Apron Anxiety Quotes

“After all, everyone cooks for matters of the heart. We're all in the kitchen because it fullfills a longing inside, whether it's for grace, survival, a renewed sense of self, or just the thrill of it all.”
― Alyssa Shelasky, Apron Anxiety: My Messy Affairs In and Out of the Kitchen

“The simple act of borrowing sugar and breaking bread turns into bonding over cellulite, sex, fertility, finances, adultery, mortality, and everything else we need to say and hear, as girlfriends do.”
― Alyssa Shelasky, Apron Anxiety: My Messy Affairs In and Out of the Kitchen

“What I love the most is that, unlike the world itself in the kitchen you get what you give. If I find a solid recipe, gather nice ingredients, and follow the instructions, I will produce something good to eat. Life may be unpredictable, but pasta puttanesca is not.”
― Alyssa Shelasky, Apron Anxiety: My Messy Affairs In and Out of the Kitchen

“I am cooking without a recipe, singing without the words, and dancing badly by myself.”
― Alyssa Shelasky, Apron Anxiety: My Messy Affairs In and Out of the Kitchen

“When life gets confusing, go back to the basics. The rest is noise!”
― Alyssa Shelasky, Apron Anxiety: My Messy Affairs In and Out of the Kitchen

“Strong women don’t just happen.”
― Alyssa Shelasky, Apron Anxiety: My Messy Affairs In and Out of the Kitchen

“old, my mother took us to a production of Hair, a mirage of music, revolution, and raw penis; we gave it a standing ovation. By third grade, I wrote screenplays, confessionals, and fan letters to reporters at the New York Times. I played Suzuki-method violin and picked up the bassoon because it was so awkward and oafish that I felt bad for it. I acted and danced,”
― Alyssa Shelasky, Apron Anxiety: My Messy Affairs In and Out of the Kitchen

“often. Meanwhile, in a small saucepan, melt the remaining 4 tablespoons of butter over low heat. Gradually whisk in the flour. Cook, whisking almost constantly, to make a roux, for about 3 minutes. Be careful not to brown it. Whisk about 1½ cups of the hot tomato mixture into the roux, then pour the roux mixture into the top of the double boiler and stir until blended. Reduce the heat to low and simmer for about 35 minutes to allow the flavors to blend and thicken the soup. Turn off the heat and then add the dill, salt, and pepper. Serve hot, topping each serving with about 2 tablespoons of grated cheese. The soup can be prepared up to 2 days ahead, cooled completely, covered, and refrigerated. It should last for 4 to 5 days. The soup will thicken when chilled; when reheating, thin the heated soup with milk to the desired thickness. Do not freeze the soup.”
― Alyssa Shelasky, Apron Anxiety: My Messy Affairs In and Out of the Kitchen

“4 scallions, green parts only, thinly sliced 3 garlic cloves, minced Two 28-ounce cans crushed tomatoes in puree 4 cups whole milk 4 cups heavy cream ⅓ cup all-purpose flour, sifted ⅓ cup dill fronds, torn into tiny sprigs Sea salt and freshly ground pepper to taste 1 cup grated white cheddar cheese, for serving Melt 2 tablespoons of the butter in a skillet over medium-low heat. Add the onion, shallots, scallions, and garlic. Cook, stirring occasionally, until the vegetables are softened and translucent, about 4 minutes. Transfer the mixture to the top of a double boiler over boiling water. If you don’t have a double boiler, fill a large saucepan with water and bring to a boil. Set a large heatproof bowl to fit tightly on top of the pan and transfer the mixture to the bowl. Using a wooden spoon, further crush the tomatoes into small pieces. Add the crushed tomatoes and puree, milk, and cream to the vegetable mixture and bring to a simmer, stirring”
― Alyssa Shelasky, Apron Anxiety: My Messy Affairs In and Out of the Kitchen

“6 tablespoons unsalted butter 1 small Vidalia onion, chopped 2 medium shallots, chopped”
― Alyssa Shelasky, Apron Anxiety: My Messy Affairs In and Out of the Kitchen