Posted on January 6, 2013

She didn’t finish her sentence because Isabel was running through the cypress trees so fast and with such force the trees were shaking for minutes afterwards. Laura watched the momentary chaos of the trees. It was as if they had been pushed off balance and did not quite know how to find their former shape. — Swimming Home, Deborah Levy
This year we will be surgical. I tell you there’s no other way. Our greatest tool is the scalpel and we’ll need to it excise the unnecessary appendages because we live in a world of barnacles. People who will cleave to you in shallow waters, wrap themselves around you so tight that it becomes difficult to breathe. And by the time you open your eyes and do the maths, they’ve multiplied; they’ve got you boxed in and there’s no way out. The barnacles are tricky, sessile, set on feeding on anything in motion. Determined to drain every bit of you out of you. So there’s you trying to make a life for yourself and there’s them, trying to leech it away. Survival is now predicated on discipline — how we notice the drift, the cleave, the attachment and how we’re able to cut it off and push it away. Because if you don’t you will become lost in the forest that is them, and you’ll never find your former shape.
You may think this bit is about coming apart — antithetical to gathering! — but I promise you there’s more in play. Make no mistake, we live in a kingdom of animals and it’s Darwinian.
Lately I’ve been preaching this conceit of the barnacle and the scalpel to everyone who will listen. Especially those who, like myself, fall prey to unnecessary attachments. People consider us the court jester, prone to performances the peanut-crunching crowd always love (we’re such a sight to see!), or perhaps we’re the kind, compassionate creative who has something — a life, a mind, a heart — of which the barnacles secretly covet. And we book our calendars full of lunches and dinners. We participate in their endless interrogations, listen intently to their latest drama (which is always on the level of the Greek), and dole out advice like dolls. They come away in a fever while we lean against buildings for support. How is it so possible to feel so weak after a single meal? How is it possible that all you now want to do is curl under your covers and sleep?
If your friendships are such that you are consistently and relentlessly carving out pieces of yourself to give to others, then break out the scalpel because this barnacle|host relationship will end up killing you. Imagine yourself weighted down by attachments, unable to flee through the trees, unable to recognize the shape that is yourself because you’re always seeing the others. This clutter, this noise, this feverish motley lot prevent you from gathering with the ones who truly deserve your affection. {Haven’t you found yourself canceling plans with the ones you love because you’re exhausted from so many unnecessary engagements?}
I’m not a “popular” person; I’ve never been part of the “in crowd” {do we even use these terms anymore?}, and I never want to be. I used to be invited to dozens of parties and my calendar was always booked out for weeks, but now I have longer meals with the ones I love and the invitations are more about quality than quantity. From a mean girl where my every exhale was akin to walking on proverbial eggshells, to the married friend for whom my single status was her constant project, to the friend who was always telling the great story that was her life, a life where no one could get a word in edgewise in the midst of a two-hour dinner, to the other friend who grew frightened whenever I was quiet and measured, and only seemed to calm when I was my most boisterous “on” self — these are but a few of the extremities I excised.
As the years press on I find myself endlessly excising. Whittling down to my beloveds — those whose relationships are reciprocal in energy, where both of us leave inspired, refreshed and focused. Granted, this isn’t a call to cut the cord when friendships get difficult by any means — this is more of an examination of how much you’re bloodletting and how much you’re giving of yourself at the expense of yourself. Examining all that is superfluous to refine and carve and hone to all who are essential.
I thought of all this, actually composed this post in my head as I was taking a much-needed respite at Bottega Falai. Yesterday it was cold in the city and I was entirely too early for a date, which is another sort of gathering, I suppose, and I slipped into this small cafe cum retail concept and watched Italian men with their sons, teaching them manners. I watched tourists slip in and fawn over the crepe cakes and pastries and I listened intently to two friends engaging in that barnacle|host exchange. The host’s eyes glazed over and part of me wanted to lean in and tell her about scalpels, but it wasn’t the time and it wasn’t my place so I just listened and composed and thought about sharing this with the ones I love.
Posted on October 23, 2012

There was a time when I wouldn’t set foot in Morandi on principle. I had a spat with a hostess, who I found incredibly rude, and I stormed out vowing never to return. However, months later I saw an episode of Unique Sweets that put my heart on pause. Bruschetta with homemade ricotta, honey and nuts. Brioche slathered in chocolate dotted with rich hazelnuts. And the bomboloni! Miniature pillows of puffed, sugary perfection. Since I sometimes tend to hold irrational grudges I decided to return on principle that there should be NO BOMBOLONI IGNORED.
And it was an utter delight. Dining al fresco in the west village is a pure, unadulterated privilege of living in New York. You have prime viewing of passersby while savoring a hot coffee and a flaky pastry. After spin class, I settled with a book and a menu that made it difficult to order just one item. So I proceeded to order four, much to the consternation of the polite waiter.
From the charred homemade focaccia — a bed for roasted black kale, squash, apples and salty cheese — to the tender eggs and raisin bruschetta, you won’t miss at Morandi. Brunch is a true standout, replete with expedient service, fresh ingredients and a thoughtful combination of flavors. Inspired by my focaccia, I went home and fixed a kale salad that was out of bounds, people. OUT OF BOUNDS.
So if you’re aching for a perfect brunch spot in the heart of the West Village, I wholly recommend Morandi.
Posted on October 17, 2012
Admittedly, the sandwich below might not look like much, but I assure you that there’s real delirium in every bite. So much so that I found myself ordering this sandwich (a symphony of perfect focaccia, prosciutto d’parma and mozzarella) an hour before my spin class without even considering the consequences of this my feckless act. [Note to self: sandwich before spin = BAD IDEA]
When people learn that I’ve cultivated a lifelong commitment to finding and inhaling the best eats I can find, they start rattling off names of newfangled eateries where one pays for the plate rather than what’s actually on said plate. I don’t care for scenery; I turn up my nose on haute reservations or secret numbers because delicious, simple food should be savored by all. So if you crave the swank eateries, you won’t find them on this space. Rather, you’ll find the gems I’ve taken so long to research, sample and evangelize.
Before I rhapsodize over the almond delights at Il Cantuccio, you may have noticed that I’ve been going through a chrysalis of sorts. Over the past few months I’ve worked incredibly hard to create a space that brings you the very best of what I eat, find, bake and cook — all through the point of view of someone who believes that love, that life, is inexplicably bound to food. As the months press on, you’ll start to see food itineraries and recommendations from my travels (the spots that are rarely in guidebooks coupled with some of the usual suspects) and a deeper focus of bringing my passion for baking to the fore.
What you won’t ever find: advertising, sponsorships or anything that deviates from the core of my virtual home.
I have an idea of where this journey will lead me, and I’ll make a bold pronouncement and say that you’re part of it. I can’t begin to express how grateful I am for your comments, your thoughtful and heartfelt emails filled with encouragement, and your help in pointing me to new recipes to make, new foodies to meet and new places to explore. I hope you’ll be part of this journey and give me feedback along the way.
But back to Il Cantuccio! I’ve been quietly hitting (translation: pacing in front of the storefront, waiting for it to open) this spot for simple, choice sandwiches made from the finest of ingredients — all breads and baked goods made by hand and imbued with a Tuscan sensibility. From the aforementioned focaccia to the biscotti of Prato, also known as cantucci or cantuccini, to the warm croissants and morning pastries, you’ll enjoy a quick, delicious bite without breaking the bank.