Food is my happy place. When life gets stressful and it seems the world is at its end
I find myself in the kitchen often, and my counter scattered with cookbooks. I spent all yesterday making cinnamon rolls for my husband’s office staff to take home for the weekend, because after a week of news like we’ve had a cinnamon roll might just raise someone’s spirits! Thank you for continuing to do what you do. I look forward to each of your letters.
I love your column. I don’t understand the woe is me attitude that people have. Not everyone feels that way. I guess it’s your column so you can say what you want but it’s also one reason I won’t become a paid subscriber. I want to read about food which is a happy thing. I don’t like the veiled political stuff. Again, I love to read what you have to say about food and have purchased and read everyone of your books.
You wrote “You can find out Kurt Vonnegut’s reaction to Dad’s design for ‘Cat’s Cradle’, which appears several paragraphs down from a “July 2013” heading, so I assume that’s when it was originally posted. I enjoy your father’s work, and am also a fan and bibiographical researcher of Kurt Vonnegut, but sounds like I’m 12 years too late to the party to find out what Vonnegut’s reaction was. I don’t suppose it could be shared here, or with me via email, at this point?
If you click on the link to Dad's archive at Columbia you can read every entry. But I misspoke about Vonnegut's reaction. Here's what's there:
Cat’s Cradle
Vonnegut, Kurt, Jr., 1963
“This novel was a selection of the Science Fiction Club—which means that it had to be produced in a Doubleday plant, on Doubleday machines with Doubleday materials, leaving very little space to move around in.
“The contents page carries no folios. It was put in only to call attention to the unusual chapter titles—so the designer devised a layout which would do just that: call attention to it.”
God Bless You, Mr. Rosewater, or Pearls before Swine
Vonnegut, Kurt, Jr., 1965
“The chapterheads were taken from an old fireman’s badge (the author suggested it) which was not easy to find; but the R within the wreath, which was the designer’s idea and is used for minor breaks, is an old trademark matrix made by the Monotype Co. for a marmalade producer. The paper of the cover, necessarily different for each copy of the book, was an inspiration (it is no longer made, I am told); the stamping on the spine in 7 colors (achieved by 2 impressions) goes along with it, and the book turns out to be, in the author’s words, ‘elegantly cheerful.’ (For a contrary opinion see E. Fremont-Smith’s N.Y. Times Review)”
It’s amazing that your father designed that Ulysses cover. What a talent. And, completely unrelated, I’m curious whether you have any feelings about the news that Stephen Starr has bought Babbo. (I worked there 20 years ago as a pastry cook under Gina.)
I'm very excited about Stephen Starr buying Babbo; I have enormous respect for the way he runs his restaurants. And bringing Mark Ladner back is a stroke of genius; he's a huge talent who makes stunningly good food. (I was so sad his Pasta Flyer wasn't the success it deserved to be; it was a brilliant take on affordable food.)
I forgot to say: the whole reason I ended up working at Babbo (it started with a stage) was because I thought the kitchen experience would help me get a job at Gourmet!
I’m sad I never got to visit Ladner’s restaurant in Boston. But I’m excited for this new iteration of Babbo; I hope it breathes fresh life into it. I still have my stand mixer with “Mark” (for Ladner) Sharpied onto the top; Gina gave it to me from the Babbo kitchen.
Thank you for your thoughts. During this tumultuous time we are experiencing, the thoughts and sites of good food give my spirit something to hang on to, in the hopes that as with all bad times, this too, shall pass. Keep up the spirit lifting columns, Ruth. They are greatly enjoyed!!
A question for Ruth: The capon pot pie was heavenly. I used a puff pastry topping for the first time and, after baking, it was quite soggy where it met the filling. Next time, what do you suggest? Should I roll the pastry out to be very, very thin before setting it atop the casserole or/and bake at a higher temperature?
Did you defrost it correctly? In my experience, the trick to using frozen puff pastry is to buy the kind that's made with butter and thoroughly defrost it in the refrigerator. I wouldn't roll it out very thin - don't think that would help.
We raised chickens, but my enterprising Aunt Ruth raised capons on contract with a "freezer plant" in the county seat, one county "over." She and my uncle (my mother's only brother) "got" the homeplace, but grandpa bought an adjacent farm for his only daughter, my mother. This sets the scene for the summer day I vividly remember when we drove by, waved to Aunt Ruth, and Dad commented she was "fixing" the chickens. Fixing chicken to me meant frying them in our high-sided cast-iron frying pan. What's goin' on here? I still recall both mom and dad stuttering and stammering, forced to give their insatiably curious daughter her first lesson about sex.
Really lovely book designs! I often find myself less than enthusiastic about the design of today's book covers. Sometimes I feel like I'm walking into a candy store, not a book store. But maybe I should be more like your Dad and be excited about the future rather than looking to the past.
Capons were very popular when I was young, but I seldom see them anymore--I'm not quite sure why that is. That pot pie sounds delicious and a welcome slice of comfort right now. I also appreciate the reminder that while we have an obligation to do what we can to help those in trouble, the sorrows of the world shouldn't stop us from celebrating life. Feeding ourselves and others can be both a joy and a mitzvah. Thanks for sharing your stories and recipes with us, Ruth.
Food is my happy place. When life gets stressful and it seems the world is at its end
I find myself in the kitchen often, and my counter scattered with cookbooks. I spent all yesterday making cinnamon rolls for my husband’s office staff to take home for the weekend, because after a week of news like we’ve had a cinnamon roll might just raise someone’s spirits! Thank you for continuing to do what you do. I look forward to each of your letters.
Thanks Ruth- I needed a diversion from the utter chaos of this country!
Joy is what makes us go on! Haiti! What about the rest of the world?
I keep my silver polished and use one full setting each day ! Joy!
Good food. Joy! Meals with friends. Joy!
Your dad's cover for Ulysses is a masterpiece.
I love your column. I don’t understand the woe is me attitude that people have. Not everyone feels that way. I guess it’s your column so you can say what you want but it’s also one reason I won’t become a paid subscriber. I want to read about food which is a happy thing. I don’t like the veiled political stuff. Again, I love to read what you have to say about food and have purchased and read everyone of your books.
It hurts to read this lack of empathy.
Thank you for introducing me to Calamityware! If I didn't have so many dishes already, I would get a set. I might have to gift some to my kids :)
A little joy is just the thing to counter a tough week.
You wrote “You can find out Kurt Vonnegut’s reaction to Dad’s design for ‘Cat’s Cradle’, which appears several paragraphs down from a “July 2013” heading, so I assume that’s when it was originally posted. I enjoy your father’s work, and am also a fan and bibiographical researcher of Kurt Vonnegut, but sounds like I’m 12 years too late to the party to find out what Vonnegut’s reaction was. I don’t suppose it could be shared here, or with me via email, at this point?
If you click on the link to Dad's archive at Columbia you can read every entry. But I misspoke about Vonnegut's reaction. Here's what's there:
Cat’s Cradle
Vonnegut, Kurt, Jr., 1963
“This novel was a selection of the Science Fiction Club—which means that it had to be produced in a Doubleday plant, on Doubleday machines with Doubleday materials, leaving very little space to move around in.
“The contents page carries no folios. It was put in only to call attention to the unusual chapter titles—so the designer devised a layout which would do just that: call attention to it.”
God Bless You, Mr. Rosewater, or Pearls before Swine
Vonnegut, Kurt, Jr., 1965
“The chapterheads were taken from an old fireman’s badge (the author suggested it) which was not easy to find; but the R within the wreath, which was the designer’s idea and is used for minor breaks, is an old trademark matrix made by the Monotype Co. for a marmalade producer. The paper of the cover, necessarily different for each copy of the book, was an inspiration (it is no longer made, I am told); the stamping on the spine in 7 colors (achieved by 2 impressions) goes along with it, and the book turns out to be, in the author’s words, ‘elegantly cheerful.’ (For a contrary opinion see E. Fremont-Smith’s N.Y. Times Review)”
It’s amazing that your father designed that Ulysses cover. What a talent. And, completely unrelated, I’m curious whether you have any feelings about the news that Stephen Starr has bought Babbo. (I worked there 20 years ago as a pastry cook under Gina.)
I'm very excited about Stephen Starr buying Babbo; I have enormous respect for the way he runs his restaurants. And bringing Mark Ladner back is a stroke of genius; he's a huge talent who makes stunningly good food. (I was so sad his Pasta Flyer wasn't the success it deserved to be; it was a brilliant take on affordable food.)
I forgot to say: the whole reason I ended up working at Babbo (it started with a stage) was because I thought the kitchen experience would help me get a job at Gourmet!
We would have been happy to have you!
I’m sad I never got to visit Ladner’s restaurant in Boston. But I’m excited for this new iteration of Babbo; I hope it breathes fresh life into it. I still have my stand mixer with “Mark” (for Ladner) Sharpied onto the top; Gina gave it to me from the Babbo kitchen.
Thank you for your thoughts. During this tumultuous time we are experiencing, the thoughts and sites of good food give my spirit something to hang on to, in the hopes that as with all bad times, this too, shall pass. Keep up the spirit lifting columns, Ruth. They are greatly enjoyed!!
Thx! We are now Mutual Aid Gardeners growing and giving away food. We’ll reach out to Alice’s school network. Thx again!
A question for Ruth: The capon pot pie was heavenly. I used a puff pastry topping for the first time and, after baking, it was quite soggy where it met the filling. Next time, what do you suggest? Should I roll the pastry out to be very, very thin before setting it atop the casserole or/and bake at a higher temperature?
Did you defrost it correctly? In my experience, the trick to using frozen puff pastry is to buy the kind that's made with butter and thoroughly defrost it in the refrigerator. I wouldn't roll it out very thin - don't think that would help.
I’ll be interested to read Ruth’s reply. But in the meantime I know a number of chef’s bake the puff pastry top separately to avoid the soggy issue. 😊
We raised chickens, but my enterprising Aunt Ruth raised capons on contract with a "freezer plant" in the county seat, one county "over." She and my uncle (my mother's only brother) "got" the homeplace, but grandpa bought an adjacent farm for his only daughter, my mother. This sets the scene for the summer day I vividly remember when we drove by, waved to Aunt Ruth, and Dad commented she was "fixing" the chickens. Fixing chicken to me meant frying them in our high-sided cast-iron frying pan. What's goin' on here? I still recall both mom and dad stuttering and stammering, forced to give their insatiably curious daughter her first lesson about sex.
Really lovely book designs! I often find myself less than enthusiastic about the design of today's book covers. Sometimes I feel like I'm walking into a candy store, not a book store. But maybe I should be more like your Dad and be excited about the future rather than looking to the past.
Loved reading about your father; new to me; what a marvelous legacy you have...
Ruth, Your telling of story of your Father’s career and how he brought his favorite writers home to you is wonderful.
Michael and I will be thinking of you and your Michael when we head again to the Rancho Mirage Writers’ Festival next week.
I love LeBriffe.
All the best, Susan Weaver
Capons were very popular when I was young, but I seldom see them anymore--I'm not quite sure why that is. That pot pie sounds delicious and a welcome slice of comfort right now. I also appreciate the reminder that while we have an obligation to do what we can to help those in trouble, the sorrows of the world shouldn't stop us from celebrating life. Feeding ourselves and others can be both a joy and a mitzvah. Thanks for sharing your stories and recipes with us, Ruth.