Almond tart with plums, peaches, cherries and chocolate crisp topping

Plum, peach, and cherry tart

Plum, peach, and cherry tart

I’ve been trying to write a story. I like it so far, and I think about it a lot. I dreamed about it two nights in a row, which is a nice feeling, because when you wake up the characters seem very real and complex. At this point, you’d think I could just write it all down in a rush, and get it finished. But for some reason I haven’t done that. I know it will come out as a completely different story depending on the exact time that I sit down to finish it, and that thought is giving me pause. I don’t think it will hurt the story to marinate for a bit, anyway. As long as I can keep all the pieces in my head, and not let them all scatter like marbles from my addled mind.

ANYWAY…the subject of this week’s Sunday interactive playlist is storytelling songs. Songs that tell compelling, funny, or otherwise entertaining stories, with lively appealing characters. As ever, the list is interactive, so add them to the list yourself, or leave a comment, and I’ll try to add them through the week.

Plum, peach and cherry tart

Plum, peach and cherry tart

In other news, it’s yet another way to combine cherries and chocolate. This time they meet in an almond crust, in the company of sliced peaches and plums, and under a topping of sliced almonds (and chocolate chips.) I took some time to arrange the plums and peaches in a pretty pattern, but of course you couldn’t see them at all under the crisp topping! Silly. You could try putting the topping under the fruit, rendering it no longer a “topping,” but it was nice this way, and at least the peaches and plums were evenly distributed.

Here’s your interactive playlist so far.

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Chocolate-stuffed-cherry cake

Chocolate-stuffed cherry cake

Chocolate-stuffed cherry cake

We recently re-watched Exit Through the Gift Shop, a film that may or may not have been directed by elusive British street artist Bansky, and is about Thierry Guetta, who may or may not be a real person and who may or may not also be an artist named Mr. Brainwash. Is the whole film a mischievous hoax? A straight documentary? A mix of fact and fiction? I believe it is, of course, the last one, as are all films. (It’s clearly not, as Banksy claims, a re-edit of hundreds of hours of Guetta’s footage of street artists at work, because Guetta is in at least 90% of the shots.)

Whatever else it is, I think Exit Through the Gift Shop is a sneakily beautiful film. It’s clever and amusing, certainly, but underneath all this lies a warm and beating human heart. The film asks questions–literally–the characters are always asking questions, and then contradicting themselves in ways that raise more questions. It makes us think about anonymity and celebrity, about the commercialization of art, about whether or not art has any meaning, or needs to have meaning. Guetta’s art, which is dangerously similar to Bansky’s own, is seen as meaningless, but it sells for lots of money, and Guetta, like Bansky, becomes a celebrity, which seems like a depressingly empty pursuit.

The film questions whether or not there are rules, if we should play by them or make up our own, and if any of it really matters. “I don’t know how to play chess, but to me, life is like a game of chess.” Guetta supposedly took up the video camera because he didn’t want to miss anything. As a child he was away from home for the death of his own mother, and now he obsessively video tapes everything in his life so that he won’t miss it. He starts to follow street artists all over the world, amassing a prodigious amount of footage, and entirely missing the lives of his own children, and all the ways they are growing and changing all the time. He doesn’t watch any of the video, he packs it all away in boxes, for him capturing it is enough.

I’m so taken with this idea…the idea that capturing or creating a moment is sufficient, and that making it viewable, let alone sharing it or exhibiting it, is not a necessary part of the process. It put me in mind of Vivian Maier, a photographer whose work was recently “discovered.” during an auction of the contents of a storage locker that proved to contain a massive hoard of negatives.

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Maier had lived in New York and Chicago, and she created a remarkable collection of gorgeous street photographs that she never developed. The images are strikingly beautiful…the focus is uncanny, the blacks are rich and dark, the subjects are full of humor and sadness. She has beautiful images of children on the streets and looking through windows, images of lovers and workers and parents and elderly people going about their day. Maier was a nanny but I don’t think she had a family of her own, and it’s strange to think about her capturing the passage of time in other peoples’ lives, the progress from childhood to old age. She was never a celebrity, never recognized or acclaimed in her lifetime. She became poor and, I imagine, lonely.

Her street photography lies in stark contrast to Guetta’s manically hyped shallow “works” and even to Banksy’s street art. But it seems as though they’re all asking the same questions and all deciding that there are no answers but it doesn’t mean they should stop asking, or that we should stop trying to capture moments as they fly by, though we can never catch time as it passes. The attempt may be futile, but that doesn’t mean it lacks value.

Chocolate-stuffed cherry cake

Chocolate-stuffed cherry cake

Well, I’ve said it was my summer of cherries, and here’s another example. We were playing with our new cherry pitter the other evening, and Malcolm invented the method of stuffing the pitted cherries with chocolate chips. Genius! The boy’s a mad culinary genius! Of course I had to take it all a step further and pit and stuff some cherries and then bake them into a cake. I made a very simple cake, with ground hazelnuts. This is similar to clafoutis, of course, but it really is a cake and not a custard.

Here’s Tonight the Streets are Ours by Richard Hawley from Exit Through the Gift Shop.
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Fresh cherry chocolate chip cookies

Fresh cherry chocolate chip cookies

Fresh cherry chocolate chip cookies

“When are you going back to school?” asked the bartender, calling over her shoulder from across the bar. “NEVER!” I replied, with an evil laugh. Of course she wasn’t talking to me, she thought I was somebody else, some bright young woman with her future ahead of her who will be going back to school within the month. Everybody is going off somewhere…to school; to a new, real, job; to a trip abroad. And I’m just sitting here, sitting. I’d like to go back to school, but it would be frivolous at my age; I should get a new real job, but I don’t really want to, if I’m being honest. I’d love to go on a trip abroad, but I’ve got kids and a dog and no money. I’ve said it before and I’ll say it again: I’m not great with change, and I’m genuinely content with things the way they stand. Sometimes, though, it’s discombobulating to take a step back and see how many decisions have already been decided–almost without me knowing I was making them. We own a house, we have as many children as I ever wanted, I can’t imagine ever leaving this town. Of course we have dreams, we talk about doing something else. We’re just about ready to launch our back-up plan of moving to Provence and raising goats and writing children’s books. I’m thinking of moving to Uraguay to form a film collective with whoever has been making the beautiful films I’ve seen from that area. I fully intend to move to Barcelona and become a secret street artist. I’d like to be a polyglot troubadour like Manu Chao, and gallivant to Brazil and Algeria to make huge wine-filled dinners with scores of fascinating friends from all over the world. It’s only a matter of time, really, before I travel back in time to 30s or 60s Paris, to make movies with Renoir or Godard. Just one or two things to put in order, first, and we’re off.

This is my summer of cherries! I’m cherry-obsessed. I’ve always been a raspberry fan, but I have to admit, this summer I’m very nearly ready to declare the cherry as my favorite fruit. I’m especially obsessed with the combination of cherries, almonds, and chocolate. So I warn you in advance I’ve tried lots and lots of combinations, and I plan to tell you about them all! ALl of them! I thought it might be fun to make cookies with fresh cherries. The cookies turned out very soft, like little cakes. But tasty–fresh and juicy.

Here’s Manu Chao with Denia. We’ve been playing this album for Malcolm lately, because I think Manu Chao might be a satorial soul mate for our Malcolm.

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Almond cake with chocolate and fresh cherries

Almond cake with chocolate and cherries

Almond cake with chocolate and cherries

Isaac is miserable about having to write a summer journal entry, so in solidarity I’m writing one, too.

July 11, 2013.

This morning I cleaned the bathrooms for the first time in a few weeks. I thought about time passing. A baby screamed outside the window with that sound that could be crying or laughing, and from behind a closed door Isaac made the same sound. I thought about how summer used to last forever and now it flies by; I know it’s a clichéd thought, but that doesn’t make it less true–it might make it more true. Our summer days are the old-fashioned kind, nothing planned, but long and busy. They race by in a flurry of periods of activity mixed with spaces of inactivity, but they’re not particularly eventful, and maybe that’s why it’s hard for Isaac to think of anything to write about. It honestly doesn’t feel as though we have time in our days for notable events, that’s how full they feel. I thought about how Camus said “Since we’re all going to die, it’s obvious that when and how don’t matter,” and about how he died in a car crash with a train ticket in his pocket, for a train ride he could have been on. I know about these things from wikipedia and some dumb website that collects people’s quotes, and I wonder if Camus would have had any respect for these because obviously it means people are trying to understand everything, on some level, or if he would have been depressed by them because he said, “what we ask is that articles have substance and depth, and that false or doubtful news not be presented as truth.” I remembered another time that I’d cleaned the bathroom, and I’d made a humorous quip about how scrubbing a toilet if two little boys live in the house is sisyphean and leads to existential despair, and I’d wondered if Camus had ever had to do it. And I think that this quip was proof that I’d gotten Camus completely wrong my whole life, and I wonder why that was. Because I’d read him in high school French class, and I don’t speak French at all? Because I speak precious little English, either? Because I’d read him in high school and I heard what my teenage self needed to hear? Maybe I have it all wrong now, because I’m forty-four and I’m hearing what my middle-aged self needs to hear. I thought about this quote “I leave Sisyphus at the foot of the mountain. One always finds one’s burden again. But Sisyphus teaches the higher fidelity that negates the gods and raises rocks. He too concludes that all is well. This universe henceforth without a master seems to him neither sterile nor futile. Each atom of that stone, each mineral flake of that night-filled mountain, in itself, forms a world. The struggle itself toward the heights is enough to fill a man’s heart. One must imagine Sisyphus happy,” which is not despairing at all, but completely hopeful, and I claim it for The Ordinary, and I apply it to all things–to getting out of bed in the morning and deciding to wake up and live, to embracing the long littleness, to scrubbing toilets and listening to the boys bicker and scream and laugh, over and over and over again, to all the beautiful tediousness of our long, busy, uneventful days. Isaac just finished his journal entry, and he said that tomorrow he’s going to write, “Yesterday in my summer journal I wrote about writing in my summer journal, and next day I’ll write about how I was writing in that summer journal about writing in my summer journal, and in that summer journal I was writing about a river!”

Almond cake with chocolate and cherries

Almond cake with chocolate and cherries

We have so many vegetables now, from the farm, and I bought so much fruit from the store that I have a ridiculous sense of hopeful anxiety. I know what I want to do with all of it! But we only eat so many meals a week, and I don’t want any of it to spoil! I got myself a cherry & olive pitter for my birthday (thanks, Mom and Dad!) because it seemed like such a fun, frivolous item and therefore perfect for a birthday. So now, of course, I had to use it! I bought a big bag of cherries, and Malcolm and I pitted a bowlful. I made a batter of ground almonds, with almond and vanilla extract. I added chocolate chips, and I whizzed half in the food processor to break them down so they melted right into the batter. I made this in my big old french cake pan, but you could make it in any largish cake pan. Everybody liked it!

Here’s Everyday by Yo La Tengo.

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PIstachio cake with cherries, peaches and chocolate

pistachio crumb cake with cherries, peaches and chocolate

pistachio crumb cake with cherries, peaches and chocolate

Saturday storytelling time is back! And the crowd goes wild! I missed a week, and I can’t tell you how many calls and letters I’ve gotten from people who wanted it back. Well, I can tell you: it was precisely none, not one more or less. But I felt a little bad about not getting my story done, even though I know it obviously doesn’t matter. I just couldn’t focus on it, which I’ll blame on the weather and the boys, and maybe the dog, too. But I think that’s the whole point of writing every day or every week…you press on through, because the ideas are always there and the words are always there, even if it feels as though you can’t easily access them. The more you write the more you write, and this applies to all things. Anyway! We’re back, and as I’m sure you recall, this is the day I post a found photo, and invite everybody to write a story about it. I post mine after the jump, and you could have yours there, too, if you feel like writing one!

Here’s today’s picture. Why is this man at the train station? Where is he going? Where is he coming from?
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pistachio crumb cake with cherries, peaches, and chocolate chips

pistachio crumb cake with cherries, peaches, and chocolate chips

This was my birthday cake! I did a splurgy shop before my birthday and bought cherries and pistachio kernels, and I decided I wanted to combine them in a cake. The pistachio kernels were salted, so the cake has a nice salty-sweet quality. Some of the pistachios were ground very fine and mixed into the cake, and some were left crunchy, and sprinkled on top with brown sugar and butter. Basically I couldn’t decide if I wanted a fruit crisp or a cake, so I made both. I wanted to make brown sugar vanilla ice cream to go with this, but the heat lately has been too much for my freezer, so the ice cream maker didn’t work. We poured the chilled custard over the cake, and it was really lovely! The boys called it sweet soup.

Here’s Waiting for a Train by Mississippi John Hurt.

Story and recipe after the jump.

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Drambuie cake with crystallized ginger and chocolate chips

Drambuie ginger cake

Drambuie ginger cake

For as long as I can remember, David has liked to collect shards of pottery and porcelain. He’ll find small pieces of pots and plates in creek beds and river banks and tree roots, and even in the dirt in our backyard. Sometimes they have patterns painted on or worked right into the clay. Sometimes they have a little curve to them, and you can try to guess at the form of the pot from whence they came. Last time we were at our local antiques flea market, we came across a fellow selling a whole box of shards of pottery and porcelain. David said that it struck him as funny that he would never buy a shard of pottery, no matter how nice it looked, but if he’d found one, he’d never part with it. Well! Predictably, I love this. So often we value something, we consider it valuable, because somebody has set a price to it. A painting is only worth thousands or even millions of dollars because some art dealer has decided that they can persuade someone to pay that much money for it. This is true of practically everything around us…we’re consumers, and everything has a price. It’s like some absurd sort of game with nonsensical rules in which we all agree to accept abstract ideas of worth and to give meaning to meaningless numbers. Sometimes, though, there’s more joy in finding something or making something–even if that thing is imperfect or incomplete, Maybe especially if that thing is imperfect or incomplete, because you can imagine the rest of it, and when you imagine something it’s completely yours. When you think about it this way, when you think about how precious a small shard of pottery can be, it’s like tearing away the scaffolding that holds up the whole ridiculous system, so that we can understand that nothing is better for being bloated with money, and that maybe price is not the best way to assess value.

We don’t usually drink much besides wine with dinner or an occasional beer with punjabi mix, but every once in a while we’ll invent a strange and delightful drink. Usually this involves ginger beer, because we love ginger beer. Recently, we tried ginger beer and drambuie. It was really good! Sweet but refreshing, with a nice kick to it. I added some fresh lemon to mine, because I like everything with lemon. This cake was inspired by that experiment. It’s flavored with drambuie and a little powdered ginger, and it has chopped crystallized ginger mixed into the batter. It was really good! Oh yeah, and it has chocolate chips, because everything should have chocolate chips. The second time I made it I glazed it with a mix of powdered sugar and drambuie, but that’s not pictured here. I made the cake in my smallish deepish new old French cake pan. You could make it in a normal 8 or 9-inch cake pan, and it will be just as good, but flatter. And it might not need to cook as long.

Here’s Belle and Sebastian with For the Price of a Cup of Tea.
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Walnut cake with cherries and bittersweet chocolate

Walnut cherry chocolate cake

Walnut cherry chocolate cake

Happy father’s day to all the fathers of the world! And in particular to my dad, (Dad) and also to David, the father of my children! You know how when you’re little you think your dad knows everything? Well, I’m nearly a million years old, and I still believe that about my dad. And I think my boys will always believe it about David, and they’ll be right. My dad is a historian, and when the world seems crazy he’s always been incredibly comforting to talk with. He understands the big patterns, he has a profound sense of balance and a strong core of peace and wisdom. And I’m so grateful to David for teaching our boys strength and compassion, curiosity and kindness, how to draw a rhinoceros and how to catch a tadpole.

So I apologize for the predictability of this, but this week’s interactive playlist will be on the subject of fathers and father’s fathers. Also acceptable, and probably more interesting…songs that remind you of your father. As ever, the list is interactive, so add what you like, or leave a comment and I’ll try to remember to add it later. (Though I haven’t been doing a very good job as list-curator lately!)

I made this cake with ground walnuts. It has a nice sweet earthy nuttiness. I put a layer of batter in the pan, and then I added some chopped fresh cherries and some bittersweet chocolate chips, and then I added another layer of batter. The batter itself has a little cinnamon and no leavening, I wanted it to be dense and almost pudding-y, and it was. I made it in my new little, tallish french cake pan, but you can use any cake pan that’s on the smaller side and it will work fine.

Here’s a link to the interactive playlist.

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Chocolate-covered strawberry ice cream

Chocolate-covered strawberry ice cream

Chocolate-covered strawberry ice cream

I’m at a loss for words today! I’ve started writing five times and erased it each time. It’s not that I have nothing to say, I honestly think I never have nothing to say, even if the something isn’t actually worth saying, which is probably most of the time! I’ve been thinking a lot about how people say what they say, and why they say it, and thinking about this too much can make it feel foolish to say anything at all! I have a lot on my mind, but I guess it’s not ready to leave my busy head yet, so I’ll let it marinate for a while. In the meantime, I keep coming back to this scene.

It is a sad and beautiful world! I love Benigni’s cheerfulness. I love Wait’s magpie crankiness. I love the fact that they understand each other despite the words. I love that they both love the words so much they repeat them in their own way. I love the honesty and humor of it. And the beauty, of course! It is a sad and beautiful world.

I bought strawberries and then we picked strawberries, so we had a lot of strawberries. I wanted to make them into ice cream, but I don’t always like strawberry ice cream. Sometimes the strawberries lose their flavor when they’re too cold. Aha! I thought to myself, what if they have a protective coating of bittersweet chocolate to shield them from the cold! Because chocolate covered strawberries are delicious, and they could only be better if folded in vanilla ice cream. This turned out really good!! A nice balance of bitter and sweet, fruity and creamy. The boys loved it, and asked for many many helpings. The strawberries aren’t completely coated in chocolate, but they each had enough chocolate clinging to them to get nice and melty with the ice cream. Well, it was very tasty!

Here’s Irma Thomas It’s Raining. Well, it’s also from Down By Law, and it’s beautiful.

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Chocolate-lined shortbread cones filled with almond pastry cream

Almond cone cookies with almond pastry cream

Almond cone cookies with almond pastry cream

My second feature was about a girl who needs glasses and (spoiler alert) she gets glasses. Yes, it’s an edge-of-your-seat thriller. I can’t imagine why it was never picked up for distribution! Of course it was about more than that. It was about the way girls are seen, about accepting the power to see. It was about the discomfort and joy of growing up. It was about eccentricity and art and sex and advertising and myth. Yeah. When I was dreaming it up, I spoke to the cinematographer about Godard’s Masculin Feminine, because I loved it, and I wanted my film to look like that and to feel like that. Godard’s film seemed so revolutionary, such a new way of looking at the characters and actors, so honest and self-aware. “Yeah,” said the cinematographer, “But Godard really just put the babes up on the screen.” And of course he was right. The women in Masculin Feminine are gorgeous and fairly stupid, as Godard relentlessly drills home in one uncomfortable interview after another. Of course, this is Godard, so it’s impossible to say if he sees the girls in a certain way, or he’s showing us that we do, or if it’s all the point of view of his conflicted and lovelorn hero. I’ve been thinking about Masculin Feminine so much lately. So much of our lives in America today reminds me of this oddly prescient film, made in Paris forty-seven years ago. The film tells the story of Paul, a moody would-be philosopher just out of the army, played by Jean-Pierre Leaud, and Madeleine, a model who wants to be a singer, played by model-turned-singer Chantal Goya. More than that, it’s about the culture of youth, the sincere, foolish, self-absorbed search for meaning and identity. Godard, who was thirty-five when the film was shot, approaches the subject as an outsider, a documentarian, at once fascinated, amused, and dismayed by all that he sees. The film shows a clash between passionate revolutionary spirit, actual world events, day-to-day realities and celebrity pop culture. The characters are famously described as the children of Marx and Coca Cola. The dialogue is a manic combination of poetry, pop songs and advertising slogans. The world is full of violence, from the first scene, everywhere the kids go random strangers around them are shot or stabbed (and I doubt 1960s Paris was like that, but if you read the news it often feels as though 21st century America is). The intertitles shoot onto the screen with the sound of gunshots, the very words are violent and powerful. And the film is full of words, and the words are muddled and beautiful. Paul is searching for some way to understand the world and his place in it, some way to describe it that he can hold onto, but he realizes as he speaks that this isn’t possible. The world is changing as he watches, he himself changes every moment, and though he’s an insufferably pretentious poser at times, there’s something endearing about his struggle. He decides that to be honest is to act as though time didn’t exist, and it’s strangely discombobulating to hear him say this in the context of a movie about youth and time passing, to think about Leaud, the actor, as we’ve seen him grow and age on film, to think about how little has changed–we’re still at war, we still reward shallowness over talent, we’re still constantly bombarded by a world for sale. Amidst all the chaos of words and gunshots and advertising jingles, Godard shows us quiet moments of connection and poetry, fleeting but hopeful. Godard has created an eccentric messy portrait of the world around him, it’s complicated, discouraging and ambiguous, but in capturing it he has made it beautiful.

French cone cookie molds

French cone cookie molds

I mentioned last week that we met a nice French couple at the flea market, and that they had a veritable treasure trove of old French pots and pans and other cooking devices. Including these little metal cones. They’re not for bowling, as the boys surmised, but for making cone-shaped cookies. I couldn’t find a recipe, so I made one up! I made a sort of almond shortbread, and then I melted some chocolate and spread that inside and let it set. And then I made an almond pastry cream to fill the cones. These were really good! The pastry cream was a little thinner than I intended, but once chilled it firmed up quite nicely. If you don’t have little metal cones, you could make fan shaped cookies, dip them in chocolate, and serve them alongside the pastry cream.pastry-cones

Here’s Chantal Goya with Tu M’as Trop Menti
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Oatmeal almond chocolate chip cookies

Oatmeal chocolate chip cookies

Oatmeal chocolate chip cookies

We bought a new CD by John Lee Hooker. From the first note, you think, yesssssss, and you want to walk around town listening to this music all the time. One of the songs on the album is Shake it Baby, in which he asks her to shake it for him one time. I wondered aloud what it means to shake it one time. Do you move your butt to one side, and that’s it? Isaac very seriously informed me that you shake your butt to once side, and back again. And that, friends, is how you shake it one time. I’ve started noticing a multitude of shake songs–it’s a very broad subject. You can shake it on the dance floor, or in the bedroom, you can shake from excitement, fear or sickness, you can shake like a polaroid picture, like milk, like a ship going out to sea, like a willow tree, like jello on a plate. So this week’s interactive playlist is shaking songs, with special points awarded for imaginative “shake like” similes. As ever, the playlist is interactive, so add what you’d like, or leave a note in the comments and I’ll try to remember to add them.

Oatmeal chocolate chip cookies

Oatmeal chocolate chip cookies

Oatmeal chocolate chip cookies are our natural anti-depressant here at The Ordinary. What’s one thing that could make them better? Almonds! And almond essence! It adds crunch and wonderful nuttiness. It probably makes them more healthy, too, but they’re cookies, so who cares?

Here’s your interactive shakey playlist.

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