Listening

I just finished listening to the audiobook version of All the Light We Cannot See by Anthony Doerr, and this is my favourite part… a fictional broadcast excerpt:

(And then he enthuses about coal.) "Consider a single piece glowing in your family's stove. See it children. That chunk of coal was once a green plant, a fir or a reed that lived one million years ago, or maybe ten million or maybe one hundred million. Can you imagine one hundred million years? Every summer for the whole life of that plant, its leaves caught what light it could and transformed the sun's energy into itself, into bark, twigs, stems, because plants eat light in much the way we eat food. But then the plant died and fell, probably into water, and decayed into peat, and the peat was folded inside the earth for years upon years, eons in which something like a month or a decade or even your whole life was just a puff of air, a snap of two fingers. And eventually the peat dried and became like a stone and someone dug it up, and the coal man brought it to your house and maybe you yourself carried it to the stove, and now that sunlight, sunlight one hundred million years old is heating your home tonight. [...] Open your eyes (concludes the man) and see what you can with them, before they close forever."

Eating

I’ve enjoyed making each one of the menus I’ve tried from Amy Theilen’s book Company. So far, they’ve been three: one Christmas-themed, with turkey, one called “More Time Than Money” kind of meal, with chicken, and one for Easter, featuring ham.

I like how when I pick a menu from this book, I’m surrendering my menu-planning decisions and letting her be the expert. I learn so much and the meal’s success turns out to be such a reward.

To use the leftover ham this week, I made this Ham and Tomato Penne, which sounds fancier in its original Italian: Penne al Baffo.

Reluctantly, I must sign off and get back to the real work… I leave you my dog as snack supplicant: