Scenes Unfolding
Napkin Art, Brief but Revealing Kitchen “Tours,” and Not-So-Secret Ingredients for Salad Dressing
As much as I’ve been feeling confused and insecure about navigating self-employment, I’m still not exactly sure what I’m doing here. But, this newsletter gives me some sense of routine, even if it’s nothing more than a brain dump of whatever cooking and kitchen-related things are occupying my mind at the moment. I’m thankful to have a space where I can slouch over my keyboard and spend time with thoughts that might eventually seem purposeful, so I’m going to keep trying to stop overthinking them (without being reckless) and focus on doing (something? anything?) instead. At the very least, I want to make a point to remind people that I always want to hear about what’s going on in their heads and in their kitchens, so for now this will be my version of saying “I’ll go first…” and also thank you for being here.
An Ode to Slopping
If there’s one online purchase I’ll never regret, it's a used copy of Fabulous Napkin Folds by Gay Merrill Gross. I bought it for $10 in 2021, and it still provides me with things to do (fold napkins) and think about (currently: more shopping on the internet…for napkins).
From custom hair bows and floral arrangements featuring purple kale to ingredients that double as feline facial features and stainless steel that calls for no food at all, tablescaping that goes the extra mile is all around me (or rather, tied to my screen time), and I deeply admire the creativity, expertise, and thoughtfulness required to bring it to life. The details I’m typically zooming in on, though, are the ones that are most practical: the mouth-wipers, spill-blockers, and finger-food-supporters. The napkins.
Growing up, from our dinner table to the couch, my Nanny never shied away from tucking a napkin into the neckline of her sweater. She counted on herself to “slop” something from her plate onto her clothes and always came prepared. She was exceptionally talented at finding ways to miss her mouth and her DIY bib, and besides the occasional sigh, she remained unfazed when someone (my sister or myself) inevitably called out a new stain. The fact that it happened at every single meal almost felt like performance art, but it was just her. She’s the one who shaped my opinion on napkins, which is that they’re actually invitations to go for it while you eat, and that they should probably exist as something more fun than placeholders before the food arrives.
While I do love bibs (what a way to start a sentence), giving a special treatment to things that are both decorative and functional, a necessary component of comforting meals, and completely capable of morphing into butterflies or blooming roses is just as enticing. And yes, I will absolutely follow illustrated instructions for that—thank you, Gay Merrill Gross. I’ve yet to use starch or pull out an iron to execute designs like scallop shells, standing fans, or swans, but I hope the motivation strikes sometime soon. Until then, double flap purses (that take like, 10 seconds to fold) and multipurpose napkin rings are enough to bring me joy.
Come On In
I sometimes wonder what it would be like to not wonder what’s inside anyone’s kitchen, but I’m a snoop and celebrities make it too easy to satisfy the itch. Even when the scene is very blatantly staged—like, right here (2:42), with things like heirloom tomatoes and salt and pepper-less shakers—I think it’s a lot more fun, and in some ways more revealing, than getting a look at what’s “In the Bag” or on The Top Shelf…but to be clear, I’m a sucker for both of those things, too.
Obviously, no one has ever asked me to give a kitchen tour—and I’m definitely not trying to repulse anyone with visual documentation of the current state of our toaster oven—but as a way to bring you in, because I want to, here are some ways I would describe it:
There’s a wild amount of salt—like, it takes up half of the spice cabinet: coarse salt, flaky salt, smoked salt (my favorite), tingly salt, yuzu salt, “fleur de hell” salt, salt in containers designed for cocktail rims, etc.
Kitty’s food bowl lives on the counter because it’s the only place where he can get to it and Boots can’t. It’s OK if you think this is gross. When people come over, we usually remember to move it on top of Sam’s printer, which he loves…
Sam had to get a separate mini fridge for his film and batteries, because our hot sauce collection was growing in the main fridge and the Energizer Bunnies were getting in the way. The mini fridge isn’t actually in the kitchen but under the desk of his office, which he also loves…
Currently showing on the cookbook stand is a recipe for Grilled Endives with Sauce Gribiche
The fruit bowl can sometimes make space for vegetables but always keeps its distance from the allium bowl
Sometimes there are fresh flowers
No cleaning solutions ever really remove the smell of garlic from the cutting board
There’s a doorless “cupboard” that’s home to cookie cutters, deli containers, rubber gloves, squeeze bottles, “UDDERLY SMOOTH” cream for paws, wipes for cat ears, “hangover cures” in the form of cough drops, and more, and I should go organize it
The uniform is soft clothes and it’s a crowded but wonderful place
Can You Tell I’m Canadian…
I love being on salad duty, because I love making dressings. The classic ingredients always in rotation are champagne vinegar, dijon mustard, garlic, shallots, S&P and nice olive oil and honey, but I have two other favorites: bacon fat and maple syrup. They’re especially good in warm vinaigrettes, and for adding some smoke and sweetness to your typical creamy caesar. As a pair, they’re also the excuse you didn’t need to make bacon and pancakes for breakfast.
x
Erika
Omg YUM to bacon fat and maple syrup in Caesar dressing 😻 I have to try!!!
Well done! Glad to be along for the ride.
Ruth & Cooney