Dave's Festive Phallic Holiday Lights

A change of pace from our neighbors' winter berry-trimmed wreaths, inflatable snow globes, life-sized manger scenes, and flickering no-room-at-the-inn candles in windows, eh?

Sol LeWitt at Mass MoCA

Photo by Erik Jacobs for The New York Times

Sol LeWitt: A Wall Drawing Retrospective recently opened at the Massachusetts Museum of Contemporary Art. I haven't yet had a chance to trek to North Adams to see the spectacle, but fortunately the exhibit will remain up for 25 years. Here's a link to a New York Times article about it.

Saskia Larraz Trunk Show at Allium Tonight

I've started hand-washing (or rather, machine-washing on the gentle cycle) my dry clean-only sweaters as a cost-savings measure...which is mostly working fine, except that doing so somehow ruined (shriveled up and shrank) my beloved lucky green Eileen Fisher sweater. I bought that sweater to sell the proposal for Searching for Mary Poppins (which linking the title just now, I see is currently selling used on Amazon for a penny...nice) and wore it in the Berkshires to all meetings at which there seemed to be anything important at stake. Now it's gone and I need a new lucky talisman.

That's my ever so reasonable and rational business justification for attending Saskia Larraz's trunk show at Allium tonight in Great Barrington. Don't you agree that this bracelet is the key to my professional future?

Twitter Update

"Blog to reflect. Tweet to connect."

I don't know where this quote originated. I read it via Debbie Stier whose Twitter stream I stumbled upon a few days ago -- how I don't remember, I just liked that in her profile, she described her profession as "Publishing Insurgent."

I figured out how to feed my Twitter updates to this blog (see right), so those of you who don't want to join the fray can still get a taste of it and click as you like on the various interesting links that pass through.

RT = retweet, meaning one is forwarding on someone else's post. @whatever name = who one is responding to or talking about. Out of context, the posts may not make much sense. That's OK. Just let the experience of reading them wash over you and whatever pleasure or horror sticks, that's the point.

My friend Susan Ito blogged about the appeal of Twitter and Facebook today. She wrote, "I was always a sucker for passing notes in class, and writing observations in a notebook a la Harriet the Spy, and this is the grownup, high tech version of that." Exactly.

will.i.am's "It's a New Day" video

I woke up happy, with this song blasting through my head. Perhaps you, too, would like to watch this video again.

Aaron Neville Kicks Off Holiday Tour at Mahaiwe

Annalena and I went to the mall yesterday in search of a homecoming dance dress (alas, I'm not finding the winning Forever 21 strapless, black and gray-striped, silk bubble dress online to show you...14 year olds are the only creatures with any business wearing such a confection and junior rocks it). Anyway, it's already Christmas at the mall. Normally, I abstain from holiday music until December 1st, but given the economy, I don't begrudge the merchants for trying to stir up some early cheer.

I'm also making an exception to the no Christmas music before December 1st rule for Aaron Neville, who kicks off his Creole-spiced solo holiday tour on Friday, November 28st, 8pm at the Mahaiwe in Great Barrington. Backed by a quintet that features his brother Charles Neville on sax, Aaron’s show will focus on classics from his albums, Christmas Prayer and Soulful Christmas, alongside hits from throughout his five decades-long career. Click here for tickets.

I'm especially looking forward to hearing him sing songs from his recent album, Bring It on Home...The Soul Classics. Aaron says on his website, "These classic songs have been pumping blood to my heart from the first second I heard them. They've been a part of my life. Singing them, especially in the aftermath of Katrina, was a deeply spiritual experience. They helped me get through. They gave me hope. And for me, music has always been about hope."

Interview with Anne Bramley

Anne Bramley is a food scholar, university lecturer, writer, cook, and host of the internationally acclaimed podcast, Eat Feed. She was born in a Midwestern blizzard and has thrived on all the best things cold weather provides, from her grandmother's "snow ice cream" to deep-winter snowshoeing. She has also traveled the world, living in England, Germany, and United States and learning from each new food culture she encounters.

Eat Feed Autumn Winter: 30 Ways to Celebrate when the Mercury Drops is her first cookbook. Epicurious.com just named it one of the Best Cookbooks of 2008. She lives with her husband, daughter, two cats, and two dogs in Cambridge, Massachusetts, where they eagerly await the next snow day.

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Gina: Your book is filled with lots of wonderful historical recipes. On election night, I had a good time reading your accounts of Lincoln's Inaugural Chicken Salad, Washington's Favorite Corn Cakes, and Jefferson's Peanut Sundaes. Where did you track down these gems? Also, what did you end up serving at your own election night get-together?

Anne: As an academic, I've always got my head in some archive or other and tend to collect bits and bobs of culinary history since you never know when you'll want them. And as a former Chicagoan (and Hyde Park resident) my election night was inspired by some of our favorite foods from the city and neighborhood.

Gina: In your acknowledgments, you mention that novelist Katharine Weber gave you an early boost. How did you meet her and how did she help you?

I met Katharine through Readerville. She is always there with ready and willing advice about the writing life -- agents, pitching, publicity, and more -- and she's always generous in lending an ear as well as a hand to a new writer. Plus she has sent me some of my best podcast topics and guests.

Gina: I'm charged with bringing cranberries to Thanksgiving dinner at my mother-in-law's house this year. I know you love the topic of cranberries. Please tell me how should I cook them and share with my readers why you think they're so interesting.

Anne: Every way and in everything! I love that they are really one of the few remaining foods that have a season that you can't industrialize your way around. At least as far as I've seen, they aren't shipped in from the southern hemisphere as with things like raspberries. Instead, I long for the October harvest each year and then try to do as much as possible before they're all gone from the shelves in January or February.

When I have the ability to cook just cranberries and not have something else in the oven, I love to do low temp, slow cook with a bit of spirit at the end. I don't really have a recipe and tweak it every time, but do something like a pound of cranberries with 1/2 to 1 cup of brown sugar for 1 to 2 hours at 200 to 225 degrees. Add a splash of alcohol in the final 15 minutes -- brandy if you're going for a Jeffersonian French inspiration, rum for something a bit more middle-brow colonial. The key thing about the low temp for a long time is that the berries don't pop and go mushy like in a stovetop sauce. Instead they just gently warm and soften. Mmmm. (Also, I know it's a big range on the sugar, but people have wildly different sweetness desires when it comes to cranberries and I prefer mine a bit tart, vaguely reminiscent of the kind of tart sauces that historically accompanied meat like verjuice in the Renaissance or a 19th-century gooseberry or rhubarb sauce.)

Gina: What is your favorite winter cocktail?

Anne: When I'm looking for some vitamins with my vice, it's a Bloody Mary made with Scandinavian aquavit (like the Bloody Sigrid in the book). But oftentimes I just want something really warm, creamy, sweet and possibly nutty, so I wrap myself around whatever boozy milk punch is on offer.

Gina: What's next on your proverbial plate?

Anne: Getting a position in the new administration as the local seasonal food czar. If that doesn't work out, endless meals with great cold weather foods and a little bit more time with my husband and toddling daughter and our menagerie of 4 animals who are often lounging in front of the warmth of the oven waiting to see what experiment pops out next.