Home No. 5

Hi, I'm Jami Attenberg. I write books, and much, much more. My fourth book, The Middlesteins, came out in October. You can order it here or here.

Also I like dogs and fighting crime.

This is the fifth place to find me on the internet. Please don't tell me I need a sixth.

Posts I Like
Posts tagged "food"
Two years ago, she flew to New York from Chicago to care for me while I recovered from a minor operation. The surgery went smoothly, and the painkillers were a delight. Later, at my apartment, I handed her a grocery list of comfort foods. Included on that list was Campbell’s Chicken Noodle Soup. “I should make you some chicken noodle soup instead,” she said. “Mom, you have never made me chicken noodle soup in your life — except from a can,” I said. Find out what happens when my mother tries to make me chicken noodle soup in this week’s NYT Magazine Lives column.

Two years ago, she flew to New York from Chicago to care for me while I recovered from a minor operation. The surgery went smoothly, and the painkillers were a delight. Later, at my apartment, I handed her a grocery list of comfort foods. Included on that list was Campbell’s Chicken Noodle Soup.

“I should make you some chicken noodle soup instead,” she said.

“Mom, you have never made me chicken noodle soup in your life — except from a can,” I said.

Find out what happens when my mother tries to make me chicken noodle soup in this week’s NYT Magazine Lives column.

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Hangover Eggs: A Love Story

Hangover Eggs: A Love Story

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From a market on Brick Lane. I just liked the look of it.

From a market on Brick Lane. I just liked the look of it.

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Sweet tooth.

Sweet tooth.

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Important smoked trout.

Important smoked trout.

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THIS IS YOUR BOOK.

THIS IS YOUR BOOK.

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alizahsalario: The Latke Double Down “I think it’s nearly impossible to write something fictional without having it be about yourself in some way or another. My book could have been about any kind of addiction. But what I think makes food more compelling than other vices is that if you have a complicated relationship with it — and this could be on either end of the spectrum, you could eat too much or too little — you have to contend with it every single day, with every meal.” Jami Attenberg, from the NYT I’d eat it.

alizahsalario:

The Latke Double Down

“I think it’s nearly impossible to write something fictional without having it be about yourself in some way or another. My book could have been about any kind of addiction. But what I think makes food more compelling than other vices is that if you have a complicated relationship with it — and this could be on either end of the spectrum, you could eat too much or too little — you have to contend with it every single day, with every meal.” Jami Attenberg, from the NYT

I’d eat it.

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The pomegranate is for the black rice-shallot-liver stuffing. The cranberries are for the cranberry sauce with walnut, citrus zest and maple syrup. (“Just a whisper of maple syrup.”)

The pomegranate is for the black rice-shallot-liver stuffing. The cranberries are for the cranberry sauce with walnut, citrus zest and maple syrup. (“Just a whisper of maple syrup.”)

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The persimmons are for the pudding, which stews for two hours and eats like a cake. It’s Kate’s sister’s recipe from Minnesota.

The persimmons are for the pudding, which stews for two hours and eats like a cake. It’s Kate’s sister’s recipe from Minnesota.

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