'Cake is one of the best foods, perhaps my favorite food of all time. I’ll eat it any time, any day. Even bad cake is good cake.' Read Julia_May_Jonas's GrubDiet
Julia May Jonas published her debut novel, Vladimir, earlier this month. Illustration: Maanvi Kapur Ostensibly, the focus of Julia May Jonas’s new novel, Vladimir, is an upstate literature professor, but it will be impossible for readers to miss the role eating and drinking play in the book, such as some “suburban martinis” and the “ambush of calories” that is a spaghetti carbonara pie. Jonas says it all comes from her own love of food, particularly anything involving mayo.
I eat a bowl of steel-cut oats with flaky salt — I only like oatmeal if it is savory — and the apples that were left on my daughter’s plate. General chaos ensues, we do the double drop-off, and I head to my writer’s space. There, I make a fresh pot of coffee and check on the cookie status. I brought in some Florentines the other day and put them with a sign that said “Help yourself” and was dismayed to see yesterday that too many remained; it feels, I don’t know, overly parsimonious.
However, he will usually watch the kids while I cook, which I love. Tonight I have decided to make a lamb-and-prune tagine because I am thinking about the lamb-and-prune tagine from Cafe Mogador, one of the New York dishes I consistently crave. My daughter and I are home before the baby and my husband come back, so I start early: saffron, preserved lemons, orange-flower water, leave it to simmer, feel victorious.
My husband and I head over to pick up the 8-year-old before we go to pick up our son. We get churros from the lady who comes by after school with her home-fashioned cart, four for $5. The possibility of encountering someone selling churros is one of the reasons to live in New York. The birthday party for my nephew is mayhem, a Tae Kwon Do–style party at which Nerf guns are disseminated to 6-year-olds. There is pizza, of course. I am always amused to watch the grown-ups leap back in terror from being offered a slice. Sometimes I am that grownup but not today. I share two slices with my son. It’s New Jersey Italian–diaspora pizza, not bad. Then he and my mother and I hightail it out of there — too much stimulation.
For lunch, my sister-in-law comes over with my nephew and niece and daughter, who slept over at theirs the night before. They all want grandpa to make burgers, and though now it’s feeling almost comical, I buckle in for more meat. The burgers are my parents’ pièce de résistance. I have never had better burgers than the ones they make, and that is truth. My father gets a lot of the credit for the grilling, but I personally think his effort is equal to my mother, who does the pack.
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