When my husband and I are not dreaming about living off the land on some kind of homestead, we're dreaming about having our own restaurant. As I dawdle around my kitchen on a Saturday morning, I think, "If we had a restaurant that served brunch, people would get totally addicted to my savory cornmeal pancakes with chives and corn." My husband talks about offering his home-brewed sour cherry beer in our brew pub, and of course there would be homemade pretzels with homemade mustard. But it's all a pipe dream. Sometimes, just the work of getting dinner on the table for my husband and myself as well as a vegetarian teenager and a picky 10-year-old brings me to the brink of despair. And ask any friend I’ve ever invited to a dinner party: I am a slow cook who gets bogged down in details. Reading Molly Wizenberg's new book, Delancey: A Man, A Woman, A Restaurant, A Marriage made me deeply grateful that we never even came close to opening our brunch destination or our brew pub.
You know Molly Wizenberg, right? From the Orangette food blog, the Spilled Milk podcast, and articles in magazines like Bon Appetit? She's that nice 30-something friend you hang out in the kitchen with while she tells you stories, and then she shares recipes, many of which celebrate vegetables, but then she's always getting you to make some version of banana bread, too. In her first book, A Homemade Life, she talked about growing up in the kitchen, the loss of her father, and how she found her food-enthusiast husband. In this one, she talks about how she and her husband opened and then operated Delancey, their artisanal pizza restaurant in Seattle. I liked it-- but then, I like her-- and she's a good storyteller. It was interesting to see what goes into a restaurant from someone who is inside that world. Keeping a restaurant running sounds even more high-pressure and difficult than I ever imagined. At one point, diners at Delancey ordered so many salads that Wizenberg started to sob, even while she continued to plate them.
One thing: the recipes do seem a little forced into this book. She admits that she wasn't cooking much during this time except when she was at the restaurant. And that's Orangette’s schtick, the stories with the recipes. But I'm quibbling here, and, really, I’m glad she included the recipes. The recipes are good. I definitely plan to make that slow-roasted pork and the chilled peaches in wine. And I'm approximately twice as glad as I was before I read it that my husband and I never opened the restaurant of our dreams.