New Post on Nona Brooklyn!
It seems like it’s been forever since I’ve written anything for Nona. I’ve got a whole bunch of essays half started, but then between work on the book proposal and the business plan and the running the business and taking care of the kids etc etc etc, my “writing for fun” sort of gets the shaft.
Last week, Peter Hobbs, the most understanding editor in the whole wide world, shot me an email and asked if my family participated in the Italian-American tradition of the “Feast of the Seven Fishes”, and if we did would I mind giving him a family recipe. And even though I’m so busy that I’m weeks behind on emails and sleeping, I had to do contribute because it was an opportunity to share with all of you the recipe for my favorite dish in the ENTIRE world: my father’s baked clams.
These are “Last meal on death row” clams. “Go to heaven and you can only eat one thing for the rest of eternity” clams. ”Pick up a magic lamp and accidentally wake up an evil genie that turns your favorite food into a person you have to marry” clams. When my dad makes these, he usually makes well over 100, sometimes 150, for a family of four. We eat, then take a break to nap it out and digest a bit. Then we go back for round 2.
More important than sharing the recipe with you, it was an opportunity to show off my dad, who’s the most amazing/brilliant/wonderful/completely man I have ever known. I’m proud he’s my father, and I wanted to show him off a bit. I also wanted you to see a little bit of what I have to put up with when I talk to him.
So ladies and gentlemen, please enjoy with reckless abandon my father’s recipe for Baked Clams on Nona Brooklyn.
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