Author Molly Wizenberg Loves the Thrill of a Backyard Garden

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'The thrill of watching vegetables grow in my own yard has turned me into the kind of person who shuffles around the garden, hunched over and squinting, my hands clasped behind my back, appraising everything and grunting.' Read mollywizenberg's GrubDiet

Molly Wizenberg among the greens. Illustration: Margalit Cutler “Being willing to talk about these things, and not hide our own confusion or mistakes, is tricky,” says the Seattle-based writer and Spilled Milk co-host Molly Wizenberg about co-parenting a young child during the pandemic.

Anyway, the thrill of watching vegetables grow in my own yard has turned me into the kind of person who shuffles around the garden, hunched over and squinting, my hands clasped behind my back, appraising everything and grunting.

I warmed up leftover fried rice for lunch and stirred in some sambal oelek for heat. Perhaps you will notice a pattern here. Without leftovers, I’m pretty lost. My mom stayed until nearly 10 p.m., by which point Ash and I had moved into our nightly Guinea Pig Time. Back in May, we got two young guinea pigs, a pair of brothers. It was not one of our better decisions. Though we did a lot of research beforehand — and we were familiar with caring for them because June’s classroom at school has a pair — the first weeks were hard.

When June was in bed and the zucchini was Tupperware’d, Ash and I sprawled out on the sofa with the guinea pigs. They rattled and chirped like rusty casters while we attempted to watch the third season of Dark. We’d forgotten so much of the story line in the time between the second and third seasons that we had to look up a family tree for the characters and print it out for frequent consultation. We know how to party.Ash was already in session with their first client when June and I woke up.

 

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Molly Wizenberg's Slow-Roasted Tomatoes with Sea Salt & Ground Coriander Recipe on Food52This is the single most genius thing you can do to a tomato. They’re best and most outrageous when made with ripe Romas or other meaty types, but as Wizenberg points out, slow-roasting will bring out the tomato in even the pale and off-season, if you feel the need. Make a lot. They keep for a week in the fridge, and are just fine in the freezer. Adapted slightly from Orangette and A Homemade Life (Simon & Schuster, 2009).
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