The Key to Humiliation

I missed writing last week. That was my goal. To post every Wednesday or Thursday, unless on vacation. I wrote the title of this Post and then stopped until today. I had the idea, an idea based on something I had done the night before, something  humiliating. And come to think of it whenever I write personal post here, posts that aren’t about things I like, I guess they are about embarrassing moments . But up to now, I felt few inhibitions writing about what had happened to me–forgetting to pack my underwear in Austin or falling off my bike on the way to work. I was able to laugh at myself more quickly. Although as I think about it, the main difference in this case, which I will describe soon, is that there was more of an audience, which is surely the key to humiliation.

The other night Craig and I decided to once again indulge in our favorite noodle joint Momofuku Noodle. We’ve only been there once before and loved it. As we were in the East Village, we thought we’d pop by and check out how long the wait would be. Lo and behold, we were quickly ushered in and added to a long table of four others.

We quickly were able to order two delicious sounding late summer vegetable dishes: heirloom tomatoes with bacon and a corn dish and then the incredible pork steamed buns and finally two bowls of ramen. As we are want to do in our modern food-sharing excitement, we both got out our phones and were photographing, adding captions and uploading pictures to Facebook, course by course.

This is a fine activity if what you are taking a picture of is not a steaming hot bowl of soup and for some reason you’ve lost your grip on your phone. Your phone, the thing you use everyday lots of times a day, many many many times a day. And you are in a packed restaurant, there is not a seat free, and more importantly you are at a full table, and most importantly you are with your wonderful partner who has the loudest laugh in the world. And who in their right mind wouldn’t laugh when watching a blackberry plunge into the just arrived ramen. But then of course all eyes would be on you thinking “maybe girl with camera phone should eat her noodles instead of trying to broadcast about what she is eating” like a modern version of the Tao Te Ching.

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Taste It

For my book group, whomever is hosting either orders in or makes some tasty treats. The last gathering was at my pad and what I made will become a staple in the Gross-Howarth Household: it was out-of-control delicious. Thank yous go to my BAMcinematek colleague Ann Y. for passing on the soup recipe, and to my partner Craig Howarth for the sorbet. He’s the real cook at 1818 Newkirk Avenue.

Main Course: Moroccan Spiced Chickpea and Lentil Soup

Dessert: Lemon.Ginger Sorbet

Here are the recipe links. The sorbet is a spiked version. You can create it without an ice cream maker or food processor.  You just need to use a fork to stir, stir, stir the slowly freezing mixture, every 30 minutes or so.

-Moroccan Spiced Chickpea and Lentil Soup: http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=421

-Lemon Ginger Sorbet: http://www.thekitchn.com/thekitchn/dessert/recipe-spiked-lemon-ginger-sorbet-011571