Eat a Lot
On March 23, we returned to some of our
favorite contributors to the “Grub Street Diet”
33 and asked for a one-day dispatch.
SAMIN NOSRAT and
HER CONGEE and COOKIES
upon waking up, I took my antidepressants—always crucial but
especially so these days. Truth is, I haven’t been eating the way I usually
do since the stay-at-home order started. I haven’t zeroed in exactly on
what is different, but I don’t feel all that
excited about eating. For breakfast, I made
a milky, cardamom-y cup of coffee, sat in my
heated garden chair, and watched a pair of
titmouses (titmice?) work on the nest they’ve
been building in my garden. After someput-
tering, I walked a few blocks to see my friend
Elazar Sontag, who just got back to Oakland
from Brooklyn. He posted that he had madecookiesandleftthemout for
neighbors on his stoop. I sat at the bottomofthestepswithmy dog,
Fava, and Elazar stayed at the top whilewehada check-in.I grabbed
a cookie to eat at home—gluten-freeoatmealraisinwitha big,melty
piece of chocolate on top.
I talkedtomy podcast co-host, Hrishikesh Hirway; took a nap;triedtowatchSt.Elmo’s Fire
(goodmusic,badmovie); and decided to heat up some of yesterday’sbakedbeans(whichwere
essentiallyhalfbacon). I spread them on a piece of toast and atea Persiancucumberanddrank a
hugeglassofwater alongside it all. I worked in the garden some moreandthen,asit startedto get
cold,cameinsideandmadeapotofsobatea,whichis sowarminganddelicious.Fordinner, it was
apotofcongee.I madeabigbatchofchickenstocklastweek,but
sinceI havea tiny fridge andfreezer,I’d reducedeverythingbyhalf
tosaveonspace.I mixedfourcupsofstock,fourcupsofwater,and
oneanda halfcupsofKokuhoRoseshort-grainriceina potwith
someslicedginger, a fewclovesofgarlic,a generouspinchofsalt,
anda splashoffishsauce,andI let that simmerforaboutfourhours.
Inthemeantime,I realizedI wasoutofpeanuts,soI tookFavafora
walktoget some.I boiledabunchofbroccolinifromthefarmers’
mark tha sidet ng ichI toppedwithcilan-
tro,c an pedt d p.
PHOTOGRAPHS: COURTESY OF THE SUBJECTS
64 new york | march 30–april 12, 2020