Of time and memory

and a recipe for a shrimp and bean stew

Memory is the seamstress, and a capricious one at that. Memory runs her needle in and out, up and down, hither and thither. We know not what comes next, or what follows after.

—Virginia Woolf

I have Facebook to thank for some of my most unbidden memories.

Without warning, a trip long taken, a meal once consumed, a celebration once attended, is served up to me in snapshots. They elicit a mix of emotions: mirth, joy, laughter, bemusement, disbelief, nostalgia, longing, regret, grief. In a moment of taking a casual photo, of writing a random thought, who we once were, what once was (and perhaps still is) important, is reflected back to us.

The algorithms of time will always be a mystery except to some smart engineers in Silicon Valley. Why this memory, why that moment now? The randomness is part of the genius of it.

It’s also why I’ve been travelling to Sicily these past few weeks.

The landscape of ideas

Seven years ago, I joined 10 other food disciples on a quest for knowledge in the deep green heart of Sicily, at the Anna Tasca Lanza Cooking School.

Cook the Farm is the brainchild of the head of the school, Fabrizia Lanza. The program focuses on embracing the world of food—in its context, in our communities—with the goal of understanding the food chain from seed to table.

And what better place to do this than in Sicily? A pinpoint on the map—plundered, invaded, idolized, adulterated, abandoned and now being newly rediscovered—Sicily is woven into the fabric of all our collective histories. We eager students drank deeply from its generous well.

From milking sheep, making pasta, and seeing a lamb being born, to wine tasting, foraging for wild greens and grafting grapevines, Facebook decided it was time to serve forth those memories and moments. Not just on my feed, but also those I met on that wondrous journey.

Of time and space

We reconnected once again through time and space, reminding each other of a particularly beautiful experience, an “ah ha” moment, the taste of fresh blood oranges and deep red wine. I was inspired to call Anna Chimera on her birthday, the wonderful Sicilian woman whose family hosted my stay for those glorious weeks.

Catching up with Anna, her daughter Rossella and her husband Carmelo brought me back to that kitchen table, those delicious meals and wonderful conversations, my Italian getting stronger and more assured with each passing day.

It brought to mind my other roomie at the Battaglia household, Timmy DeMarco.

Rosella, Carmelo, Anna, Timmy and me around the kitchen table table

Seeking wisdom

If some of us were in Sicily to find ourselves, discover new pastures, refine our cooking skills, or have an adventure, Timmy was there with a purpose. A stay-at-home dad who was a seriously good chef, Timmy’s goal at Cook the Farm was singular: learn and absorb as much as he could to apply it to his new family farm in Wisconsin.

Timmy was the most dedicated student of us all. With schooling in biology, zoology and wildlife ecology, a family heritage rooted in Italy, and a passion for living the seasons fully, Timmy embraced Cook the Farm wholeheartedly.

We all loved eating freshly picked oranges every day

Timmy in his element, with fellow student Bert and pasta instructor Rina Polletti,

He did that and more. I followed his adventures on Facebook, from building the goat barn, to plowing the land, canning 38 quarts of tomatoes, harvesting 300 onions and so much more. It was Cook the Farm writ large, and it was a joy to see Timmy and his family thriving.

Then, 21 months ago, Timmy discovered he had multiple myeloma, a type of blood cancer. Throughout that time, Timmy’s wife Kelly has chronicled their day by day journey of the reality of living with cancer, right until the very end, when Timmy quietly let go, surrounded by Kelly and their two girls.

It seemed so aligned with what I had known of Timmy in Sicily: a purposeful, thoughtful and considered reflection of what was, what might be, what now, what next.

From planting seeds of hope and life, to the final harvest. Fly high, dear Timmy—I know you are on a higher plane, and your star is shining bright.

The bittersweet beauty of remembering

As I scroll through the beautiful photos and familiar faces, I am deeply grateful for the gift of that time.

And yet, I hope I don’t need Facebook to remind me of the most important moments of my life. I want to run my own memory track in my mind’s eye, remember to call someone for their birthday, connect when there are moments of profound joy, be empathetic in times of profound sorrow.

Listen, there are many times when we are fortunate to have the means to stay connected when we are not in day to day touch with friends scattered far and wide. When people choose to communicate via the social means at their disposal. It helps us all stay connected in an increasingly disjointed world.

Yet, there is a deep humming just below the surface. Signs and signals are all around us. The algorithms of the universe are vibrating, if we but listen hard enough.

Lemony shrimp and bean stew

New York Times Cooking

serves 4

This dish is not particularly Sicilian and may not even seem particularly Italian. Yet, the coastal regions of Italy, where seafood is a staple, often have recipes that merge the flavours of the sea with the hearty, earthy textures of beans.

This super fast recipe hearkens to the Italian principle of few ingredients, well chosen and subtly flavoured. With three main ingredients and wonderful flavours coming from smoky paprika and lemon, it comes together in well under an hour. It’s a dish that Timmy would have loved.

1 teaspoon fresh lemon zest and 2 tablespoons juice

1 teaspoon sweet or smoked paprika, or a combination of both

2 garlic cloves, grated

Kosher salt and black pepper

1 pound peeled, deveined large shrimp (tails removed)

4 tablespoons unsalted butter (½ stick)

2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise ½-inch thick (or 1 large onion, minced)

1 (15-ounce) can cannellini beans or other white beans, rinsed (see Note)

2 cups chicken stock or vegetable stock

2 tablespoons finely chopped fresh parsley (optional)

Toasted bread, for serving (optional)

1. Combine lemon zest, lemon juice, paprika, garlic, ¾ teaspoon salt and ¾ teaspoon pepper in a medium bowl. Add shrimp and toss to coat.

2. In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.

3. Add leeks, season with salt and pepper, and cook over medium heat until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally.

4. Add beans and chicken broth and bring to a boil over high heat. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.