So it's three things: there's the tweet at the top of the page and then the back story-what was going on that day-and then the recipe for what I tweeted about. Im using that year of my Twitter feed, where I've been tweeting about what I'm eating every day. I'm also working on a cookbook, which is also a kind of memoir about the year of losing my job at Gourmet and coming to terms with being home. I was cooking for all my friends and one friend said to me, You're such a good cook. And then Id go to Chinatown where people would give me recipes, and there was the market on Mulberry Street and these old Italian ladies were still there. I went to this little Italian butcher shop the guy loved to talk, and hed give me recipes while he was talking. 1970s New York, Lower East Side, the old Jews were still there, the old Italian mothers were still there, Little Italy, Chinatown-it was a place with all this great food, and I just started wandering around collecting recipes from people. All these friends stayed with us and I was cooking these meals, because Ive always loved to cook, and it was great. What happened was after I got out of graduate school we were living in this loft in New York, and I was looking for a job. It never occurred to me that I could be a writer, or that food writing was a possible career.
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