Frankie's Place: A Love Story by Jim Sterba

By Jim Sterba

Each year after the lengthy long island wintry weather, Frances FitzGerald, writer of the Pulitzer Prize profitable hearth within the Lake, heads north to Mount desolate tract Island to spend the summer time writing. Her uncomplicated cottage appears to be like over a cove, a part of Somes Sound, that is packed with sailboats and lobster buoys. humans come to go to and three hundred and sixty five days Jim Sterba, an acquaintance, involves for every week, after which the subsequent 12 months it's , till progressively he turns into a fixture in her lifestyles for the entire summer.

The tale chronicles one specific summer season that Jim and Frankie are spending at Frankie's position, a place Jim considers "the ideal writer's retreat." "Frankie's position couldn't be distinct to me with no Frankie. the comfortable residence, the woods and water, the beautiful perspectives and the intense island have been a part of a level on which our courting grew...."

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Even with my wide-angle lens, it’s hard to hide the fact that my kitchen is barely big enough for one person, let alone any professional equipment. And apparently my renown with this fellow wasn’t enough to overcome my kitchen’s shortcomings. Coming from America, where the average kitchen is the size of my entire apartment (and often larger), it was quite an experience learning to bake on a counter so small I had to lift one bowl up before I could set down another. I wasn’t baking so much as practicing crowd control.

Preheat the oven to 375°F (180 C). Liberally butter the bottom and sides of a 2-quart (2-L) shallow baking dish. Halve the plums, remove the pits, and place them cut side down over the bottom of the baking dish. If the plums are quite large, cut them into quarters. Scatter the raspberries over the plums. In a medium bowl, whisk the eggs until smooth. Whisk the butter and flour into the eggs until completely smooth, then add the vanilla. Whisk in ½ cup (100 g) of the sugar, then the milk. Pour the custard mixture over the fruit and bake for 30 minutes.

Simplicity meant our ingredients—fruits, nuts, and chocolates—needed to be absolutely top-notch, and sourcing the best of them was an integral part of our job. Lindsey constantly surprised me with a taste of something new and unexpected—like fresh, tender apricots gently poached in sweet Sauternes to complement their tang, or a scoop of freshly churned rose-flavored ice cream, its perfumed aroma infused with the fragrant petals she’d plucked from her dewy garden that morning. There were golden-brown biscotti with the crunch of toasted almonds, each bite releasing the curious scent of anise, and what became my absolute favorite: wedges of very dark chocolate cake, made with European-style bittersweet chocolate, which were barely sweet.

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