Long-stemmed broccoli should be tossed with olive oil and flaky salt and roasted in a hot oven until the florets turn the color of hazelnut shells and shatter on the tongue.
I wake up naturally and begrudgingly around 6:10 A.M. That's wired in so deeply that I wake up at that time no matter where I am, in any time zone. I wish I could sleep later.
I've had an untraditional trajectory with food: I was in my mom's home, then I was a college kid making mac and cheese and quesadillas, and then I was a professional cook. I never had that time where you figure out how to cook for yourself at home.
The delicate sweetness of just-picked vegetables is always worth savoring.
I'm surprisingly squeamish.
People never used to look at me twice. That was my superpower: When I met someone, I could decide whether to care about them based on whether they cared about me.
