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Yonan. photo credit: Ed Anderson","publishDate":1316685359,"status":"inherit","parent":33188,"modified":1316685359,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2011/09/joe-yonan560.jpg","width":560,"height":373}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"megangordon":{"type":"authors","id":"5072","meta":{"index":"authors_1591205172","id":"5072","found":true},"name":"Megan Gordon","firstName":"Megan","lastName":"Gordon","slug":"megangordon","email":"meganjgordon@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.","avatar":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Megan Gordon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/megangordon"},"sarahhenry":{"type":"authors","id":"5125","meta":{"index":"authors_1591205172","id":"5125","found":true},"name":"Sarah Henry","firstName":"Sarah","lastName":"Henry","slug":"sarahhenry","email":"sarahhenry0509@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.","avatar":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twitter":"lettuceeatkale","facebook":"pages/Lettuce-Eat-Kale/239312194611","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sarah Henry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sarahhenry"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_33188":{"type":"posts","id":"bayareabites_33188","meta":{"index":"posts_1591205157","site":"bayareabites","id":"33188","score":null,"sort":[1317650416000]},"guestAuthors":[],"slug":"joe-yonan-on-the-joys-of-solo-supper","title":"Joe Yonan on the Joys of Solo Suppers","publishDate":1317650416,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/joe-yonan560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/joe-yonan560.jpg\" alt=\"Joe Yonan. photo credit: Ed Anderson\" title=\"Joe Yonan. photo credit: Ed Anderson\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-33359\">\u003c/a>\u003cbr>\n\u003cem>Joe Yonan in his home kitchen. All photos: Ed Anderson\u003c/em>\u003c/p>\n\u003cp>Devotees of the NBC sitcom \u003ca href=\"http://www.nbc.com/30-rock/\">30 Rock\u003c/a> may well remember a scene in an episode that goes something like this: Liz Lemon, the perennially single character played by \u003ca href=\"http://www.npr.org/2011/04/13/135247195/tina-fey-reveals-all-and-then-some-in-bossypants\">Tina Fey\u003c/a>, is at home on the phone talking with her boss Jack Donaghy (played by public radio fan \u003ca href=\"http://1.kplu.org/alec-baldwin\">Alec Baldwin\u003c/a>). Donaghy asks, somewhat unkindly, what Lemon did last night. She responds: \"Well, I was going to go to my cooking for one class but my instructor committed suicide.\" Cue laugh track now.\u003c/p>\n\u003cp>\u003ca href=\"http://www.joeyonan.com/p/serve-yourself-book.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/serve-yourself-cover200.jpg\" alt=\"Serve Yourself book cover. author: Joe Yonan\" title=\"Serve Yourself book cover. author: Joe Yonan\" width=\"200\" height=\"257\" class=\"alignleft size-full wp-image-33363\">\u003c/a>\u003ca href=\"http://www.joeyonan.com/\">Joe Yonan\u003c/a>, the James Beard Award-winning \u003ca href=\"http://www.washingtonpost.com/lifestyle/food\">food editor\u003c/a> of \u003cem> The Washington Post\u003c/em>, recalled that scene at a recent book signing at \u003ca href=\"http://omnivorebooks.com/\">Omnivore Books\u003c/a>, where he talked up his adventures in \u003ca href=\"http://www.washingtonpost.com/lifestyle/food/cooking-for-one-tofu-fuss-or-no-fuss/2011/09/15/gIQAuL8aiK_story.html\">cooking for one\u003c/a>, which he documents in a monthly column of the same name at the \u003cem>Post\u003c/em>, and in his recent cookbook \u003cem>\u003ca href=\"http://www.joeyonan.com/p/serve-yourself-book.html\">Serve Yourself\u003c/a>\u003c/em> (Ten Speed, paperback, $22).\u003c/p>\n\u003cp>Spend even a few minutes with Yonan and you'll figure out he's one funny guy. But Yonan isn't terribly amused by those who mock singletons who make a meal for themselves. That's because, he tells folks at the event, it feeds into people's perceptions that it's not worth \"bothering\" to make something delicious when \"it's just me.\" He says such sentiment makes him tear up a bit and you believe him. He simply discounts the commonly held notion that \u003ca href=\"http://www.joeyonan.com/2011/04/is-cooking-for-one-depressing.html\">cooking for one is depressing or sad\u003c/a>. Alone and lonely are not synonymous in his mind. He's living proof: As the youngest of eight kids he has a highly developed sense of narcissism, he admits, and never ever thinks \"it's just me.\" And you believe that, too.\u003c/p>\n\u003cp>\u003ca href=\"http://www.joeyonan.com/p/recipes.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/duck-tacos200.jpg\" alt=\"Duck Breast Tacos with Plum Salsa\" title=\"Duck Breast Tacos with Plum Salsa\" width=\"200\" height=\"254\" class=\"alignright size-full wp-image-33706\">\u003c/a>That kind of secure thinking is worth imitating. Yonan's feed-yourself-well mantra boils down to this: Standards for what goes on the table shouldn't slip because there's only one place serving. That territory has been covered in other recent recipe books on eating alone, including those by culinary legends \u003ca href=\"http://judithjonescooks.com/\">Judith Jones\u003c/a>, \u003ca href=\"http://www.deborahmadison.com/my_books.html\">Deborah Madison\u003c/a>, and \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a>, as well as an anthology of essays on the subject edited by \u003ca href=\"http://gothamist.com/2007/07/17/jenni_ferrariad.php\">Jenni Ferrari-Adler\u003c/a>. (For reviews on these see my colleague \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/19/keep-on-keepin-on-some-advice-on-eating-alone/\">Megan Gordon's piece\u003c/a> on same, as well as her post on the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/23/cooking-for-one-with-humor/\">lighter side of eating alone\u003c/a>.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, Yonan thought there was room in the genre for his male perspective (hello taco chapter) and his easy-to-make recipes aimed at food-fancying singles -- the fasted-growing segment of U.S. households. Young ones are waiting longer to get married (if at all), while many older folks who survive their spouses are healthy enough to live independently.\u003c/p>\n\u003cp>\u003cem>Serve Yourself\u003c/em> is full of useful tips, walking readers through the three concerns of single amateur chefs: portion size, shopping, and spoilage. (In short: the freezer is your friend (cooked rice, broth, or pizza dough, can form the beginnings of many a meal), as is the fridge (condiments like chutney, kimchee, and salsa can brighten lots of dishes), and the pantry (dried beans, pasta, or grains, can get things started at the stove). He offers solutions for storage to minimize waste and recommends that soloists make it a goal never to have to stop at the store on the way home from a long day at work, which sinks many home cooks, regardless of how many mouths there are to feed.\u003c/p>\n\u003cp>Yonan views cooking for one as an opportunity to take a few risks and diversify one's repertoire, since there's no performance anxiety issues at play, like those that can surface when cooking for a crowd. There aren't any unknown eating quirks or allergies to cater to either, he notes, there's only your sweet self to satisfy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.joeyonan.com/p/recipes.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/sandwich200.jpg\" alt=\"Smoked Trout, Green Apple, and Gouda Sandwich \" title=\"Smoked Trout, Green Apple, and Gouda Sandwich \" width=\"200\" height=\"300\" class=\"alignleft size-full wp-image-33705\">\u003c/a>Cooking for yourself is literally a way of taking care of yourself, adds Yonan, who's quick to acknowledge he frequently cooks for and eats with family and friends. But there's no question that learning your way around a kitchen makes you less dependent on others, whether paid or not, to provide you with nourishment. It's both a selfless and selfish act. It's certainly cheaper and healthier than eating out or ordering take out every night.\u003c/p>\n\u003cp>There's a growing audience for this book. \"Lots of people become single later in life because the relationship or marriage goes south, and I've run into lots of those on book tour,\" says Yonan. \"Some of them are a little more open to the idea of cooking for themselves than you might think, because they see it as something of sweet revenge -- finally getting to make the things that they've wanted to, things that damn partner never wanted them to make. Some find it soothing to nurture themselves when they're heartbroken, of course,\" he explains. \"And some are ready to move on, big time. I had one recently single gentleman slip me a note at a signing that read, 'If you're ever ready to cook for two, you know where to find me.'\"\u003c/p>\n\u003cp>Yonan's cookbook includes over 100 recipes for both weeknight dining and more complex cooking projects for weekend meals, when time is potentially less a factor. Not surprisingly eggs feature prominently (there's a whole chapter on these portion-controlled, versatile, long-lasting, fast-cooking, protein-filled friend of the single cook) and it's good to find another eggs-for-dinner advocate. Pizza gets a chapter too and Yonan reveals his Texas roots with his fondness for salsas, beans, and those tacos. Bonus: The man is a sweet potato fan. Dishes that sound worthy solo endeavors include Mushroom and Green Garlic Frittata, Sweet Potato and Orange Soup with Smoky Pecans, Catfish Tacos with Chipotle Slaw, and Smoked Trout, Potato, and Fennel Pizza. Meat lovers will find pulled pork, short ribs, and sirloin steak, no worries. And there are desserts too, like Cappuccino Tapioca Pudding with Cardamom Brulee.\u003c/p>\n\u003cp>The only drawback to solo cooking, as far as Yonan is concerned: There's no one to help with the clean up after dinner, which, since he lives alone, he often leaves until the morning, as there's no one to nag about dishes in the sink.\u003c/p>\n\u003cp>Yonan needs to send a copy of \u003cem>Serve Yourself\u003c/em> to Tina Fey pronto. With his enthusiasm for the pleasures of cooking for one, even the cynical Liz Lemon might be won over.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/pudding200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/pudding200.jpg\" alt=\"Cappuccino Tapioca Pudding with Cardamom Brulee\" title=\"Cappuccino Tapioca Pudding with Cardamom Brulee\" width=\"200\" height=\"257\" class=\"alignleft size-full wp-image-33711\">\u003c/a>\u003cstrong>Cappuccino Tapioca Pudding with Cardamom Brulee\u003c/strong>\u003c/p>\n\u003cp>Makes 6 (1/2-cup) servings\u003c/p>\n\u003cp>3 cups milk, preferably low-fat\u003cbr>\n1/3 cup small pearl tapioca\u003cbr>\n1 tablespoon instant espresso powder\u003cbr>\n2 egg yolks, whisked to combine\u003cbr>\n1/4 teaspoon fine sea salt\u003cbr>\n1/3 cup plus 2 tablespoons sugar\u003cbr>\n1/2 teaspoon ground cardamom\u003c/p>\n\u003cp>Pour 1 cup of the milk into a heavy saucepan. Add the tapioca and let soak for at least 30 minutes.\u003c/p>\n\u003cp>Pour the remaining 2 cups of milk into a mixing bowl or glass measuring cup, sprinkle the espresso powder over, let it sit for a minute or two, and then stir to dissolve.\u003c/p>\n\u003cp>Whisk the espresso-milk mixture into the tapioca mixture, along with the egg yolks, salt, and 1/3 cup of the sugar. Over medium heat, slowly bring the mixture just barely to a boil, stirring constantly; it will take 10 to 15 minutes. Reduce the heat until the mixture is barely simmering, and continue cooking the tapioca, stirring occasionally, until the beads swell up and become almost translucent and the custard thickens, another 15 to 20 minutes.\u003c/p>\n\u003cp>Remove from the heat and let it cool. Spoon the pudding into 6 individual 1/2-cup ramekins and wrap each in plastic wrap, pressing the plastic directly onto the surface of the pudding to prevent a skin from forming. Refrigerate until chilled. It will keep it the refrigerator for several days or in the freezer for up to 2 months.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>When you are ready to eat, unwrap one of the ramekins of pudding (thaw it first if frozen), and sprinkle the top with 1 teaspoon of the remaining sugar and a pinch of cardamom. Use a small culinary blowtorch to caramelize the sugar on top, keeping the torch moving so you deeply brown but don’t blacken the sugar, then eat.\u003c/p>\n\n","blocks":[],"excerpt":"Washington Post food editor Joe Yonan joins a growing chorus of cookbook authors singing the praises of cooking for one in his recent book Serve Yourself.","status":"publish","parent":0,"modified":1530684535,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1381},"headData":{"title":"Joe Yonan on the Joys of Solo Suppers | KQED","description":"Washington Post food editor Joe Yonan joins a growing chorus of cookbook authors singing the praises of cooking for one in his recent book Serve Yourself.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Joe Yonan on the Joys of Solo Suppers","datePublished":"2011-10-03T14:00:16.000Z","dateModified":"2018-07-04T06:08:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"33188 http://blogs.kqed.org/bayareabites/?p=33188","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/10/03/joe-yonan-on-the-joys-of-solo-supper/","disqusTitle":"Joe Yonan on the Joys of Solo Suppers","path":"/bayareabites/33188/joe-yonan-on-the-joys-of-solo-supper","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/joe-yonan560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/joe-yonan560.jpg\" alt=\"Joe Yonan. photo credit: Ed Anderson\" title=\"Joe Yonan. photo credit: Ed Anderson\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-33359\">\u003c/a>\u003cbr>\n\u003cem>Joe Yonan in his home kitchen. All photos: Ed Anderson\u003c/em>\u003c/p>\n\u003cp>Devotees of the NBC sitcom \u003ca href=\"http://www.nbc.com/30-rock/\">30 Rock\u003c/a> may well remember a scene in an episode that goes something like this: Liz Lemon, the perennially single character played by \u003ca href=\"http://www.npr.org/2011/04/13/135247195/tina-fey-reveals-all-and-then-some-in-bossypants\">Tina Fey\u003c/a>, is at home on the phone talking with her boss Jack Donaghy (played by public radio fan \u003ca href=\"http://1.kplu.org/alec-baldwin\">Alec Baldwin\u003c/a>). Donaghy asks, somewhat unkindly, what Lemon did last night. She responds: \"Well, I was going to go to my cooking for one class but my instructor committed suicide.\" Cue laugh track now.\u003c/p>\n\u003cp>\u003ca href=\"http://www.joeyonan.com/p/serve-yourself-book.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/serve-yourself-cover200.jpg\" alt=\"Serve Yourself book cover. author: Joe Yonan\" title=\"Serve Yourself book cover. author: Joe Yonan\" width=\"200\" height=\"257\" class=\"alignleft size-full wp-image-33363\">\u003c/a>\u003ca href=\"http://www.joeyonan.com/\">Joe Yonan\u003c/a>, the James Beard Award-winning \u003ca href=\"http://www.washingtonpost.com/lifestyle/food\">food editor\u003c/a> of \u003cem> The Washington Post\u003c/em>, recalled that scene at a recent book signing at \u003ca href=\"http://omnivorebooks.com/\">Omnivore Books\u003c/a>, where he talked up his adventures in \u003ca href=\"http://www.washingtonpost.com/lifestyle/food/cooking-for-one-tofu-fuss-or-no-fuss/2011/09/15/gIQAuL8aiK_story.html\">cooking for one\u003c/a>, which he documents in a monthly column of the same name at the \u003cem>Post\u003c/em>, and in his recent cookbook \u003cem>\u003ca href=\"http://www.joeyonan.com/p/serve-yourself-book.html\">Serve Yourself\u003c/a>\u003c/em> (Ten Speed, paperback, $22).\u003c/p>\n\u003cp>Spend even a few minutes with Yonan and you'll figure out he's one funny guy. But Yonan isn't terribly amused by those who mock singletons who make a meal for themselves. That's because, he tells folks at the event, it feeds into people's perceptions that it's not worth \"bothering\" to make something delicious when \"it's just me.\" He says such sentiment makes him tear up a bit and you believe him. He simply discounts the commonly held notion that \u003ca href=\"http://www.joeyonan.com/2011/04/is-cooking-for-one-depressing.html\">cooking for one is depressing or sad\u003c/a>. Alone and lonely are not synonymous in his mind. He's living proof: As the youngest of eight kids he has a highly developed sense of narcissism, he admits, and never ever thinks \"it's just me.\" And you believe that, too.\u003c/p>\n\u003cp>\u003ca href=\"http://www.joeyonan.com/p/recipes.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/duck-tacos200.jpg\" alt=\"Duck Breast Tacos with Plum Salsa\" title=\"Duck Breast Tacos with Plum Salsa\" width=\"200\" height=\"254\" class=\"alignright size-full wp-image-33706\">\u003c/a>That kind of secure thinking is worth imitating. Yonan's feed-yourself-well mantra boils down to this: Standards for what goes on the table shouldn't slip because there's only one place serving. That territory has been covered in other recent recipe books on eating alone, including those by culinary legends \u003ca href=\"http://judithjonescooks.com/\">Judith Jones\u003c/a>, \u003ca href=\"http://www.deborahmadison.com/my_books.html\">Deborah Madison\u003c/a>, and \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a>, as well as an anthology of essays on the subject edited by \u003ca href=\"http://gothamist.com/2007/07/17/jenni_ferrariad.php\">Jenni Ferrari-Adler\u003c/a>. (For reviews on these see my colleague \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/19/keep-on-keepin-on-some-advice-on-eating-alone/\">Megan Gordon's piece\u003c/a> on same, as well as her post on the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/23/cooking-for-one-with-humor/\">lighter side of eating alone\u003c/a>.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still, Yonan thought there was room in the genre for his male perspective (hello taco chapter) and his easy-to-make recipes aimed at food-fancying singles -- the fasted-growing segment of U.S. households. Young ones are waiting longer to get married (if at all), while many older folks who survive their spouses are healthy enough to live independently.\u003c/p>\n\u003cp>\u003cem>Serve Yourself\u003c/em> is full of useful tips, walking readers through the three concerns of single amateur chefs: portion size, shopping, and spoilage. (In short: the freezer is your friend (cooked rice, broth, or pizza dough, can form the beginnings of many a meal), as is the fridge (condiments like chutney, kimchee, and salsa can brighten lots of dishes), and the pantry (dried beans, pasta, or grains, can get things started at the stove). He offers solutions for storage to minimize waste and recommends that soloists make it a goal never to have to stop at the store on the way home from a long day at work, which sinks many home cooks, regardless of how many mouths there are to feed.\u003c/p>\n\u003cp>Yonan views cooking for one as an opportunity to take a few risks and diversify one's repertoire, since there's no performance anxiety issues at play, like those that can surface when cooking for a crowd. There aren't any unknown eating quirks or allergies to cater to either, he notes, there's only your sweet self to satisfy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.joeyonan.com/p/recipes.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/sandwich200.jpg\" alt=\"Smoked Trout, Green Apple, and Gouda Sandwich \" title=\"Smoked Trout, Green Apple, and Gouda Sandwich \" width=\"200\" height=\"300\" class=\"alignleft size-full wp-image-33705\">\u003c/a>Cooking for yourself is literally a way of taking care of yourself, adds Yonan, who's quick to acknowledge he frequently cooks for and eats with family and friends. But there's no question that learning your way around a kitchen makes you less dependent on others, whether paid or not, to provide you with nourishment. It's both a selfless and selfish act. It's certainly cheaper and healthier than eating out or ordering take out every night.\u003c/p>\n\u003cp>There's a growing audience for this book. \"Lots of people become single later in life because the relationship or marriage goes south, and I've run into lots of those on book tour,\" says Yonan. \"Some of them are a little more open to the idea of cooking for themselves than you might think, because they see it as something of sweet revenge -- finally getting to make the things that they've wanted to, things that damn partner never wanted them to make. Some find it soothing to nurture themselves when they're heartbroken, of course,\" he explains. \"And some are ready to move on, big time. I had one recently single gentleman slip me a note at a signing that read, 'If you're ever ready to cook for two, you know where to find me.'\"\u003c/p>\n\u003cp>Yonan's cookbook includes over 100 recipes for both weeknight dining and more complex cooking projects for weekend meals, when time is potentially less a factor. Not surprisingly eggs feature prominently (there's a whole chapter on these portion-controlled, versatile, long-lasting, fast-cooking, protein-filled friend of the single cook) and it's good to find another eggs-for-dinner advocate. Pizza gets a chapter too and Yonan reveals his Texas roots with his fondness for salsas, beans, and those tacos. Bonus: The man is a sweet potato fan. Dishes that sound worthy solo endeavors include Mushroom and Green Garlic Frittata, Sweet Potato and Orange Soup with Smoky Pecans, Catfish Tacos with Chipotle Slaw, and Smoked Trout, Potato, and Fennel Pizza. Meat lovers will find pulled pork, short ribs, and sirloin steak, no worries. And there are desserts too, like Cappuccino Tapioca Pudding with Cardamom Brulee.\u003c/p>\n\u003cp>The only drawback to solo cooking, as far as Yonan is concerned: There's no one to help with the clean up after dinner, which, since he lives alone, he often leaves until the morning, as there's no one to nag about dishes in the sink.\u003c/p>\n\u003cp>Yonan needs to send a copy of \u003cem>Serve Yourself\u003c/em> to Tina Fey pronto. With his enthusiasm for the pleasures of cooking for one, even the cynical Liz Lemon might be won over.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/pudding200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/pudding200.jpg\" alt=\"Cappuccino Tapioca Pudding with Cardamom Brulee\" title=\"Cappuccino Tapioca Pudding with Cardamom Brulee\" width=\"200\" height=\"257\" class=\"alignleft size-full wp-image-33711\">\u003c/a>\u003cstrong>Cappuccino Tapioca Pudding with Cardamom Brulee\u003c/strong>\u003c/p>\n\u003cp>Makes 6 (1/2-cup) servings\u003c/p>\n\u003cp>3 cups milk, preferably low-fat\u003cbr>\n1/3 cup small pearl tapioca\u003cbr>\n1 tablespoon instant espresso powder\u003cbr>\n2 egg yolks, whisked to combine\u003cbr>\n1/4 teaspoon fine sea salt\u003cbr>\n1/3 cup plus 2 tablespoons sugar\u003cbr>\n1/2 teaspoon ground cardamom\u003c/p>\n\u003cp>Pour 1 cup of the milk into a heavy saucepan. Add the tapioca and let soak for at least 30 minutes.\u003c/p>\n\u003cp>Pour the remaining 2 cups of milk into a mixing bowl or glass measuring cup, sprinkle the espresso powder over, let it sit for a minute or two, and then stir to dissolve.\u003c/p>\n\u003cp>Whisk the espresso-milk mixture into the tapioca mixture, along with the egg yolks, salt, and 1/3 cup of the sugar. Over medium heat, slowly bring the mixture just barely to a boil, stirring constantly; it will take 10 to 15 minutes. Reduce the heat until the mixture is barely simmering, and continue cooking the tapioca, stirring occasionally, until the beads swell up and become almost translucent and the custard thickens, another 15 to 20 minutes.\u003c/p>\n\u003cp>Remove from the heat and let it cool. Spoon the pudding into 6 individual 1/2-cup ramekins and wrap each in plastic wrap, pressing the plastic directly onto the surface of the pudding to prevent a skin from forming. Refrigerate until chilled. It will keep it the refrigerator for several days or in the freezer for up to 2 months.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When you are ready to eat, unwrap one of the ramekins of pudding (thaw it first if frozen), and sprinkle the top with 1 teaspoon of the remaining sugar and a pinch of cardamom. Use a small culinary blowtorch to caramelize the sugar on top, keeping the torch moving so you deeply brown but don’t blacken the sugar, then eat.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/33188/joe-yonan-on-the-joys-of-solo-supper","authors":["5125"],"categories":["bayareabites_588","bayareabites_12"],"tags":["bayareabites_3870","bayareabites_3895","bayareabites_9740","bayareabites_2400","bayareabites_9741"],"featImg":"bayareabites_33359","label":"bayareabites"},"bayareabites_23527":{"type":"posts","id":"bayareabites_23527","meta":{"index":"posts_1591205157","site":"bayareabites","id":"23527","score":null,"sort":[1298496429000]},"guestAuthors":[],"slug":"cooking-for-one-with-humor","title":"Cooking for One, With Humor","publishDate":1298496429,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/IMG_1749.jpg\" alt=\"solo breakfast\" title=\"solo breakfast\" width=\"500\" height=\"402\" class=\"alignnone size-full wp-image-23528\">\u003cbr>\nRecipes are adapted for single cooks. \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/19/keep-on-keepin-on-some-advice-on-eating-alone/\">Entire books\u003c/a> are written to inspire solo chefs to get into the kitchen. Heck, \u003ca href=\"http://cookingforoneinparis.com/\">blogs\u003c/a> are even devoted to maintaining a full culinary life while living alone. Despite how many of these recipes you've clipped or how many inspiring books you may own, at the end of the day -- you're still dining alone. And in my experience, you can take the 'ho hum' approach or you can chuckle at it all. This post is much more about chuckles than sighs. Because hey, life is short. \u003c/p>\n\u003cp>\u003cstrong>Spilled Milk Podcast:\u003c/strong>\u003cbr>\nWriter and food blogger Molly Wizenburg pairs with food writer Matthew Amster-Burton in a podcast they created last year called \u003ca href=\"http://www.spilledmilkpodcast.com/\">Spilled Milk\u003c/a>. The gist of the podcast? The charming duo takes on heady topics such as \u003ca href=\"http://www.spilledmilkpodcast.com/2011/02/03/episode-31-hot-dogs/\">Hot Dogs\u003c/a> or \u003ca href=\"http://www.spilledmilkpodcast.com/2010/12/17/episode-28-fudge/\">Fudge\u003c/a> with witty conversation and banter. Last week, they discussed \u003ca href=\"http://www.spilledmilkpodcast.com/2011/02/17/episode-32-spouseless-eating/\">Spouseless Eating\u003c/a> and their revelations will make you smile. Both Wizenburg and Amster-Burton have partners at home, but they dish about what their partners think that they're eating and what they\u003cem> actually \u003c/em>eat when at home alone for a chunk of time. No area is left untouched: from peanut butter to Stouffer's French Bread pizzas, you'll feel a little better about the odd meals we all piece together on occasion while standing over the sink. \u003c/p>\n\u003cp>\u003cstrong>Cooking For One: Web Series\u003c/strong>\u003cbr>\nWriter Jiji Lee has just put out \u003ca href=\"http://www.youtube.com/adagordon\">Cooking For One\u003c/a>, a new web series that pokes fun at cooking shows in general and the single life in particular. Host Ada Gordon (played by Jenn Schatz) was supposed to be starring in a newlywed cooking show with her fiance, Neil. Well Neil broke it off. So Ada's left to bat solo. And it's pretty darn funny. In the most recent Valentine's Day episode, Ada begins with, \"Hey, solo chefs! Turn off that Fiona Apple and put down your copy of the Bell Jar...\" as she prepares baked brie in athletic pants and a yellow cardigan. It's likeable and laughable and brings a little levity to a topic that's so often treated as more serious than it needs to be. \u003c/p>\n\u003cp>\u003cstrong>Table For One\u003c/strong>\u003cbr>\n\u003ca href=\"http://table-for-1.tumblr.com/\">Table for One\u003c/a> is a website that collects photos of people eating out alone. Some are reading, some day-dreaming, some appear to be downright nodding off. But the website captures something we all must do throughout the day and something so many of us enjoy. You can't eat with a rousing crowd at every meal. Table for One celebrates that. \u003c/p>\n\u003cp>\u003cstrong>A Week of Cooking and Eating Solo\u003c/strong>\u003cbr>\nMark Bittman's piece, \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2010/09/23/a-week-of-cooking-and-eating-solo-tuesday-to-saturday/\">A Week of Cooking and Eating Solo\u003c/a> didn't set out to be blatantly funny. Bittman was exploring what he prepared and enjoyed eating while alone at his place on Cape Cod. But his blatant honesty and detailed explanations of what he ate throughout the day make for an enjoyable, light-hearted read. After a particularly large meal out that included steak, fresh tomatoes, potato and quinoa salad, Bittman proclaims: \"Well it was practically Rosh Hashana.\" Later he discusses a morning meal with admirable brevity: \"Breakfast: Watermelon. A lot of it.\" At the end of the week, Bittman does draw a few conclusions which I find to be true of myself. Single cooks often over shop, and they really must be comfortable with leftovers or reincarnations of meals. If you're a Bittman fan or are curious how others are navigating the solo dining realm in great detail, this one's worth revisiting. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Megan Gordon shares a few links that will make any single cook or diner chuckle. ","status":"publish","parent":0,"modified":1316684779,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":594},"headData":{"title":"Cooking for One, With Humor | KQED","description":"Megan Gordon shares a few links that will make any single cook or diner chuckle. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cooking for One, With Humor","datePublished":"2011-02-23T21:27:09.000Z","dateModified":"2011-09-22T09:46:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"23527 http://blogs.kqed.org/bayareabites/?p=23527","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/02/23/cooking-for-one-with-humor/","disqusTitle":"Cooking for One, With Humor","path":"/bayareabites/23527/cooking-for-one-with-humor","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/IMG_1749.jpg\" alt=\"solo breakfast\" title=\"solo breakfast\" width=\"500\" height=\"402\" class=\"alignnone size-full wp-image-23528\">\u003cbr>\nRecipes are adapted for single cooks. \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/19/keep-on-keepin-on-some-advice-on-eating-alone/\">Entire books\u003c/a> are written to inspire solo chefs to get into the kitchen. Heck, \u003ca href=\"http://cookingforoneinparis.com/\">blogs\u003c/a> are even devoted to maintaining a full culinary life while living alone. Despite how many of these recipes you've clipped or how many inspiring books you may own, at the end of the day -- you're still dining alone. And in my experience, you can take the 'ho hum' approach or you can chuckle at it all. This post is much more about chuckles than sighs. Because hey, life is short. \u003c/p>\n\u003cp>\u003cstrong>Spilled Milk Podcast:\u003c/strong>\u003cbr>\nWriter and food blogger Molly Wizenburg pairs with food writer Matthew Amster-Burton in a podcast they created last year called \u003ca href=\"http://www.spilledmilkpodcast.com/\">Spilled Milk\u003c/a>. The gist of the podcast? The charming duo takes on heady topics such as \u003ca href=\"http://www.spilledmilkpodcast.com/2011/02/03/episode-31-hot-dogs/\">Hot Dogs\u003c/a> or \u003ca href=\"http://www.spilledmilkpodcast.com/2010/12/17/episode-28-fudge/\">Fudge\u003c/a> with witty conversation and banter. Last week, they discussed \u003ca href=\"http://www.spilledmilkpodcast.com/2011/02/17/episode-32-spouseless-eating/\">Spouseless Eating\u003c/a> and their revelations will make you smile. Both Wizenburg and Amster-Burton have partners at home, but they dish about what their partners think that they're eating and what they\u003cem> actually \u003c/em>eat when at home alone for a chunk of time. No area is left untouched: from peanut butter to Stouffer's French Bread pizzas, you'll feel a little better about the odd meals we all piece together on occasion while standing over the sink. \u003c/p>\n\u003cp>\u003cstrong>Cooking For One: Web Series\u003c/strong>\u003cbr>\nWriter Jiji Lee has just put out \u003ca href=\"http://www.youtube.com/adagordon\">Cooking For One\u003c/a>, a new web series that pokes fun at cooking shows in general and the single life in particular. Host Ada Gordon (played by Jenn Schatz) was supposed to be starring in a newlywed cooking show with her fiance, Neil. Well Neil broke it off. So Ada's left to bat solo. And it's pretty darn funny. In the most recent Valentine's Day episode, Ada begins with, \"Hey, solo chefs! Turn off that Fiona Apple and put down your copy of the Bell Jar...\" as she prepares baked brie in athletic pants and a yellow cardigan. It's likeable and laughable and brings a little levity to a topic that's so often treated as more serious than it needs to be. \u003c/p>\n\u003cp>\u003cstrong>Table For One\u003c/strong>\u003cbr>\n\u003ca href=\"http://table-for-1.tumblr.com/\">Table for One\u003c/a> is a website that collects photos of people eating out alone. Some are reading, some day-dreaming, some appear to be downright nodding off. But the website captures something we all must do throughout the day and something so many of us enjoy. You can't eat with a rousing crowd at every meal. Table for One celebrates that. \u003c/p>\n\u003cp>\u003cstrong>A Week of Cooking and Eating Solo\u003c/strong>\u003cbr>\nMark Bittman's piece, \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2010/09/23/a-week-of-cooking-and-eating-solo-tuesday-to-saturday/\">A Week of Cooking and Eating Solo\u003c/a> didn't set out to be blatantly funny. Bittman was exploring what he prepared and enjoyed eating while alone at his place on Cape Cod. But his blatant honesty and detailed explanations of what he ate throughout the day make for an enjoyable, light-hearted read. After a particularly large meal out that included steak, fresh tomatoes, potato and quinoa salad, Bittman proclaims: \"Well it was practically Rosh Hashana.\" Later he discusses a morning meal with admirable brevity: \"Breakfast: Watermelon. A lot of it.\" At the end of the week, Bittman does draw a few conclusions which I find to be true of myself. Single cooks often over shop, and they really must be comfortable with leftovers or reincarnations of meals. If you're a Bittman fan or are curious how others are navigating the solo dining realm in great detail, this one's worth revisiting. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/23527/cooking-for-one-with-humor","authors":["5072"],"categories":["bayareabites_1865","bayareabites_1593"],"tags":["bayareabites_3870","bayareabites_3895","bayareabites_8993","bayareabites_393","bayareabites_9747","bayareabites_617"],"label":"bayareabites"},"bayareabites_12475":{"type":"posts","id":"bayareabites_12475","meta":{"index":"posts_1591205157","site":"bayareabites","id":"12475","score":null,"sort":[1271698551000]},"guestAuthors":[],"slug":"keep-on-keepin-on-some-advice-on-eating-alone","title":"Keep on Keepin' on: Some Advice on Eating Alone","publishDate":1271698551,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3976.jpg\" alt=\"Solo Cooking Books\" title=\"Solo Cooking Books\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12478\">\u003cbr>\n\u003cem>What I've been up to lately\u003c/em>\u003c/p>\n\u003cp>First I'll begin by saying I've never been one to eat out at restaurants alone. I know there are people out there who are unphased by that sort of thing, but I'm not one of them. Now coffee or lunch is one thing--but sitting at a restaurant for a solo dinner isn't my cup of tea. One summer when I was finishing up graduate school in Boston, I decided to treat myself to a week at a Bed and Breakfast on the Cape. It was going to be my solo, independent adventure--and during the day, it was. I lounged on the beach reading book after book, strolled the different little towns looking in antique stores and eating ice cream cones, and rented a cruiser bike to explore the marshy trails. And then the sun set and the anxiety kicked in: what to do for dinner? What to do that night? I couldn't possibly go out by myself. \u003c/p>\n\u003cp>A friend gave me a little perspective, telling me not to be so taken with myself: \u003cem>you really think people are even noticing you or the fact that you're by yourself. Everyone has to eat. No one cares if you're doing it alone. In fact, no one in the restaurant cares about you period. \u003c/em>Ouch. But she had a point. I was thinking that people would stare or wonder or feel sorry for me when, in fact, they were just enjoying their fish and chips like everyone else. So that helped. But still--I enjoy sharing a meal with someone else. Period. This goes for eating out in restaurants, but I've recently discovered it also goes for preparing meals at home. \u003c/p>\n\u003cp>And this brings me to the present moment--the moment in which I tell you that my relationship of twelve years recently ended. I'm thirty-one, so that was essentially my entire adult life. Suffice it to say, I've never really lived by myself for any extended period of time and here I find myself in a new apartment in San Francisco alone. Not exactly what I'd planned, but I suppose that's how those things usually work. So once again I remain quite busy during the day, but then I arrive home and stare into the fridge. I've been getting creative with bagged salads, chicken sausages, soup, or pasta. Breakfast for dinner has been a winner lately as are quesadillas with heaps of homemade guacamole. And ice cream, of course. Oh, and peanut butter and jelly on whole wheat bread. I've discovered it's kind of magical if you make it into a warm panino. \u003c/p>\n\u003cp>So when I wrote about the difficulties of cooking for one on my own blog recently, many of my readers chimed in with menu ideas, book suggestions, and general encouragement. These are the moments I cherish the time I spend on the blog--it truly is a little community. After seriously considering each comment, I decided to take their advice, checked out some of the books from the library and even purchased one that I really came to love. For this week's post, I thought I'd share with you the ins and outs of some solo eating and cooking books so, in the case that you should find yourself alone in your painfully over-priced apartment, you won’t be staring at an empty fridge or relying solely on Trader Joe's taquitos. Those can get old after awhile. \u003c/p>\n\u003cblockquote>\u003cp>\n\"Dinner alone is one of life's pleasures. Certainly cooking for oneself reveals man at his weirdest. People lie when you ask them what they eat when they are alone. A salad, they tell you. But when you persist, they confess to peanut butter and bacon sandwiches deep fried and eaten with hot sauce, or spaghetti with butter and grape jam\" –Laurie Colwin, \"Alone in the Kitchen with an Eggplant\" from \u003cem>Home Cooking\u003c/em> \u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Solo Suppers: Simple Delicious Meals to Cook for Yourself by Joyce Goldstein\u003c/strong>\u003cbr>\nThis book was recommended to me by my blogging friend Janet Gardner of \u003ca href=\"http://prettygreengirl.com/\">Pretty Green Girl\u003c/a>, and it's downright likeable. Goldstein doesn't lament the fact that you're eating alone. In fact, the premise is simple: singles represent the fasted-growing segment of the U.S. population (7) yet there are few cookbooks geared towards actual gourmet recipes for one. We see many books geared towards young singles cooking on a budget, but Goldstein wanted to talk about sauces, and Sicilian swordfish, and risotto with mushrooms and peas. Leafing through the book, I found many dishes I wanted to try. And the ingredient list made perfect sense: the quantities were small; I didn't have to sit down with my calculator and cut the recipe down by 2/3 (and often recipes don't reduce all that precisely). Her section on Stocking the Pantry is useful and I loved her Sauce Chapter (Romesco, Peanut Sauce, Mango chutney…). She also mentions ways to recreate each meal into a \"New Creation\" using leftovers. This seemed a little too planned out and a bit depressing to me for some reason, but I get the idea. It's just, how many days a week can a girl eat pork loin used in different ways? I giggled while reading her suggestions on looking for smaller bottles of wine. Really? Isn't this a time when we should all be drinking more? Much more? While I'll admit that my spinach sometimes will go bad, my wine never does. But all in all, this is a useful and relatively timeless book to add to the collection. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Going Solo in the Kitchen by Jane Doerfer\u003c/strong>\u003cbr>\nThis book was written in 1995 and lets be honest: in many ways, you can tell. While there aren't any photos and while there's a lot of \"fluff\" at the beginning of the book (Selecting a Market, Dealing with the Butcher), it is a good basic primer for someone who is looking for quite simple, approachable recipes. Doerfer was also ahead of her time in that the focus of the book is on seasonally available recipes using good fats. She's written an incredible Salad chapter with options ranging from Greek Salad to a Couscous and Sweet Potato Salad. And she also has nice entrée ideas that I have yet to see parceled out for just one--dishes like Turkey Pot Pie and Crab Cakes. \u003c/p>\n\u003cp>In her introduction, Jane notes, \"We may begin solo cooking for different reasons, but we end up with the same reality: Nothing tastes quite as good as a meal you've thought about and taken the time to prepare and enjoy.\" Again, I like the fact that she doesn't judge or lament or become too emotionally invested in the fact that her readers are in a situation where they're eating alone. Instead, she cuts to the chase. She does do the whole leftover rigmarole, too on recycling meals over and over. Not only does this seem like a bummer but it's confusing: if you're using smaller proportions to cook for one, why would you have so much leftover in the first place? \u003c/p>\n\u003cp>\u003cstrong>Alone in the Kitchen with an Eggplant: Confessions of Cooking for One and Dining Alone edited by Jenni Ferrari-Adler\u003c/strong>\u003cbr>\nThis book was recommended to me by my blogging friend Denise over at\u003ca href=\"http://chezdanisse.blogspot.com/\"> Chez Danisse\u003c/a>, and it differs from the previous two books I've discussed in that it's much more literary and much less a How-To Guide or Cookbook. Sure there are a few recipes scattered throughout, but what Ferrari-Adler's done here is invite and solicit writers and food personalities to contribute to a collection dealing with the theme of eating alone. The back-story? Ferrari-Adler found herself living alone for the first time at twenty-seven while in the MFA program at the University of Michigan. She started cultivating a life of eating odd meals. Alone. But as she so quickly points out, \"alone and lonely are not synonymous\" (14). So in putting together the book, she notes: \"Maybe I could break the silence and help men and women everywhere be less alone together\" (8). \u003c/p>\n\u003cp>And I have to say, it's worked. The essays are all quite different in subject and scope and there is a nice grouping of men and women of various ages. The collection starts with Laurie Colwin’s well-known essay, \"Alone in the Kitchen with an Eggplant,\" originally published in her book, \u003cem>Home Cooking\u003c/em>. If you haven't read the essay, Colwin details life in her tiny NY apartment with a kitchen that consisted of a hot plate, a metal counter, and a kids-sized small fridge. Colwin began adjusting to cooking with two burners (soup, spaghetti, and eggplant were big hits). Ferrari-Adler also includes one of my favorite food writers, Amanda Hesser, and her piece entitled \"Single Cuisine.\" In it, Hesser writes about her last night home alone as a married woman and gives her recipe for truffled egg toast. There are lovely pieces by Dan Chaon and Steve Almond and a great essay by Haruki Murakami on \"The Year of Spaghetti.\" As an English nerd and a fan of many of these writers, this compilation was a treat. In a few short pieces, you get a glimpse into each writer's personality, domestic space, and approach to food. A rich opportunity. \u003c/p>\n\u003cp>\u003cstrong>What we eat when we eat alone by Deborah Madison and Patrick McFarlin \u003c/strong>\u003cbr>\nI was most excited to check out this book. I'm a big Deborah Madison fan and I'd heard it was lovingly illustrated (by McFarlin) with quirky pictures instead of traditionally photographed. I dove right in and with each flip of the page, was more and more disappointed. They begin by explaining what Patrick in particular began to discover as he spoke to people about their solo eating habits: \"a portrait of human behavior sprung free from conventions, a secret life of consumption born out of the temporary freedom--or burden, for some--of being alone\" (10). Hmm. Why did this passage leave a bad taste in my mouth? A secret life of consumption? Why so secret? It turns out the entire book is colored by this tinge of minor shame or embarrassment regarding eating alone--the last thing I want to read right now. There are odd tangents on gender differences: linguistically, apparently men use more active/violent verbs to describe cooking than women and women are more self-deprecating when talking about eating alone. OK, so what's the point? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3980.jpg\" alt=\"Patrick McFarlin's illustrations\" title=\"Patrick McFarlin's illustrations\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12477\">\u003cbr>\n\u003cem>Patrick McFarlin's illustrations\u003c/em>\u003c/p>\n\u003cp>The book seems to struggle for a unified personality of purpose. Along with the gender digressions, there is a really odd collection of recipes--many of which I found to be completely uninspired. Bachelor Tofu Sandwiches? How about Breakfast Burrito for Day and Night? Then as much as I wanted to like the illustrations, many of them were of men in their boxer shorts or slippers haphazardly preparing a meal or staring into the fridge. Again, kind of makes me want to throw in the towel and head out to get some take-out--not what Madison was shooting for, I'm guessing. There are even anecdotes on Eating in Bed and Negotiating Eating on the Couch with a Cat. Seriously? For a book with a presumed audience of many solo eaters, I can't say that Madison or McFarlin have enticed us with recipes, the illustrations, or sentiment. \u003c/p>\n\u003cp>\u003cstrong>The Pleasures of Cooking For One by Judith Jones \u003c/strong>\u003cbr>\nAnd then, Judith Jones brings home the bacon. This book is sweet and substantial. It's a keeper. She doesn’t judge (although she does use the word \"live alones\" which kind of makes me want to slit my wrists. Yikes. When did I become a live alone?). She doesn't demean with lame watered down recipes. And that's probably because the premise of the book comes from such a genuine place of experience. Jones' husband passed away in 1996 and after his death, she's struggled with cooking alone. Like Goldstein, she begins with numbers: 51% of New Yorkers live alone, yet stores packages everything large and restaurants don't cater to single eaters (vii). Thus, her book was born. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3985.jpg\" alt=\"The Pleasures of Cooking for One\" title=\"The Pleasures of Cooking for One\" width=\"500\" height=\"364\" class=\"alignnone size-full wp-image-12476\">\u003cbr>\n\u003cem>Judith Jones' perfect blend of apt recipes, general kitchen advice, and genuine sentiment\u003c/em>\u003c/p>\n\u003cp>Like many of the other authors, she discusses stocking your cupboards (sugars, flour, broth, canned tomatoes), your freezer (pesto, cream sauce, pastry dough) and your refrigerator (butter, eggs, mustard, sausage, jams). While I mentioned above that I'm not drawn to discussions on ways to recreate leftovers, Jones does have a likeable segment on the Nine Lives of a Turkey, detailing ways to recreate leftovers (turkey tetrazzini, waldorf salad). But what I really loved about this book are the substantial, inspiring, and challenging recipes along with the lovely photographs and her encouraging and precise tone. You won't find breakfast burritos here although you will find Beef Bourguignon, Red Flannel Pork Hash or a Filet of Fish in Parchment Paper. Now that's the kind of cooking I'm talking about. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>To close, I've taken the advice of my family, friends, and readers and decided not to be too hard on myself. Cereal for dinner? Fine. Now's not the time to put the pressure on myself to make elaborate meals unless it feels right. But I'm also making a huge effort not to get too caught up in that anxious feeling I first met on a night in July in Provincetown when the sun began to set and I realized I was alone and hadn't yet eaten dinner. Let's just say I'm getting used to that feeling. In the introduction to her book, Judith Jones notes, \"If you like good food, why not honor yourself enough to make a pleasing meal and relish every mouthful? (ix)\" I'll raise a glass to that. \u003c/p>\n\n","blocks":[],"excerpt":"After many years of cooking for two, Megan Gordon finds herself in the kitchen alone. After sulking for a few months, she's decided to crawl out from the bagged salads and Trader Joe's taquitos to explore recipes, advice, and literary essays on cooking and eating for one. ","status":"publish","parent":0,"modified":1271698551,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":2365},"headData":{"title":"Keep on Keepin' on: Some Advice on Eating Alone | KQED","description":"After many years of cooking for two, Megan Gordon finds herself in the kitchen alone. After sulking for a few months, she's decided to crawl out from the bagged salads and Trader Joe's taquitos to explore recipes, advice, and literary essays on cooking and eating for one. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Keep on Keepin' on: Some Advice on Eating Alone","datePublished":"2010-04-19T17:35:51.000Z","dateModified":"2010-04-19T17:35:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"12475 http://blogs.kqed.org/bayareabites/?p=12475","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/04/19/keep-on-keepin-on-some-advice-on-eating-alone/","disqusTitle":"Keep on Keepin' on: Some Advice on Eating Alone","path":"/bayareabites/12475/keep-on-keepin-on-some-advice-on-eating-alone","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3976.jpg\" alt=\"Solo Cooking Books\" title=\"Solo Cooking Books\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12478\">\u003cbr>\n\u003cem>What I've been up to lately\u003c/em>\u003c/p>\n\u003cp>First I'll begin by saying I've never been one to eat out at restaurants alone. I know there are people out there who are unphased by that sort of thing, but I'm not one of them. Now coffee or lunch is one thing--but sitting at a restaurant for a solo dinner isn't my cup of tea. One summer when I was finishing up graduate school in Boston, I decided to treat myself to a week at a Bed and Breakfast on the Cape. It was going to be my solo, independent adventure--and during the day, it was. I lounged on the beach reading book after book, strolled the different little towns looking in antique stores and eating ice cream cones, and rented a cruiser bike to explore the marshy trails. And then the sun set and the anxiety kicked in: what to do for dinner? What to do that night? I couldn't possibly go out by myself. \u003c/p>\n\u003cp>A friend gave me a little perspective, telling me not to be so taken with myself: \u003cem>you really think people are even noticing you or the fact that you're by yourself. Everyone has to eat. No one cares if you're doing it alone. In fact, no one in the restaurant cares about you period. \u003c/em>Ouch. But she had a point. I was thinking that people would stare or wonder or feel sorry for me when, in fact, they were just enjoying their fish and chips like everyone else. So that helped. But still--I enjoy sharing a meal with someone else. Period. This goes for eating out in restaurants, but I've recently discovered it also goes for preparing meals at home. \u003c/p>\n\u003cp>And this brings me to the present moment--the moment in which I tell you that my relationship of twelve years recently ended. I'm thirty-one, so that was essentially my entire adult life. Suffice it to say, I've never really lived by myself for any extended period of time and here I find myself in a new apartment in San Francisco alone. Not exactly what I'd planned, but I suppose that's how those things usually work. So once again I remain quite busy during the day, but then I arrive home and stare into the fridge. I've been getting creative with bagged salads, chicken sausages, soup, or pasta. Breakfast for dinner has been a winner lately as are quesadillas with heaps of homemade guacamole. And ice cream, of course. Oh, and peanut butter and jelly on whole wheat bread. I've discovered it's kind of magical if you make it into a warm panino. \u003c/p>\n\u003cp>So when I wrote about the difficulties of cooking for one on my own blog recently, many of my readers chimed in with menu ideas, book suggestions, and general encouragement. These are the moments I cherish the time I spend on the blog--it truly is a little community. After seriously considering each comment, I decided to take their advice, checked out some of the books from the library and even purchased one that I really came to love. For this week's post, I thought I'd share with you the ins and outs of some solo eating and cooking books so, in the case that you should find yourself alone in your painfully over-priced apartment, you won’t be staring at an empty fridge or relying solely on Trader Joe's taquitos. Those can get old after awhile. \u003c/p>\n\u003cblockquote>\u003cp>\n\"Dinner alone is one of life's pleasures. Certainly cooking for oneself reveals man at his weirdest. People lie when you ask them what they eat when they are alone. A salad, they tell you. But when you persist, they confess to peanut butter and bacon sandwiches deep fried and eaten with hot sauce, or spaghetti with butter and grape jam\" –Laurie Colwin, \"Alone in the Kitchen with an Eggplant\" from \u003cem>Home Cooking\u003c/em> \u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Solo Suppers: Simple Delicious Meals to Cook for Yourself by Joyce Goldstein\u003c/strong>\u003cbr>\nThis book was recommended to me by my blogging friend Janet Gardner of \u003ca href=\"http://prettygreengirl.com/\">Pretty Green Girl\u003c/a>, and it's downright likeable. Goldstein doesn't lament the fact that you're eating alone. In fact, the premise is simple: singles represent the fasted-growing segment of the U.S. population (7) yet there are few cookbooks geared towards actual gourmet recipes for one. We see many books geared towards young singles cooking on a budget, but Goldstein wanted to talk about sauces, and Sicilian swordfish, and risotto with mushrooms and peas. Leafing through the book, I found many dishes I wanted to try. And the ingredient list made perfect sense: the quantities were small; I didn't have to sit down with my calculator and cut the recipe down by 2/3 (and often recipes don't reduce all that precisely). Her section on Stocking the Pantry is useful and I loved her Sauce Chapter (Romesco, Peanut Sauce, Mango chutney…). She also mentions ways to recreate each meal into a \"New Creation\" using leftovers. This seemed a little too planned out and a bit depressing to me for some reason, but I get the idea. It's just, how many days a week can a girl eat pork loin used in different ways? I giggled while reading her suggestions on looking for smaller bottles of wine. Really? Isn't this a time when we should all be drinking more? Much more? While I'll admit that my spinach sometimes will go bad, my wine never does. But all in all, this is a useful and relatively timeless book to add to the collection. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Going Solo in the Kitchen by Jane Doerfer\u003c/strong>\u003cbr>\nThis book was written in 1995 and lets be honest: in many ways, you can tell. While there aren't any photos and while there's a lot of \"fluff\" at the beginning of the book (Selecting a Market, Dealing with the Butcher), it is a good basic primer for someone who is looking for quite simple, approachable recipes. Doerfer was also ahead of her time in that the focus of the book is on seasonally available recipes using good fats. She's written an incredible Salad chapter with options ranging from Greek Salad to a Couscous and Sweet Potato Salad. And she also has nice entrée ideas that I have yet to see parceled out for just one--dishes like Turkey Pot Pie and Crab Cakes. \u003c/p>\n\u003cp>In her introduction, Jane notes, \"We may begin solo cooking for different reasons, but we end up with the same reality: Nothing tastes quite as good as a meal you've thought about and taken the time to prepare and enjoy.\" Again, I like the fact that she doesn't judge or lament or become too emotionally invested in the fact that her readers are in a situation where they're eating alone. Instead, she cuts to the chase. She does do the whole leftover rigmarole, too on recycling meals over and over. Not only does this seem like a bummer but it's confusing: if you're using smaller proportions to cook for one, why would you have so much leftover in the first place? \u003c/p>\n\u003cp>\u003cstrong>Alone in the Kitchen with an Eggplant: Confessions of Cooking for One and Dining Alone edited by Jenni Ferrari-Adler\u003c/strong>\u003cbr>\nThis book was recommended to me by my blogging friend Denise over at\u003ca href=\"http://chezdanisse.blogspot.com/\"> Chez Danisse\u003c/a>, and it differs from the previous two books I've discussed in that it's much more literary and much less a How-To Guide or Cookbook. Sure there are a few recipes scattered throughout, but what Ferrari-Adler's done here is invite and solicit writers and food personalities to contribute to a collection dealing with the theme of eating alone. The back-story? Ferrari-Adler found herself living alone for the first time at twenty-seven while in the MFA program at the University of Michigan. She started cultivating a life of eating odd meals. Alone. But as she so quickly points out, \"alone and lonely are not synonymous\" (14). So in putting together the book, she notes: \"Maybe I could break the silence and help men and women everywhere be less alone together\" (8). \u003c/p>\n\u003cp>And I have to say, it's worked. The essays are all quite different in subject and scope and there is a nice grouping of men and women of various ages. The collection starts with Laurie Colwin’s well-known essay, \"Alone in the Kitchen with an Eggplant,\" originally published in her book, \u003cem>Home Cooking\u003c/em>. If you haven't read the essay, Colwin details life in her tiny NY apartment with a kitchen that consisted of a hot plate, a metal counter, and a kids-sized small fridge. Colwin began adjusting to cooking with two burners (soup, spaghetti, and eggplant were big hits). Ferrari-Adler also includes one of my favorite food writers, Amanda Hesser, and her piece entitled \"Single Cuisine.\" In it, Hesser writes about her last night home alone as a married woman and gives her recipe for truffled egg toast. There are lovely pieces by Dan Chaon and Steve Almond and a great essay by Haruki Murakami on \"The Year of Spaghetti.\" As an English nerd and a fan of many of these writers, this compilation was a treat. In a few short pieces, you get a glimpse into each writer's personality, domestic space, and approach to food. A rich opportunity. \u003c/p>\n\u003cp>\u003cstrong>What we eat when we eat alone by Deborah Madison and Patrick McFarlin \u003c/strong>\u003cbr>\nI was most excited to check out this book. I'm a big Deborah Madison fan and I'd heard it was lovingly illustrated (by McFarlin) with quirky pictures instead of traditionally photographed. I dove right in and with each flip of the page, was more and more disappointed. They begin by explaining what Patrick in particular began to discover as he spoke to people about their solo eating habits: \"a portrait of human behavior sprung free from conventions, a secret life of consumption born out of the temporary freedom--or burden, for some--of being alone\" (10). Hmm. Why did this passage leave a bad taste in my mouth? A secret life of consumption? Why so secret? It turns out the entire book is colored by this tinge of minor shame or embarrassment regarding eating alone--the last thing I want to read right now. There are odd tangents on gender differences: linguistically, apparently men use more active/violent verbs to describe cooking than women and women are more self-deprecating when talking about eating alone. OK, so what's the point? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3980.jpg\" alt=\"Patrick McFarlin's illustrations\" title=\"Patrick McFarlin's illustrations\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12477\">\u003cbr>\n\u003cem>Patrick McFarlin's illustrations\u003c/em>\u003c/p>\n\u003cp>The book seems to struggle for a unified personality of purpose. Along with the gender digressions, there is a really odd collection of recipes--many of which I found to be completely uninspired. Bachelor Tofu Sandwiches? How about Breakfast Burrito for Day and Night? Then as much as I wanted to like the illustrations, many of them were of men in their boxer shorts or slippers haphazardly preparing a meal or staring into the fridge. Again, kind of makes me want to throw in the towel and head out to get some take-out--not what Madison was shooting for, I'm guessing. There are even anecdotes on Eating in Bed and Negotiating Eating on the Couch with a Cat. Seriously? For a book with a presumed audience of many solo eaters, I can't say that Madison or McFarlin have enticed us with recipes, the illustrations, or sentiment. \u003c/p>\n\u003cp>\u003cstrong>The Pleasures of Cooking For One by Judith Jones \u003c/strong>\u003cbr>\nAnd then, Judith Jones brings home the bacon. This book is sweet and substantial. It's a keeper. She doesn’t judge (although she does use the word \"live alones\" which kind of makes me want to slit my wrists. Yikes. When did I become a live alone?). She doesn't demean with lame watered down recipes. And that's probably because the premise of the book comes from such a genuine place of experience. Jones' husband passed away in 1996 and after his death, she's struggled with cooking alone. Like Goldstein, she begins with numbers: 51% of New Yorkers live alone, yet stores packages everything large and restaurants don't cater to single eaters (vii). Thus, her book was born. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3985.jpg\" alt=\"The Pleasures of Cooking for One\" title=\"The Pleasures of Cooking for One\" width=\"500\" height=\"364\" class=\"alignnone size-full wp-image-12476\">\u003cbr>\n\u003cem>Judith Jones' perfect blend of apt recipes, general kitchen advice, and genuine sentiment\u003c/em>\u003c/p>\n\u003cp>Like many of the other authors, she discusses stocking your cupboards (sugars, flour, broth, canned tomatoes), your freezer (pesto, cream sauce, pastry dough) and your refrigerator (butter, eggs, mustard, sausage, jams). While I mentioned above that I'm not drawn to discussions on ways to recreate leftovers, Jones does have a likeable segment on the Nine Lives of a Turkey, detailing ways to recreate leftovers (turkey tetrazzini, waldorf salad). But what I really loved about this book are the substantial, inspiring, and challenging recipes along with the lovely photographs and her encouraging and precise tone. You won't find breakfast burritos here although you will find Beef Bourguignon, Red Flannel Pork Hash or a Filet of Fish in Parchment Paper. Now that's the kind of cooking I'm talking about. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To close, I've taken the advice of my family, friends, and readers and decided not to be too hard on myself. Cereal for dinner? Fine. Now's not the time to put the pressure on myself to make elaborate meals unless it feels right. But I'm also making a huge effort not to get too caught up in that anxious feeling I first met on a night in July in Provincetown when the sun began to set and I realized I was alone and hadn't yet eaten dinner. Let's just say I'm getting used to that feeling. In the introduction to her book, Judith Jones notes, \"If you like good food, why not honor yourself enough to make a pleasing meal and relish every mouthful? (ix)\" I'll raise a glass to that. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/12475/keep-on-keepin-on-some-advice-on-eating-alone","authors":["5072"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_64","bayareabites_12","bayareabites_10"],"tags":["bayareabites_2210","bayareabites_14758","bayareabites_3870","bayareabites_3895"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. 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You ask the questions. You decide what Bay Curious investigates. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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