Just had to share these images of dishes that Tracie P made for us over the weekend, my first back at home from a trip too long…
That’s her pastitsio… unlike the Italians, the Greeks use egg in their béchamel, giving the crust of Tracie P’s pastitsio a custard-like texture… unbelievably good…
And last night, speckled butter beans that she had bought fresh and then froze, cooked with bacon and served with her homemade cornbread, made in her grandmother’s cast-iron skillet.
Maybe its the way she grates her cheese,
Or just the freckles on her knees.
Maybe its the scallions. Maybe she’s Italian.
—Michael Franks, “Eggplant,” The Art of Tea, 1975