There’s a cadence to bread: the effortful simplicity of pulling water and harvesting yeast and figuring out how to thresh. A stiff breeze is still the best tool to separate wheat from chaff, but chaff is a much better word, and closer to this worry: that the entirety of what I’m holding dear might be nothing but a kernel, and someday that gets ground up, too.
[Clockwide from top left: Slab built porcelain pitcher from stepanka; Gold-tone midcentury flatware from AtomicHoliday; Salt cellar or teabag holders from Tjossem; Four washed linen napkins from NordicLinen; Arabia Finland vintage salt and pepper shakers from sputnikhousewares; Helvetica kitchen timer from thecreekhouse.]
What filling goes inside this overwrought bread? Maybe slices of cucumber and a peppercorn paté made from a cold, coarse loaf of ground duck legs and pork shoulders, not too lean, punctuated by fennel seeds and lots of garlic and thyme, which the ancient Greeks burnt as the scent of courage.
[Clockwise from top left: Wood vintage kitchen scale from havenvintage; Midcentury silverware set from BonyPonyTrappings; Handbuilt mug from JustWork; Black stoneware serving tray set from vitrifiedstudio; Vintage 80s Southwestern print placemats from ACESFINDSVINTAGE; Maple syrup pitcher from MidWestPots; Eggcellent necklace from themistakenpancake.]
In the grand, great indulgent loneliness of making lunch for one, there’s no wallowing quite like a single portion of pickles. Shoestring half a carrot and an icicle radish (or bean sprouts, if you like — I don’t) and pour over salted vinegar. This needs to sit for a little bit. In the meantime, fry an egg.
[Clockwise from top left: Planet earth plate from christianesutherland; Vintage silver fade highball glasses from GreenZebre; Spotted porcelain bowl from seanoconnellpottery; Vintage striped burlap placemats from ShabbyChicTradingCo; George Briard vintage lowball cocktail glasses from ModRendition; Stoneware stash jar from kibster; Antique wood stool from 86home; Carved maple spatula from tpursell.]
I’m limited in many ways and especially in my bread-piling tricks — no better advice than a smashed ripe avocado, a sprinkle of salt. But instead of the smooth ruffle of lettuce, too inoffensive and true, try a lining of sawtooth leaves, maybe purple perilla mint or pointed anise basil, and more of it than you think. And then revel in this accomplishment of trying to take care of yourself, of creating an appetite and looking out for hunger, of making a sandwich.
Su Wu of I'm Revolting continues to compile a list of the things, places and misinterpreted philosophies that somehow manage to coalesce into a well-lived life. These narrative-driven collections will find you stealing out of your alternate personas' closets.