Author: janet

holding water | a raisin + a porpoise

holding water

My family is a land-locked bunch that is fond of the sound of lapping water and all the activities that go with it, so every summer (at least), we try to fling ourselves in the direction of some shoreline. For a few years we went to more or less the same place, which was the tippiest tip of Cape Cod, until we stopped doing that and started going every which way. Results have varied, as they will when we are involved. One year, we scored one of the most magnificent settings EVER—truly magical, a tiny, perfect, private, pine-forested island in the middle of a lake, which included a house so creepy, decrepit and awful as to defy description. I mean, I am a writer so I suppose I could describe it pretty accurately, but I kind of don’t want you to know that I lay my body down in such a place. I don’t mean to be cagey but in this regard, I’d like you to continue to labor under some kind of delusion about my …

making bank: socking away summer greens on a raisin + a porpoise

caching in

It’s definitely grasshopper season. So much to do and see and play with. Who wants to tote and till and thresh when the music is playing? DANCING IS SO FUN. Threshing? Not so much. We’ve had a wetter summer season than my area of the map has seen in years, along with a handsome run of sunny days in among the rain drops. As a result, greens are leaping out of gardens in fat, succulent bunches. Maybe you have no garden or jungle-like weather conditions where you are; even so, CSA shares and shopping at farmer’s markets with eyes that are bigger than your available hours can also lead to a greens overload in the crisper. Before slime descends and you are forced to slide that lettuce into the compost or trash, consider taking a few simple steps to make you and your army of ants pretty content when winter settles back down, and still leave time for dancing. Here is the revolutionary, game-changing greens management tip that can be yours today if you ACT …

creamy rooibos apricot popsicles | a raisin + a porpoise

a cheerful pop of colors

I find it can be kind of hard to talk about cooking in the summer, when (at least in my zip code), suddenly there are green, edible things emerging everywhere after a long, wintry dry spell, and really you only need a pair of scissors and access to olive oil, salt and lemon to make a passable form of dinner happen, usually quite late in the evening when it is too dark to take pictures. It can also be hard to talk about food when one’s brain is like a halfway house for jacked-up monkeys, just to cite another randomly-selected possible complicating factor. Fortunately, in a moment of false confidence that I would be able to figure out what was meant by any number of technical terms involved in doing so, I let a friend convince me to sign up for a virtual popsicle party, and so we are once again gathered here for some food talk. Organized by Billy Green of Wit & Vinegar, the event is a week-long celebration of all the frozen …