattan-length blocks from our Inn. Then I realized that I was thinking in terms of Manhattan-length blocks, which disturbed me. As did my unfamiliarity with the sky’s blackness, as I’m so used to New York City’s perpetual light. Birds had been chirping all day; a stark contrast to the ambulance sirens and subway trains usually grinding in my eardrums. It’s been too long since I’ve taken a break, I thought.

We sat at a side table in the dining room of Della Femina, a graceful Italian joint filled with flickering candles and beige tablecloths. The food arrived on our table in unassuming combinations of the familiar yet interesting. A curried carrot soup with golden raisins, lime crème fraiche, and a drizzle of a spicy oil. Seared salmon with lemongrass syrup. Matt’s warm croissant bread pudding with white chocolate mousse disappeared quickly.

The meal meandered in a slow, even tempo. The simple act of sitting, sipping wine, and talking about subjects far from graduate school was delicious.

And now, back in the city, I am avoiding the Word document that holds the final draft of my master’s project. I am attempting to tune out the rocking bass of what I can only assume is my next-door neighbor’s perpetual dance party. It has been raining all day and I can smell its wetness, soaked into the brick outside my window. It’s thin and musty, very different from the ocean.

Consumed

2008-01-08T16:43:00.000-05:00

Lately I’ve been taken by spice.

Cinnamon, rosemary, thyme.

Turmeric, cumin, curry.

Ginger, especially, and garlic, inevitably.

I linger at the shelf of spices in my apartment, opening each bottle and inhaling. At home in Boston for New Years, my mom’s collection of vanilla beans was captivating; the paprika she brought back from Hungary, titillating. I find myself choosing recipes based purely on the pungency of their individual flavors.

My ability to detect the scent of spice isn’t remarkably new. I remember in the days after the accident when my father would hold bottles of curry or garlic powder or nutmeg under my nose and ask imploringly if I could smell anything. Nothing registered for months; each bottle filled with a monotone nothingness. But within a year that began to change. My sense of smell has been returning at an especially rapid rate for the last 6 months or so. The spice rack has registered for a while; I’m not sure why it’s suddenly consumed me.

Perhaps it is for scientific reasons: I recently spent a day at a Taste and Smell Center in Philadelphia for a project that I am working on. A doctor there told me that there was a scientific study in Germany which showed that those who sniffed spices each night before bed over time improved damaged senses of smell. Practice makes perfect.

But, really, my spiced obsession is less of a conscious decision to spruce up my olfactory neurons than the simple desire to feel alive. And detecting the cinnamon twang to a cup of coffee or the subtle wash of red wine in my mom’s braised short ribs gives a depth to my experience that is new and exciting. I used to revel in the fact that I couldn’t smell skunk, spoiled milk, sewage, or any of the many facets of New York City’s rancid summers. My friends said I was lucky. But even those, I suppose, are exciting in their own way.

So now I'm obsessed with my spice rack. How fitting, then, that I recently discovered Ana Sortun’s cookbook: Spice, Flavors of the Eastern Mediterranean.

I spent an evening at Sortun’s restaurant, Oleana, last week when I was in Boston to do research and reporting for my mater’s thesis project. She twists western techniques with Middle Eastern cuisine to create a modern menu both comforting and innovative. Her food is filled with new and unfamiliar flavors. Her cookbook is organized by spice. I love it.

I made her Spicy Fideos with Chickpeas, Kale, and Lemon Aioli this weekend. Toasted angel hair pasta is broken into small pieces and cooked in a concentrated sauce made from tomatoes and cumin, vanilla beans and bay leaves, ancho chili peppers and cocoa powder, saffron and cinnamon, chickpeas and kale.

The complicated flavor combined the scent of spices, the feel of spicy, and a texture both soft and defined; it was an exercise in smell and taste. And so good I had it for breakfast the next day as well.

Practice does indeed make perfect.

Evening, New York

2007-12-20T07:54:00.000-05:00

It was a brisk Monday evening. Matt and I had been walking around the city for an hour. The sun was fading and lights were beginning to glow from shop windows in every nook and cranny of the West Village. I was carrying my laptop in a bag over my shoulder and there was a cold slush coating the ground.

We stepped into McNulty’s Coffee and Tea Company on Christopher Street. The bronzed wood shop was filled with burlap sacks, glass containers of loose tea, and coffee beans that were so fresh they shone. It smelled thickly of cocoa and coffee. The scent was so rich that the flick of a finger could indent the air.

“You must love to come into work everyday,” said Matt to the man behind the counter, inhaling. “It smells so good.”

The coffee-purveyor smiled as he ground us a pound of “Java Mountain Supreme.”

“We do love it, but not because of the scent. We just can’t smell it anymore,” he said with a quiet laugh. “You get used to anything. One week here and the smell is gone.”

“Oh, sad.”

We left and took a turn through the nutty yellow rounds piled on the shelves and behind the counter of Murray’s Cheese Shop on Bleecker Street. I bought some Marcona almonds in honey and yogurt from Iceland, nestling them between the books in my bag.

Outside and around the corner, a man in a thick brown coat was wrapping a pine tree in mesh for a couple to take home. We walked by the forest-like stack of dark trees leaning against a makeshift wooden fence, some festooned with red ribbons.

I took a deep breath. A new scent.

“Can you smell that?” Matt asked, sticking his face near the pile of pine.

“Yes,” I said, surprised by the sudden and new. “It’s Christmas.”

Later that night I sat in the subway on my way back to Brooklyn. The brown paper parcel of coffee from McNulty’s was in the bag between my feet. I was trying to read my book but I couldn’t concentrate. I was too distracted by the scent of coffee.

Brooklyn Food Group; Take Four

2007-11-27T20:21:00.000-05:00

We had the fourth meeting of our supper club, The Brooklyn Food Group, the weekend before Thanksgiving.

The days before were filled with flour and yeast. Dough rose, rested, relaxed on my windowsill and kitchen table. Sugar spilled on the floor and cornmeal coated my clothes; the oven clanked constantly. Cream scalded and tempered eggs faded to pale yellow. Whisks were plentiful. And as I sat on the subway, on my hour-long commute to school the day before the event, I couldn’t shake the scent of butter.

Four days later I would stand barefoot in my mom’s kitchen in Boston, relaxed and sleepy as I casually basted turkey and slowly rolled pie dough. Thanksgiving cooking didn’t carry such a sense of urgency.

But that night—the Saturday of the supper club—my friend Ben and I spent many frenetic hours sautéing and frying in the small confines of a sweaty Brooklyn kitchen. Twenty-three guests sat—drinking, laughing, eating—at two long tables nearby; we fed them six courses.

Ben, who is now a line chef at a wonderful restaurant on the Upper West Side, outdid himself with the savory courses.

There was a nutty beige cauliflower soup with raisins agrodolce; an autumnal salad studded with purple cauliflower, farmers market apples, pumpkin vinaigrette and a knobby stack of sautéed mushrooms.

There were basil pancakes: deep green, tender, and balanced on an orange puree of chile-pumpkin. They were topped with pickled fennel and reduced orange juice syrup. And for Ben’s final course, there were freshly made cardamom noodles with a slow-roasted lamb ragu.

My contribution—aside from the baskets of Italian bread and sea-salt focaccia, which had oozed the sweet and steamy scent of “fresh baked” into my apartment all morning—was dessert.

Pumpkin Crème Brulee; milky bronze and peppered with spice. I melted the sugar sprinkled over the custards with a small blow torch. It formed a crunchy, sweet skin to be cracked with a dessert spoon for the first bite.

It was a successful night. When I got home I collapsed into bed and have perhaps never slept so well in my life.

You can see more pictures here and here.

Fall?

2007-10-21T20:21:00.000-04:00

The tree outside my apartment’s kitchen window is finally beginning to change color. There are streaks of yellow and a hint of red peaking through the stubborn summer green.

I noticed this yesterday morning when my computer screen became blurry with frustration and I decided to bake cookies instead. I put my Kitchenaid mixer on the windowsill and was surprised by the sudden color outside and surprised, again, by the sweet and salty smell of butter as it churned.

The night before a cold rain had pattered on my umbrella and my friend Ben made a meal of homemade pasta fragrant with cardamom and tossed with a handful of sautéed mushrooms, which tasted like October.

I suppose I knew that summer had ended. But it wasn’t until later yesterday afternoon, when I walked through the Grand Army Plaza farmers market on my way to Prospect Park and saw the piles of pumpkins and crates of knobby gourds spilling out of the stalls, that I realized that it is indeed autumn. All I wanted was apple pie.

So this afternoon I was sitting at my desk, which is covered in mounds of papers and books and rambling lists of things that I need to do, and felt overwhelmed with things to write and articles to read and interviews to schedule. So I decided to go to the grocery store. And then I decided to cook. I’m a procrastinator. What.

I didn’t make an apple pie. But it was something warm and burnished and felt like fall: vegetable and barley soup topped with a soft-poached egg.

Now, go back to work Molly.

Vegetable Barley Soup with Poached Egg
inspired by Gourmet magazine, November 2007

1 medium onion, chopped
2 garlic cloves, chopped
1 tablespoon olive oil
1 teaspoon chopped thyme
1 can diced tomatoes
1 qt vegetable stock
3/4 cup barley
6 cups spinach
1 tablespoon white vinegar
4 eggs, or one per serving

-Cook onion and garlic with a half teaspoon of salt in oil in a saucepan over medium heat. Stir every so often until pale golden, 10 minutes.

-Discard stems of mushrooms and slice thinly. Add mushrooms and thyme to onions and cook until soft, 5 minutes.

-Stir in tomatoes with their juice, stock, barley, and a half teaspoon of salt and pepper each. Simmer, covered, for 15 to 20 minutes.

-Add spinach, stir till wilted, 1 minute. Season to taste.

-Meanwhile, bring a saucepan of water to simmer with a tablespoon of vinegar.

-Break one egg at a time into separate cups, and then slide into the water, one at a time. Poach until whites are firm, 2 - 3 minutes. Transfer to paper towel, and then serve on soup.

Holding my nose

2007-09-20T20:43:00.000-04:00

So I haven’t cooked for myself in over a month. Thank you, graduate school.

The lack of activity in my kitchen, however, has not stopped my olfactory neurons from dancing around in my head. More scent has returned in the last two months than in the last two years combined.

And, frankly, it’s driving me insane.

It feels at times like my nose is going haywire. I’m hit by a smell—often new, sometimes indefinable—and I can’t concentrate. There are moments when I can hardly think beyond the thick, malodorous stench of a simple can of cat food.

--

A whiff of cologne on the street near my apartment stopped me in my tracks.

I opened a stiff old book at the library and its mildewed pungency sent shivers down my spine.

I sat near the water off of Hunts Point in the south Bronx, and found myself breathing through my mouth because the air smelled so briny that I felt sick.

The only thing I retained from a recent lecture on the ethics of journalism is the shower-fresh deodorant of the man next to me.

And just last night I stared at the stick of butter in my hand—still cold and in its wrapper—not believing that anything could so reek of salt and sweet cream.

--

My sense of smell is by no means fully back. Many things continue to exist purely in the textural and visual. But the world is certainly coloring itself in a different, thicker way.

And I’ve come to the conclusion that this is wholly due to my mood.

It’s been clear to me since the beginning of this whole loss-of-smell thing that the re-growth of my damaged olfactory neuron was strongly related to my memory and experience. The smells that returned first had everything to do with moments of happiness. The bad have stayed away or just slowly eked their way back into my consciousness.

And, right now, I’m happier. School is challenging. My apartment has large windows and a cat that only yowls when extremely grumpy. Fall is seeping back into the world and the newspaper’s pages crinkle just so.

If it means that sometimes I have to breathe only out of my mouth—like this afternoon, when I sat on a sunny bench in Union Square trying to read but couldn’t process anything besides the spicy scent of the pasta a woman was eating nearby—I’m OK with that. It’s rather exciting, actually.

All That

2007-09-12T10:35:00.000-04:00

I stood at the corner of Fulton and Broadway early yesterday morning. It was dark and drizzly; my black sandals were speckled with mud from an unsuspecting puddle. Water dripped off the stone porch of St. Paul’s Chapel behind me.

I was there to cover a memorial service for the sixth anniversary of 9/11. St. Paul’s Chapel—just a block from Ground Zero and an hour before the ringing of church bells echoed in memory of the first plane crash—was a solemn space. A sense of quiet reflection pervaded the crowds walking past me on the street.

I waited on the sidewalk for a friend from graduate school, taking a moment to collect myself before I began this reporting assignment, and ate an apple. It was one that I bought from the Brooklyn farmer’s market last weekend, crisp and cool with a gnarly stem.

And as I ate—watching the neon-vested crossing guard wave at a little boy across the street, the women with shiny hair and tipsy black heels and the men in business suits on blackberries walk by—I remembered a line from a piece that Joan Didion wrote when, at age thirty, she decided to leave New York for L.A. She speaks about her early days in the city, just a few years after college, when she was late to meet someone but bought a peach on Lexington Avenue and stopped to eat it on the corner.

I could taste the peach and feel the soft air blowing from a subway grating on my legs and I could smell lilac and garbage and expensive perfume and I knew that it would cost something sooner or later—because I did not belong there, did not come from there—but when you are twenty-two or twenty-three, you figure that later you will have a high emotional balance, and be able to pay whatever it costs.

That essay—Goodbye to All That—lodged itself in my mind a long time ago. Joan Didion, as I have written before, is a favorite.

But right then—in front of the chapel that gave shelter to dust-covered passersby as they ran from the collapsing towers six years ago—that image of a young woman eating a peach, struck by the knowledge that there is a cost to life in New York City, resonated sharply.

Perhaps it was because, now one month into an intense graduate program of journalism, I am having more trouble than usual getting Didion out of my head. Perhaps it was because the effects of grief surrounded me, putting everything in broader focus. Or, perhaps, it was simply because I was there, on the street, eating an apple.

But, I stood there for a few minutes, waiting to begin reporting, and nothing tasted more apple than that apple, and nothing felt more New York than that damp New York sidewalk.

Cookie, Anyone?

2007-08-10T10:29:00.000-04:00

Driving down a back road in Martha's Vineyard with my mom, windows open, a hazy summer afternoon...

"What's that smell?" I asked, suddenly hit by a waft of buttery sweet. "Is it some kind of baked good? Mmm ... like cake, just coming out of the oven. Kinda nutty, too. Almond biscotti!?!"

My mom looked at me oddly.

"Um, no Molly. That's skunk."

"Oh."

Apartment; Pizza

2007-07-31T08:38:00.000-04:00

I have spent a lot of time lying on my back, on the floor of my apartment in the last few days. My new apartment. My new, sunny apartment that, after a long, sweaty day hauling boxes and bed frames up and down its stairs, has wreaked havoc on my back.

But I am here now. And lying on the (new, wooden) floor feels best. Right next to the bright red wall which Adrienne, my new roommate, painted while I sat nearby and provided moral support, wine, and select passages from a Robert Moses biography, my current 1200 page challenge. (The wall matches my red kitchenaid mixer perfectly, which happened on purpose.)

I have relocated from Park Slope to Prospect Heights in Brooklyn. Not too far away, but closer to an express train that will zip me away to grad school (beginning in just about two weeks!) with far greater ease.

Cooking has yet to happen here. But late on Saturday night, after a long and sweaty day lugging dressers and bed frames up and down multiple sets of stairs, Adrienne and I sat in our new living room, surrounded by suitcases and boxes—she in a pink armchair and I on my rolling desk chair—and fashioned a table from some (of my many) boxes of books. I had blown through the farmer’s market early that morning to pick up some initial groceries for the new place and bought a pizza-like concoction – rosemary, roasted garlic, caramelized onions and blue cheese on a freshly baked round of bread – from a slim, tanned man with a delightful French accent. It came out in all its crusty, yeasty glory around 9pm, alongside a few frosty bottles of Brooklyn Brewery Brown Ale. I was loopy with exhaustion, covered in bruises and bumps, already stiff and sore, and could not have been happier. The chocolate ice cream that followed, spoons straight in the container, also helped.

The Best Kind of Sandwich

2007-07-16T17:14:00.000-04:00

“I am now on the quail bandwagon,” said my brother seriously, the sleeves of his blue button-down rolled up to his elbows. A white plate so clear it could have been licked clean lay on the table in front of him; it once held a salad of pickled green tomatoes, fresh figs, and fingerling french fries underneath a seared quail breast, topped with a fried quail egg and pomegranate molasses. Coming from a guy who wouldn’t eat anything but white food (vanilla yogurt, plain pasta, etc.) for the majority of his childhood, this was big.

The business man seated across the table—distinguished gray hair and a black polo shirt; a glass of delicate rose in hand—nodded in agreement. “I don’t often like dishes that incorporate eggs like this, but it worked wonderfully.” His wife, an artist, was smiling and talking to the photographer a few seats down. I could hear an excited conversation running about a recently opened gastro-pub in Brooklyn. The apartment's light was diffuse and warm; meat sizzled behind the cobalt blue curtain separating the diners from the kitchen. Wine glasses clinked and a peel of laughter erupted from the next room over.

This past Friday was the third event of the Brooklyn Food Group, a“roving supper club” that I began with a few friends in April. Twenty-two people—a group ranging in age and profession and including my wonderfully supportive brother and two of his friends—were gathered in an apartment in Cobble Hill, partaking in our five course meal.

Ben, our chef, outdid himself with the savory courses: it began with a riff on ratatouille (red pepper puree, fried squash blossoms filled with a cinnamon ricotta, eggplant caponata); then a snapper cerviche with jicama, peach, red onion and coconut alongside a mini fish taco; a fresh pasta course with peas and pesto; and then the quail.

As pastry chef and official bread baker of the establishment, I spent a good part of last week playing with sourdough starters and cookie doughs. Fragrant loaves of Italian bread and a rosemary focaccio emerged from my oven early that morning.

But mainly, in the midst of this sweltering July weather, I could not get away from ice cream—thinking about it, making it, eating it. And what resulted was a tasting of mini ice cream sandwiches: molasses cookies with plum sorbet, saffron-butter cookies with pistachio-cardamom ice cream, chocolate wafers with fresh strawberry ice cream, and peanut butter cookies with dark chocolate ice cream.

In retrospect, creating these elaborate ice cream and cookie combinations to feed so many was perhaps a bit much and the process was not without some stress (who knew things could melt IN the freezer?). But I was proud of the end result: four little sandwiches—varying in color and texture, all contrasting a creamy cold with sweet crunch—lined up on the white plates, balanced next to a small berry salad, and popped into mouths by hand.

It was fun, successful night; it reminded me, again, of how much I love to cook and how addictive the adrenaline of the kitchen can be.

Some great photos from the event are on flickr here and here.

My favorite of the sandwiches was the saffron-butter cookie with a pistachio-cardamom ice cream. The ice cream, however, is great straight up out of the freezer.

Pistachio-Cardamom Ice Cream
adapted from Shona Crawford Poole's Ice Cream

8 tablespoons granulated sugar
1 1/2 cups evaporated milk
heaping 1/4 teaspoon freshly ground cardamom
2 oz shelled and chopped pistachio nuts
1/2 cup whipping cream

Add sugar to 1/2 cup of water in a heavy pan and heat slowly until the sugar is dissolved. Bring to a boil and cook the syrup for five minutes. Set aside to cool. Add evaported milk, cardamom, nuts, and cream.

Freeze in an ice cream maker, according to the manufacturer's instructions.

I could smell my brain

2007-07-09T22:42:00.000-04:00

“I can smell my brain.”

I was sitting in my bed with a bottle of water and stack of books by my side. My left leg, encased in a bulky metal knee brace and layers of bandages, extended limply in front of me. My mom stood at the doorway and stared at me blankly.

“Your… brain?” She started to laugh and then stopped; she looked confused.

“I can,” I said. “It’s always there, whenever I exhale. A smell. A noxious, earthy smell.”

…

“What else could it be?” I asked, gesticulating around me. “I haven’t smelled a thing in over a month. And this… It is obviously not coming from something outside of me. So it must be from within. What else could it be but my brain?”

“I’m not sure it’s possible to smell your brain,” my dad, a doctor, said when I told him later that day. But I chose not to believe him. I liked the smell of my brain—woodsy with a slightly smoky backdrop; it reminded me of a hike I once took in Vermont in the fall, red leaves crunching underfoot.

“That’s awesome,” said my little brother, at home for a weekend from college. “My sister can smell her brain.”

“Ew.” My mom.

It had been five weeks since I was hit by a car and fractured, among other things, my skull—an injury that resulted in severed olfactory neurons and the loss of my sense of smell. Just out of knee surgery, I couldn’t walk and would be in bed for weeks. I felt wild and slightly out of control, my mind looping every which way on pain medication and my own dosage of home-grown denial. I wouldn’t let myself think about what had happened. I did not quite believe it was real.

Later, I learned that those who lose their sense of smell due to head injury often experience what are called “phantom smells”—pungent yet nonexistent scents, often foul—constantly humming in their olfactory consciousness. My brain-scent was the first of any kind I had experience since the accident and though not unpleasant, was certainly phantom. After five weeks experiencing only the heat of a once nutty coffee, the gelatin slickness of a once rich chocolate pudding, and harsh saltiness of once ripe parmesan cheese—this scent, brain or not, felt wonderful.

It lasted only a few weeks, gradually petering off and leaving me with the familiar nothingness of a scent-less world. I soon forgot about it, as I have forgotten about much of those first painful months of recovery, letting them fall quietly away to the hazy perch of repression in the back of my mind. But I was reminded of it the other day while walking down a dirt road in rural Pennsylvania with my mom on a long-weekend trip, and was suddenly hit with a pungent woodsy smell. A smoky backdrop. Someone, perhaps, had built a fire.

“Remember when I was so sure I could smell my brain?” I asked.

“Yeah,” my mom said with a little laugh. “That was weird.”

I haven’t had any phantom smells since. But barreling into the heat of this summer, I’ve started to wish that some of them were. The Second Ave subway stop on the F train? I would hope, for my companion commuters especially, that the odor that washed through the open train doors was a figment of my olfactory imagination. Unfortunately, I hear, it is not.

I’ve been hit with many new smells lately. Or if not new, with an intensity I’ve never before experienced, which sometimes border on ferocious (like the red snapper that lived in my nose for days after it was seared and consumed in my kitchen). I think part of this is simply due to the fact that I am, to be blunt, happier. In the little over a week I’ve had off since my last day of work I have experienced more new, strong smells than in the last two months combined. Cilantro hit me over the head while chopping for a salad; cantaloupe’s sweetness shimmered from five feet away; the subtle jasmine of my mug of tea poked its head into my exhale; a man’s cologne—sudden, vividly ex-boyfriend—appeared on the subway. It’s mysterious and intriguing: my mood plays a heady roll in the inner workings of my nose.

As a result, the city is changing. Last summer, only a year post-accident, New York was a blank, sunny slate. The cement sidewalks were warm; beautiful glistening people in high heels or double breasted suits strutted along Madison Avenue near my office. The breeze, as I walked through Central Park’s groups of chattering pedestrians, was warm. It was a humid, sweaty world—but one that spoke to me purely through the visual. The parks were green; the buildings were tall and shadowy, windows shiny; subways were dark and sometimes crowded; my apartment was bright and serene.

I forgot that scent changes all that. The trains, especially, are bastions of smell. Summer subway rides are rich, cloying—discomfort runs off the backs of passengers with odors that stick to my face, hair. It’s hard to shake that barrage of body, especially because its presence is as yet so unfamiliar. The parks carry a twang of smoke, whiffs of tree and flower, the liquid waft of water, drifting coal and grill, roasted nuts. The streets are filled with surprises—rotting trash! coffee beans! Even the department stores call to me with the cool scent of air-conditioning, their subtle olfactory ploy.

Often when I walk around the city, dodging tourists and business men, cars and vendors, I retreat into my mind. My mom, who does the same thing, calls it “tunnel vision”—we are oblivious to the world, lost in our thoughts. But these days I am often tugged suddenly out of my mind and into the world around me with unexpected scents—some good, some bad—but always in that moment, there. I notice more; I concentrate more.

New York—though never staid—has become a more vibrant city. This new influx of smell irks me (try smelling nothing but red snapper for two day straight), excites me (who knew the fountain in Bryant Park smells like my old summer camp?), and fills me with hope (the calm scent of a man’s deodorant, previously undetected, on a lazy Sunday afternoon.)

Spice and Time

2007-06-11T21:08:00.000-04:00

I stood nervously behind my mother as we visited the nursing home where my grandmother lived in Hawaii. Her room was sunny, the walls pink. My little brother Ben was playing with his Legos on the tiled floor. I had a dog-eared copy of Anne of Green Gables—a much-loved gift for my recent ninth birthday—clutched in my hands.

My grandmother was perched, bird-like, on her hospital bed. In the final stages of Alzheimer's disease, she had been recently transferred to a facility near my aunt's home on the island of Kauai. She looked small and wrinkled. Confused.

I watched the speckled light hitting the floor, listened to the whispering footsteps in the hall and the chatter of nurses coming in and out of the room. It was vacation; my skin was slick with sunscreen. I had recently discovered the joys of coconut milk, the terror of jelly fish, and flowers so lusciously scented it was almost too much to wear them in a lei around my neck. I was very concerned that the purpled-toed plastic sandals (so stylish!) I had seen at a tourist shop would no longer be there when I could finally convince my mom (I need them!) to let me purchase a pair. I couldn't really understand why we were there in the room that smelled of baby powder and lemon juice, salt and old age.

"Karen?" my grandmother said in a soft, shaky voice. She was staring straight at me. Suddenly, I was terrified.

"No, Grandma…" I said. "I'm Molly."

She shook her head slowly.

I looked up at my mother beseechingly.

"Yes, Mom, this is Molly." My mother's voice was calm. "She’s my daughter; remember her? I'm Karen; I am your daughter." She put her hand warmly on my shoulder.

My grandmother was obviously confused. She looked haphazardly around the room; her gaze continued falling back on me.

"This is my daughter Karen," she said quietly, to no one in particular. She was smiling. The room was silent.

I looked up at my mother, somehow expecting her to set the record straight. I had been warned that this would be a tough visit, that my grandmother was not very lucid. But I found it difficult to believe that she thought I was her daughter. I was Molly; my mom was Karen. And this strange, fragile woman on the bed? I had very few memories of her; we had nothing in common. I knew only that her name was Marian. And that visiting her in this home near the ocean made my lips taste vaguely like salt.

My mom, however, said nothing. She looked sad.

**

I went to visit my mother in Boston for Memorial Day weekend this year. And on that Monday evening--after a full couple of days ripe with long walks and shopping trips, errands and visits to old friends--I cooked dinner. We ate outside in the hazy warmth of my mom’s well-manicured garden. It was a relaxing night before my early train ride back to New York the next morning. The fare was simple: cedar-planked salmon on the grill, fresh corn on the cob, arugula salad, and a strawberry-rhubarb pie.

When I had told my mom that morning that I wanted to bake a pie, she immediately went to an old box of recipes she has stored in a cupboard.

“My mom used to make an amazing rhubarb pie,” she said. “Maybe I still have the recipe.”

She handed me a worn index card, stained with spice and time. And in delicate cursive was my grandmother’s recipe for rhubarb pie. I was surprised to find such lovingly detailed directions; it was difficult for me to imagine the confused, deteriorating woman who I last saw in the nursing home fifteen years ago making such a pie.

But my grandmother was a good cook, my mom said. She would often have a loaf of freshly baked bread, warm from the oven, filling the house with its cozy scent for my mom and her sister when they came home from school.

The recipe was written in a very careful hand. Every 'i' was dotted perfectly, each 'y' looped with a graceful curve. It felt very personal, as if I were intruding on a private moment. Like I was holding a wispy thread of her memory - one that had floated just out of reach in the nursing home.

And the pie--sweet with a hint of sour, oozing pink inside a golden butter crust--was delicious.

I tweaked her recipe a bit; I added strawberries, took away some sugar. I used my own, well-practiced crust formula. We ate it in the garden, warm from the oven with vanilla ice cream.

Strawberry-Rhubarb Pie
adapted from my grandmother

Filling:
4 cups cut rhubarb
1 pint strawberries, sliced
3/4 cup sugar
1 1/2 tablespoon butter
1/3 cup flour

Crust:

2 ½ cups all-purpose flour
large pinch of salt
2 tablespoons sugar
12 tablespoons (1 ½ sticks) butter, chilled and cut into small pieces
8 tablespoons vegetable shortening, chilled and cut into small pieces
8–9 tablespoons ice water
1 egg white + 1 tablespoon water

For the crust, mix flour, salt, and sugar in a large bowl. Add butter and shortening, mixing with a wooden spoon and then, working quickly, combine even further with the tips of your fingers until it looks like cornmeal with pea-sized chunks.
Sprinkle all but 2 tablespoons of ice water over the mixture, gently stirring and pressing with a rubber spatula until the dough comes together into a cohesive mass. If still dry, add the last of the water. Turn dough out onto a lightly floured surface and gently knead until the dough comes completely together. Divide dough in half, form into balls, and wrap each in plastic wrap. Refrigerate at least ½ hour.
While dough is chilling, slice rhubarb and strawberries into ½-inch pieces. Combine with sugar, and flour. Stir to coat.
Preheat oven to 425 degrees. Unwrap one of the dough balls and, on a floured surface, roll it out into a circle two or more inches wider than the diameter of your pie pan.
Fold the dough circle in half and then in half again to make it easy to transport. Place it in a 9” pie pan, the point of the dough triangle in the center, and unfold to cover the entire pan, with excess hanging over the lip. Gently press the dough down to eliminate air pockets underneath.
Put the fruit mixture into the pie pan. Top with pats of butter.
Roll out the other half of the dough into a large circle. Place on top of the pie. Trim and tuck the excess dough around the pie rim underneath itself to form a lip. Using the tines of a fork, press down the edges of the crust to make indentations and seal in the juices. On the top of the pie, cut four slits to let steam escape while baking.
Beat the egg white and water slightly and brush the mixture over the top crust. Sprinkle with sugar.
Bake 20 minutes (crust will be golden); then reduce the temperature to 375 degrees and bake another 30–35 minutes. Check every so often, and if the edges appear to be getting too dark, take a long, narrow piece of foil and loosely cover them.

Two Years

2007-05-12T08:23:00.000-04:00

Two years ago today I wrote my first piece for 'My Madeleine.'

It was a rainy afternoon in Providence, late in my final semester of college. I had recently finished a trial night working in the kitchen of an innovative Boston restaurant and was set on pursuing a culinary career after graduation. I planned to work my way up the line of a restaurant kitchen, starting as a dishwasher. Many thought I was crazy. I would be spending my summer knee-deep in chicken stock and piles of potato peels; I would see more towers of dirty dishes and butchered lamb carcasses than friends and family. I wanted to make sense of my experience, to record it in a pubic forum. So I sat down, began to write, and this blog was born.

A lot has happened since.

There were long nights hauling dishes and scrubbing still-sizzling sauté pans. I perfected my onion-chopping technique and peeled enough garlic to fill multiple swimming pools. I gained fifteen pounds of muscle and, as my mom said, began to resemble a line backer. I set an official start date at the Culinary Institute of America.

Then, on a drizzly morning at the end of August, I was hit by a car. I lay immobile in bed for months with a broken pelvis, sacrum, skull, and torn knee ligaments. Slowly, however, they healed. More devastating was the severed olfactory neuron and resulting loss of my sense of smell.

"The olfactory neuron is the only one in the body that will regrow," said the doctors at UConn's Taste and Smell Center, where I was tested in December of 2005. "Perhaps someday it will return." But no one really knew. There was a monotone nothingness in the space where fresh cut grass or 'new car' once resided. And taste is 80% scent; I could not perform in a professional kitchen.

Six months later, when I could walk without pain, I moved to New York City and took a job at an art magazine. I fell in love with the rich culture and the frenetic movement of the city; I worked, wrote, partied, and cooked. I continued to heal.

Smells that meant something to me came back first: chocolate, rosemary, wine. More followed in tiny, almost-imperceptible steps. Cilantro. Garlic. Laundry and soap. A year ago I had a whiff of spring. I was startled by a pile of rotting garbage. The other day I walked through Chelsea Market and was almost bowled over by the noxious smell of lobster oozing out of their seafood store.

I've learned to cook and to enjoy food despite—and because of—my struggling olfactory sense. I have a new understanding of temperature, texture, and the visual aesthetics of food. I begin at graduate school for writing in August, still here in New York.

I read through the archives of my blog this morning. I'm happy to have this record of my experience; it has been quite a couple of years. I've put together some of my favorite posts below.

The Restaurant:
A Beginning
Decapitated Sardines and Flying Sauté Pans
A Sweetbreads Overkill

The Accident:
Unexpected changes

Recovery:
Bittersweet
Salsa, Rosemary, and James Bond
The Unexpected Scent of Chocolate

New York City:
Pickle People
Tribute to Gaudi
On Returning to the Restaurant, One Year Later
Fear of Frying

And of course thank you, all, for reading.

Scoop

2007-05-07T12:56:00.000-04:00

Many things changed in the last few weeks of April. I was accepted into graduate school and mulled heavily over whether or not to attend. I helped to throw a (massive) dinner party. The trees sprouted, crocuses popped their heads out of the earth, and I began sneezing myself into fitful nights of hay-fevered sleep. One of my roommates decided to move and Jon and I began to search for a replacement. I said 'yes' to returning to school just the other day and then gave a two-month notice at my job.

And so I suppose it’s not so very surprising that amidst all that change there have been other, smaller adjustments as a result. For example: my daily excursion from the office to re-caffeinate myself. Every afternoon I steal out of work and take a walk, punctuated with a large cup of coffee. In the last few weeks, however, I've often found myself strolling down Madison Avenue in midtown Manhattan not with coffee, but with an ice cream cone in hand.

The effect that ice cream has on my mood can be drastic and is a phenomenon widely noted by those close to me. Some have even suggested that there may be something wonky with my brain's wiring. Even on days where the stress of impending decisions mixed with the exhaustion that comes hand-in-hand with my Spring allergies feel like they may swallow me up whole or cause me to "inadvertently" kick the next person who gets in my way as I walk down the street, a scoop of chocolate can pull me out of my grumpy abyss to be a functional human.

There is something inherently cheerful and child-like about the act of walking down the street holding a cone. When I studied in Florence for a semester, the first thing that struck me about the city wasn't the massive Duomo or the colorful buildings overlooking the river Arno, but was the sheer number of people traipsing down the cobblestone streets with cones of gelato in hand. They weren't just tourists, not only children – but white-haired, stooped grandmothers and business men in suits, couples in love and groups of young men wearing ripped jeans and leather jackets. It was normal to walk down the street with an ice cream cone and I loved that.

And I'm not sure if my daily ice cream excursions help in the decision-making processes or stress-reduction attempts. But they are an excellent distraction (it's important to concentrate on the physics of the cone as you eat and walk, so that nothing melts onto your clothing and you don't inadvertently walk back into the office with chocolate smears on your nose) and certainly made me a more palatable individual to have in the work place.

This weekend, however, I decided that for the love of my arteries and bank account I should instigate a bit more change into this new routine. With the inspiration of David Lebovitz's cookbook "The Perfect Scoop," I made frozen yogurt. I love the tangy, slightly sour taste of plain yogurt – here it is chilled and churned with a bit of sugar. It is reason enough to transplant my daily fix from Madison Ave. to the shady stoop of my apartment. Now I just need to go to the store and buy some cones.

Plain Frozen Yogurt
loosely inspired by The Perfect Scoop, and Heidi's 101 Cookbooks

3 cups Greek yogurt (I used Fage Total)
2/3 cup sugar

Mix together the yogurt and sugar until dissolved. Refrigerate for at least an hour, and then churn in an ice cream maker, per the instructions of your specific model.

Brooklyn Food Group

2007-05-01T08:57:00.001-04:00

The last loaf of bread came out of the oven golden brown and crusty. An instant thermometer stuck in its meaty belly registered a perfect 200 degrees. With hands in oven-mits, I placed it to cool on a rack on the kitchen table. Seven other loaves— equally bronzed, slightly misshapen and dimpled—perched nearby.

It was not yet 10am on a Saturday morning and the breeze coming through the window fluttered the pages of my open cookbook; I could hear the chatter of kids outside. I threw off my flour-dusted apron and inspected my little herd of bread. For a make-shift bread baking operation—one that involved rough planks of wood covered in parchment to balance rising loaves and reused pickle buckets to hold the fermenting starter—they turned out very well. Cracked and crinkled with good crust and crumb. I was relieved.

Though I’ve been baking a lot of bread lately, this was the first time I had attempted any form of mass production in my tiny kitchen, in my tiny oven. And this bread was important. Sliced, piled on trays, and perched on the white linen of three long dining tables, it was the first thing the 28 guests would encounter as they arrived that night for a meeting of the “roving supper club” orchestrated by me and my friends Ben and Philissa.

Our supper club was an informal, semi-spontaneous gathering of friends—an eclectic group, of all ages and professions—who came together for an evening and an inventive five-course meal. We cooked and served in the spacious apartment of a friend. Ben - a talented self-taught chef and teacher by day - reigns over the savory while I am pastry chef. I have found that baking involves an exacting adherence to science, a precision of touch and aesthetic view; I don't need a full sense of smell to succeed.

We had been talking about beginning this supper club for a while. We had tested recipes and planned menus, debated venues and price. But despite our enthusiasm it was a large undertaking and I was not sure it would ever come to pass. But then (and what felt like suddenly) it did. Emails were sent and RSVPs taken; chairs and tables and crate loads of plates were rented. Menus were printed and tables set.

Ben played with homemade stocks, soups, and picked vegetables. He debated buffalo versus steak. Trout versus tuna. Grits and risotto. Morels and portabella. Sunchokes and ramps. I played with raspberry gelees and peppered biscotti. Ginger snaps and shortbread. Ice cream bases were created on a tipsy Friday at midnight. Fermenting bread base littered my apartment’s refrigerator.

And around 7 on that Saturday night guests began trickling in. Bearing bottles of wine they congregated in the dining room as the light slowly faded outside. Ben and I, sectioned off in the small kitchen with strategically placed tapestries, moved quickly to get everything ready to the background sound of laughter and clinking glasses.

When all twenty-eight guests had arrived and settled in, we gave a few words of welcome and introduction. People sat at the three long, white-linened tables, a menu perched at their place. It was quite a group—mainly friends and friends-of-friends, but ranged from teenage to grandmother, work colleagues and bosses to dancers and writers, comedians and bankers.

Ben and I scurried back to the kitchen to begin plating the first course. Philissa, who decorated the apartment beautifully, helped serve.

Preparing and executing all that food for so many people was wild and perhaps a bit crazy. It was a night filled with movement and hectic timing. There was a constant sense of urgency; adrenaline soared. The possibility of catastrophe lurked.

We moved quickly through the kitchen—grilling scallions, searing meats, spooning a nutty brown romesco, poaching asparagus. Bent over the white dishes lined on an overturned bookshelf, we plated each course with attentive detail. The close quarters, the heat of the oven and the constant desire for speed reminded me of when I worked in the restaurant in Boston. Time flew. Against the hum of chatter and merriment, I concentrated on the immediate sizzle and sear, steam and boil. I could feel the heat of the oven, an occasional flash of burn on my hands as I grabbed pots and pans, the weight of plates in my hands as I brought them out to the smiling eaters.

Later, guests said that they had no idea how hectic it was in the kitchen. They just registered the calm presentation of food, in evenly-spaced courses. And that was the point, I suppose. Just as when I worked in that Boston kitchen, the steaming speed of the grill line and the Chef, the yelling and the slamming of sauté pans was a world so far removed from the dining room only three feet away. Adrenaline propels the food to its calm destination.

The first course, “Bites of Spring”, was a plate containing three small creations. Vanilla-poached asparagus on toast with lumpish caviar; a caramelized cipollini onion topped with goat cheese and a spiced pistachio; a sautéed morel mushroom filled with confit garlic grits.

Then came “peas and carrots”: two small bowls, one of pea soup with mint and paprika oil, the other of carrot-carrot consommé with tarragon and toasted almonds. A slice of oozing grilled cheese sat in between.

Next was a seared filet of trout balanced on a salad of fennel, orange, grape, and tarragon-mint chimichurri.

Then, slices of flank steak were laid over parsnip coins, grilled scallions a la plancha, a dollop of a rich and bronze sauce romesco, a dollop of pickled red onions on top.

For dessert were individual molten chocolate cakes nestled in ramekins, a scoop of salted caramel ice cream by its side. I was very proud -- when the piping hot cakes arrived at the tables there were quiet moans of pleasure. Later, with tea and coffee, came plates of ginger snaps and lemon shortbread.

Five courses and three hours later we were done. People were happy, full, tipsy. It was a challenging, exhausting night. One that we hope to do again soon.

Later we went to a nearby bar to decompress and celebrate. It was a day that began with a herd of bread and ended with a round of toasts.

*check out onenicething's flickr page for some beautiful photos!

Bread Bender

2007-03-29T07:09:00.000-04:00

I spent a lot of time reading in the months after I was hit by a car. It began slowly; as a result of my skull fracture it was weeks before I could fully focus my eyes. But once I repossessed control of my mind and my sight, I camped out in a makeshift bed in my mother’s living room—my knee encased in bandages and a hefty metal brace, broken pelvis aching, wobbly crutches nearby—and surrounded myself with books.

It was a time rife with solitude. The days were long, with my mom at work and my friends scattered around the world. I was largely alone; it was easy to imagine that no one had ever felt so shattered.

I read Joan Didion’s The Year of Magical Thinking straight through in one rust-colored afternoon. She wrote it in the year after her husband’s sudden death, while their only child was severely ill. It is a narrative of her grief, written in language simple yet utterly evocative. Her “magical thinking” came in the vice of believing her dead husband would return, just as I—lying there with a long noxious bruise running down the side of my face and neck, monotone nothingness where my sense of smell once was— believed that my life would be the same once I could move again. As I read, I didn’t feel so alone.

Those months of recovery feel like a very long time ago looking back, though it was only a year and a half. Now, amid the oft-overwhelming clutter and crowd, the fast-paced movement of my life in New York, solitude is something I miss. I’ve never been good at finding the median.

But when I saw that Joan Didion had turned her book into a play, with Vanessa Redgrave playing the author, I immediately bought myself a ticket. I took myself alone on a Monday night after work.

It is a one-woman production: Vanessa Redgrave sits majestically in a wooden chair alone on stage for an hour and a half monologue. Her voice is rich, melodious. Her white hair pulled simply back from a chiseled face. She embodies the language of Joan Didion perfectly. I sat in the back corner of the dark theater, and found myself struck with memories of when I first read the book, in that time surrounding the accident. Things I hadn’t thought of in a long time.

At one point, Didion/Redgrave speaks of being with her very-sick daughter in the hospital. She wanted nothing more than to take her back to the hotel, to sit by the pool and get manicures together, to have her daughter’s hair washed in the salon. Then, at least, she would be doing something concrete to take care of her.

I suddenly remembered my own mother, who, soon after I returned from the hospital last year, brought me to the salon to have my hair washed. My body ached as they rinsed last vestiges of the accident off my skull. It hurt my broken pelvis to sit in their hard plastic chairs. I didn’t want to tell my mom, though; she was taking care of me.

When I left the theater that night I was immediately surrounded by the neon lights and the raucous throngs of people in Times Square – the night air felt stale and my shoes were cutting into my heels. But despite that, I took a deep breath and felt, for the first time in a while, that I had given myself the time and space to process what was going on around me, undistracted by people or work.

It is easy to get caught up in the ferocious movement of New York City. But ever since seeing the play I have been actively trying to give myself more space.

And this is my meandering transition to the culinary. As part of my “more time to think” campaign, I have been on a serious bread-baking bender.

There is no hurrying bread. Baking forces me to slow down; I take my time in the kitchen. On Saturday mornings, when I haul out my Kitchenaid mixer, my apartment is filled with light. The yeast bubbles softly in warm water before I add flour. The dough goes from sticky to supple as I knead it on my counter. My mixer is bright red and my apron has three little buttons the same shade of brown as the rising dough. The oven is warm and the tea kettle leaves a faint mark of steam on the nearby window. The corners of the bread pan are perfectly pointed. I let my mind wander.

And as the bread bakes my apartment is filled with a nutty, sweet perfume. It is a scent that my ravaged olfactory neuron can now detect—perhaps not in its entirety, but enough to feel its coziness.

Peter Berley’s recipe for a plain, white loaf was my most recent success.

Basic Yeast Bread: The Straight Method
Adapted from Peter Berley’s The Modern Vegetarian Kitchen

1 teaspoon active dry yeast
1 1/3 cup lukewarm water
1 teaspoon honey
2 tablespoons olive oil
2 teaspoons salt
3⁄4 cup whole wheat flour
3 cups white, unbleached bread flour

1. In a large bowl, combine yeast, water, and sugar. Stir to blend and let stand until foamy, about 5 minutes. Stir in oil and salt.
2. Add all of the whole-wheat flour and enough of the white flour to form a ragged mass of dough. Scoop out onto a clean, lightly floured surface. Wash out the bowl and clean and dry your hands.
3. Knead for 10 minutes, until smooth and elastic
4. Lightly coat the inside of the bowl with oil. Turn the dough over several times in the bowl and cover tightly with plastic wrap
5. Refrigerate the dough for at least 12, up to 48 hours
6. Remove the dough and let come to room temperature, about two hours
7. To shape the dough, gently press into 1-inch-thick circle. Fold down the top third and up the bottom third, pressing the seam together with fingers. Place in a lightly greased bread pan seam side down. Cover with damp towel. Let sit one hour, until has risen a bit more.
8. Uncover and brush with oil or a bit of melted butter.
9. Bake for 45 minutes at 400 degrees. When it comes out, a thermometer stuck to its center should read 200.
10. Let cool before slicing