Literary Importance of IGA Discussed at Library Dinner

Last night I attended a One for the Books dinner at the home of a member of the Sag Harbor Oyster Club, so of course the appetizer was outstanding. The book we were all supposed to have read was Travels with Charley, but as dinner progressed the conversation turned to a Steinbeck novel I didn't know, The Winter of Our Discontent. I was thunderstruck when I learned that a fictionalized Schiavoni's IGA figures prominently in the story!!! I ran over to Bookhampton this morning to educate myself.

Tonight's Dinner: Couscous with Carrots

I picked up a new cookbook, Spice, at Bookhampton yesterday. Although I haven't had a chance to cook from it yet, I was inspired by Ana Sortun's formula for the Moroccan Ras el Hannout to spice up my carrots from Bette and Dale's with cumin, cinnamon, turmeric, ginger, and paprika before adding them to some whole wheat couscous I bought at Provisions this morning. Little lamb meatballs covered with sesame seeds and a local spinach salad dressed with lemon juice and olive oil rounded out our dinner.

Couscous with Carrots
Serves 4 as a side dish

1 cup whole wheat couscous
2 medium carrots, peeled and finely chopped
3 scallions, white and light green parts, finely chopped
2 tablespoons olive oil
Salt
1 garlic clove, finely chopped
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/8 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
Pinch saffron threads (optional)
1 1/2 cups water
2 teaspoons fresh lemon juice

1. Place the couscous in a medium saucepan and cook over medium heat until lightly toasted, 2 to 3 minutes. Transfer to a bowl.
2. Add the carrots, scallions, olive oil, and salt and cook, covered, until the vegetables are soft, about 5 minutes. Uncover and continue to cook, stirring occasionally, until golden around the edges, another 2 to 3 minutes.
3. Add the garlic, paprika, turmeric, cumin, cinnamon, ginger, and saffron if using and cook until fragrant, about 30 minutes. Stir in the water, turn the heat to high, and bring to a boil. Stir in the couscous, cover, remove from the heat, and let stand 12 minutes.
4. Sprinkle the lemon juice over the couscous, fluff with a fork, and season with salt.

My New Bookmark

Look what I made! A beachy bookmark that I saw here a couple of days ago. It will hold my place in the ridiculously readable novel I bought at Bookhampton last week and hope to finish on Monday after I've polished off the pecan pie that I'll be baking this afternoon (one has to prioritize). Conveniently, the twine, shells, and button were already sitting in the kitchen drawer that holds random small items with no connection to each other (a tape measure, two AAA batteries, Channukah candles?). A Southampton Publick House bottle cap gives my bookmark a local touch. I had to drink a bottle of India Pale Ale last night to complete the project, but these are the sacrifices one makes for one's craft projects.

Art, Literature, Ice Cream: It Must Be August in Sag Harbor

Tonight, Eric Fischl will be signing copies of his monograph, Beach Paintings, at the Rizzoli at Empire Gallery (197 Main Street) from 6 to 8 and a few blocks away Colson Whitehead will be signing copies of his novel, Sag Harbor, at Bookhampton (20 Main Street) at 8 o'clock. Keeping it low-key are the congregants of the Old Whaler's Church (44 Union Street), who are holding their annual Ice Cream Social tonight from 5 to 7. Where is the cute sign that they usually display before this, one of my favorite events of the summer? From the looks of the lawn this morning, you wouldn't know that hot dogs, ice cream, carnival games, and pony rides will all be enjoyed in just a few hours. Go here for more information.