Tonight my Iranian father-in-law is over cooking a classic feast, blasting our kitchen with wonderful Persian scents and telling little stories about his childhood. I’m waiting for things to come together. Our kitchen is small– too many cooks in there and it’s no good at all!
Remember that super, super jejune time when you were fresh out of wherever or whatever it was you came from and you were newly ready to Take It On and Go For It because Now Is The Time? Yeah, that. Oooohhh. I love that. Because the world is Here but it needs to Change? So beautifully cringing now. But I want more of that!
Tons of white, a beautifully submerged Central Park, thick and light here, crystalized and dripping there, kids on sleds, their dads angling them just into position, just right, just here, okay, okay, now, “How do I steer this thing?” “Just pull on that rope, yeah, just like that. No, not like that, like this, see here? See, just pull like this. That’s all.”
When I was in high school I got scouted to model for Esprit. The company was (is?) based in San Francisco and did a lot of local looking around when it came to shooting for their campaigns. Continue reading
From 1999-2000 I taught English at Tsinghua University in Beijing. I’m glad I kept a number of student pieces from that time. This response to the prompt “tell me about cooking your favorite dish” from my student Xu Dian still really cracks me up.
From 1999-2000 I taught English at Tsinghua University in Beijing. It was my first job out of college and I’m glad I kept a number of student pieces from that time. To follow is one student’s response to the assignment: Share one of your earliest childhood memories.
“Eventually they entered a dark region where, from a careening building, a dozen gruesome doorways gave up loads of babies to the street and the gutter. A wind of early autumn raised yellow dust from cobbles and swirled it against a hundred windows.