Autumn is always an introverted time for me. I get deep into my creative projects. This season especially I’m feeling a powerful inspired force pulling me into action. I’ll pick up a handful of ingredients and, while talking to my best friend in my kitchen, almost unconsciously make something wonderful. Yesterday it was a chèvre and mushroom tart. Then it was garlic einkorn biscuits. The other day it was chai teff porridge. I don’t know where this energy comes from. Call it a genie, a muse, the flow. Whatever. It lives in my kitchen and talks to me through food.
Some nights it’s like magic. I take note of what I’ve got on hand, synthesize a possibility, and go. Out comes a thing. A delicious thing. I mean, not always. Sometimes it’s just pretty ok. Or passable. When the Spirit / inspiration doesn’t show up to help me make whatever it is. But lately most of those makings have been exceedingly good.
When Gena of Choosing Raw and the Food52 column The New Veganism contacted me about possibly posting a recipe for WFFF from her new book, Food52 Vegan, you can guess my reaction. Somewhere along the lines of OH HELL YES. Gena’s column is kind of genius. As if possibly she too has a genie that lives in the walls of her test kitchen. Telling her how to make creamy harissa mayonnaise with cashews. How to make a vegan chocolate cake as delicious as a butter filled one. Ok, maybe it’s all her. But is it crazy to think that maybe our muses are at least friends?
(And yes I’ve been reading Big Magic, in case you were wondering.)
Plus she’s kind of in the vegan cool kids club in my mind. I felt like we were in high school and she had just invited me to eat lunch with her. Like, suddenly she’s picking me up to go to the mall with her cool arty friends and we’re going to make fun of the jocks while drinking boba tea and shopping for pleather.