Thursday, August 28, 2014


I've been saving my stories for the book that I'm writing. Most of them, at least. A few have slipped their way over to Food52 (see above).  I've posted one of my early summer favorites below.

Once my manuscript is turned in, I'll be back here with lots to say. Just keep chanting you can do it, you can do it, Phyllis, you can fucking do it.

Thanks. It helps. A lot.

P.S. You can find me posting excessively over on Instagram. And sometimes I have a few things to rant about on Twitter or Facebook.

After a weekend away and some heavy-duty denial about the fact that it’s officially June, I wake up early Monday morning to find the rest of my life sitting on my chest. This unfamiliar weight scares me. 
I make my coffee, paw around in the freezer, pray that there is something I can MacGyver into two school lunches. Frozen peas land on my jet-lagged son's head. Lamb bones fall onto my bare toes. And before I can stop it, an avalanche of unlabeled freeze-burned Ziplocked scraps slides down to the floor.  
I shove it all back into the freezer, heave my body weight against the door, and lock the chaos back in. 
And things don’t improve. 
It is the kind of morning where my son cries because his daddy will miss his Ninjago-themed sleepover birthday party. It is the kind of morning where I drop my husband off at the airport, lean in for a long deep kiss, and say goodbye for the entire summer. My heart aches so much that it is hard to turn my head over my shoulder to change lanes. I find myself driving down the freeway singing along and sobbing away to John Cougar Mellencamp. 
It’s only 11 AM. 
Bird by bird. 
I open the freezer. I face my future. 
Ten years ago, if you were scrounging around in my freezer for a stick of butter, you would have run into a placenta, a dozen bags of breast milk, some very stale pot, and lots of New York Super Fudge Chunk. Period. 
Now you’ll find enough tortillas to open a Mexican restaurant, fancy-ass square ice cubes (small, medium, large), lardo, bacon, bacon, bacon, two uncooked short ribs from this year’s Super Bowl party, fresh horseradish, a smorgasbord of pastries, pesto, egg whites, my neighbor’s homemade lemon curd, mini pissaladièresbrown butter cupcake brownieschocolate chip cookies, pulled pork, garlic confit, slow-cooked tomatoes, soup, pizza, pizza, pizza. And that, my friends, is just the beginning.  
Starting with the short ribs, I begin cooking the next six meals that will go into my kids’ bellies. I sear off the frozen meat in bacon fat, toss in some onions, garlic, and anchovies. I deglaze with wine while the meat is still in the pan. I break all of the rules. And then I add some gooey balsamic and a large frozen block of diced tomatoes. 
I throw the mess into the oven and forget about it until the smell brings me back.
I lift the lid. I shred the meat. I pick out the fatty bits. My heart rate slows down.


  1. I remember reading this article on Food52. I learned a new word too. I like it... a little something extra. It fits.
    Sounds like the film will be amazing. The lead.. his storytelling is in acting as yours is in writing. Love.
    Looking forward to your book.

  2. You can do it, you can do it, Phyllis, you can fucking do it!!!
    Can you hear me chanting from across town?

  3. I can't wait to get your book in my hands!

  4. I can't wait to try all of these, especially the nutella crepe cake...

  5. Hi Phyllis,
    We would like to share your blog's recipes on myTaste Australia (
    Adding your blog will make your content available to our users and send you additional traffic. To have a better visibility and compare the number of visits of your blog with other popular Australian sites, install the myTaste widget.

    You can add your blog from the main page in the Top Blogs section (Food blogger? Join!).

    Hope to see you soon on myTaste,
    myTaste Australia

  6. I have 2 kids and I can't wait to try all of these with them!