phoebe connelly

I started out here, moved to D.C. and was the web editor here, senior news editor here, and now I'm a senior producer for The Washington Post's video department. I've written for Bookforum, The Nation, The Atlantic, Washington City Paper, The Root, the Chicago Reader, and NPR, among others.

You can drop me a line: phoebedoris AT gmail

You can follow me on Twitter.

I'll get around to posting a clips page, but in the meantime, why we stopped talking about safe sex, Elizabeth Taylor: unlikely AIDS activist, hanging with the librarians at SXSW, reading Elizabeth Bishop at 100, and a Bon Iver Women's Studies mix tape.

When it comes to recipes shared among friends, I tend to picture everything written out in a Moosewood Cookbook copperplate.

I don’t posses this writing; my angular chicken scratch has only devolved with age. And truth be told, this recipe is a pain in the ass to follow—you’re constantly referring back to the left-hand page while half-trying to sight read the tune at the bottom. The bread, however, is delicious. And I’m most in love with the idea—that any given recipe is but a piece of a larger conversation that assumes history, and back referencing, and someone’s willingness to share their take on what might be easily looked up in a standard reference work. 

Tonight I made Ruth Reichl’s Fresh Apricot Jam, substituting in peaches from Licking Creek Bend Farm at the Brookland market. Brookland’s been high on my list since I started my column; it’s a grey market (meaning that it’s not fully licensed and regulated). 

I fudged the amount of peaches and cut the sugar down to a cup. It didn’t turn out perfect, but the making cheered me up none the less. RSS is the new copperplate, I only wish Reichl had given me a tune.

Posted at 11:40pm and tagged with: lana del rey, moosewood cookbook, gilt taste, peaches, farmers markets,.