Monday, October 8, 2001

Fresh Mozzarella, part skim, unsalted

On Self-Indulgent Prose, Caputo's, and 9/11/2001

I haven't updated this page in over a month. Hello again to my three or four readers! I'm back, and I just might say something about cheese today.

After the plane attacks, after the High Holy Days, during which I cried a lot, not only for the massive sadness and grief in my new home town but also for my own little self-pityings, after I sat down and had a little chat with myself, I decided rather definitely that I would lay off the internet for awhile. I don't mean any sort of Luddite self-denial; I just mean I resolved to find better things to do with my time than wanky diary posting and chatting and searching Google with the terms "Pastitzo recipe Greek cuisine" (or worse, "Waterston Shepard NBC 2001 movie schedule"). But life wore on, and since I was glued to the computer looking fruitlessly for employment, it soon became clear that I needed to let off steam.

I do want to be good this year. I want to remember the year 5762 as the one wherein I volunteered in adult literacy programs, learned to ride a bike, found a pleasant boyfriend, baked cookies for my local firemen, and learned all about the Truman Doctrine and how the world is still feeling the repercussions of that fateful Administration. I want to help create a new, Thinking Left, which come to think of it isn't much of a new idea, but it's needed right now, and badly. I had a very productive discussion with two good friends (one old, one new--and I suppose one borrowed, one blue) about the Situation In Afghanistan, and what we, huddled laypersons, thought should be "done" about "it." And that was great. But I want to actually, golly, *do* something.

Instead I made a cheese sandwich. My roommate and I regularly patronise Caputo's, an Italian gourmet deli down our street. This week I bought coffee (Vienna roast) and fresh mozzarella--one of the three species of fromagerie that my roommate will tolerate. Fresh mozzarella is so basic--it's cheese that actually tastes like the stuff it's made from, milk. Astounding. I like it when things have identifiable origins.

I don't think I've cleared any moral high ground for myself in this diary entry. All I really wanted to do right now is say hello. And let you know that I have a lot on my mind.