STUFFED ITALIAN APPETIZER BREAD

January 5, 2021 Posie Brien

One of my sisters likes to tease me about my ever-present need to elaborate, particularly with regards to cooking. “What did you make for dinner?” she’d ask. And instead of saying, “lasagna” and leaving it at that, I’d have to describe that I made the noodles with half semolina and half 00 flour, and that I cooked butternut squash with a little sage and brown butter and layered that with garlicky sautéed kale and a béchamel sauce with ricotta and Gruyere.

“Po,” she’ll stop me. “I didn’t need to know of all of that.”

Homemade Twix Bars

January 3, 2021 Posie Brien

I’m sitting here in the front room listening to quiet music—I’ve spent an exhausting few days rearranging all the furniture downstairs: dismantling an entire wall of glass-and-metal bookshelves laden with what felt like 100 books. I moved my small white tulip table from the breakfast room into the airy nook by the front door, making a bright spot to sit and write that overlooks the street and the water just beyond.

SAUSAGE, KALE + WHITE BEAN SKILLET WITH CRISPY BUTTERED CROUTONS

January 1, 2021 Posie Brien

We drive at a breakneck speed in an open-air taxi around winding roads that climb higher and higher away from the marina that sits at sea level. The air is hot and heavy, as if it carries more weight here than back at home, freighted with the scent of salt water and coconut and something spicy but citrusy. We pass Cinnamon Bay and I clutch at the edge of the taxi’s door frame, sure that we’re going to drop right off the sheer face of the cliff to our left every time a truck comes whooshing past us without slowing down.

KITCHEN SINK COOKIES

December 31, 2020 Posie Brien

I assume you’re here for a cookie recipe and we’ll start with that but while I have you, here’s a running list of some things occupying space in my mind on this gray yet bright final morning of 2020—year of quiet desperation, loud desperation, absolute wonder, a lot of humor, much time spend trying to constantly decide whether to laugh or cry or both—you know:

(VEGAN) BAKED ZITI

December 29, 2020 Posie Brien

So much of the first two decades of life is a constant switching of gears. I think about high school: 50 minutes of class followed by a rush to get to the next one. A swirl of girls in royal blue skirts and white polos spilling out into the wide hallways, a cacophony of metal locker doors banging shut and shrieking laughter and shoes slapping on slick red-and-white vinyl tile—then repeat, repeat, repeat until a hurried lunch and more classes—my mind spinning rapidly from the finer points of the defenestration of Prague in AP European History, to a sight reading of the first three lines of Vergil’s Aeneid Book 2 in the original Latin, to a tightly-scrawled page of notes on differential calculus equations. In the back of it all, I’m thinking about field hockey practice and hitting my drive harder on the jewel-green turf and what shirt to wear on Friday night and how a yet-unnamed boy’s hair looks when he flips the shiny flop of it off his face with a flick of his head.

Eating and adventuring.

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