Come feast on food themed memoir, fiction and poetry on June 6th at Johnny Cupcakes during Boston’s third Lit Crawl. With readings by Grace Talusan, Dariel Suarez, Artress White, Crystal King, and Michelle-Marie Gilkeson and FREE SNACKS it will be an unforgettable evening!
Resistance Mic!, is a series of intimate, curated evenings where a diverse collective of artists will take the stage to perform truth to power in these troubled times.
Launched on November 9, 2017—the one-year anniversary of the day after the 2016 election—Resistance Mic! is part of the A.R.T. of Human Rights series, an ongoing collaboration between the American Repertory Theater and Harvard Kennedy School’s Carr Center for Human Rights Policy. The host is Timothy Patrick McCarthy.
Why? Because it’s awesome! Stop hibernating! Meet new people! Expand your mind!
How? Come join me for an evening with authors Susan Bernhard, Winter Loon, Katrin Schumann, The Forgotten Hours, and James Charlesworth, The Patricide of George Benjamin Hill .
When & Where? At the Newsfeed Café in The Boston Public Library on 2/7 @ 6 pm and at The Goodnow Library in Sudbury on 3/13 @ 7pm
Writers are secretive creatures. We congregate covertly in coffee shops and library cubicles, furiously tapping at our keyboards, or scratching in notebooks, working on what we are sure, in the frenzied moment, will be the next great American novel…
Eating well takes time and effort. As much as I love spending time in the kitchen, sometimes I just want to heat and eat. When it’s cold, I want something warm, nutritious, and easy. Soups and stews fit the bill perfectly. It takes nearly the same amount of time to make a large batch as a small one. By filling a soup pan to the brim with soup I have several pints to stock in the freezer.
When the weather gets chilly and I get hungry I crave soup. Thick, warm, satisfying goodness that goes down easy and warms every nook and cranny. Pureed vegetable soups are my favorite. A hearty spoonful of creamy vegetables that slip and slide their way down is like a cozy blanket for my belly.
When I’m faced with a dearth of ingredients and hungry mouths, sometimes I order a pizza but more often than not, I rise to the challenge. I’ve been cooking all my life so I can always muster up something edible, but sometimes I hit on combinations that become family favorites.
Sandwiches, the original fast food, are easy, packable, and a summer staple, but are best when freshly made. After a few hours, bread goes soggy, cheese dissolves into tomato, and lettuce turns squishy. All these things that make most sandwiches unappetizing, are exactly what makes pan bagnat delicious and the perfect take-along meal.