Trip two: I headed back to the Stop & Shop, did I mention it was near but far, with receipt in hand to see if I could retrieve my bread. There, I got some of my favorite breakfast foods including tons of fresh fruit, a box of Nature’s Path Maple Pecan Crunch cereal (OMG I love!), and a loaf of multigrain sourdough bread to make several egg toasts.Īfter I reached home, I unpacked the bags and realized… no bread! Discouraged and hungry, I opened the box of the Nature’s Path cereal and satisfied myself with a bowl of sliced banana for lunch. I ran out of groceries so I made my list and headed to my preferred, near-but-far local grocery store, Stop & Shop. I picked up on some writing and researching for a new project I’m working on, and within a few hours I was ready for lunch. It’s just smoother than other brands (IMHO). On top of that, I made my ritual cup of matcha with my favorite Oat Leaf oatmilk, warmed. Because I’ve been fighting a cold, I added to that a mighty clove of garlic and a healthy spoonful of ground turmeric to help me fight. I started the day with my daily green juice which is a combination of fresh spinach, celery, cucumber, oranges, green apples, ginger, and water. However, this day I made three deliberate trips to two grocery stores for multiple things. This may as well have been dubbed the “Day of the Supermarket Runnins.” I’m not a fan of grocery stores to begin with I’d rather just order online. Read all about in this week’s Grub Street Diet. This summer, the writer and video host published his first cookbook, Son of a Southern Chef, a book that’s an uninhibited, personal celebration of his family’s cooking and African-American foodways. Now he’s thinking about “what do I want to say now,” including in music - he’s working on his first album and “doing a lot, a lot more singing than ever before.” Of course, he’s also eating plenty well: sprinting to the train with Mister Softee and rogan josh in hand, eating his way through the Queens International Night Market, and freaking out over “divine” chocolate-chip cookies on Fire Island. He is exactly the type of person who can make anyone feel like they know how to cook. Queens’ own Lazarus Lynch is charmingly enthusiastic, restless, and vivacious. It gives a blueprint.Lazarus Lynch at Charley St. It's so important that we have folks like Lazarus publishing books because what it does is it tells our family story. "Oral tradition is the base of black food culture, and it's the base of Southern food culture. "For decades and decades, there were these brilliant, amazing black people from the South and beyond who were doing creative things, but they weren't recorded," says Taylor, who was recently named executive food editor at Thrillist. Nicole Taylor, a food writer and the author of "The Up South Cookbook," says Lynch's work to preserve his father's legacy is crucial. "More than ever, legacy was so important to me," Lynch says. What would happen to his father's stories and recipes, many of which Lynch had recorded for his blog, now that he was no longer at the restaurant, filling plates with yams, fish, mac and cheese, and greens? Suddenly, Son of a Southern Chef took on a new meaning. Then, just as his world was opening up with opportunity, Lynch received a call that his father, who had been battling cancer for more than a year, had died at 53. It was either that or music." So when they weren't in their living room playing djembe drums, piano or saxophone together, Lynch helped at the restaurant, grating mountains of cheddar for his father's famous mac and cheese, peeling carrots, even mopping the bathroom floors. "The way that I figured out how to spend time with my dad was to cook with him. "Both my parents were out hustling, making ends meet, so I kind of resented other kids who had their father after 5 o'clock," he says, as he carefully drops the first batch of flour-dusted fish filets into a cast-iron skillet of bubbling oil - a recipe straight from his father's restaurant. Lynch did all he could to connect with his father. People who sang background for Chaka Khan would come through and hang out," Lynch remembers. He built a stage in the dining room and set up enormous amplifiers. Though she worked full time as a secretary, and cooking wasn't her passion, Debbie-Ann would swap out her formal work clothes for an apron each night, and join Johnny Ray on the line to fry fish and fill plates. Baby Sister's Soul Food was a community space and a family affair. There, he and Lynch's Guyanese-born mother, Debbie-Ann Gravesande Lynch, served the dishes Lynch's father ate as a child in Bessemer, Alabama. The restaurant was Baby Sister's Soul Food, a small space in Queens.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |