Hey, Garkyfans and readers: I owe you an apology. I’ve totally neglected my blog; those of you who know me in real life know why I’ve been so lax with the updates. For those of you who don’t know me in real life, or for those of you who haven’t talked to me in a while, Hook and I are no longer together. I’ve been preoccupied with finding a new place, moving, and unpacking; I’m more or less settled into my new apartment (all the way out here in the mid-Sunset: holla?), though I still need to pick up a few odds and ends: a knife sharpener, a fruit bowl, and perhaps a few prints from Etsy.
I’ll admit, I was a mega-slacker about cooking for myself for a little bit, but I’m back on track. In what way, you ask? With fresh basil!
One of the first post-move purchases I made was an organic basil plant. After the moving crew had unloaded all my stuff, and after I’d unpacked enough boxes to feel like I’d accomplished real work, I walked four blocks north to the Safeway — my new Safeway. I’d eaten nothing but Muesli all day and I was hungry in a way I haven’t been for months; I could feel my stomach churning inward on itself. Standing in an unfamiliar grocery store, I thought, “Man, I can have any of this. What should I even eat?”
I smelled basil, sharp and sweet. I flashed back to Berlin, where I ate my first Caprese salad after an all-night party; frazzled as I was then, the Caprese salad, followed by pizza and sparkling water, calmed me — it was food made by somebody’s mother. I needed comfort food, and in this moment, Caprese salad was it. I grabbed a pot of basil, a few tomatoes, and a ball of fresh mozzarella.
Once home, I arranged the tomato slices and mozzarella wedges on a Wedgwood plate; I splashed the slices with balsamic, arranged basil, and set myself a place at my new table.Listening to Lou Reed and sipping a beer, I felt alright.
It’s been a long few weeks, but I’m back in full force.