Week in Review

This past Wednesday was the annual Washington Area Women's Foundation Leadership Luncheon. You might remember my post about it last year. I was so inspired that despite my complete lack of comfort with soliciting money, I enthusiastically agreed to join the Host Committee for this year's event. 

The tone of this year's Luncheon was one firmly rooted in female empowerment and strength. After a week of Me Toos swirling around, it was tremendously meaningful to sit with more than a thousand women (and a few men) and celebrate our vast ability, resilience, and connectedness. I am proud that the host committee this year raised more than $860,000 for the Women's Foundation. This record amount is crucial for our wholly donor-supported organization, and I am grateful to all who lift us up. 

On Friday night, a dear friend and I headed downtown to see Tom Hanks in conversation with Ann Patchett. A curious combination, perhaps, until you find that Hanks has just published a book of short stories, Uncommon Type

Gorgeous night, exciting event.

Gorgeous night, exciting event.

He is an avid collector of vintage typewriters (he owns more than 200) and the machine has a role, from mention to major character, in each of the seventeen stories in the book. 

Meanwhile, in addition to being a prolific writer, Patchett, as you might know, owns the independent bookstore, Parnassus Books, in Nashville. She was sent an advanced copy of Hanks' book. Initially rolling her eyes over "another actor who wants to publish a book," she found that once she started reading, she couldn't stop. She noted with relief that Hanks' writing is totally unaffected in a way that feels increasingly rare these days. 

It was a delightful conversation, although my friend and I both wondered if Hanks is always so kinetic and "on" or if he was in show-mode for this event. It was at times almost exhausting to watch and listen to him. I liked Patchett a lot. Although I don't much care for her fiction, her nonfiction is brilliant and I absolutely adore it. I hoped not to have a Kingsolver experience (remember when I went to hear her speak and found her public presence not terribly appealing; sad), and I didn't.

Washington has so much to offer. Despite American politics feeling like the most depressing and toxic and devouring dumpster fire ever, this city is extraordinarily rich in so many other ways, and I feel lucky I can take regular advantage of our cultural and social justice offerings.

It has also been a week (weeks, actually) of pretty and delicious food which for me never fails to serve as balm and joy. 

pumpkin ravioli with sage brown butter and parmesan

pumpkin ravioli with sage brown butter and parmesan

incredibly juicy, tangy Concord grapes from a local farmers market

incredibly juicy, tangy Concord grapes from a local farmers market

tomatoes from that market heading towards roasted tomato jam (an outstanding Amanda Hesser recipe)

tomatoes from that market heading towards roasted tomato jam (an outstanding Amanda Hesser recipe)

after nearly two hours in the oven, the jam is ready to put up.

after nearly two hours in the oven, the jam is ready to put up.

In other news, Stumptown has changed its packaging, and I'm smitten with the handsome take on a humble coffee bag. If you love coffee and grind your own beans for your morning espresso, please try Hairbender. Mamma mia. It's a worthy splurge.

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And Nutmeg continues to keep watch, this time with the help of a bony friend. Oliver, who loves Halloween more than even his birthday and Christmas, is in full decorative spirit and costume planning right now. The countdown to the 31st is on! Ol told me last week, "Mamma, I know you don't love Halloween, but you always work to make it so much fun for me. Thank you." What a gift he is, and such an old soul. Tom and I are dressing up this year, and Ol is delighted. I told him that his enthusiasm is infectious, and thanks for making my life more fun. 

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Urinecane Peetrina, Concords

Urinecane Peetrina roared across Ol's bed at 3:30 this morning, leaving him drenched and groggily up. He stumbled into my room like a ghostly stinkbomb, and after shedding his sopping PJs and donning new ones, we made our way to the basement when it became clear that he, T and I weren't going to fall back asleep if we stayed in bed together. This was a Category 5 situation folks; when I went to change his sheets this morning, four hours after the storm touched down, the bed was still overflowing. I will not miss bed-wetting peeps, not a bit. In any case, I do enjoy a good snuggle with my boys, and Ol still has enough toddler squish that loving on him is especially sweet. So we cuddled and snugged until we could fall back asleep and he told me "you're the best mommy in the world and also the best cook and I love you". I thought I'd die.

T left for NYC this morning, and I am grateful to have dropped the Guinness World Record Talkers at school for the day. Nutmeg is going apeshit on one of my chairs despite the fact that I just built him a 5 foot cat tree with four scratch posts, and Percy is on his hind legs, his two front paws on my leg looking both disappointed and hopeful. Good god, pets.

I'm now breakfasting on some pumpkin-plum muffins and hope to get some some cooking done today! A big highlight will be meeting a foodie friend -we met online via Food52 and email regularly and hilariously- today. She's in town visiting family, and I am so looking forward to an in-person meet. Also this means I get to go out for a lovely lunch which is a treat I don't often afford myself.

As you may know, Concord Grape season has arrived! I do not love Concords on their own; regular grape juice is the liquid equivalent of nails on a chalkboard. Egads!! Horrors! But Concords love to be tossed with savory elements which results in divinely autumnal, sweet-salty dishes. I am definitely going to make a 2x batch of my Double Grape-Rosemary compote because it freezes well and then makes a stunning addition to our Thanksgiving table as well as a schiacciata con l'uva, a delightful Tuscan focaccia studded with grapes, rosemary and salt.

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Oh.My.Grapeness

WOW! I kept going with my grape/rosemary obsession and ended up with this unbelievably good compote. It is SO, so good. I'm not going to try and preserve it because I'm not confident about the acid level, but I think freezing it would work well. I'll try and let you know, if it lasts long enough in my fridge. All the while I was cooking it, I envisioned it as a star at any Thanksgiving table. Don't Concord grapes just scream New World to you? In any case, this would also be delicious with any grilled or roasted meat and also, I suspect, with polenta topped with melting taleggio. Have mercy. Recipe will be posted momentarily!