It's hard to admit, but for the first time ever, returning to Seattle was difficult. Just the prospect of it was hard. For the first time ever I actually felt I was leaving something really important behind. This time it was primarily my nephews and my students---or the chance to teach those students. I loved exploring world literature with the kids. I loved watching amazing moments open up in their own writing. Teaching for me is generative.
So, it was tough to face the prospect of coming home. And, it was odd for it to be so tough. I think of Northern Michigan as "my place" but I have never thought of it as the place where I belong as my present self. Just the place that is deeply rooted in me and that informs my fiction. I think of Seattle as home. The place where the mountains cut into the sky, ferries crossing the water toward them. The place of great food, and Northwest wine...
And, I made friends in Michigan. I found people to cook for. Granted, at least one of them asked "What is WRONG with you?" when I told him I was thinking of cooking tongue. That after his loving the pork belly I'd served him days earlier. Another sent me a text just the other day saying how he missed my cooking. What better compliment can a casual chef get?
So, as I prepared for my return to Seattle I kept consoling myself with four little words: Sushi. Dim Sum. Oysters.
Ah, the foods I have been waiting to cook and eat.
I've launched right in. I've had sushi and Chinese and dim sum. I've been to the Asian market. I've stocked up on fresh produce. I'm cooking again, West Coast style, versus Midwest style for sure. And I'm getting excited about returning to old haunts and visiting new ones. Tonight, for example, I'm off to Sea Garden for the first time to celebrate Chinese New Year with my cousins.
I'll let you know how it turns out. I've decided to start blogging about the things I cook and the places I eat. But here's the caveat. A lot of what's to come will be my "recession dining." Great food for cheap. Including details on where I got the ingredients and how much the meal cost me. It'll be my little experiment in how to live cheap, even with expensive tastes.
Happy Chinese New Year!