Kate Christensen
Kate Christensen
Kate Christensenis an American novelist. She won the 2008 PEN/Faulkner Award for her fourth novel, The Great Man, about a painter and the three women in his life. Her previous novels are In the Drink, Jeremy Thrane, and The Epicure's Lament. Her fifth novel, Trouble, was released in paperback by Vintage/Anchor in June 2010. Her sixth novel, The Astral, was published in hardcover by Doubleday in June 2011. She is also the author of two food-related memoirs, "Blue Plate Special"and...
NationalityAmerican
ProfessionNovelist
Date of Birth22 August 1962
CountryUnited States of America
Chan Marshall has one of the most haunting, wrenching voices of any current singer, male or female.
Country ham is baked whole, usually with a glaze, sometimes studded with cloves, and served as the centerpiece of Christmas and Easter feasts.
David Levi is a teacher as well as a chef, and, like most teachers, he loves to talk.
Finding my way into a novel is always half the battle.
Ham is undoubtedly one of the most universally beloved of meats, at least in those parts of the world where it's not prohibited.
I never liked dolls or played house. I read and wrote, climbed trees, collected rocks, rode my bike, and befriended boys, platonically.
I started reading G. K. Chesterton's 'The Man Who Was Thursday' on a subway ride, almost missed my stop, and walked home thumbing pages.
I think my blog is fairly circumspect and elliptical. I've written personal essays, but they are short and to the point: in and out, and that's that.
With my friends in Brooklyn, many of them started out as artists. I saw many of these friends move into late middle age, still struggling without health insurance or a cushion. I saw people who had given up being artists. Being an artist necessitates a compromise or living on the edge.
Therapists have tremendous power over their vulnerable clients, and it is very easy to take advantage of this power.
There are two kinds of ham: raw and cooked. Raw ham is cured with salt and/or smoke over time; cooked ham is boiled. Every culture that makes ham has its own unique and various methods.
When I was younger, I read all the great food memoirs, by M.F.K. Fisher and Laurie Colwin and Julia Child and Nicolas Freeling and Ruth Reichl, and felt flooded with a sense of comfort and safety.