Saveur (April 2016)
We often imagine other lives we're living.
There's the us that lives in New York City, like Clay once did, where we live in a tiny apartment that has no real kitchen to speak of. We rarely cook, but there's so much good (and affordable!) food around. We're rarely at home, always at work or with friends.When we do cook, it's an event, with lots of friends crammed into our apartment, just to remind ourselves that we can.
The West Coast us worships the sun. In this alt-life, we're living in Los Angeles, and live to be outside, going to the beach every chance we get. We actually have a really big apartment in this version (our L.A. selves are rich!), with a citrus tree in the yard, and a huge, airy, light-filled kitchen. West Coast us is calm, rested, absolutely zen. We are cooking, but it's mostly salads. Very light, very healthy, totally amazing salads. (But then obviously we cheat by going to SQIRL and In-and-Out on the regular).
There are other versions, too. Like another West Coast us who lives in San Francisco and is super outdoorsy and spends every weekend in Napa or Tahoe or Big Sur.
There's an us who lives year-round on Cape Cod (or maybe Maine), in a little rambling house with crooked walls and low ceilings. In summer, we pluck blueberries from the bushes in our back yard and pack slices of our home-grown tomatoes to take to the beach. We freeze through the winters, huddled around a little Franklin stove and dreaming of summer. This version of us cooks a lot of seafood -- hearty fish chowders and stocks.
And maybe even a lot of fish cakes.
Because it turns out, we love a fish cake. And that was not always the case.