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And don’t miss Roxane Gay on bodies, writing, and more. Tavi’s recent interview with writer and transgender activist Janet Mock was especially inspired.
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Of course, that doesn’t stop me from reading it now, and I’ve listened to every episode of the Rookie podcast.
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But how do you write about a place without sounding like a Chamber of Commerce brochure? In this two-day workshop, bestselling authors Molly Wizenberg and Matthew Amster-Burton will show you how to find the story in a destination, zoom in on meaningful details, and understand right and wrong ways to put yourself into the story. The description reads thus: The best travel writing brings you all of the discovery, disasters, and deliciousness of travel with none of the flight delays.
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Upon taking a first bite, they may even exclaim, “I love this recipe!” Almost-five-year-olds are the greatest, except when they are not. They may choose to do all of the above wearing only underwear and chipped nail polish. Almost-five-year-olds can also set the table. They can also participate in the chicken-dredging process, provided that your almost-five-year-old is a good hand-washer (and/or you are an exacting hand-washing supervisor). In my experience, almost-five-year-olds are great at buttering corn on the cob. I recommend serving cutlets and peas with corn on the cob, cooked quickly in a skillet of simmering, well-salted water. (If you’re looking to do traditional katsu, which calls for pounding the meat to an even thinness and frying with greater exactness, Kenji Lopez-Alt has an excellent method.) The recipe below is quick and loose, a combination of Matthew’s instructions, some online recipe-reading, and Canal House’s smothered pea idea, banged out on my electric stove on a warm June night as an early dinner for two. You probably already know how to cook chicken cutlets? I didn’t, and the Canal House recipe didn’t go into much detail, so I texted Matthew, who knows how to cook almost everything. I understand this makes one subject to ridicule and rebuke not only in America, but also in many other parts of the world, including Japan, where panko-breaded, pan-fried chicken or pork cutlets ( katsu) are, I hear – and hope to see for myself one day – a national staple. A couple of weeks ago, while researching rhubarb crumble recipes for the Crisps and Crumbles episode of Spilled Milk (still going strong, 52 weeks a year! and still featuring impromptu hair-metal duets!), I pulled down an old copy of Canal House Cooking, and it fell open to page 57, “Cutlets Smothered in Peas.” That’s when it dawned on me that I had somehow made it to age almost-39 without ever cooking a chicken cutlet, and that my child had somehow made it to age almost-five without ever eating a chicken cutlet.