Roasted (tomato, beet, & zucchini) sauce with basil and pine nuts

Roasted sauce

It’s my birthday! I know I should probably be more cool about it, and not say anything, but I’m like a big (rapidly aging) child when it comes to my birthday. I genuinely don’t want a lot of fuss, or presents or parties, but I have this feeling that I want something special to happen, but on some cosmic level. I know! It’s dumb! I’m 43, which is just absolutely crazy to me. How can I be middle-aged when I’m still waiting to feel like a responsible full-grown adult? I have to admit that turning 40 was harder for me than I expected it to be. Part of me felt like I was having a slow-motion mid-life crisis, with brief shard-like pangs of anxiety and melancholy. (I feel better this year, though! Not sure why!) I’m not indulging in this birthday whine for sympathy, but because one of the harder things, for me, was having everybody tell me how great they felt to turn 40, and how easy it was for them. I think it’s okay to feel the pangs of time passing. Anxious aging people everywhere, I absolve you!

The other night while we were at the shore, and I had my usual not-in-my-own-bed insomnia, I was half awake and listening to the waves, and this metaphor crept into my head. I’ll share it with you! It’s an extended metaphor, and I’m going to go on about it for a really long time, so I get extra points on my essay. Aging is like being in the ocean. You bob along, from day to day, treading water. You see your family on the beach, bright, and real, and busy and playing in the waves that wash towards them. You feel the sand under your feet slipping away, a little more with each wave, but it’s not unpleasant. Every once in a while you step on a sharp shell or get pinched by a crab, but the waves carry the sharp thing away again, and you bob and and you tread. The vasty ocean curves all around you, beautiful, comforting, frightening, inexplicable. And you’re fine; you’re lifted up, you’re set back down, you’re happy. And then when your back is turned a giant wave comes and breaks right over your head, you’re not ready for it, you’re turned upside down, your mouth and eyes and ears are full of water. But you struggle to right yourself, to see your family on the glowing sand, you clear your soggy head, you tread, you bob, you’re fine.

The older I get, the more I realize it’s the small everyday things that matter. Today we’re making a cake, and Malcolm drew me a card with green and blue Dog Woman on it, and Isaac drew me a card with a picture of him and me laughing. The sun is shining, the day is cool. Yesterday I went to a grocery store with my boys, but it was a special grocery store, and I got special things, and they’re full of happy potential for good meals. We’re all on the same boat together going in the same inevitable direction – we may as well enjoy the meals!

One of the nice things about having a summer birthday is the vegetables. I LOVE VEGETABLES!! Yesterday I made a sauce with roasted tomatoes, roasted beets, roasted zucchini, tons of fresh basil, a pinch of marjoram and thyme, and a few of my special birthday purchases – viz, sherry vinegar, fresh mozzarella, and pinenuts. I think it turned out really nice! A little beet-sweet, with the subtle tang of sherry vinegar. We had it with penne, but it would be good with anything, I think. It would even make a good soup, if you added more water or stock!

Here’s Tom Waits’ Time, surely one of the most beautiful songs ever!

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Roasted mushrooms & potatoes with sage & white pepper

Roasted potatoes and mushrooms

This year Malcolm and I read The Trumpet of the Swan. I hadn’t read it since I was little, and I didn’t remember it in great detail, but I knew I’d liked it. It’s such an odd little story. Nature-guide-worthy details of flora and fauna mix with flights of fancy in a lovely, matter-of-fact style, as if a swan’s ability to read, and play a trumpet, and be a good friend, are exactly the qualities we would expect him to have. As we got towards the end, there was a passage that was so surprising, and beautiful and unlikely, that it made me ridiculously happy. We’re given a glimpse into the thoughts of a minor character – a zoo “head man” who who only speaks a handful of times in the entire book. Nobody else gets this treatment! Sam, the young human hero of the story is describing how his friend, Louis the swan, would die if he were kept in captivity.

“The head man closed his eyes. He was thinking of little lakes deep in the woods, of the color of bulrushes of the sounds of night and the chorus of frogs. He was thinking of swans’ nests, and eggs, and the hatching of eggs, and the cygnets following their father in single file. He was thinking of dreams he had had as a young man.”

And later, when Sam tells him about money Louis is saving to pay for his trumpet, we see inside the Head Man’s mind again.

“The subject of money seemed to interest the Head Man greatly. He thought how pleasant it would be not to have any more use for money. He leaned back in his chair. … ‘When it comes to money,’ he said, ‘birds have it easier than men do…A bird doesn’t have to go to a supermarket and buy a dozen eggs and a pound of butter and two rolls of paper towels and a TV dinner and a can of Ajax and a can of tomato juice and a pound and a half of ground round steak and a can of sliced peaches and two quarts of fat-free milk and a bottle of stuffed olives. A bird doesn’t have to pay rent on a house, or interest on a mortgage. A bird doesn’t insure its life with an insurance company and then have to pay premiums on the policy. A bird doesn’t own a car and buy gas and oil and pay for repairs on the car and take the car to a car wash and pay to get it washed. Animals and birds are lucky. They don’t keep acquiring things, the way men do. You can teach a monkey to drive a motorcycle, but I have never known a monkey to go out and buy a motorcycle.'”

It just kills me!! The details of shopping list, and the way it all comes out in a mad, comma-less rush. I’ve only known the head man for about a paragraph, and he disappears from the story soon after, but I feel like I know him, and I’d feel like I’d like him.

I had such a rotten weekend of work. Discouraging, depressing, not-at-all financially rewarding. I wish money didn’t matter. I wish I could work hard on all of the things I love, and the deeply important projects we’re developing here at The Ordinary, and get by like that. Sigh.

Anyway! When I came home from work one night, I felt like making this fast, delicious, comforting, flavorful dish. We had it as a side dish with our summer tart. I love the idea of potatoes and shallots together – they seem like such earthy, pan-seasonal friends. And of course roasted mushrooms are one of my favorite things in the world. The combination has a lovely, savory meat-and-potatoes feel about it. I cut the potatoes quite small, and left the mushrooms quite big, so they’d cook at the same rate, and because I liked the crispy potatoes with the juicy mushrooms.

Here’s Blackalicious with Swan Lake. I love this song! It has samples of about 500 different versions of People Make the World Go Round.

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Summer tart

We drove through the pine barrens on the way to and from Cape May. There are a lot of religious radio stations down that way, and signs along the road, and trucks with religious messages painted on them. In keeping with the burnt and barren landscape, the messages are all fairly dire and doom-filled. We were driving back in the lightning-lit gloaming of one of the longest days of the year, and I saw a sign that said, “God still talks to us.” And then we passed a darkened field under a sky cut across by strange horizontal lightning, and the field was filled with the slow glow of lightning bugs. I’m not very religious, in any traditional sense of the word, but it occurred to me at that sleepy moment that if God talked to us it would be through fireflies. Not that they’d communicate a message in some sort of coded pattern, but that God could say, “See? Lightning bugs.” And that would be that. This is the time of year for fireflies. The fireflyening. We were talking about them last night, sitting in our dusky garden, the boys reaching up from their seats and catching fireflies, which is really just letting them land on your hand for a moment. Or maybe them letting you feel their nearly imperceptible weight as a kind of blessing. We were imagining how they make themselves glow. Do they screw up their little faces and clench their little fists with the effort of lighting up their little butts? I was thinking of that phrase from It’s a Wonderful Life, “She lights up like a firefly whenever you’re around.”

Surely one of the nicest moments in life is when somebody is glad to see you. There are a gazillion people in the world, and when one of them has a face that brightens at the sight of you, it’s a gift. When somebody wags their tail when they see you, it makes you happy. This is why babies are nice. You might only be away from them for a few hours, but when you come back to them, although they don’t tell you in words, they let you know that you are their link to the universe, and they feel a little lost without you. Older children, however, are a little different. You could be gone for weeks, lost in a desert, fighting for your life, and when you walk into a room they would look up from the couch and say, “Mom! What do we have for a snack? I’m thirsty! Why don’t we have anything good to drink?” I remember many years ago I was talking to my dad, and without looking he knew David had walked into the room behind him, because, he said, my face never lit up that way for anyone else. I still feel that way! Yesterday when I came home from work, David seemed really glad to see me, and instead of appreciating that moment and letting myself feel happy, I let loose with a long stream of curses because I’d had such a rotten day at work. I brought everybody around me down into my tightly knotted coil of crankiness. Damn!

Well, one of the reasons I was cranky, is that I’d bought some new tart pans in Cape May, and I really wanted to be home making tarts! Silly, I know. In the end I did get to make this tart, and we sat outside and ate it, and then we built a fire and watched the sparks float up into the night and talked about fireflies. The tart has a white pepper walnut crust (I bought white peppercorns in Cape May, too!), which is a nice grounding, savory container for all the summery insides. In a garlicky basil custard, we have a little bit of fennel, some fresh tomatoes, and some thinly sliced zucchini that has been browned in olive oil. Simple!

Here’s Nina Simone’s Jellyroll, because it’s one of the best songs ever, and she says, “you could wrap me up in black, and still I shine and glow!”
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French lentils with roasted beets and walnuts

French lentils and roasted beets

When I was a kid, people used to say, “that was beat.” That meant it was bad. I’m not sure if this was specific to where and when I grew up, or if it was more of universal phraseology, but it was quite prevalent amongst my peers. (When I was even younger, people used to say “feeling crunchy,” when somebody was put down or proven wrong. I’m fairly sure that was specific to my middle school! Ooooooh, feeeeeeling cruuuuuunchyyyyyy…”) So, if something was beat, it was bad. To use it in a sentence, “That party was so beat, because the music was beat, and the people were really beat, too.” I’ve decided to make it my life’s work, my raison d’etre, to bring the phrase back, but as a description of a good thing, and changing it slightly to “beet.” “That party was so beet, man, I never wanted to leave! My job is so great, it’s roasted beet. Awww, they’re my favorite band of all time…they’re golden beet.” Maybe I shouldn’t have been thinking about this before bed, because I had a dream about beet brickle, which I think we can all agree I shouldn’t try to make. I also thought of this recipe, which turned out deeeeeelicious. Totally beet. It’s got french lentils cooked with a little red wine, orange juice and balsamic; it’s got lovely little roasted beets and shallots; it’s got toasted walnuts, for crunch; it’s got fresh basil, sage, and tarragon, for spring-herb-garden-deliciousness; and it’s got tiny cubes of mozzarella, which get nice and melty when they hit the warm lentils.

Crusty bread

We ate it with some fresh black pepper bread, and I’m extremely excited about it. As you know, if you’ve been following along at home, I’ve been trying for some time to make a crispy-crusted bread that doesn’t have a dense crumb. I wanted big airy holes inside. Well…I think I’ve done it! I left the dough very very wet and soft. It was messy to knead, I tell you. And I let it rise the last time, in the pan I baked it in, for well over an hour. Oh boy!! Look at the airy crumb on this baby! It’s soooooo beeeeeeeeeeeeet!

Crusty bread

Here’s LL Cool J (and Adam Horowitz!) with I Need a Beet

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Blackcurrants and black oxen

Blackcurrants

School’s out for the summer! This was the last week (well, 2 short days) of school. As Isaac said, we’ll be together every minute from here-on-in. And I’m genuinely happy about that! Last week was a funny week. The boys had field trips and mostly goofed off during the day, but they were wound up. They were exhausted. They couldn’t fall asleep on the light-late nights. They woke up through the night thinking they were late for their field trips. They were fragile. David and I agreed to give them plenty of space, and recognize their status as volatile substances. Malcolm had a few meltdowns. You’d ask him to tie his shoes. He’d give you a (ridiculously, unfairly adorable) sticken look, and then he’d lie on the floor and wail that nobody liked him. I never react well in these situations. I get impatient and yell, and worry, and make everything a thousand times worse. One evening we decided to cool down by picking blackcurrants. I have one blackcurrant bush. I’ve had it three years, and it’s just now starting to produce lovely lovely fruit. It’s laden!! I’m so thrilled. Malcolm was still in a serious, reflective mood, and as he picked the fruit he said, “starry night.” “They look like a starry night?” I asked, in my slow way. “A galaxy somewhere in space that you could never go.” Malcolm replied. “Doesn’t space seem awfully dreamy?” He asked. And then we talked about space for a while, and darkness, and dreams. And we both felt calmer and happier.

One thing I love about Malcolm is that he’s game. If you want to go for a walk, any time of the day, he’ll pop on his shoes and come along with you. If you have to go to the grocery store, he’ll push your cart, and only ask for two or three treats you wouldn’t ordinarily buy. If you want to go for a jog, he’ll come with you, and you’ll discover a secret path on the other other side of the towpath, and running along it will be like flying with ewoks, and he’ll chant “fun fun fun fun,” the whole time you run. And if you want to go take photographs of oxen you’ve been admiring for months – he’s your man! There are these oxen that live in a field up the road. They’re gorgeous! There’s a black one, a grey one with a white face, and a blue roan, which is the prettiest thing I’ve ever seen! I’ve had a crush on them for some while, and I’ve nearly driven into oncoming traffic innumerable times, trying to get a better look at them. ONE OF THEM HAD A BABY!! THE BLUE ROAN DID!! Holy smoke! (They look like holy smoke!!) On hot days they wander in this little wooded section of their pasture, and the sight of three giant oxen in a lovely dapply little patch of trees just kills me. And then there’s the baby!! Phew.

Blue roan &baby ox

Another way that Malcolm is game is that he’ll try anything I make. He really loved this blackcurrant, white chocolate, dark chocolate chip ice cream. It’s kind of a frankenstein ice cream. I picked a bowl of blackcurrants – a scant cupful, and I couldn’t wait to try them. So I cooked them with plenty of sugar (probably equal parts to the currants, in the end, I kept adding more) to make a syrup. I strained it, mixed it with some leftover white chocolate pastry cream, stirred in some chocolate chips and some (unwhipped – Malcom’s idea!) heavy cream and froze it in the old donvier. It turned out a lovely texture, but the blackcurrants do have a little bitter kick – even under layers of sugar and cream.

Here’s Jurassic 5 with Monkey Bars, because Malcolm likes them and he’s such a little monkey!

Red velvet apricot & cherry upside-down cake

“ONLY CONNECT”

E.M. Forster

Apricot cherry upside down cake

Following on this morning’s post of quotes, (yes, it will be on the test, children!) I’ve been thinking about how the quotes connect in my head, when I think about them all together. I think about how they relate to each other in unexpected ways. And then I think about how it’s in our nature, as humans, to make connections. If you give us 3 random facts, we’ll put them together to make a story. That’s how we watch films – we connect still pictures (somewhere in the upside-down back of our brain) to make a coherent, fluid movement. And then we’ll connect those images to make a narrative, to give them meaning. Of course, Forster was talking about connections between people, and I love that idea as well. But I’ve been thinking lately about how a connection with a person becomes more solid when we share some random connection of ideas or images, and when they make sense to both of us. For instance…the other day we were listening to the Pogues in the car, and Malcolm asked if they’d written the theme to Sponge bob. (Which my boys don’t actually watch, as it happens.) I had a chuckle, thought “Who lives in a feckin pineapple under the sea, boys?” We came home, I told David about it, as a cute things the boys said. Then, days later, David took that funny connection, drew this picture… And I felt really grateful to have somebody to share silly things with.

So, when I showed David this cake, and he said, “bloody stumps,” I knew exactly what he was talking about! There was a show called Home Movies. We loved it!! It was about an eight-year-old that made art house films. Classic! One of the characters, McGurk, is possibly the worst soccer coach ever. When one of the children on the soccer team won’t run down the field, he threatens to cut his legs off. “Bloody stumps!” he yells. (It’s not a kid’s show!) Well, one night, after the boys were a-bed, we had a chuckle about McGurk witnessing the hand-cutting-off-scene in Star Wars, and yelling… (tee hee hee) “bloody stumps, Anakin!” The point is…this might not make sense if I explain it in this long and tedious fashion, but sharing some odd connection that makes you laugh, with another human being, is the best way to connect. And we’re passing the craziness along to our boys!

Another nice way to connect is to share food. I have a friend-mom at school named Jamie. She had a son in Isaac’s class. She’s a vegetarian, too! She gave me these beautiful red velvet apricots, and I thought they were so pretty, I’d bake them upside-down. I put them in a cake with cherries. And I’d read that they were apricots crossed with plums, which made me think about plum pudding, which made me think about cinnamon and ginger and spicy black pepper. So I put those in the cake. And I love cherries and chocolate, and apricots and chocolate, and sweet spices and chocolate, so I thought I’d throw some chocolate chips in as well. And these apricots are known for “bleeding” red into gold. And then…well, I’m going to stop talking now or nobody is ever going to want to make this cake.

Here’s Niney the Observer with Blood & Fire I love the surname “the observer.”
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Black quinoa w/garlic scapes and lettuce/hazelnut/sage pesto

Black quinoa & lettuce pesto

The mulberries are ripening, and all the mulberry trees along the canal are dropping their fat purple berries. I find this oddly inspiring! It makes me want to write stories and draw pictures. I can’t quite explain the connection – maybe it’s just fruitful and springlike. One year, under the spell of mulberry-inspiration, I wrote a story called Meet the Mulberry Ducks. It was about young ducks that live along the towpath and eat mulberries. They laze around in the cool water, or on the warm dusty towpath, and wait for the berries to fall. They have purple poop. One day, two crows come along and laugh at them for waiting for the berries to fall. They show them a way they can shake the berries off the tree. The ducks follow their advice, and they eat so many berries they get stomachaches. Then they resolve, in future, to wait for the berries to fall. That’s it!! That’s the whole story. I was thinking about it the other day, as I rode over some plump mulberries on my bike, and it’s really a fable that encourages underachievement. And I felt a little bad about that – but not too bad. And I thought about how Malcolm asked me the other day what “ambitious” meant. I told him it meant trying really hard to be good at something, and to succeed doing it. But a big part of my brain was thinking about how it has negative connotations. I was thinking about Macbeth and Iago and their O’erweening ambition. I didn’t tell Malcolm that, though. I want him to be passionate about things, and try really hard to be good at something, and to succeed. But not to eat so many berries that he gets a bellyache!!

He’s more likely to eat too much quinoa, however. He loved this!! He said the quinoa tasted like Guisseppe’s pizza (that’s the place on the corner). He took seconds, and piled a big mound on his plate, with lettuce pesto on top of it, and scooped it up with bread. That’s my boy!! I cooked the quinoa for much longer than it needed to be cooked. For over an hour, probably, all told. I let it absorb all the broth, and then I liked how it got a creamy, pudding-like consistency, so I stirred in some butter and honey. It was still a little crunchy, though, cause it’s black quinoa, and that’s how it is. David just pointed out that our oven has a convection roast option, and I was eager to try it, so I cut up some potatoes and mushrooms in big chunks, tossed them with olive oil, tossed the potatoes with rosemary and the mushrooms with sage, and roasted them up. Very nice! Crispy on the outside, soft on the inside. So we had them with lovely lettuce/sage/hazelnut mozzarella pesto. I used the spicy-sweet red leaf lettuce from the farm, and the mozzarella made everything get a little melty when it met the hot potatoes and mushrooms. A simple meal, but a good one!!

Here’s Take Back Your Duck by The Inspirations, one of my all time favorite songs. This duck is too skinny. Obviously, she should have been eating more mulberries!
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Apricot & pistachio tart

Apricot & pistachio tart

Sometimes I think my fun-O-meter is broken. Lots of things I’m supposed to think are fun make me anxious, and things that other people dread as chores (making dinner!) are what I live for. For me, tonight was a fun night! Hooooo boy. First of all, we made vegan veggie burgers that were grillable! They got brown on the grill, they didn’t fall apart!! We made them from scratch! We grilled flatbreads, which we made from scratch as well! I’ll tell you about them eventually, with recipes and everything, but for now let me say that I felt so happy about it, and had so much fun doing it that it was just ridiculous. Then we went for an after dinner walk on the towpath (love it!) and we played tag. But not the kind of tag where you have to run all the time, because that wasn’t an option (sooooo full of grilled veggie burgers). The kind of tag where you could hold hands with someone, or give them a hug, giggling maniacally the whole time, and that would pass along the “it”ness. Good times!!

I also think it would be fun to live in Greece and go to lunch with friends in Paris. And that’s the origin of this recipe. My friend Sandy, (who lives in Greece and goes to lunch with friends in Paris) sent me this “non-recipe” for a dessert she had. She described it thus…

…dessert one of those fabulous french tarts (er tartes) – tart dough, then a pate of crushed or somehow pated pastichios – may have had another ingredient in pate, i don’t know. maybe a bit of a liquer or rose water or something. (it was from a pastry shop so i couldn’t ask). and on top apricots. in a sense it was like a tarte with pistachio pate instead of custard under the fruit, but the apricot was not raw – it was baked.

Well! With my obsession with frangipane, and making frangipane out of hazelnuts or other non-almond nuts(which makes it no longer frangipane!) OF COURSE I had to try this!! I made a simple paté sucrée crust, with a hint of cardamom. I made a pistachio frangipane (an imaginary beast!), and then I just sliced very ripe apricots, and sprinkled them with sugar because they’re quite tart! I liked the resulting tart very much indeed, but I have to admit that my boys wouldn’t try it because they don’t like apricots. And the apricots were tart. It was a tart tart. This appealed to me very much! I think it would be nice with some lightly whipped, lightly sweetened whipped cream. The tart won’t last for days in pristine form, because the fruit softens the crust. So eat up!!

Here’s Noah and the Whale with Five Years Time. They’ll have FUN FUN FUN!! This does actually look like fun to me, but it’s also a critical reexamination of past ideas of funness.
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Chard and castelvetrano olive tart with a hazelnut crust

Chard and castelvetrano olive tart

I studied English literature and cinema studies in college. This means that I’ve been waiting tables for well over 20 years. It’s a strangely addictive profession! You might think you can find your way out, and get a “real” job, but the seductive world of restaurant service keeps drawing you back in. Recently there’s been a picture circulating the internets. A banker left a “tip” for his waiter; he left 1 %, moneywise, and then just the words “get a real job.” I ask you, which is a real job – serving people food that’s necessary for life, or playing around with arbitrary numbers that have some confounding and imaginary relation to money? (No offense to the bankers out there! All jobs are real jobs if you do them well – even banking!) Ahem – waitressing. It’s social, it’s active, the hours are flexible, and you can make a ton of cash on a good day. And it’s really hard. It’s not a job that just anybody can do. I’ve seen plenty of people who didn’t have the mental acuity, the physical stamina, the social graces, or the ability to take tons of shit from people for a ridiculously low wage. You meet a lot of interesting people, waiting tables. Everybody has something else they’re working towards. They might be artists, actors, musicians, students, moms … everybody has a story (and usually lots of stories) to tell. And I’m going to use my copious server experience to write a series of soon-to-be-bestselling self-help books entitled, What I Learned When I Served You Your Lunch. Lessons from the world of waitressing. For instance, we have a phrase, in the restaurant business. It describes periods of extreme unexpected busyness, when you’re short-staffed and overwhelmed, and you feel like you’ll never make it through the shift with your sanity in tact. You feel weeded. You’re in the weeds. This almost happened to me this weekend. Except that I don’t get weeded, because I don’t let myself. I simply say, “this will all be over before you know it; getting flustered will only make things worse; your customers are not half as aware of the situation as you are.” Right? Isn’t that a good way to think about other things that fluster you as you move through the world?

Sometimes I think about using my many years of restaurant experience to open our own place. It would be called The Ordinary, of course. It would be tiny, it would have two or three tables. It would have a set menu – one or two different things each day, and vague prices. And I’d serve things like this – this lovely savory tart, with chard from the CSA and beautiful, tasty castelvetrano olives. This tart is flavored with tarragon and basil – two very fresh and summery flavors. I chose the most anise-y basil that we’re growing, because it went well with the tarragon. I used more cheese in this tart than I usually do, which made it a bit like pizza (a selling point with Isaac, who eventually tried it and ate the whole thing and asked for more!) but you could easily use less. The crust was crispy and crunchy with hazelnuts, and went very well with the savory greenness of the tart.

Here’s Dear Catastrophe Waitress, by Belle and Sebastian.
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Arugula salad with apricots, pecans and french feta

As you are no doubt aware, I am the esteemed authoress of a wildly popular series of books about the marked similarities to be found in the writings of Tolstoy and the rappings of many rappers. Weighty volumes. I am, of course, also the producer of the soon-to-be-a-smash hip hopera version of War and Peace (would you look at the date on that? I’m making very…slow…progress on this novel!) Okay, I’m prepared to admit that none of that is true. However, ever since I spoke of Dostoyevsky and Talib Kweli yesterday, I’ve had a yen to chat about these same similarities. Which I will do after the jump. You’ve been warned!
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