Skip to main content

3D Memories

Why is smell such a potent deliverer of memory and time? If you have ever ridden the Pirates of the Caribbean ride at Disneyland, you will recognize that smell forever after, and it will bring you right back to that delicious, dank, Disney place.

I have had chocolate chip cookies baking in my oven all evening and I wonder if this is a smell my boys will hold in their minds long after their childhood is a memory. For me it is the sharp smell of cinnamon that brings me right back to being seven years old; waking up before the sun to get our cinnamon roll selling booth up at Kobe's swap meet. And what about butter melting in a pot of creamy mashed potatoes...that is my grandma's house, hands down. Fresh tomato sauce bubbling is the first time my husband made me pasta fourteen years ago...every time I make it, it is 1996 again for a split moment. I love favorite smell memories - they are like memories in 3D.


HLM said…
Garlic frying in oil makes me think of my German students, when I'd ask them on a get-to-know-you worksheet what their favorite smell was. It was always a new vocab word for them, garlic.
Ashley said…
Love this, memories in 3D! Smell has always been an important memory trigger for me, especially the smell of baking bread. Not only food: my brain has always assigned certain perfumes and soaps to certain people. For example, it was the oddest, most unexpected moment, but I smelled Linda while at the market one day last month. I always smell grandma in places, too.

Popular posts from this blog

Beware of Trader Joe's Imported Penne Pasta - Stow-Aways on Board

Prepare to be grossed out - yes, I know Halloween is over. This is serious. I do this for public health reasons, and because it made me want to swear off pasta and Trader Joe's for a long long long time. Doesn't that suck? Yes, yes it does.

A few days ago I made a sauce for pasta and grabbed the package of Trader Joe's Imported form Italy Penne. The water had not boiled yet, so I put down the package and then I noticed something moving. Black and moving. Lots of black and moving and some dead, black and not moving.

The completely sealed pasta bag crawled with who knows what kind of little black bugs (see picture below and fill me in if you know), made me lose my appetite. I got out my camera and shot these pictures, but the pre-flash made many of them hide (guess they don't like bright light).
I am sooo thankful that I hadn't just opened the package and poured the contents into the boiling water - how many times had I done that...not looked at pasta before pouring…

321 Dough - Multi-Purpose Recipe, Repost of Recipe

For anyone who is interested in my 321 Super Secret Dough, here is the recipe. I hope you all try it! It only has six simple ingredients and takes minutes to make. This dough can be transformed into homemade pizza, rustic artisan-style bread, crispy breadsticks, savory flatbread, mini calzones (pizza balls), and much more. Even better, it can be made days in advance and kept covered in the fridge to be used at a later date. I call it the 321 recipe because it has 3 cups of flour, 2 teaspoons of yeast, sugar and salt, and 1 2/3 cups of water. 

• 3 Cups AP Flour
• 2 Teaspoons Yeast
• 2 Teaspoons Kosher Salt
• 2 Teaspoons Sugar
• 1 2/3 Cups Lukewarm Purified Water

1. Place the flours, yeast, salt, and sugar in a large bowl and mix with a fork until ingredients are evenly distributed.
2. Add the water and stir with a spoon until flour mixture is evenly wet (about a minute). Cover with a clean dishtowel and let sit for about 2 hours in a draft free area.
3. You can use the dough at this point, or …

Biscotti and Marcella

Things have, well...pretty busy lately, but I have been cooking some here and there. My favorite of the week were the almond biscotti for Alex. They are really the perfect biscotti - light and dense at the same time, blanched slivered almonds, almond extract...yeah, he likes him some almonds. 
I have been reading the memoir of Marcella Hazan, the Italian lady who brought "real" Italian food to America in the seventies and eighties. It is amazing that she never intended to be anything more than a science teacher in Italy, and she became this foodie idol. She never even cooked anything until after she was married! It is funny in her books to, she gives off this vibe like, well, they wanted me to write a cookbook, so here it is, but hey, don't ask me to do another one!  She really tells it like it is. I saw her on Martha Stewart and she even treated Martha like "whatever, you are just like everyone else". Gotta love that old Italian gal. Just truly hersel…