When I opened the fridge Sunday morning to a whole lotta "nothing to eat," I felt like that mostly-blank white interior was challenging me, blowing a cool dare right in my face. "Go ahead, try to make a meal from what you see here." I knew I had to go grocery shopping that afternoon, but I didn't want to waste anything that might be lingering. I also wanted to get my dinner plan squared away early. I'd be out all afternoon and knew I wouldn't want to cook much. I began digging.
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Susannah grew up eating loads of gulf-coast seafood her father received in trade for ads placed in his small-town newspaper. Summers with Yankee grandmothers-one from an eastern European immigrant family and one a Julia Child fan-taught her both thriftiness in the kitchen and the pleasure of herbs and vegetables grown right outside the back door. Add years of fast-paced restaurant work and Whole Foods Market experience and you get Susannah’s quick, experimental style in the kitchen with Slow Food-style enjoyment at the table. Aside from food and cooking, Susannah also devours novels and her passions range from playing basketball to performing punk rock, getting lost in museums or in the wild, doing art or doing yoga.
