pat willard
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War-Zone Recipes
All the recipes I'll make from the blog just to get us through wherever we're fighting! day in-day out craziness
Memoir
He and I
A Life Through Marriage A Culinary Travelogue
America Eats! On the Road with the WPA: The Fish Fries, Box Supper Socials and Chitlin' Feasts that Define Real American Food.
An exploration of the lost Federal Writers' Project's reporting on American cooking. Culinary Memoir
Pie Every Day
Getting through life with pies Culinary History
Secrets of Saffron: The Vagabond Life of the World's Most Seductive Spice
How saffron journeyed from the Middle East and captured the world Culinary history
A Soothing Broth
Exploring the old-fashion recipes used to feed the sick at home Magazine Articles
How to Become a Mermaid
Publically flaunting your age on Surf Avenue "The Good Dogs of Bad Men"
A teenage son, his drug dealer and the pitbull who loved them both |
My WorksWar-Zone Recipes
Double Chocolate Chip Brownies Cheater alert: I used the Ghiradelli brownie mix I bought at Costco--6 bags for like $7. Can't beat it. But I fooled around with things to make it more....so: Ingredients 1 bag of Ghiradellia chocolate brownie mix 1 egg 1/3 cup melted butter (they say oil but butter makes a richer brownie) 1/3 cup water handful of almond nuts (pistachios are great but anything else is fine), chopped 1 tablespoon grated orange peel (more if you like but this is a generous amount) 1. In a good size bowl, pour in the mix and add the egg and the water. Stir about 30 times with a wooden spoon until the batter is just smooth. 2. Add nuts and orange peel and mix well. 3. Pour into a greased 8-in. square baking pan. Bake at 350 degrees F for 25-30 minutes or until brownies test done with a wooden pick. Cool in pan on a wire rack. Optional: Think about frosting the brownies with whatever you like--chocolate and cream cheese are awfully nice, as is straight peanut butter. You'll just have to put a layer of waxed paper between them when you ship. But if they stick together, what the hell?! They'll still be appreciated. more recipes/thought than you ever wanted to hear from me!
Less brief description goes here He and I
We were very young when we married: twenty-one and twenty-two. We had known each other for three years but, constantly living in different states because of work, we really only spent six months together before the wedding. I found that love has not been the solid container I thought it would be. It did not stop the yearning for something more. It did not shelter my heart from desire. It did not keep at bay the proclivities for destruction both my husband and I inherited. Love tested us rather than supported us, proving to be less a comfort than a hard, and sometimes cold, fact. The surprise was how much marriage came to shelter us, allowed us to grow up together, gave us space to crash and burn, savor joys. But how did marriage accomplish that. How, through all these years, through all the normal variances of daily life--how did our marriage survive? That's what I want to know. America Eats! On the Road with the WPA: The Fish Fries, Box Supper Socials and Chitlin' Feasts that Define Real American Food.
Traveling through the country today with the remnants of the Federal Writer Projects' (1935-1941) manuscript, and looking for real American food. Pie Every Day
"Pies at the Bar Ten" Secrets of Saffron: The Vagabond Life of the World's Most Seductive Spice
"The Heart of the Matter." MAGAZINE ARTICLES
Essays and articles that have appeared in Brooklyn Bridge Magazine, Garden Design , and New York Newsday. "The Good Dogs of Bad Men"
Raising a teenage son |
