Improvised Life has published A LOT of recipes in its long life, many geared to the holidays. We’re figuring that for many people, this year’s holidays are still going to be improvised and untraditional. Here are a few ideas for whatever form your fete takes. There are lots of ways to celebrate.
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In late September, as cool weather creeps in, I become aware that the waning moments of summer tomatoes are imminent. I hunger for a last bit of lusciousness that only food in its season can convey. I pick out some “real” tomatoes at the farmer’s market to savor the perfect, simple way I learned from my friend Anthony Giglio, and to preserve for winter enjoyment. And I read Pablo Neruda’s ode.
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When we first saw French artist Sarah Espeute’s embroidered table linens, we thought they were drawn-on with indelible markers, something we might be able to do. Then ideas and memories began to connect and flow.
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The best eight bucks I’ve spent lately is the OXO’s Good Grips Jar Spatula, a silicone spatula meant for reaching into jars. It’s so curiously-perfect I find myself using it daily for all sorts of kitchen endeavors.
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Periodically I revisit this short clip of Julia Child flipping a potato pancake, “a daring thing to do” on her ’70s television show where flubs and mess-ups were left as-is. Child ad libs essential wisdom that applies to any daring endeavor, and life itself.
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We’re seeing apples everywhere and FEELING the yearly hunger for warm apple desserts…so we pulled out our most potent recipes…
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Yi-Young Lee’s astonishly beautiful poem Persimmons tells a number of tiny stories, and lovely very precise instruction about choosing and eating persimmons, which are in season now. What could be better: stories, poetry, something exquisite to eat..?
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I mark the day I started making great tomato sauce when I spent an afternoon in Lucia Lo Presti’s kitchen. The secret she taught me is simple and yields an astonishingly rich, silky sauce. With it came a glimpse of a unique way of life —Sicily in New Jersey— that her wine writer son-in-law Anthony Giglio first introduced me to…
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When I am feeling low, I often make NYC chef Sandro Fioriti’s lovely Pasta al Limone, It take no time or odd ingredients to make and is both comforting and divine.
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Fruit eaten in its season is even better eaten with a poem. When we stumbled on this W.S. Merwin poem, we realized we were in the last moments of cherry season. It’s a perfect accompaniment to our favorite cherry feasts.
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Diane Ackerman’s poem “The Consolation of Apricots” gives a sense of just how far an apricot can launch you into reverie. It also gives instructions for how to eat one. I’ve added my own two-cents about how to find great apricots, and what to do if you can’t, along with a recipe for the effect of summer apricots all year long.
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At a dinner party New Yorker food critic Hannah Goldfield attended last summer, one of the hosts served ice cream that had the mind-blowing effect of a magic trick. Here’s how, with a recipe.
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These tumultuous days, my hunger is for starchy things with deep savor that don’t take much work. And by necessity, simple ingredients. I turn frequently to a transformative formula.
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Wondering how could I quickly create the effect of great key lime (or lemon) pie without actually making a whole pie, I devised this delectable stripped-down hand pie, made of a few readily-available ingredients. Fast comfort for desperate times.
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Years ago, I learned a simple recipe for boosting my immune system from a legendary homeopathic doctor. He swore by it, and I’ve come to too. I’ve been drinking it twice daily since the fierce virus scare started and each time, feel its strengthening effect.
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When the mid-century wood table I set up for dining and work took a hit from a spilled glass of water, I cast about for a protective everyday solution that wouldn’t look like plastic. I found it in old-fashioned oilcloth…
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As my cooking gets simpler and simpler, I rely on easily-created hits of flavor to dazzle. A favorite of late is roasted lemons, which I often throw into the oven as I’m making the rest of the meal. They liven up ANYTHING. They are totally addictive.
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On Chinese vlogger Li Ziqi’s mesmerizing YouTube channel. she doesn’t speak and there are no how tos or manic hosts,. Instead she evokes a quiet, very pastoral, very ancient way of life whose effect is deeply soothing.
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Looking back at our post about the prints legendary artist Sister Corita Kent made around the theme of “the moment” in 1977, we thought “What wonderful greeting cards they would make”, now and all year.
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Every December in a village in northern Argentina, Jorge Gervasi and his son transform their modest family home into an elaborate display of blinking lights. This sweet, slightly Fellini-esque short film captures the hard work, missteps and dreams that go into it their remarkable Christmas monument.
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