I've always been the person at the table who is like, 'I have this weird rash. Anybody else have this?'
You see, I am friends with a lobsterman. Because we are friends, which feels lucky anyway, I get access to the most amazing fish. It's like having a backstage pass - a culinary jackpot that feels almost undeserved.
I didn't think anything I wrote was going to get published. I'm a dyslexic kid who had tutors through college. But I had a very strong impulse to write.
Accounts of eating Christmas sweet potatoes baked in ashes and jackrabbit stewed with white flour dumplings are testaments to pioneer resilience and pleasure - and they help inspire my own best scratch cooking.
My mother worked full-time running a foundation, but she found all the time in the world to have supper ready every night, feed us shirred eggs on the weekends, and produce a leg of lamb for my fourth-grade Bedouin feast at school.
There has never been a shrimp that I've eaten that I haven't been like, 'I am so lucky that I get to eat this.' I would eat a shrimp enchilada, shrimp burrito, shrimp cocktail, fried shrimp, shrimp po boy, shrimp gumbo.
