
When I do something for the first time, I usually do a bit of research to make sure I’m doing it right. My first foray in pie-making – hell, baking in general – was great because I realized that baking isn’t some scary, landmine-ridden challenge. Somehow, people build it up to be a lot more intimidating than it actually is.
Making a pie is fairly involved (a lot of letting things chill in the fridge), but if you follow a few basic tricks and rules of thumb, the end product ends up totally agreeable. The most important is to keep the butter and/or shortening cold, and to not overwork the dough. This is to preserve those little lumps of fat streaked throughout, which will melt in the oven and result in that coveted tender/flaky pie crust.
I left California earlier this week, and am cooking in my friend’s mom’s kitchen out in the ‘burbs of Buffalo, NY. It is a somewhat improbable place to go on my year off, but has done wonders for skills cooking American classics (my friend Nick is wary of Asian dishes) and maintaining my San Francisco time difference. I just took a pie out of the oven at 2:30am and am blogging this at 3:15 am.
I had dinner at Nick’s friend’s house tonight. She served us a lovely California Cabernet and beef bourguignon over egg white noodles with freshly baked popovers. Her mother was a whippersnapper of an 81 year old who still ran her own business and gave many tips on baking the perfect pie.
I used a vodka pie crust recipe from America’s Test Kitchen, using a pastry cutter rather than a food processor. (Check out their new blog, America’s Test Kitchen Feed!) I precooked the filling (recipe) based on the pie expert’s advice, since the apples were a bit tart, but wished I had cooked them a few minutes less. I threw in brown sugar and extra cinnamon, just because. The filling ended up very soft while the crust browned too fast on top and remained a tad undercooked.
Still, I’m pretty proud of the finished product. The kitchen smells delicious, my friend Jason gave it his programmer’s grunt of approval from behind his setup of monitors, and it’s not bad for Pie Numero Uno.

I never saw myself as a Harvard type. “You have a duty to go to art school,” my high school art teacher told me sophomore year, holding my pen and watercolor sketches in one hand. It was delivered with the same weight as “thou shalt not kill.”
The shock from his comment warmed me. I went home that day and started researching art schools: FIT, Parsons, Pratt, RISD. What bothered me was their breezy academic requirements. After all, I’d been getting straight A’s since elementary school – would they even care?
I was really trying to ask: am I too smart to be an artist?
*
Then, I saw my future as a dichotomy. Either I’d end up fingerpainting in a rented cardboard box, or weeping myself to sleep as a doctor-banker-lawyer. Even worse, this mental prison was entirely self-imposed.
I’m a first generation immigrant, but my parents are not the Amy Chua type. I told my father recently that I was foregoing full-time employment in favor of traveling for a year. He was cool with it. Similarly, when I agonized over the stray A-, my mother told me I was being too hard on myself. Their endless support and forgiveness is, in many cases, unwarranted.
External judgement came instead from a classmate. I find it hilarious that TV shows show jocks and cheerleaders as the tormentors. A ditzy cheerleader would never lean over and comment to a classmate that my Physics midterm grade “wasn’t very good,” or that my hard-won 85 on a brutal AP Chemistry test was unacceptable. The worst were the arguments in front of mutual friends, where I had to fend for myself. High school breeds peculiar bullies: so perfect they seem self-manifested.
*
My parents never issued a curfew. This was because I rarely left my room. Sometimes I wondered if I was mildly autistic during my teen years. Social interactions were confusing and infrequent; while other people trolled the local mall on Friday nights, I would design websites, write novels, or update my Livejournal.
Being totally clueless had its advantages. I was free to whatever I wanted, after all, no one cared. Somehow, I ended up writing articles for the local paper. I had never conducted an interview before, but it was in journalism that I lost my fear of cold calling strangers with no idea what to say.
It was an exciting but lonely endeavor. I liked talking to drug dealers, doctors, and marginalized teens. I was writing a piece about local teens using drugs when an English teacher pressured me to not make the school look bad. I continued reporting in college, where prominent academics berated me, a movie star flirted with me, and the House of Blues kicked me out after a tense conversation.
It can be isolating to believe that no one cares, but I found it be my most useful piece of rhetoric. It’s how I conquered my fear of talking to strangers, of entering a beauty pageant, of a million social failures. No one cares. Your real friends get over it. When I become too deeply engrained in something that I lose that naivete, I’ll make some major change to bring it back.
I love the stories and experiences I’ve collected as a result. The ex-con in a New Haven bus stop who opined on racism in jail. Walden Pond in the dark. Eating dinner with locals in Pudong, and the stew of beef bones that made my stomach churn later.
*
Still considering art school, I went on a college tour junior year of high school. The Harvard student guide was a tall, spindly blond named Ben. As we walked through Memorial Hall’s yawning corridor – where I’d arrive late to Ec10 three years later – he complained that high schoolers were now on Facebook. Of course, I resolved to friend him. I listened to the admissions spiel, feeling chills course through my body. Maybe it was the steady drumbeat of sunshine outside, the stained glasses casting fractal rainbows, or the creme-de-la-creme culture. Suddenly, I had something to aspire to.
My family and I were staying at friend’s house in the suburbs. I drank cup after cup of tea at dinner and couldn’t fall asleep. My SAT scores raced through my brain.
For better or worse, when I want something, I pursue it with the ferocity and grace of a high-speed bulldozer.
My unvarnished ambition is not a particularly feminine trait, which I was reminded of when I heard through the grapevine that an acquaintance remarked, “I hear she gets what she wants.”
I was upset. “Would he say that if I were a guy?” I asked my friend, not sure what it meant.
*
I ended up getting into Harvard. It was December 15th, a data I had circled, then tore out in my calendar to represent a nuclear bomb crater. It was just in time, since my soul had already been tractored from reading too many posts on the College Confidential forum by neurotic overachieving applicants. After a week of joy, I promptly fell into a tailspin, decided I wanted to go to Brown instead, and passed through senior spring like a hospice patient. The bully delivered a quickly forgotten speech at graduation; I fidgeted with my robe and felt no nostalgia.
I ran into the art teacher again before I graduated. We chatted about college, and he said something offhand about remembering I was a decent artist.
Remembering his near-religious conviction two years prior – and how it’d nearly ended changed the course of my life – the remark felt like a blade revealing nothing in a balloon but stale air.
*
A few weeks ago, a friend of mine said something really interesting. “I realized,” he said over Thai food, “that it’s not about picking the most creative field. It’s about being the most creative one in your field.”

Eggs Benedict with Hot Dogs. I’m not joking. (My photo, with a Canon Rebel XS + kit lens + PS)
I was cooking up breakfast one Saturday morning for my better half when the urge hit me. You know. The urge. That crazy little idea in your head.
Yeah, I thought. Yeah, I’m a cooking badass. I’m going to make EGGS BENEDICT.
You don’t understand how exciting this idea was. I had never successfully poached an egg, nor had I ever attempted a French sauce. This recipe also contained four simultaneous (sort of) components.
To my “lazy girl curry”-making self (instructions: chop up onion/garlic/ginger, fry and add curry paste + protein + veggies, dump in coconut milk, cook it ’til it tastes good) making eggs benedict seemed like nothing less than scaling a cooking Everest.
Ok. So a real cooking Everest for me would be doing something like brining and deep frying a Thanksgiving turkey, but regardless.
There was only one problem. No, two. No bacon. No lemon (for the Hollandaise).
Being like any other lazy human being, I didn’t want to put on clothes to run to the corner store. I preferred to let the oil splatter my bare skin, of course. (Don’t try this at home, and don’t try it in high heels.)
So I subbed in hot dogs from the freezer and figured out I might as well use up the chicken stock in a velouté sauce, a French sauce made by combining roux (flour and butter) with stock. It’s more often paired with poultry and seafood dishes, but hey, I was gonna try.
Click on the link to get my humorous (but totally serious!) recipe.

A souless yuppie in American Psycho
I’ll never forget a conversation I had with an American expat.
We happened to be at a faux-exclusive club in Shanghai with shark tanks and a glittering, ghostly clientele. It was a clear night, save for the fuzz of smog that filtered the 24th floor view through the violet gauze of pollution.
He asked where I went to school. I was a rising junior at Harvard at the time; he had graduated from Georgetown a few years back. Then he asked what I was studying.
“Social anthropology,” I said.
“That’s nice,” he said, eyes widening. He paused to collect his words. “But that’s not like, something you could build a house with.”
He settled into his velvet seat with a cigarette and a shit-eating grin, looking pleased with his metaphor.
I forget how I replied.
The truth is – and I’ve learned this from those smarter than myself – that what you study in undergrad probably won’t be directly applicable to a job. And if you’re a humanities/social science major like myself, you’ll occasionally have to converse at length with douchebags in suits (DBIS). Disclaimer: not all corporate dudes in suits are like this. But a few are. They’re probably rather young, and high on their own importance.
If it’s a short conversation, it’s better just to nod, smile, and escape. But if you’re stuck across a dinner table from a DBIS, you might want to build a convincing argument that you’re an intelligent life form, too.
Here’s how.
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My readers really know a lot more about food and cooking than I do. They prove this again and again with invaluable advice on what to cook, where to eat, what to order, and where to grocery shop. There’s an enormous amount of humbling that goes into being a food blogger, and I’m the first to admit that I’m a novice in many ways. Which is why I’m starting to collecting the wisdom of the Tweetosphere and share it here.
Today: what to do with leftover stale cake.
I made Mark Bittman‘s golden layer cake last week and poured the batter into a silicone mini cupcake tin. Many tins later, I still had some leftover, so I baked it in a mini loaf pan. This chunk of cake is still in the fridge. It is hard. It is cold.
I cut off a slice, heated up some peanut oil, and gave it an aggressive fry job, then sprinkled more sugar on it. The crumb had gone hard, but with some heat and oil, it had the appeal of a sponge cake – more structured, but who can hate the deadly one-two punch of refined carbs and fats? Or that new golden crust?
@MyCutsAndBurns had some interesting suggestions, including the deep fried ham cake sandwich idea.
What do you do with your stale cake?