I’ve never been good at keeping things under wraps–my excitement always gets the better of me. And I haven’t been this excited in quite some time. This feeling of eyes widen open, of awe, has happened in only a few key moments of my life: writing my new book, publishing my old one, leaving my job and finding a new one, launching a literary magazine that would go on to feature talented, burgeoning writers and great minds, and that one day, in 1999, when I decided to shift from an ebay powerseller in favor of launching a website (so new at the time!) where I sold designer clothing and accessories at a discount.
These moments are rare and as I grow older I realize the importance of holding on to them.
A few days ago I hinted at a new direction, and so many thoughts and ideas have consumed me since. It’s become such that I’ve become distracted because all I can do think about is the thing I can’t yet tell you about.
But it’s happening.
In the interim, I’m seeing friends who always have a way of inspiring me. And I’m cooking and baking up a storm. Here’s to hatching great plans. Here’s to living the questions and following a life of musts.
INGREDIENTS: Recipe from Anna Jones’s A Modern Way to Eat
9 ounces grated zucchini
2 handfuls (about 3 ounces) spinach or collard greens, finely chopped
4 tbsp soft crumbly cheese, such as feta or goat cheese (I used goat cheese)
3 tablespoons freshly grated Parmesan or Pecorino cheese (I nixed this)
1 clove garlic, peeled and finely chopped
A few sprigs dill or basil, finely chopped
Grated zest of 1 lemon
Salt and pepper
5 eggs (the original recipe calls for 5, but I would use 4 for a crisper fritter)
Olive oil for cooking
Toss all the greens into a bowl. Crumble in the cheeses, garlic and zest with a good pinch of salt and pepper. Toss to mix. Crack in the eggs and mix well.
Place a large frying pan over medium heat and add a good glug of olive oil – you want to be generous with the oil here. Once the oil is hot, carefully lower generous tablespoons of the mixture and flatten to form little patties. Fry for 2 to 3 minutes, then carefully flip and fry on the other side for a final 2 minutes, until the egg is completely cooked.
Place on a plate in a low oven to keep warm until you are ready to eat.